Pinot noir 2011

Published on November 12. 2013

tasting notes

An interesting spectrum of complex fruit flavours with cherry, plum and spices, combined with French oak. Its elegant, slightly firm structure makes it a really good food wine, as it stands up to spicy and fatty foods. However, it lacks some of the voluptuous richness of the top years.

best drinking

2013 – 2015


  • Bronze medal winner at the international Wine Challenge 2013 in Vienna.


Sarsfield Estate Vineyard is located in the Lakes and Wilderness area of East Gippsland, Victoria. Vines and crop levels are carefully managed to produce grapes of the highest quality.


A colder than average spring gave us a late start to the 2011 growing season; and strong winds and rain during flowering set the vines up for Botrytis later in the season.
January was extremely dry and we had two very hot, windy days with 41 °C.
But with the ongoing wet weather in autumn Botrytis woke up as soon as the grapes neared maturity.
The end result: An average vintage, but with 25 % crop loss and a lot of additional work.
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Fermented in small batches, hand plunged and pressed in a traditional basket press. The wine is matured in French oak barriques for 15 months.
Alcohol: 13.2%, TA: 6.8 g/L, pH: 3.46