Mt Difficulty

AWARDS

98pts, Stephen Wong MW, The Real Review 2025

ABOUT

“An inviting nose of white peach, ripe lemon, and beeswax leads into a silky, balanced palate layered with vibrant yellow fruit. The creamy, biscuity mid-palate reflects well-integrated oak and extended lees contact, adding texture and depth. Medium-bodied and classically styled, this cool-climate chardonnay shows beautiful harmony between fruit expression and winemaking.” — Greg Lane, Winemaker

CELLARING POTENTIAL

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

VINTAGE 2023

The 2023 season in Central Otago was unique, marked by a warm, calm spring that encouraged strong growth and excellent fruit set. Summer brought record heat, with Cromwell experiencing its hottest January ever, prompting an early start to harvest in mid-March.

A timely cool spell in early April slowed ripening, allowing fruit to hang longer and develop greater flavour and tannin ripeness. Harvest extended into mid-May, making it one of Mt Difficulty’s longest and most promising vintages to date.

VINEYARD

Our Ghost Town wines are an exploration of the unique character of Central Otago sub-regions beyond our home in Bannockburn. Central Otago is dotted with the deserted relics of a mining era bygone. Located in Bendigo, once home to over 2000 Chinese miners during the 1860s and 70s, Ghost Town is planted in mature Pinot Noir. Planted in 2002, Ghost Town is at a high elevation rising from 340m to 382m.

WINEMAKING CONSIDERATIONS

The fruit was hand-picked in the cool of the morning over several selective passes, then whole-bunch pressed with a press cut at around 580L/tonne to retain purity and long, clean acidity.

Fermentation took place in barrel with full solids, using only indigenous yeasts. The wine matured in French oak (20% new), with minimal lees stirring during élevage. Full malolactic fermentation occurred naturally in spring, followed by occasional stirring. In March, the wine was racked from barrel and blended in tank on full lees, where it rested for six months prior to bottling in August 2024.