So went up to Buller today for a few laps on Abom and International. A fair bit of work has been done since I was there last year.
Abom: Still follows the same route, though it's wider in parts, a few sections have been opened up, the existing jumps have been improved and a few more have been added, generally improving the track.
The jumps on the first section work a lot better than they have in previous years, and the first chicane feels faster. Throughout the middle sections, it feels much the same but a couple of turns have been opened up improving the flow, and after the fast ski run traverse under the chairlift there is a mild kicker/drop off that leads into that super fast right hander. It certainly makes that section fun, but I think the braking bumps will soon be severe as you need to wash off the same amount of speed with a few meters less time to brake... See how that goes. The final few turns at the bottom have been opened up too making that section flow heaps more.
All in all, solid improvements!
International: Rides pretty much the same as last year by memory. A notable addition being a second (and bigger) road gap. It's just after the 1st road gap, and crosses the fire road adjacent to the big wooden berm (which is now the "B" line) before the middle woods. It looks big, although it rides easily at trail pace after hitting the 1st gap, but the run out is still fresh and soft. Awesome addition as the existing section has always been awkward. So its basically: road gap, berm, berm, road gap, berm, berm, middle woods - fun as fuck. The bottom half of International appears more or less unchanged with some general maintenance.
I think it's running better than it has in years, or ever, for that matter.
I rode Outlaw and Copper Head but I don't generally do more than 1 lap a year on those tracks so couldn't really say if anything has changed. Someone else may elaborate on that.
New main lift hut at the top of Spurs, had a decent coffee from the cafe and ended the day with an unscathed bike and body. :biggrin1: