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

2015 Pinot Noir (12 bottle case)

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

2015 Pinot Noir (12 bottle case)

bloodwood+pinot+noir+2015.jpg
bloodwood+pinot+noir+2015.jpg

2015 Pinot Noir (12 bottle case)

500.00

Gorgeous mid-cerise in colour, this gentle Pinot Noir’s bouquet of fresh berry fruit and subtle barrel ferment char leads into a long, fresh berry fruit-dense palate framed in subtle, fine-grained tannins. Ladies old handbags have rarely been more gorgeous.

Alc/Vol 13.5%

Al/Vol 13.0%

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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

Winter/spring rainfall: Winter rainfall, (which mostly fell in early winter) was close to the average: 226.8/244.6mm while Spring rainfall was about 45% lower than average. 132.2/225mm. In summary, a very dry and cool lead in to bud-burst and early vine growth.

Weather up to and including harvest; Early summer rainfall in December and January was well above average (300/147 mm) which saved yields and brought the vintage into shape. We experienced much cooler conditions in mid-summer than we have for the last few years and if early season botrytis was avoided on whites, this helped enormously. Coupled with well below average February rainfall and the driest March for more than 20 years, and we have had a wonderful run up to and through vintage. The amazing thing is that we have seen moderate alcohols; low pH readings and good T/A readings even though most fruit has been picked up to three weeks earlier than is traditional. e.g. We used to begin harvest at Bloodwood on or about 20th March with Chardonnay. This year we actually picked our (14% +) Shiraz on 20th March.

Yield – low/moderate/high Yields were generally good across all varieties except in some vineyards caught by the extended cold outbreaks of early October to mid November. Not so much a frosting but long chill hours causing restricted spring growth in vineyards already suffering from the dry late winter and early spring and at a vulnerable stage of growth. Chardonnay seemed to bear the brunt of the yield drop in these vineyards.

Stand out varieties; All varieties performed well this year with a slight preference to the mid season varieties like Riesling; Cabernet Franc: Merlot and Shiraz. But this is nit picking; We've had a great vintage.

Overall quality: High; see above.

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 600 litres) produced from the vineyard, we consider ourselves lucky to make two or three barrels of Pinot Noir each vintage. 20145provided five 300 litre hogsheads and 70 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 2015.

Wine Analysis

pH 3.53

Acidity 6.6 g/l

Al/Vol 13.5%

Gorgeous mid-cerise in colour, this gentle Pinot Noir’s bouquet of fresh berry fruit and subtle barrel ferment char leads into a long, fresh berry fruit-dense palate framed in subtle, fine-grained tannins. Ladies old handbags have rarely been more gorgeous.

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