Deep in colour with dark cherry, plum and floral aromas. Exceptional depth and complexity with cherry, plum and sweet spice on the palate. Full-bodied with a finely textured finish.
Every year our Pinot Noir grapes are hand harvested in small parcels from within our Bendigo Estate Vineyard and vinified as single ferments. Selected from the most eastern block of the vineyard, the first block to see the sun. Uniquely close planted at 8,000 vines per hectare and affectionately known as the ‘royal block’ by our team. “Billie Jean” is the third ferment to be released from block 12. Another very special release by Rudi Bauer.
95 points and 5 Stars: “A selection of the best grapes from the best vintages, in this case the generally excellent 2019. It's a fine, seamless wine with floral, violet, dark cherry, plum, five-spice and roast chestnut supported by powdery tannins.” By Bob Campbell MW (March 2022)
Excellent to Outstanding:"A sense of volume, bonfire notes, perfume, dark fruits, wisps of balsamic. Rich in the mouth, dark berries, savoury nuances, thyme, spicy elements. Wonderful structural backbone, the drying tannins work superbly with the depth of fruit, that richness neatly in balance. Built for the future, deceptive power, a long, cool carry. The flavours hang in the mouth."By Mark Henderson, Otago Daily Times (OCT 2022)
94 Points "A beautiful nose of sliced strawberries, hibiscus tea, rose, violet, wet stone, bark, cumin seed and fresh thyme. Medium-bodied with slightly firm tannins. Fresh and pretty with floral character coloring the red berries that envelope the palate through a subtle but long finish. Only 500 Bottles. From organically grown grapes. Drink or hold. Screw cap." James Suckling (OCT 2022)
The season started with mild temperatures throughout Spring, an earlier than usual budburst and rainfall in late Nov/early Dec providing good levels of moisture. We were challenged with two severe cold fronts during budburst and flowering which despite frost fighting efforts resulted in a smaller crop. Warm and settled weather followed producing overall a hotter than usual growing season. With veraison starting in the last week of January, we began (to expect) yet another early harvest. The 2019 vintage impression is extremely good quality.
Hand-picked on the 28th March. Cold soaked for 4 days before indigenous yeast fermentation kicked in with 16% whole bunch. Gentle hand plunging throughout ferment, followed by post-fermentation maceration of 9 days to ensure optimum fruit and tannin balance. Total time on skin; 26 days. Drained directly into selected French oak barriques (100% one year old) where the wine aged for 14 months during which wild malolactic fermentation occurs.
pH: 3.69, TA: 5.1g/l, Alc: 14.0%, Clone: 115 Ageing Potential: 7 – 10 years Limited Release: Only 500 bottles produced