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Pinot Noir

Pinot Noir 2003

Quartz Reef


The fruit was hand picked in ideal conditions between 10th and 28th April from our Bendigo Estate vineyard and the Pisa Range Estate and Parkburn Terrace 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.

This Pinot Noir 2003 shows strong varietal identity and ripeness.

Juice Analysis
Bendigo Estate (58%) · pH: 3.22 · TA: 8.0 · Brix: 24.8
Thompson (27%) · pH: 3.39 · TA: 7.1 · Brix: 24.6
Pisa Range Estate (15%) · pH: 3.38 · TA: 7.4 · Brix: 24.3

Each Pinot Noir clone (10/5, 5, 115, 667 & 777) was kept separate with 92% being de-stemmed and 8% kept as whole bunches in 6 tonne fermenters with up to 10 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 are 28% new, 21% 1 year old and 51% 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 June.

Technical Data
pH: 3.64
TA: 5.1g/l
Alcohol: 14.6%

Colour: Deep red
Bouquet: Dark berry, earthy and complex
Palate: Intense, rich, broad, muscular integrated tannins
Aging Potential: 4 to 7 years

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