At a glance

Producer

Mount Difficulty

Region

Central Otago, New Zealand

Grape variety

Pinot Noir

Wine type

Red

Body

Medium-bodied and Fruity

Sweetness

Dry

Typical price

$30-$45

Tasting profile

Bright red cherry, raspberry, subtle earthiness, hints of forest floor and spice.

Evolution: Develops layered complexity with secondary savory notes, dried herbs, and subtle leather tones over time.

At peak: Silky tannins integrate with evolving fruit and earth notes, becoming a balanced and elegant expression of Central Otago Pinot Noir.

Structure

Acidity

Medium-high, refreshing

Tannins

Medium, fine-grained

Alcohol

13.0-13.5%

Aging potential

8-12 years, suited to cellaring until circa 2030

Drinking window

Peak drinking

2024 to 2029

Optimal window

2022 to 2030

Current status

Early maturity, drinking well but can age further

Current condition

Fresh red berry and savoury notes with balanced tannins and acidity

Mount Difficulty sources grapes from mature, well-drained Central Otago sites with cool climate ideal for Pinot Noir. The 2019 vintage was balanced and concentrated, allowing fruit and structural components to age harmoniously. Medium tannins and high acidity support extended maturation, typically peaking roughly 5-7 years post vintage.

Food pairing

Pairs well with roasted duck, grilled salmon, mushroom risotto, and mild to medium-strength cheeses like Taleggio or Gruyère.

Serving

Serving temperature

15-17°C (59-63°F)

Decant

Yes (30-45 minutes) — To allow aeration enhancing bright fruit aromas and soften tannins for immediate drinking.

Sustainability

Sustainability score: 7/10

Mount Difficulty emphasizes sustainable farming with minimal use of synthetic chemicals, maintaining biodiversity, efficient water use practices, and energy reduction initiatives in the winery.

Mount Difficulty’s commitment to SWNZ guidelines ensures responsible vineyard management promoting soil health and ecosystem preservation. Their packaging and energy practices contribute positively to sustainability, though export transport adds carbon emissions typical for international wines.