Contact Us

Use the form on the right to contact us.

You can edit the text in this area, and change where the contact form on the right submits to, by entering edit mode using the modes on the bottom right. 

+61 2 6362 5631

Quality cool climate wine from the Orange wine growing region in New South Wales, Australia

2013 Pinot Noir (12 bottle case)

Cellar Door

Sensational quality wine from the Orange, NSW wine growing region.

2013 Pinot Noir (12 bottle case)

bloodwood -2013-pinot-noir-12-bottle-case.jpg
bloodwood -2013-pinot-noir-12-bottle-case.jpg

2013 Pinot Noir (12 bottle case)

552.00

This gently made beautifully deep cerise coloured Pinot Noir was eased into existence after the usual extended cold soak followed by a long, cool ferment. Totally de-stalked, the many whole berries in the must give a deliciously balanced palate which reflects pure varietal aromas of bright red cherry fruits caressed with subtle barrel ferment char. Fine, close-grained tannins enliven those ladies old handbag notes once again and will continue to do so in the medium term.

Al/Vol 13.0%

Quantity:
Add To Cart

Vineyard

The Pinot Noir from Bloodwood is grown on the top 12 rows of the Maurice Vineyard.. Yes we know that’s a bit confusing given that the Maurice is a style of wine which isn’t necessarily tied to a particular plot of ground..but..bear with me. The original few rows planted in 1984 were, and are to be found in the middle of our original Cabernet Sauvignon planting. We were anxious to see how the fruit performed without any special Pinophiliac attention. It did very well, so the next five rows were planted at the very top of the Maurice vineyard block. Both plantings were to MV6 clone, however we now have, in addition a hundred or so each of clones 777; 114 and 115.adjoining the Maurice vineyard. These vines are all close planted on an easterly slope of 20 degrees in a north/south orientation and Scott‑Henry trellised to open to the western side of the vine. This gives a bit of added light and warmth to the ripening grapes in cooler years.

Vintage Conditions

The 2013 growing season was very strange indeed. An early budburst following a warm (for Bloodwood) and dry Winter followed onto a dry Spring and hot early summer which hurried the maturation of the fruit along. This proved to be a stroke of luck as we took the decision to capture the natural balance of this Pinot Noir before it respired in the heat and picked it early on 20th Feburary. This is the earliest we've ever picked the Pinot Noir to date, nevertheless it was perfectly ripe to my tastebuds. Luckily, it was also early enough to miss the potentially devastating record 110 mm of rain recorded here on 1st March.

Winemaking

For details of this wine you need look no further than the last entry in the “Styles” section of this site. http://www.bloodwood.biz/styles/63-red.html Because of the very small quantity (normally no more than 500 litres) produced from the vineyard, we consider ourselves lucky to make two barrels of Pinot Noir each vintage. 2013 provided three 300 litre hogsheads and 50 litres of topping material. As a consequence, there is little room to engage in any fancy wine making or blending with Bloodwood Pinot Noir. The grapes were de‑stemmed cold soaked and open fermented under natural yeasts with regular gentle hand plunging. The pressed wine was transferred warm to barrel where it finished malo‑lactic conversion, and after 6 months in barrel, (literally) it was bench trialled and transferred unfiltered into bottle in September 2013.

Wine Analysis

pH 3.57
Acidity 5.7
Al/Vol 13.0 %

Tasting Notes

This gently made beautifully deep cerise coloured Pinot Noir was eased into existence after the usual extended cold soak followed by a long, cool ferment. Totally de-stalked, the many whole berries in the must give a deliciously balanced palate which reflects pure varietal aromas of bright red cherry fruits caressed with subtle barrel ferment char. Fine, close-grained tannins enliven those ladies old handbag notes once again and will continue to do so in the medium term.

Al/Vol 13.0%

Destemmed whole berries were given a protracted pre-fermentation cold soak before a long, cool ferment, seemingly finished in barrel. Very good hue and clarity; red and black cherry fruit plus some plum is framed by unusually good tannins. A totally impressive Pinot.
Rating 95 points; 13% alc
— Mr Halliday's review of 2013 Pinot Noir
Mid garnet; lifted cherry, bramble and mint are all evident on the bouquet; the palate is firm and fresh, certainly at the more savoury end of the pinot spectrum; a little more generosity is needed and may evolve with time.

Rating 89; 2014; 13% alc
— Mr Halliday's review of 2011 Pinot Noir
“It’s young for a Pinot but already showing a lot of charm and character. Sappy, foresty aromas of some complexity. Quite ripe and layered across the palate with just the right amount of tannins to give it a good backbone. Lovely balance and style”

(Houn Hooke Australian Gourmet Traveller Wine)
— 2010 PINOT NOIR (unfiltered) 92/100
Bloodwood Orange Pinot Noir 2010

Approx. 85% clone MV6, with 777, 114 and 115, fully‑destemmed, given a cold soak and indigenous yeast fermented to 13.5% alc. in open fermenters with hand‑plunging, the temperature generally kept under 27°C.... Cloudy from being unfiltered, this is garnet‑hued red with a lighter edge and a hint of brick to the colour. This has a soft, full nose with volume, showing distinctive spearmint notes over red berry fruit aromas, fresh herb and oak spice nuances. Medium full‑bodied, this displays a herbal edge that integrates into a complex amalgam of savoury red plum fruits interwoven with mint and eucalypt nuances, earth and mushrooms. Subtle sour, cedary flavours unfold in layers. Rounded in texture with a chunky style, the wine has fine, grainy textures and grip contributing to the structure. Good acidity carries the flavours to moderately sustained finish. While showing minty elements, this has a complexity that develops in the glass; this flavoursome Pinot Noir will match Mediterranean cuisine over the next 4‑6 years. 17.0+/20

— Raymond Chan (NZ) Wine reviews
HTML Comment Box is loading comments...