In a nutshell: Classic Central Otago pinot noir - ripe berry fruits balanced by graceful tannins and a fresh crispness.
The lowdown: Made by the esteemed Mount Difficulty, Roaring Meg wines are somewhat more fruit driven and made for early drinking than the senior label. It exhibits a lovely mix of red and black berry fruits with further complexity gained from oak spice. Tannins rise gracefully out of the mid-palate and are balanced by rich fruit and natural, clean acidity.
When to drink: A cracking wine which would go well with a game casserole.
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.