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Pinot Noir

Pinot Noir 2002

Quartz Reef


The fruit was hand picked in superb, ripe condition from our Bendigo Estate Vineyard (25%) on 21st March, the Pisa Range Estate Vineyard (47%) on 3rd April and the Park Burn Terrace Vineyard (28%) on 5th April.

Juice Analysis
Bendigo Estate · pH: 3.28 · TA: 7.8 · Brix: 24.7
Thompson · pH: 3.39 · TA: 8.2 · Brix: 24.6
Pisa Range Estate · pH: 3.41 · TA: 7.5 · Brix: 24.9

Each Pinot Noir clone (10/5, 5, 115 & 777) was kept separate with 87% being de-stemmed and 13% kept as whole bunches in 2 tonne fermenters with up to 10 days cold maceration. 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 32% are new, 28% 1 year old and 40% 2 years and older.

The wine underwent malolactic fermentation in spring and before bottling received an egg white fining for final settling, and bottled on 16th July 2003.

Technical Data
pH: 3.57
TA: 5.8g/l
Alcohol: 14.4%

Colour: Deep bright red
Bouquet: Violet, sour cherries, sweet dark wild berry
Palate: Intense, lush pinot noir varietal expression, stylish, sensuous pinot noir of great warmth and length
Aging Potential: 4 to 7 years

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