The warm vintage has resulted in aromas of white peach and pear blossom mingled with underlying crisp red apple notes. The palate displays ripe succulent peach notes, while the mid palate is full, creamy and well textured. The wine has a rich, spice infused finish. Mt. Difficulty Wines was founded in 1992 by owner and winemaker Matt Dicey. Situated along Felton Road in the sub-region of Bannockburn, Central Otago, Mt. Difficulty Estate is comprised of six vineyards. Templars Hill, Pipeclay Terrace, Menzies Terrace, Mansons Farm, Target Gully and Long Gully total 98 acres. Each vineyard has a specific terroir comprised of light sand, clay, loam and gravel soils. Germanic man-made soils, which came about as a result of hydraulic mining and sluicing in the gold mining era of the late 1800's, can also be found on some blocks. The so-called Bannockburn soil is one of the few soils in the world classified as man-made. Bannockburn enjoys hot summers, a wide diurnal temperature range and long cool autumns; conditions which bring the best out of Pinot Noir grapes. These conditions, along with the soils, provide an excellent basis not only for Pinot Noir, but also for Pinot Gris, Riesling, and Chardonnay. Fruit for the Roaring Meg wines are sourced from Cromwell Basin vineyards which Mt Difficulty either owns or leases. Mt. Difficulty is a member of the Sustainable Winegrowing initiative (SWNZ).