Mt Difficulty

“DARK CRIMSON WITH A MAGENTA HUE. AROMAS OF VIOLETS, FRESHLY TILLED EARTH, CRUSHED ROCK, AND GRAPHITE, WITH A HINT OF BLACK PEPPER. THE PALATE IS RICH WITH RIPE DARK BERRY FRUIT, BALANCED BY ALPINE HERBS FROM WHOLE BUNCH INCLUSION, ALONG WITH NOTES OF PEPPER, BBQ SMOKE, AND BLACK OLIVE”.  GREG LANE, WINEMAKER

CELLARING POTENTIAL

We expect this wine to evolve with careful cellaring for 10 years.

VINTAGE 2024

The 2024 vintage continued a strong run for Central Otago, driven by a warm, dry El Niño season. Excellent flowering conditions set up strong yields, while persistent winds from November to January kept disease pressure low.

Despite soil moisture nearing drought levels, vine health was maintained, producing small berries and concentrated, balanced wines. No rain in February led to an early harvest starting March 14, with cooler weather later in March extending hang time. Harvest wrapped by Anzac Day, delivering another standout vintage.

VINEYARD

Our Single Vineyard wines celebrate time and place. Ghost Town Vineyard, located on Chinaman’s Terrace in Bendigo, once home to over 2,000 Chinese miners in the 1860s is planted with mature Pinot Noir, Pinot Gris, and Syrah across 13ha.

Established in 2001, the site sits at 340–382m elevation. While often warmer than Bannockburn during peak ripening, its higher altitude means harvest typically occurs a week later. Ghost Town’s unique character, combined with minimal intervention in the winery, produces a Syrah of fine texture and natural suppleness.

WINEMAKING CONSIDERATIONS

Hand-picked on the same day, with most fruit destemmed and the MS clone fermented 100% whole bunch. After a 6-day cold soak, indigenous fermentation began with minimal extraction, mainly gentle pump-overs. Pressed after ~20 days on skins, then settled before racking to French oak (10% new). Aged 12 months in a mix of 500L puncheons and 228L barriques to preserve aromatic purity.