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Pinot Noir

Pinot Noir 2007

Quartz Reef

It is now well established that Central Otago is producing outstanding pinot noirs, with Quartz Reef being no exception. Still, there is no doubt in Rudi's mind that to produce great pinot noir will take time. We are looking forward to the exciting journey to learn more about pinot noir, the expression of the vines and the development in the bottle.

Cuvee

The fruit was hand picked in ideal condition 12th– 20th April from our Bendigo Estate vineyard.

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.

Each Pinot Noir clone (10/5, 5, 115, 667, 777 & Abel) was kept separate with 95% being de-stemmed in small batches between 2-6 tonnes with 4-7 days cold maceration. Hand plunged. Partly indigenous yeast fermentation peaked at 33-35°C. Post fermentation maceration over 6–9 days, depending on tannin structure, before being pressed into French oak, of which were 33% new, 40% 1 year old and 27% 2 years and older. The wine underwent malolactic fermentation in Spring and received an egg white fining for settling before bottling in July.

Juice Analysis
pH 3.36 TA 7.5 g/l Brix 24.2

Technical Data
pH: 3.63
TA: 5.4g/l
Alcohol: 14.5%

Colour: Deep bright red
Bouquet: Wild berry, spicy
Palate: Ripe dark cherry/plum flavours – powerful, complex
Aging Potential: 5 to 8 years


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