2023 Butcher’s Hill ‘Oronsay’ Pinot Noir
Hand harvested and selected MV6 clone from Butcher’s Hill, rich notes of deep cherry, dark strawberry, and subtle spices. The nose reveals a complex blend of dried fruits, herbs, and spices, which will evolve to include aromas of forest floor and cured game meats as it matures. The palate presents firm tannins at the back, harmonized by soft fruit flavours at the forefront.
- Volume:
- 750mls
- Alcohol:
- 13%
- pH:
3.62
- Standard Drinks
- 7.7
- Acidity:
5.8 g/L
- Maturation
50% New French oak, for 11 months.
- Closure
- ScrewCap
The 2023 growing season started with budburst in September and continued with flowering in November. 2023 vintage experienced a lot of wind and rain during flowering which made for very challenging conditions. Between October and December there was 230mm of rainfall on each of our vineyards. This resulted in poor fruit set, and reduction in our overall yields. Late December saw the rain ease leading away from the La Nina weather pattern and towards the warmer El Nino period. With a milder summer and no extreme heat we saw a steady and slow development of flavour, acid, sugar and tannins, bringing some amazing quality wines.
The Butchers Hill Vineyard located in Richmond at the historic Belmont Lodge was established in 2003. The vineyard is a prominent feature to the Richmond landscape as it protrudes from the borders of the town. The steep north facing slope of this site starting from 30m-100m above sea level means that it receives some very long sunlight hours, protection from cold southern winds and increased drainage of soils. The ferricrete attribute of the soils not only hold heat and water longer as they are darker but the iron oxide also interacts with the production of flavonoids in the fruit and typically produces wines that are complex and robust. There are currently 6ha of vine planted on this property in total.
Fruit was handpicked at 12.5 baume, 30% of the fruit destemmed and 70% included as whole bunches. Fermentation was carried out in 2.5 tonne open fermenter. The ferment was inoculated with XR Grand Rouge yeast. The wine spent 3 weeks on skins before being pressed out. The wine was matured in Sirugue French oak barriques for 11 months, 50% of the oak was new.
Hand harvested and selected MV6 clone from Butcher’s Hill, rich notes of deep cherry, dark strawberry, and subtle spices. The nose reveals a complex blend of dried fruits, herbs, and spices, which will evolve to include aromas of forest floor and cured game meats as it matures. The palate presents firm tannins at the back, harmonized by soft fruit flavours at the forefront.
