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2023 Pfeiffer Pinot Noir
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A medium bodied Pinot Noir, with a touch of earthiness and soft, rounded berry fruit flavours on the palate. |
Description
| Availability |
NEW VINTAGE AVAILABLE
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| Grapes |
Pinot Noir
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| Vintage |
2023
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| Seal |
A screw cap has been used on our 2023 Pinot Noir to maximise its flavour and freshness, and to eliminate the chances of cork taint.
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| Reviews |
Watch this space
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| Awards |
Not shown yet
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| Fruit Sourcing |
Rutherglen
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| Harvest Date |
March and April 2023
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| Vintage |
The 2023 growing season was one of the most challenging of the last decade, with above average winter and well above average spring rainfall falling. The well-publicised flooding through the Murray River system saw the river peak at Corowa at 8.07m on November 15th, causing severe flood damage to our Sunday Creek vineyard, and minor flood damage to our Carlyle vineyard. We lost access to the Sunday Creek vineyard from the 27th October to the 9th December, being unable to drive any vehicles or spray the vineyard during this critical time. Parts of the vineyard were completely underwater for weeks, with the vines dropping their leaves and fruit completely. Yields have been impacted accordingly, with certain blocks being 80-90% down, and other blocks 30-40% down.
The rain continued throughout December and January, until we finally received some respite from it, with no rain falling at all in February, just in the knick of time for the onset of harvest. Harvest started on the 1st March, with Rutherglen Chardonnay grapes, around 3 weeks later than usual. The harvest took some time to gain momentum, with scattered rain events and the cooler season causing many delays in picking. We started hitting our vintage straps towards the end of March and into April, with harvest finishing in the second week of May.
Quality is variable, which is indicative of the season, however there are always some gems in the cellar worth discovering. We are very pleased with the quality of the Chardonnay this vintage, it has been a real highlight, while the earlier picked parcels of Shiraz are looking very strong, as well as one outstanding parcel of Muscat, picked just before the Easter rain event.
Topaque and port style wines, with our Portuguese varieties shining through with delicious flavours. |
Winemakers Comments
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Our gnarly old Pinot Noir vines were planted in 1962 from cuttings originating in the Seppelt Arrawatta vineyard and are now considered to be some of the very last Grand Cru pre-phylloxera vines in the world.
Our 2023 Pinot Noir was hand-picked, over two picking dates on the 31st March and the 1st April 2023. The first third of the block was picked into ½ tonne bins, lined with heavy duties bin liners, to which yeast and CO2 was added before being sealed up for ten days to undergo carbonic maceration (fermentation within the whole berry).
They were then opened, crushed by foot stalks and all, and completed their ferment as open fermenters with foot treading occurring 3 times daily. At the end of fermentation, the wine was pressed directly into ten year old puncheons for maturation on lees.
The second two thirds of the block was harvested and destemmed into a static stainless steel fermenter to undergo a cold maceration for 2 days and fermentation as whole berries. Fermentation was completed in 9 days, with gentle pump overs occurring twice daily.
At the end of the fermentation, the wine was pressed into a stainless steel tanks before being racked to French oak puncheons to undergo malolactic fermentation and barrel maturation.
Our 2023 Pinot Noir was matured in four to ten year old French oak puncheons for 8 months, before blending, fining and clarification occurred prior to bottling in late December 2023.
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| Partners |
Braised Duck Tagliatelle or Za’atar Spiced Chicken with Roasted Vegetables
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| Cellar |
A lovely wine to enjoy now until 2033
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| Vegan Friendly |
Vegan No | Vegetarian Yes Produced with the aid of egg products and traces may remain.
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| Yeast |
RC212 – A yeast selected specifically for the production of Pinot Noir.
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| Allergens |
Preservative (220) Added.
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| Technical Details |
Res. Sugar .37 g/L
pH 3.32
TA 5.77 g/L
Alcohol 13.0 % v/v |
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