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A celebration of time & place

"Limited edition Syrah from a hot, high altitude Bendigo site, from a record-breaking warm vintage" Bob Campbell, MW

Pair with seared venison, roast pheasant or duck

Mt Difficulty Ghost Town Bendigo Syrah 2018

Elsewhere $59.99 $52.17
6 Btls, $329.94 6 Btls, $286.90
Awarded 5 Stars Awarded 95/100 Points Awarded 93/100 Points Single Vineyard
Mt Difficulty Ghost Town Bendigo Syrah 2018

Mt Difficulty Ghost Town Bendigo Syrah 2018

Limited edition Syrah from a hot, high altitude Bendigo site and from a record-breaking warm vintage
Elsewhere $59.99 $52.17
6 Btls, $329.94 6 Btls, $286.90


Awarded 95/100 Points & 5 Stars

Bob Campbell, Master of Wine, Real Review, Apr 2021

Awarded 93/100 Points

Nick Stock,

Awarded 'Excellent to Outstanding'

Mark Henderson, The Otago Daily times


  • Charred oak
  • Dark berry & cassis
  • Sandalwood & cedar
  • Ripe, round tannins

"Limited edition Syrah from a hot, high altitude Bendigo site and from a record-breaking warm vintage. Rich, lush ripe red with cassis, dark berry, smoked-meat, charcuterie, dried herbs and charred oak flavours supported by ripe, round tannins. The wine has enough density and richness to handle a high (15.5%) alcohol" Bob Campbell, Master of Wine, Real Review, Apr 2021

Ghost Town Syrah is handcrafted in very limited quantities. Vibrant aromas of black pepper, licorice and floral notes on the nose. With a dense and savoury tinged mid-palate with sandalwood and cedar notes drawing the wine together. Cassis flavours flow through the fine acidity driving through a long finish. 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. Our Ghost Town Syrah is crafted in limited quantities from small parcels showcasing a diversity of soils and microclimates.

A very interesting season - overall we ended up with an average amount of heat even though the season had a distinctly cool bend to it. A very warm wet spring kicked off the growing season in style with very early bud-burst. Just as we were entering into flowering, the weather deteriorated with very cool weather being the norm right through late December. This impacted on flowering with lower than average yields.

The Syrah was the last fruit harvested for the season on the 4th May. There are 8 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 all three 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. The wine 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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