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Pinot Noir

Pinot Noir 2004

Quartz Reef

Cuvee

The fruit was hand picked in ideal conditions between 13th and 26th April from our Bendigo Estate vineyard and the Thompson and Pisa Range Estate vineyards.

The winemaking was very much in keeping with the traditional practices from the old world. The winemaker, Rudi Bauer, has combined these techniques, and his personal understanding, to create this wine.

Juice Analysis
Bendigo Estate (67%) · pH: 3.16 · TA: 9.5 · Brix: 24.6
Thompson (28%) · pH: 3.15 · TA: 9.3 · Brix: 24.8
Pisa Range Estate (5%) · pH: 3.23 · TA: 9.0 · Brix: 24.5

Each Pinot Noir clone (10/5, 5, 115, 667 & 777) was kept separate with 100% being de-stemmed in 6 tonne fermenters with up to 8 days cold maceration. Partly indigenous yeast fermentation peaked at 32-34°C. Post fermentation maceration over 6-9 days, depending on tannin structure, before being pressed and transferred into all French oak, of which were 24% new, 32% 1 year old and 44% 2 years and older.

The wine underwent malolactic fermentation in spring and before bottling received an egg white fining for final settling, and bottled first week in April.

Technical Data
pH: 3.63
TA: 5.9g/l
Alcohol: 14.5%

Colour: Deep bright red
Bouquet: Lush Dawson cherry, spice and violets
Palate: Well structured, stylish sweet pinot noir fruit, poised with round ripe tannins
Aging Potential: 4 to 7 years


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