Mt Difficulty Ghost Town Bendigo Syrah 2019
- Toasty oak
- Black cherry
- Baking spices
- Excellent drive
"Aromas of aged meats and toasty barrel spices, dark berries and preserved black currants, clove and a stony dried clay earthy qualities. Youthful, fresh, fruity and dry on the palate with fruit flavours reflecting the bouquet frst then texture from tannins and acidity and finally baking spices and smoke from the use of barrel. The clay and mineral qualities are a recurring theme. A lovely wine ready for pairing with high protein dishes or cheese with best drinking from 2022 through 2026+" Cameron Douglas, Master Sommelier, Jun 2022
"Soft aromatics of lifted black fruits with hints of savoury characters and a pinch of black pepper come through on what is a most intriguing nose. These dark fruits segue through to the palate with plums and red fruits in tandem, set against lovely chalky tannins. A juicy and powerful wine with elegance" Cuisine Magazine 2022
"Ghost Town Syrah is handcrafted in very limited quantities. Vibrant aromas of black cherry notes and violet florals on the nose. Fruits of the forest with a touch of black pepper flow into a savoury earthy mid-palate. Blackberry and cedary notes extend to a tightly bound wine with excellent drive" Matt Dicey, Winemaker
We expect this wine to evolve with careful cellaring for another 10-15 years.
Mt Difficulty Single Vineyard wines are a celebration of time and place. Located in Bendigo on Chinaman's Terrace, once home to over 2000 Chinese miners during the 1860s and 70s, Ghost Town vineyard comprises of 13ha planted in mature Pinot Noir, Pinot Gris and Syrah. Planted in 2001, Ghost Town is at a high elevation rising from 340m to 382m. It potentially sees slightly warmer temperatures than Bannockburn during the peak of the ripening period, although harvest can be a week or so later than our Bannockburn vineyards due to this elevation. Ghost Town 's unique personality, together with minimal winemaking intervention, has resulted in a Syrah that displays a fine texture and suppleness.
A vintage of variability, contrasts and many different phases of weather through the growing season. A normal to warm start to the season was interrupted by a cold snap and snowfall mid-November. Weather over flowering was patchy, but overall flowering was successful. An oddity during summer this year was warmer nights and cooler days. this gives the appearance of a warmer season than it really was. There was a significant amount of early season rainfall, right through to the end of January. Cool and very dry conditions prevailed through February when verasion occurs - slowing that phase of ripening down. The heat and regular rainfall did reappear in March and then finally a very cool and lengthy final ripening phase through April.
The Syrah was the last fruit harvested for the season on the 9th May. There are 4 different clonal combinations in the vineyard and these were all harvested together. There were two different ferments of Syrah, one was fully de-stemmed; the second contained 30% whole clusters. The must underwent 7 days of cold maceration, being hand plunged once daily. The ferments were heated after this and both fermented with indigenous yeasts. The ferments lasted for an average of 10 days during at which time they were hand plunged once daily with the temperature peaking at 30°C. One of the ferments was pressed off at 5 Brix whilst the other stayed on skins for a further 7 days post-dryness and was plunged occasionally with increasing ease. When the wine tasted in harmony it was pressed off to barrel where it resided on full lees for 12 months. It underwent malolactic fermentation in the spring, was racked out of barrel in late autumn and was not filtered or fined prior to bottling.
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Mt Difficulty Ghost Town Bendigo Syrah 2019
Mt Difficulty Ghost Town Bendigo Syrah 2019
- Toasty oak
- Black cherry
- Baking spices
- Excellent drive
"Aromas of aged meats and toasty barrel spices, dark berries and preserved black currants, clove and a stony dried clay earthy qualities. Youthful, fresh, fruity and dry on the palate with fruit flavours reflecting the bouquet frst then texture from tannins and acidity and finally baking spices and smoke from the use of barrel. The clay and mineral qualities are a recurring theme. A lovely wine ready for pairing with high protein dishes or cheese with best drinking from 2022 through 2026+" Cameron Douglas, Master Sommelier, Jun 2022
"Soft aromatics of lifted black fruits with hints of savoury characters and a pinch of black pepper come through on what is a most intriguing nose. These dark fruits segue through to the palate with plums and red fruits in tandem, set against lovely chalky tannins. A juicy and powerful wine with elegance" Cuisine Magazine 2022
"Ghost Town Syrah is handcrafted in very limited quantities. Vibrant aromas of black cherry notes and violet florals on the nose. Fruits of the forest with a touch of black pepper flow into a savoury earthy mid-palate. Blackberry and cedary notes extend to a tightly bound wine with excellent drive" Matt Dicey, Winemaker
We expect this wine to evolve with careful cellaring for another 10-15 years.
