Region: Bendigo Hills, Central Otago, New Zealand.
Winemaking: The fruit was hand harvested from the upper slopes of the vineyard, with an elevation between 380 and 420 metres. The aspect is North, Northwest. The fruit was de stemmed into French Oak cuves for natural fermentation with gentle hand plunging. Post ferment maceration was 10 days. It was then racked off into a mixture of seasoned and new (30%) French Oak, and a mixture of puncheons and barriques, where it underwent malolactic fermentation and was left to mature for 20 months. It was then racked off lees and bottled, without filtering or fining. Clones: 40% 115, 50% Abel, 10% 777.
Tasting Notes: This is quite a powerful Pinot, it has aromas of crushed violets and baked plums with an earthy edge. The fleshy palate has a subtle linear acidity and ripe pepperiness. Layers of complexity evolve in the mouth and the wine tails off nicely, with a lovely long finish.
Technical: Alcohol - 13.5%. TA - 5.6g/l. pH - 3.7g/l. RS - Dry. Contains sulphites. BioGro certified organic.
Winemaker: Allan McWilliams.
"The lovely 2013 vintage was estate-grown, 400 metres above sea level, at Bendigo, in Central Otago. Hand-picked, it was fermented with indigenous yeasts, matured for 20 months in French oak barriques and puncheons (30 per cent new), and bottled unfined and unfiltered. Deep and bright in colour, it is finely scented and supple, with deep, ripe plum/spice flavours, hints of dried herbs and nuts, excellent complexity, and a long, tightly structured finish. Drink now or cellar. Certified organic." - Michael Cooper, 5/5 stars
"This plush pinot is filled with dark berry, game, truffle, cedar and mixed spice characters. The palate offers terrific fruit concentration and richness, brilliantly structured by abundance of supple tannins. Lovely density as well as refinement. Super long and super attractive." - Sam Kim, 96/100 points
"Aromatic Pinot Noir with cherry, plum, spice, anise and nutty oak flavours. Supple wine with a savoury, dried herb influence that adds a little complexity. Quite structured with firm, drying tannins suggesting good cellaring potential." - Bob Campbell MW, 92/100 points