Processing Your Order...

Search for ""

Update your browser to enjoy all that Wine.com has to offer.

It's easy to update and using the latest version
of Internet Explorer means all your web browsing will be better.

Yes, Update Now
Flat front label of wine
Flat front label of wineFront shot of wine bottle

Mt. Difficulty Roaring Meg Pinot Noir 2015

Pinot Noir from Central Otago, New Zealand
    14% ABV
    • WS90
    • WE90
    • WS90
    All Vintages
    Currently Unavailable $28.99
    Try the
    28 99
    28 99
    Save $0.00 (0%)
    Ships Tomorrow
    Limit 0 bottles per customer
    Sold in increments of 0
    Add to Cart
    0
    Limit Reached
    0.0 0 Ratings
    My Wine Share
    Vintage Alert
    Alert me when new vintages are available
    Rate for better recommendations
    (256 characters remaining)
    Cancel Save

    0.0 0 Ratings
    14% ABV

    Winemaker Notes

    This wine highlights the cool nature of the season with densely perfumed, wild black raspberry and black cherry along with a hint of complex dried herb. The wine has a supple dark cherry entry with focused flow through the mid-palate. Lovely ripe textural tannins rise gracefully out of the mid-palate to finish the wine. These tannins are balanced by the wine’s acidity and more berry fruit.

    Critical Acclaim

    All Vintages
    Mt. Difficulty

    Mt. Difficulty

    View all wine
    Mt. Difficulty, Central Otago, New Zealand
    Image of winery
    With our founding vineyards established in 1992, Mt Difficulty owns some of the oldest vineyards and is one of the most respected wineries in the Central Otago region of New Zealand's rugged South Island. Situated in Bannockburn, a unique and rare area of extremes, Mt Difficulty has harnessed the once brutal terrain to produce premium wines at the forefront of Central Otago's wine production.

    The unique microclimate of the Bannockburn area is partially created by the presence of Mount Difficulty which overlooks the southern Cromwell basin, and is the namesake of Mt Difficulty Wines. Mount Difficulty is integral in providing low rainfall and humidity for the region. Bannockburn enjoys hot summers, a large diurnal temperature variation and long cool autumns; conditions which bring the best out of the Pinot Noir grapes. These conditions, along with soils which are ideal for viticulture, provide an excellent basis not only for Pinot Noir, but also for Pinot Gris, Riesling, and Chardonnay. The soils are a mix of clay and gravels, but all feature a high pH level; grapes produce their best wines on sweet soils.

    Central Otago

    View all wine

    Home to the globe’s most southerly vineyards, which are cultivated below the 45th parallel, Central Otago is a true one-of-a-kind wine growing region, but not only because of its extreme location.

    Central Otago is more dependent on one single variety than any other region in New Zealand—and it isn’t Sauvignon blanc. They don’t even make Sauvignon blanc there.

    Pinot Noir claims nearly 75% of the region’s vineyards with Pinot Gris coming in a far second place and Riesling behind it. This is also New Zealand’s only wine region with a continental climate, giving it more diurnal and seasonal temperature shifts than any other.

    The subregion of Bannockburn has enjoyed the most success historically but the area’s exceptional growth has moved to the promising regions of Cromwell/Bendigo and Alexandra districts. Central Otago is known for its fruity and full-bodied Pinot noir. With the freedom to experiment here, growers and winemakers are easily exhibiting the area’s great potential.

    Pinot Noir

    View all wine

    One of the most finicky yet rewarding grapes to grow, Pinot Noir is a labor of love for many. However, the greatest red wines of Burgundy prove that it is unquestionably worth the effort. In fact, it is the only red variety permitted in Burgundy. Highly reflective of its terroir, Pinot Noir prefers calcareous soils and a cool climate, requires low yields to achieve high quality and demands a lot of attention in the vineyard and winery. It retains even more glory as an important component of Champagne as well as on its own in France’s Loire Valley and Alsace regions. This sensational grape enjoys immense international success, most notably growing in Oregon, California and New Zealand with smaller amounts in Chile, Germany (as Spätburgunder) and Italy (as Pinot Nero).

    In the Glass

    Pinot Noir is all about red fruit—strawberry, raspberry and cherry with some heftier styles delving into the red or purple plum and in the other direction, red or orange citrus. It is relatively pale in color with soft tannins and a lively acidity. With age (of which the best examples can handle an astounding amount) it can develop hauntingly alluring characteristics of fresh earth, savory spice, dried fruit and truffles.

    Perfect Pairings

    Pinot’s healthy acidity cuts through the oiliness of pink-fleshed fish like salmon and tuna but its mild mannered tannins give it enough structure to pair with all sorts of poultry: chicken, quail and especially duck. As the namesake wine of Boeuf Bourguignon, Pinot noir has proven it isn’t afraid of beef. California examples work splendidly well with barbecue and Pinot Noir is also vegetarian-friendly—most notably with any dish that features mushrooms.

    Sommelier Secret

    For administrative purposes, the region of Beaujolais is often included in Burgundy. But it is extremely different in terms of topography, soil and climate, and the important red grape here is ultimately Gamay. Truth be told, there is a tiny amount of Gamay sprinkled around the outlying parts of Burgundy (mainly in Maconnais) but it isn’t allowed with any great significance and certainly not in any Villages or Cru level wines.

    HOR73597_2015 Item# 414598