"Dense, ripe pinot Noir made from grapes grown on a moderately high altitude north facing Bendigo vineyard. It has typically dense, ripe Bendigo flavours, with a distinctive wood smoke character plus dark berry, cassis, dark chocolate, liquorice and nutty oak. Bold, youthful and moderately textural red with good development" Bob Campbell, Master of Wine, Real Review, July 2017

"Sophisticated and plush at the same time, this striking pinot exhibits black cherry, blueberry, cocoa, cedar and violet aromas with nuances of truffle and black tea. The palate is superbly concentrated and flowing, and displays outstanding fruit purity as well as stylish oak infusion, wonderfully enhanced by layers of fine texture and loads of polished tannins. A meticulously composed pinot. At its best: 2018 to 2026" Sam Kim, Wine Orbit, July 2017

Dark fruit and spice on the nose while the palate is tightly wrapped with boysenberry and chocolate notes. The finish is long and supported by fine tannins and oak spice.
Each single vineyard wine Matt Connell produces is an attempt to give a voice to the unique terroir and nuance of character and above all his love and commitment to Central Otago. Both gold and grapes from the schist-dominated soils of Bendigo have always been hard won yet the resulting pleasures many-folding and enduring. This 2016 vintage of the Bendigo Single Vineyard Pinot Noir is no exception to this rule.

This wine was hand harvested before being 100% destemmed. Then sent to tank then cold soaked for 4 days to build colour and flavour intensity. The must was inoculated with both wild yeast and cultures selected for their ability to add complexity. Fermentation lasted 19 days with a peak temperature of 32 degrees. 4 days of post fermentation maceration followed which allowed tannins to build structure and balance then the wine pressed off the skins to tank.  Following settling the wine was racked to French barriques; 33% being new. Malolactic fermentation in barrel was followed by maturation in oak for ten months in oak before being racked, blended and bottled on the 3rd March 2017.