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Bendigo Estate Pinot Noir

Bendigo Estate Pinot Noir


Ferment name: MILESTONE

Hand-picked 12th April from our Biodynamic Demeter Certified Bendigo Estate vineyard; with a vine density of 5,000–8,000 plants per hectare on grafted pinot noir clones (5, 115, 10/5 & Abel) with planting commencing in 1998.

From the mid-section of the vineyard: Clone 5, 115, 777 on various rootstock

The soils on the beautiful north facing slope are Waenga fine sandy loam and Letts steepland with an elevation from 217 – 264 metres, on 44.55° south.

Each small batch was vinified separately,100 % de-stemmed, left for 5-7 days cold soak before indigenous yeast fermentation kicked in, peaking at 33°C.

Gentle plunging throughout ferment, followed by post-fermentation maceration of up to 12 days to ensure optimum tannin balance. Total time on skin; 27 days.

Pressing directly into selected French oak barrique, of which 33% new, 50% one year old and 17% three years old. The wine underwent natural malolactic fermentation in spring and bottled 5th September 2013, without fining and filtration.

The winemaking was very much in keeping with the traditional practices of the Old World.

The winemaker, Rudi Bauer, has combined these techniques, and his own personal understanding, to create this wine:

  • The 2012 vintage is the most important vintage for the region since the 2002 vintage. As it is the beginning of coming of age of Central Otago pinot noir.

Technical data:       pH: 3.6                          TA: 5.6g/l                       Alcohol: 14.0%

Tasting Notes:

Colour:                        Medium red                          

Bouquet:                     Perfumed fine aromatic herbs, Dawson cherry    

Palate:                        Subtly smooth and succulent, underlying lasting, powerful, fine rolling tannins

Aging Potential:            6 – 9 years


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