This wine is from our BioGro certified organic and Demeter certified biodynamic estate vineyard located in the Bendigo sub-region of Central Otago. The vineyard was planted in 1998 after careful site selection. The soils on the beautiful north facing slope are Waenga fine sandy loam and Letts steepland soil with an elevation of 217 - 264 metres, on 44.55° south.
We experienced an extraordinary summer resulting in the hottest growing season ever in Central Otago’s modern history. Early flowering and ripening meant our normal six months of growing was condensed into a compact five months. February rain brought relief for the vines and enabled them to achieve physiological ripeness, and warmer than normal nights led to lower acidity. As a result harvest was brought forward to achieve optium balance.
Hand-picked in ideal condition and ripeness on the 16th, 19th and 20th March. Whole bunch pressed, minimum settling followed by natural fermentation and aged on yeast lees for 10 months during which full malolactic fermentation occured. Bottled on the 19th February 2019.
We are delighted to announce that our wines have both been awarded a Double Gold Medal at the 2019 Six Nations Wine Challenge: Methode Traditionelle Blanc de Blancs 2013 and Bendigo Estate Single Ferment Pinot Noir 2017
"Distinctive bouquet with a core of minerality and varietal fruit signatures. Apple and pear skin, sweet lemon and blossoms, a gentle white pepper spice. Dry on the palate with a core of fruit, adding a smooth satin texture. Abundant acidity, white spice and a floral mineral quality. Well made, decent finish, lots to like."