Mt Difficulty Bannockburn Sauvignon Blanc 2025

Mt Difficulty Bannockburn Sauvignon Blanc 2025Green straw in colour with vibrant aromas of pineapple, gooseberry, lemongrass, and sweet basil. Expressive and varietal, the palate bursts with juicy tropical fruit and fresh herbal notes. A stony, mineral mid palate adds rich texture, building to a long, satisfying finish. The Mt Difficulty Bannockburn label wines come exclusively from Bannockburn vineyards. Three Sauvignon Blanc plantings meet these standards: Templars Hill, Mansons Farm, and

Green straw in colour with vibrant aromas of pineapple, gooseberry, lemongrass, and sweet basil. Expressive and varietal, the palate bursts with juicy tropical fruit and fresh herbal notes. A stony, mineral mid-palate adds rich texture, building to a long, satisfying finish.

The Mt Difficulty Bannockburn label wines come exclusively from Bannockburn vineyards. Three Sauvignon Blanc plantings meet these standards: Templars Hill, Mansons Farm, and Saffron. Templars Hill features diverse soils, from heavy Scotland Point clay to coarse gravel from historic sluice mining. Mansons Farm is mainly Lochar soils, ideal for viticulture, while Saffron consists mostly of Cromwell sands.

The 2025 season in Central Otago was warm and fruitful overall. A severe frost in November reduced yields in some areas, but unaffecte vineyards met or neared targets. Warm, sunny weather and above average night temperatures through the new year accelerated ripening and allowed for earlier harvests when flavour was right. The dry conditions kept disease pressure low. The resulting wines show excellent fruit concentration and fine weight.

The Sauvignon Blanc grapes were hand harvested through late March and early April. The fruit was destemmed, crushed and gently pressed and racked clean. The majority of the wine was fermented with a mix of indigenous and cultured yeast at cool temperature in
stainless steel, this portion of the wine remained on gross lees for three months. A portion (15%) of the Manson’s Farm fruit was fermented warm in a concrete egg tank, to give a weighty, textural component.