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Mt. Difficulty Roaring Meg Riesling 2014

  • WS90
750ML / 13% ABV
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4.3 12 Ratings
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4.3 12 Ratings
750ML / 13% ABV

Winemaker Notes

Excellent concentration of cool climate characters, clean citrus and wet stone with lovely elderflower floral aromas adding complexity: the palate is dominated by succulent ripe citrus flavors. The wine is a medium-dry style with a lovely backbone of natural acidity. This wine beautifully displays the elegance and finesse of this versatile and interesting variety. You will be rewarded by careful cellaring.

Critical Acclaim

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WS 90
Wine Spectator
Intense, vibrant and juicy, with pineapple, mango and pear flavors. Lime blossom aromas and an appealing whiff of lanolin add richness.
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Mt. Difficulty

Mt. Difficulty

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Mt. Difficulty, New Zealand
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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.

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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.

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A regal variety of incredible purity and precision, Riesling possesses a remarkable ability to reflect the character of wherever it is grown while still maintaining its identity. It can be just as enjoyable dry or sweet, young or old, still or sparkling and the best exmples can age longer than nearly any other white variety. Riesling is best known in Germany and Alsace, and is also of great importance in Austria. The variety has also been particularly successful in Australia’s Clare and Eden Valleys, New Zealand, Washington, cooler regions of California, and the Finger Lakes region of New York.

Tasting Notes for Riesling

Riesling can be a sweet or dry white wine. In any case it usually has a high acidity and stone fruit, citrus, spice and floral notes. At its ripest, it leans towards juicy peach, nectarine and pineapple, while cooler climes produce Rieslings redolent of meyer lemon, lime and green apple. With age, Riesling can become truly revelatory, developing unique, complex aromatics, often with a hint of petrol.

Perfect Food Pairings for Riesling

Riesling is quite versatile, enjoying the company of sweet-fleshed fish like sole, freshly shucked oysters and most Asian food. Sweeter styles work well with fruit-based desserts.

Sommelier Secrets for Riesling

It can be difficult to discern the level of sweetness in a Riesling, and German labeling laws do not make things any easier. Look for the world “trocken” to indicate a dry wine, or “halbtrocken” or “feinherb” for off-dry. Some producers will include a helpful sweetness scale on the back label—happily, a growing trend.

PIO499_2014 Item# 150609

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