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Pinot Noir

Pinot Noir 2013

Hand-picked 2nd – 3rd 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 (10/5, 5, 115, 667, 777 & Abel) planted in 1998. 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 according to clone, with a small percentage of whole bunches being retained, 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. Ferment duration 24 days.

Pressing directly into selected French oak barrique; 24% new, 33% 1 year old and 43% older. The wine underwent natural malolactic fermentation in Spring and received an egg white fining to aid settling before bottling in July 2014.

The wine-making 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:


pH: 3.71
TA: 5.0 g/l
Alc: 14.0%


Colour: Deep warm red
Bouquet: Perfumed ripe pinot aromatics, stylish, emotional
Palate: Cool, bright, high-country berry notes.

Aging Potential: 6 – 9 years

Download Tasting Notes here

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