Mt Difficulty Roaring Meg Central Otago Riesling 2024

Mt Difficulty Roaring Meg Central Otago Riesling 2024Limes, lemons and mandarin citrus fruit on the nose. Some light floral notes as well. Bright and juicy on the palate, a delicate balance of acidity and residual sugar gives a long, engaging finish. The fresh acidity inherent in Riesling means the wine will develop well in bottle if given time. Roaring Meg Riesling has the cellaring potential of 8 years. The grapes for this wine come from our Silver Tussock vineyard in the Pisa sub region as well as

Limes, lemons and mandarin citrus fruit on the nose. Some light floral notes as well. Bright and juicy on the palate, a delicate balance of acidity and residual sugar gives a long, engaging finish. The fresh acidity inherent in Riesling means the wine will develop well in bottle if given time. Roaring Meg Riesling has the cellaring potential of 8 years.

The grapes for this wine come from our Silver Tussock vineyard in the Pisa sub-region as well as our Mansons Farm and Templars Hill vineyards in Bannockburn, Central Otago which are all managed by our viticulture team.

2024 continued a string of excellent vintages in Central Otago. We experienced a very warm and dry growing season before a wicked wind kicked in from November to January. While soil moisture was reaching drought levels, we managed to keep the vines vital, producing small concentrated berries and powerful wines with lovely acidity. With no rain during February we started harvest early on March 14. Conditions cooled toward the end of March with ripening slowing and the vintage complete by Anzac Day.

The grapes for this wine come from selected Cromwell basin vineyards which the Mt Difficulty viticulture team manages. Harvested towardsthe end of the season at optimal ripeness. The juice was settled overnight and then racked clean for fermentation. The wine was fermented with cultured yeast at cool temperature to retain varietal expression. A portion was wild fermented in a concrete egg tank. We stopped the fermentation when we felt the wine had reached an ideal sugar/acid balance. The wine was then lightly fined and filtered before bottling.