Canterbury Wines AUD 54.95 750ml
USD $

Mt. Difficulty Pinot Noir Central Otago 2006

Winemaker's Notes:

`Fermented at a relatively warm 35 degrees and undergoing 11 months lees-contact in barrel the 2006 Pinot Noir is one of the standouts of its kind. A very primal nose of cherry Doris plum and ripe strawberries all with fabulous definition and vivacity. The palate is beautifully balanced very elegant and taut with notes of red cherry plum raspberry leaf and a hint of cassis towards the structured finish. Wonderful stuff - it is not a crime to drink now but I would leave it a couple of years before opening.` RP.

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Mount Difficulty:
The Mt Difficulty brand started in 1998 with a very small production of Pinot noir and Chardonnay. This Pinot noir went on to win a Gold medal at the 1999 Air New Zealand wine awards, with the Chardonnay attaining Silver. This was a great result for a startup winery and shows the potential of Central Otago for these varieties. Previously the grapes from our vineyards were included in many top-p... Read more
The Mt Difficulty brand started in 1998 with a very small production of Pinot noir and Chardonnay. This Pinot noir went on to win a Gold medal at the 1999 Air New Zealand wine awards, with the Chardonnay attaining Silver. This was a great result for a startup winery and shows the potential of Central Otago for these varieties. Previously the grapes from our vineyards were included in many top-performing wines from other Central Otago wineries. The four Mt Difficulty vineyards are privately owned by the same people who started and own the Mt Difficulty brand and winery. The initial joint venture has grown into a leading New Zealand boutique winery with export markets in the United States, United Kingdom, Australia and Singapore, with the rest of the world to come! Read less

Member Reviews for Mt. Difficulty Pinot Noir Central Otago

Add your review
Snooth User: vindood
197797143
0.00 5
11/06/2009

`Fermented at a relatively warm 35 degrees and undergoing 11 months lees-contact in barrel, the 2006 Pinot Noir is one of the standouts of its kind. A very primal nose of cherry, Doris plum and ripe strawberries all with fabulous definition and vivacity. The palate is beautifully balanced, very elegant and taut with notes of red cherry, plum, raspberry leaf and a hint of cassis towards the structured finish. Wonderful stuff - it is not a crime to drink now but I would leave it a couple of years before opening.` RP.


Snooth User: jastover
10180731
3.50 5
12/08/2008

Decent value.


Snooth User: chad1616
886721,583
3.50 5
11/13/2008

Three and a half glasses


External Reviews for Mt. Difficulty Pinot Noir Central Otago

External Review
Source: Melange Wines
10/06/2009

92RP no further case discount


External Review
Source: Melange Wines
10/06/2009

`Fermented at a relatively warm 35 degrees and undergoing 11 months lees-contact in barrel the 2006 Pinot Noir is one of the standouts of its kind. A very primal nose of cherry Doris plum and ripe strawberries all with fabulous definition and vivacity. The palate is beautifully balanced very elegant and taut with notes of red cherry plum raspberry leaf and a hint of cassis towards the structured finish. Wonderful stuff - it is not a crime to drink now but I would leave it a couple of years before opening.` RP.


External Review
Source: Astor Wines & Spirits
03/15/2008

Medium bodied and fruit-forward, this New World Pinot Noir is a delight to drink. Find raspberries and blackberries on the palate with notes of savoury dried herb and white pepper. The tannins are smooth and silky on the finish.



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`Fermented at a relatively warm 35 degrees and undergoing 11 months lees-contact in barrel the 2006 Pinot Noir is one of the standouts of its kind. A very primal nose of cherry Doris plum and ripe strawberries all with fabulous definition and vivacity. The palate is beautifully balanced very elegant and taut with notes of red cherry plum raspberry leaf and a hint of cassis towards the structured finish. Wonderful stuff - it is not a crime to drink now but I would leave it a couple of years before opening.` RP.

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