Quartz Reef Pinot Noir
Additional Cases: $0
It's a sophisticated Pinot Noir this one, made in an absolutely sophisticated style -- we are talking about close planted estate vineyards, small batch winemaking keeping different clones separate, & part wild yeast fermentation and very careful oak treatment. It all adds up to what is a very serious wine indeed.
But forget that for a second and lets just realise one thing - this is just a fantastic Pinot, built quite firm and full bodied, obviously with an eye on long term ageing, and unquestionably full of flavour and style. Heroic wine really, and still simply bloody good.
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.
French oak barrique; 24% new, 33% 1 year old and 43% older.
Deep warm red.
Perfumed ripe pinot aromatics, stylish, emotional.
Cool, bright, high-country berry notes.
Hand-picked 21st & 25th March 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.
Nick Stock (2011 Vintage) says:“
Lifted, bright fruit on offer here, with red cherry, plum and forest berries, and hints of deep spice, earth, mushroom and subtle oak. Gravelly tannins come in on the back palate, pulled into line by a line of sprightly acidity that propels the wine through to the finish.
Best Drinking: 2017Good Wine Guide92
Nick Stock (2007 Vintage) says:“
From Bauer's Bendigo estate, this really has a distinct blueberry aroma and some sweet spiced pastry dough too. The palate has impressive reach and breadth, pitching sweet spiced blueberry and cherry flavour long and even across the palate - fine tannins rumble gently below, all aimed at a deep and lasting finish. Excellent pinot, one of Bauer's best, and still very much on the make.The Penguin Good Australian Wine Guide 2010 200994
Nick Stock (2006 Vintage) says:“
This is an unmistakable Otago pinot with rich dark cherries, forest berry fruits and some ripe dark plum aromas, a little orange peel too. Tannins are fleshy and supple, sweeping in thick waves through the palate, carrying ripe plum flavours and subtle spice. Deceptive acidity ensures its best is yet to come.Good Australian Wine Guide 2009 200892
James Halliday (1998 Vintage) says:“
Medium red-purple; spicy oak is somewhat dominant on the bouquet but does not obscure the attractive dark fruit underneath. The palate opens with attractive savoury/plummy fruit, spicy oak still being evident but less assertive than on the bouquet. The wine has good texture and tannins.Australian Wine Companion 2001 200192