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Sensational quality wine from the Orange, NSW wine growing region.
2018 Pinot Noir (12 bottle case) NEW RELEASE
2018 Pinot Noir (12 bottle case) NEW RELEASE
Confidently cerise in colour, the tantalising aromas of dark cherry and gently complex barrel ferment char across a bouquet of autumnal berry fruits, leads into a long, satisfying palate, gentle French oak tannins.
Ladies old handbags have rarely been more mysteriously floral and inviting.
13.7% Al/Vol
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 Weather At Bloodwood is always the same; It's Different!
Winter rainfall was 33% of the long term average and a dry Spring meant the annual rainfall was only 73% of the average. As the Orange area is a winter dominant rainfall area, we entered the growing season with moderate to severe moisture deficits. Irrigation was critical for success in season 2018. The bright spot was that we enjoyed very warm and generally stable weather through to the end of vintage. Average maximum temperatures from October to March were 0.3C warmer than season 2017. Except for a smattering of annoying hail storms and a major bushfire across the week of the 12th to 20th February causing isolated smoke taint damage, it was a rushed and straightforward disease-free affair. We enjoyed moderate yields across the board; about 20% down on 2017; a reflection of the droughty winter and spring conditions. Dry-land vineyards really suffered this year. As far as quality goes, Chardonnay in well managed vineyards was exceptional and the general consensus is that the reds, Shiraz, Merlot, Cabernet Franc and Cabernet Sauvignon are very promising in terms of colour and depth of varietal flavour this year. Pinot Noir, although on the richer side, may be the long term surprise. Even though it was very warm and dry, I would not have liked to have been a tartaric acid salesman in Orange this vintage. pH's and T/A's were naturally wonderfully balanced across the board. It has to be a +8 vintage or better for both reds and whites.
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 750 litres) produced from the vineyard, we consider ourselves lucky to make two or three barrels of Pinot Noir each vintage. 2018 provided two 300 litre hogsheads and 100 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 5 months in barrel, it was bench-trialled and transferred unfiltered into bottle in October 2018.
Wine Analysis
pH 3.40
Acidity 7.2 g/l
13.7% Al/Vol
Tasting Notes
Confidently cerise in colour, the tantalising aromas of dark cherry and gently complex barrel ferment char across a bouquet of autumnal berry fruits, leads into a long, satisfying palate, gentle French oak tannins.
Ladies old handbags have rarely been more mysteriously floral and inviting.
“MV6(50% of the total), 777, 114 and 115 clones, hand-picked and sorted in the vineyard. Fermentation was initiated when 777 was ready, then co-fermented and pressed to new French barriques and hogsheads, matured for 5 months. Improbably, the wine isn’t smothered in oak, but it (oak) certainly provides a warm
doona. 94 Points”
“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”
“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”
““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)”
“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
”