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Mt Difficulty Bannockburn, Pipeclay Terrace, <br/> Pinot Noir 2013 <br/> Magnum 1.5l

Mt Difficulty Bannockburn, Pipeclay Terrace,
Pinot Noir 2013
Magnum 1.5l

$260.00 NZD
Tasting Notes

Magnum 1.5Ltr - comes wrapped and in a gift box

 

Pipeclay Terrace Pinot Noir is hand crafted in very limited quantities and only released in outstanding vintages. This vintage shows classic high tone violet florals that are intermingled with Bing black cherry and blackberry notes with an edge of sweet brown spice. The wine displays lovely flow with a dense dark berry entry which moves into a rich and sensuous mid-palate. The wine finishes strongly with a combination of fruit and finely grained slightly edgy structural tannin. It exhibits lovely balanced and an element of grace.

 

CELLARING POTENTIAL

Mt Difficulty Pipeclay Terrace Pinot Noir will improve for 10 -15 years given optimal cellaring conditions.

 

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Vintage Notes

VINTAGE 2013

The growing season in 2013 kicked off with a cool spring. Frosts in early November reduced production from Station Block, at the top of the Cromwell basin, but Bannockburn was untouched. Although the cool spring continued after that, temperatures warmed just before Christmas in time to make for a very successful flowering. January was cooler and wetter than average and then February onwards was very warm and dry. We experienced a protracted veraison (the point at which the grapes stop growing and start to ripen, characterised by colour change) leading to increased variability in ripeness. To counter this we introduced a late colour thin to ensure fruit arrived in optimal condition at harvest. Early autumn returned to more classic settled Central autumnal conditions, and harvest started on the 3rd of April, continuing through until the 3rd of May. It was a normal yielding year, with nice focused acidity and interesting flavour profiles reflecting, to some degree, the variability of the season.

 

WINEMAKING CONSIDERATIONS

The fruit for this wine was harvested from Pipeclay Terrace vineyard on the 3rd and 14th of April. 0ne third of the ferments were fully destemmed - the remaining two thirds had 30% whole cluster. The ferments underwent a period of 10 days pre-fermentation maceration at about 100C. Fermentation took 10-14 days with a maximum temperature of 320C. The wine sat on skins for a further 6 - 8 days till tasting in harmony and was punched down once per day during pre-fermentation, twice per day during fermentation and once per day during post maceration. The wine was settled overnight after pressing, and racked to barrel for 16 months. The wine underwent malolactic fermentation in the spring and was racked out of barrel the following winter. The wine was not filtered or fined before being bottling in December 2014.

 

Alc. 14%  T/A 5.4 gL-1  pH 3.67  Residual Sugar <1 gL-1

 

Accolades & Awards
  • Review by Cameron Douglas MS, 97 Points

    "A delightfully fragrant bouquet loaded with aromas of sweet spring rose, juicy ripe red berry fruits led by raspberry and darker cherry; sweet new oak and soft barrel spices. There's plenty of mineral tones too with a mix of clay and stony rocky suggestions. On the palate - tense, fruity and highly textured with fine dusty/chalky tannins and medium+ acidity; flavours of red berry fruits with raspberry, strawberry compote and cherry-ish notes; the floral layer returns as does a measure of soil; very long finish and totally enjoyable example. Decant for service or cellar then enjoy from 2018 through 2028. 97 Points"

    Review

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