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 with an elevation of 217 – 264 metres, on 44.55° south. Clones: 10/5, 5, 115, 667, 777 & Abel.
Although our Central Otago summer was cooler and windier than usual the fruit proudly ripened as normal. The season produced smaller bunches and lower berry weight which resulted in the grapes being concentrated with pleasing structure and weight.
Hand-picked on the 31st March and 5th April. Each clone was small batch vinified with a small percentage of whole cluster per ferment. Cold Soaked for up to 7 days before indigenous yeast fermentation kicked in. Gentle plunging each day, followed by post maceration of up to 11 days to ensure optimum fruit and tannin balance. Total time on skin; 23 days. Drained directly into selected French oak barriques (28% new) where the wine aged for 12 months during which wild malolactic fermentation occurs. The winemaking 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: 3.66, TA: 5.5 g/L, Alc: 14.0% Bottling Date: 21st August 2018 Ageing Potential: 6 – 9 years
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."