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.
Details to come
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 winemaking was very much in keeping with the traditional practices of the Old World.
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."