2023 Butcher’s Hill Pinot Noir
Perfumed notes of spiced cherry, cocoa and violets on the nose before developing into cranberries, pepperberry and currants on the palate. Underscored by impressions of truffle, spice and chocolate. Soft tannins make for a smooth finish, with firm acidity creating an everlasting length.
- Volume:
- 750mls
- Alcohol:
- 13%
- pH:
3.62
- Acidity:
5.90g/L
- Maturation
The wine was matured for just under 11 months in Sirugue. French oak barriques of which 35% was new.
- Closure
- ScrewCap
- Style
Dry
The 2023 growing season started with budburst in September and continued with flowering in November. This year, we experienced a lot of wind and rain during flowering which makes for very challenging conditions. Between October and December 2022, there was 230mm of rainfall at both of our vineyard sites. It resulted in poor fruit set, and an overall reduction in yield for the season. Late December saw the rain disappear, leading away from the La Nina weather pattern and towards a drier, warmer El Nino period. It was a mild summer with no extremes of heat, whilst remaining warm. This is great for steady and slow development of flavour, acid, sugar, and tannin. All the elements that make for great quality wine.
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. 20% Whole bunch was included in the ferment with the balance being destemmed. The ferment was inoculated with XR yeast. Fermentation was approximately 20 days on skins. The wine was matured for just under 11 months in French oak barriques of which 35% was new. The cooperage used was Sirugue.
Perfumed notes of spiced cherry, cocoa and violets on the nose before developing into cranberries, pepperberry and currants on the palate. Underscored by impressions of truffle, spice and chocolate. Soft tannins make for a smooth finish, with firm acidity creating an everlasting length.
