The Bell Hill Pinot Noir is a complete barrel selection from the entire vineyard – the Shelf, Quarry (10/5 & Rootlings), Slope (a small portion only), Roadblock, and Westbank. Some blocks had a portion of whole bunch from 10-40% (Shelf, Westbank and one Quarry 10/5 vat) giving 14% over the entire blend and the remainder were 100% destemmed with lots of whole berries. The ferments had 24 to 32 days on skins with cold pre-ferment and warm post-ferment macerations. After basket pressing, the wine went into 100% new French oak, it was racked and blended after 12 months and had 6 months in tank before bottling on the 3rd of November 2017 with a pH of 3.6, TA of 5.5 g/L, and alcohol of 13%. 6,360 bottles were produced.
Complex nose with lifted aromatics of exotic florals, violet and red fruit. Savoury hints of sandalwood and spice with underlying earthy and dried herb notes. The palate is dynamic and detailed, first impressions being of elegance and taut, linear length with fine chalky tannins that unfold to reveal a silken texture with a plushness of volume extending the length, focusing the fruit and floral aspects of the aromatics onto the finish
From an extraordinary, close-planted site in north Canterbury that was formerly a lime quarry. All of this raised and reared by the wonderful Sherwyn Veldhuizen and Marcel Giesen. An amazing project and vision realised in amazing wines. This has purity, shimmering beauty and tension writ large. It feels pretty and perfumed to sniff on, sour cherry, wild herbs, faint cedar and clove. Flavours mesh light and frisky, more of the sour cherry and wild herb, though there’s a distinct stony minerality that trails long through the wine’s epic length. Texture here is incredible. So much detail in the wine too. An outstanding wine. 97 Points – Drink 2020 – 2035. Mike Bennie, The Wine Front.