Mt Difficulty Pipeclay Terrace Single Vineyard Pinot Noir 2018

The Pipeclay Terrace Pinot Noir represents the pinnacle of Mt Difficulty’s Bannockburn holdings—crafted only in outstanding vintages and made in very limited quantities. Sourced from the Pipeclay Terrace Vineyard, one of the estate’s original four sites planted in 1996 along Felton Road, this wine reflects the distinctive soils and microclimate that define Central Otago’s most prestigious terroir.

The vineyard is divided between coarse, drought-prone Bannockburn soils and heavy clay at Scotland Point, creating a natural tension between power and finesse. The 2018 season was a vintage of two halves—an early, warm start that encouraged even flowering and fruit set, followed by a cool, wet autumn that slowed ripening and preserved freshness. The result is a Pinot Noir of remarkable balance, precision, and aromatic lift.

Winemaking
Hand-harvested on 15 and 20 March, the fruit comprises a selection of Dijon clones co-fermented to enhance early integration. One fermenter was fully destemmed, while the other retained 23% whole clusters to reflect the vineyard’s inherent spice and structure. After a 5–10 day cold soak, the must underwent natural fermentation (peaking at 30°C), with gentle hand plunging once daily. The total skin contact ranged from 19–24 days. The wine was pressed, settled overnight, and then matured for 15 months in French oak barriques (26% new) before being bottled unfined and unfiltered in November 2019.

Tasting Note
Aromas of violet, blackberry, and black cherry rise elegantly from the glass, underpinned by subtle earth and spice. The palate opens with supple black fruits, flowing seamlessly into a fine, slightly earthy mid-palate structure that reintroduces the floral lift on the finish. A wine that is floral, perfumed, and linear, combining concentration with poise.

Small-Batch Detail

• Region: Bannockburn, Central Otago

• Vineyard: Pipeclay Terrace (planted 1996)

• Clones: Dijon selections

• Fermentation: Co-fermented lots; 23% whole cluster

• Cold Soak: 5–10 days

• Skin Contact: 19–24 days

• Maturation: 15 months in French oak (26% new)

• Alcohol: 14.5% | pH: 3.80 | TA: 5.2 g/L

• Bottling: Unfined & unfiltered (Nov 2019)

• Cellaring: 10–15 years

Expert Review
⭐ 97 Points – James Suckling

“A beautifully crafted Pinot Noir from one of Central Otago’s benchmark vineyards. Lovely bright lifted violet florals sit over blackberry and black cherry notes. Supple dense black berry fruits flow with precision through the mid-palate, balanced by fine, earthy structure and floral lift. Perfumed and linear.”

Fine Pinot Note
A stunning single-vineyard release from Mt Difficulty, the 2018 Pipeclay Terrace Pinot Noir is a masterclass in Central Otago structure and perfume. Lush fruit depth meets sculpted tannins—an elegant, age-worthy wine that perfectly expresses its Bannockburn origins.

Mt Difficulty

Mt Difficulty is Central Otago’s leading artisan winegrower with a pioneering heritage based in Bannockburn, the world’s southernmost winemaking region. Mt Difficulty also craft Roaring Meg wines and are committed to delivering world-class Pinot Noir that captures the essence of Central Otago. Ethical viticulture and minimal winemaking intervention produce wines that express their personality and reflect their home. All Mt Difficulty and Roaring Meg wines are vegan friendly.

Central Otago, New Zealand

(Image source from Misha's vineyard, Central Otago)

Central Otago has quickly established itself as ground zero for Pinot Noir in New Zealand-in the words of Jancis Robinson, "many believe this is where the Pinot grail is to be found".