Mt. DIFFICULTY WINES LONG GULLY PINOT NOIR 2010
Mt Difficulty LONG GULLY Pinot Noir 2010
Excellent concentration, with the hallmarks of a warmer season ? concentrated focussed ripe
red fruits of the forest mingled with a splash of savoury spice!
2010 was a nicely odd-ball vintage with warm conditions being over-ruled by ongoing winds
and rapidly changing weather systems. Low initial bunch numbers coupled with the climatic
variability led to yields being down by about 20% on average. A fantastic autumn helped bring
the grapes through their last phase of ripening beautifully. Harvest was the latest we have ever
experienced with first fruit not being picked till the 8th April. The blocks which are typically
early were late, whilst our later blocks were harvested about their normal timeframe, leading
to a very compacted busy vintage.
The grapes for the wines that carry the Mt Difficulty label are subject to two strict criteria: they are managed
under the umbrella of the Mt Difficulty viticultural team and must be sourced from vineyards situated in a very
specific area - the South side of the Kawarau River at Bannockburn. Mt Difficulty Single Vineyard wines are
even more site specific, created to express the terroir from which they come, and thus Mt Difficulty Long Gully
Pinot Noir is the essence of the vineyard itself. Long Gully has Lochar soils with thin and wavy clay pans which
are deep enough to cause no impediment to roots or drainage. These are well-drained, high pH soils ideally
suited to viticulture. They generally have a 30 cm depth of top soil over fine to moderately coarse gravels. The
majority of the fruit in the 2010 Long Gully Pinot Noir is from vines that are 15-18 years old with a smattering
from vines that are 12 years old.
The fruit for this wine was harvested from our Long Gully vineyard between the 16th and 22nd of April. The
majority of fruit was de-stemmed; 20% of the final wine had 30% whole clusters during fermentation. The
ferments typically underwent a period of 9 days pre-fermentation maceration at about 90C. Fermentation took
a period of 9 days with a maximum temperature of 330C; the wine sat on skins for a further 9 days till tasting
in harmony. The wine was punched down once daily during pre-fermentation, twice daily during fermentation
and once per day during post-maceration. The wine was settled overnight after pressing, and racked to barrel
for 16 months. The wine underwent malolactic fermentation in the spring and was racked out of barrel in late
August. The wine was not filtered but was lightly egg white fined before bottling in December 2011.
Long Gully Pinot Noir is hand crafted in very limited quantities and only released in outstanding vintages. Long
Gully has always displayed classic dark perfumed red berry characters and for this warmer vintage, perfumed
boysenberry and red cherry really shine through. These same berries dominate the entry onto the palate, and
the classic Long Gully dense flow through the mid-palate. The wine finishes strongly with masculine finegrained
tannin flowing into red berry fruit.
Mt Difficulty Long Gully Pinot Noir will improve for 10 -15 years given optimal cellaring conditions.
Residual sugar: Nil