Mt Difficulty Single Vineyard wines are a celebration of time and place. Located in Bendigo on Chinaman's Terrace, once home to over 2000 Chinese miners during the 1860s and 70s, Ghost Town vineyard comprises of 13ha planted in mature Pinot Noir, Pinot Gris and Syrah. Planted in 2001, Ghost Town is at a high elevation rising from 340m to 382m. It potentially sees slightly warmer temperatures than Bannockburn during the peak of the ripening period, although harvest can be a week or so later than our Bannockburn vineyards due to this elevation. Ghost Town 's unique personality, together with minimal winemaking intervention, has resulted in a Syrah that displays a fine texture and suppleness.
A vintage of variability, contrasts and many different phases of weather through the growing season. A normal to warm start to the season was interrupted by a cold snap and snowfall mid-November. Weather over flowering was patchy, but overall flowering was successful. An oddity during summer this year was warmer nights and cooler days. this gives the appearance of a warmer season than it really was. There was a significant amount of early season rainfall, right through to the end of January. Cool and very dry conditions prevailed through February when verasion occurs - slowing that phase of ripening down. The heat and regular rainfall did reappear in March and then finally a very cool and lengthy final ripening phase through April.
The Syrah was the last fruit harvested for the season on the 9th May. There are 4 different clonal combinations in the vineyard and these were all harvested together. There were two different ferments of Syrah, one was fully de-stemmed; the second contained 30% whole clusters. The must underwent 7 days of cold maceration, being hand plunged once daily. The ferments were heated after this and both fermented with indigenous yeasts. The ferments lasted for an average of 10 days during at which time they were hand plunged once daily with the temperature peaking at 30°C. One of the ferments was pressed off at 5 Brix whilst the other stayed on skins for a further 7 days post-dryness and was plunged occasionally with increasing ease. When the wine tasted in harmony it was pressed off to barrel where it resided on full lees for 12 months. It underwent malolactic fermentation in the spring, was racked out of barrel in late autumn and was not filtered or fined prior to bottling.
Product Information
Product Information
Shipping & Returns
Shipping & Returns
Description
- Toasty oak
- Black cherry
- Baking spices
- Excellent drive
"Aromas of aged meats and toasty barrel spices, dark berries and preserved black currants, clove and a stony dried clay earthy qualities. Youthful, fresh, fruity and dry on the palate with fruit flavours reflecting the bouquet frst then texture from tannins and acidity and finally baking spices and smoke from the use of barrel. The clay and mineral qualities are a recurring theme. A lovely wine ready for pairing with high protein dishes or cheese with best drinking from 2022 through 2026+" Cameron Douglas, Master Sommelier, Jun 2022
"Soft aromatics of lifted black fruits with hints of savoury characters and a pinch of black pepper come through on what is a most intriguing nose. These dark fruits segue through to the palate with plums and red fruits in tandem, set against lovely chalky tannins. A juicy and powerful wine with elegance" Cuisine Magazine 2022
"Ghost Town Syrah is handcrafted in very limited quantities. Vibrant aromas of black cherry notes and violet florals on the nose. Fruits of the forest with a touch of black pepper flow into a savoury earthy mid-palate. Blackberry and cedary notes extend to a tightly bound wine with excellent drive" Matt Dicey, Winemaker
We expect this wine to evolve with careful cellaring for another 10-15 years.
Mt Difficulty Single Vineyard wines are a celebration of time and place. Located in Bendigo on Chinaman's Terrace, once home to over 2000 Chinese miners during the 1860s and 70s, Ghost Town vineyard comprises of 13ha planted in mature Pinot Noir, Pinot Gris and Syrah. Planted in 2001, Ghost Town is at a high elevation rising from 340m to 382m. It potentially sees slightly warmer temperatures than Bannockburn during the peak of the ripening period, although harvest can be a week or so later than our Bannockburn vineyards due to this elevation. Ghost Town 's unique personality, together with minimal winemaking intervention, has resulted in a Syrah that displays a fine texture and suppleness.
A vintage of variability, contrasts and many different phases of weather through the growing season. A normal to warm start to the season was interrupted by a cold snap and snowfall mid-November. Weather over flowering was patchy, but overall flowering was successful. An oddity during summer this year was warmer nights and cooler days. this gives the appearance of a warmer season than it really was. There was a significant amount of early season rainfall, right through to the end of January. Cool and very dry conditions prevailed through February when verasion occurs - slowing that phase of ripening down. The heat and regular rainfall did reappear in March and then finally a very cool and lengthy final ripening phase through April.
The Syrah was the last fruit harvested for the season on the 9th May. There are 4 different clonal combinations in the vineyard and these were all harvested together. There were two different ferments of Syrah, one was fully de-stemmed; the second contained 30% whole clusters. The must underwent 7 days of cold maceration, being hand plunged once daily. The ferments were heated after this and both fermented with indigenous yeasts. The ferments lasted for an average of 10 days during at which time they were hand plunged once daily with the temperature peaking at 30°C. One of the ferments was pressed off at 5 Brix whilst the other stayed on skins for a further 7 days post-dryness and was plunged occasionally with increasing ease. When the wine tasted in harmony it was pressed off to barrel where it resided on full lees for 12 months. It underwent malolactic fermentation in the spring, was racked out of barrel in late autumn and was not filtered or fined prior to bottling.
