Pinot Noir 2023

Ripe red berry fruits, spice, dried herbs, fresh dried cherry, red plum, and bracken. Notes of violet, black tea, blackberry, and dark chocolate. Polished tannins and a backbone of acidity to frame the fruit alongside mineral and savoury qualities showcasing depth. Fine, silky tannins. Immediately enjoyable with long-term cellaring potential.

• Reviews
• Vintage
• Winemaking
• Technical

• ⭐ 95 pts – James Suckling (Mar 2024)
  “Elegant, concentrated Bendigo fruit with fine tannins and length.”
  *(Full review available at JamesSuckling.com, subscription required)*

  ⭐ 94+ pts – The Wine Advocate, Erin Larkin (Dec 2023)
  “Fine chalky tannins with energy and drive.”
  *(Full review available at WineAdvocate.com, subscription required)*

  ⭐ 5★ – Michael Cooper
  Recognised for excellence in Central Otago Pinot Noir.

  ⭐ The Real Review – Top Wineries of NZ
  Quartz Reef named among New Zealand’s leading producers.

  Rating Excellent to Outstanding by Mark Henderson (Jun 2024)

  2021 Vintage:

  • 98 Points by Winestate Magazine (July/August 2022)
  • 95 Points by Candice Chow, Raymond Chan Wine Reviews (Jun 2022)
  • Classic and 5 Stars by Michael Cooper (May 2022)

• The growing season was a real “box of chocolates” as we experienced variable weather and climactic conditions as well as variable flowering and fruit set. Budburst began on September 23rd. We experienced long slow flowering starting on November 28th lasting for three weeks. From the beginning of January through to late February the temperature really heated up with days topping 35 degrees Celsius in Bendigo. First pick for the sparkling wine was on the 24th of February. The majority of our fruit was harvested by the end of March with our Pinot Noir picked on March 30th and the Pinot Gris a little later. Reflecting on a good year and great team we look forward to the coming winter to reset for another trip around the sun.

• Hand-picked on the 17th,18th, and 21st March. 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 9 days to ensure optimum fruit and tannin balance. Total time on skin; 21-26 days. Drained directly into selected French oak barriques (27% new) where the wine aged for 12 months during which malolactic fermentation occurred naturally.

• TECHNICALTA: 5.2g/L, Alcohol: 14.0% RS: less than 1.0g/L Bottling Date: September 2024
  Ageing Potential: 6 – 9 years

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