The lead up to vintage 2013 was promising, with dry conditions throughout the growing season. January 2013 saw temperatures soar, causing sugar levels to rise rapidly, and a return to an early February start for vintage. Reds particularly ripened early, and we actually commenced vintage with our 2013 Carlyle Vineyard Shiraz (the first time a red has been the first variety harvested at Pfeiffer Wines).

Unlike the 2011 and 2012 seasons, there were minimal rain events throughout the 2013 vintage, allowing for a steady receival of fruit and less pressure in the winery. The dry autumn also allowed full maturation of our fortified varieties, with Muscadelle for Topaque being picked at the end of April. Overall, quality is high, particularly in the red and fortified varieties, with the wines showing great colour, ripe fruit flavours and good length of flavour.

After crushing and pressing, our 2013 Pfeiffer Marsanne juice was left to settle for 2 days. After a rough racking (taking some light solids), the juice was then fermented in stainless steel tanks for 18 days at low temperatures of approximately 15°C.

Post fermentation, our Marsanne was stored in a stainless steel tank, and left in contact with its yeast lees. The lees were agitated weekly to build flavour and creaminess on the palate. Prior to bottling in December 2013, the wine was clarified, fined and filtered.

Our 2013 Marsanne is pale straw in colour and has aromas of citrus blossom and white peach. The palate is soft and creamy, with citrus and stone fruit flavours and a dry, refreshing finish.

Fish, chicken and pork dishes with rich flavours, eg. Roasted pork belly, with creamy mashed potato, fresh greens and English mustard.