In a nutshell: Fruit filled, rich, but unoaked New Zealand pinot gris from the southern region of Otago.
The lowdown: This is a variety not seen a lot from in this part of New Zealand, but the Mount Difficulty winery who make this wine do a pretty good job with it. An aromatic fruit salad nose leads on to quite a rich and full bodied palate with apricot, peach, melon and mango fruit flavours with touches of spice. The well controlled acidity balances nicely with the hint of sweetness on the finish.
When to drink: A satisfyingly full and complete wine that'll go well with south asian and oriental dishes.
Established in 1992 by the Dicey family who owned some of the oldest vineyards in the Bannockburn region of Central Otago on the famous Felton Road the estate has been built up over the intervening years to over 40 hectares, including six single vineyard sites.
The Bannockburn area is one of the few sites outside of Burgundy that lends itself to the growing of the pernickety Pinot Noir grape and Mt Difficulty craft wines in the Burgundian style whilst stamping the uniqueness of the terroir to produce structured and serious wines. Matt Dicey, known as 'Le Grand Fromage' has a lifelong association with the wine industry, and is a fourth generation vigneron. After achieving a Masters Degree in Oenology and Viticulture Matt spent four years gaining experience outside of New Zealand.
As with all New Zealand wines, Mt Difficulty adhere to strict sustainability practices and constantly strive towards organic productions. Not content with growing superb Pinot Noir, they are also known for their aromatic whites and grape varieties such as their grower series Lowburn Chardonnay and Estate Chenin Blanc.