• Pfeiffer Wines Rutherglen
  • Pfeiffer Wines Rutherglen
  • Pfeiffer Wines Rutherglen
  • Pfeiffer Wines Rutherglen
  • Pfeiffer Wines Rutherglen

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2017 Pfeiffer Pinot Noir

A medium bodied Pinot Noir, with a touch of earthiness and soft, rounded berry fruit flavours on the palate.
Normal Price: $26.50
Wine Club Price: $23.85

Grapes Pinot Noir

Vintage 2017

Seal A screw cap has been used on our 2017 Pinot Noir to maximise its flavour and freshness, and to eliminate the chances of cork taint.

Reviews Watch this space

Awards Not shown yet

Fruit Sourcing North East Victoria

Harvest Date February 2017

Vintage Winter and spring 2016 saw rainfall averages well above normal, with heavy rainfall experienced between May and October.  This coupled with high water releases into the Murray River system saw our Sunday Creek vineyard and parts of our Carlyle vineyard flooded in late September, into October.  This put extreme pressure on the management of the vineyards, as we could not access them for around 4 weeks.  Thankfully, summer was relatively dry, with less than average rainfall levels, which helped maintain the fruit quality.  Yields were high, with some varieties cropping between 30-50% higher than average.  These parcels were bunch thinned at veraison to achieve vine balance, giving good airflow, and reducing the bunch numbers to promote concentrated fruit flavours.   A low level of supplementary irrigation was required to maintain good soil moisture levels and canopy health.

Vintage started much later this year, commencing on 2nd March, around 3 weeks later than last year’s early harvest.  The first variety to be harvested was our Sunday Creek Frontignac.  March saw a continuation of the warm, dry conditions experienced in summer, which allowed for a slow and steady development of sugar and flavour in the fruit, which meant for a slower paced start to the vintage.  Three rain events in April saw the pace pick up, leading to the last fruit being harvested on April 28th, being Muscadelle and Muscat from our Sunday Creek vineyard. 

Quality is good, with white wines showing lovely delicacy and elegant fruit aromas and flavours, with great natural acidity.  Our red wines have terrific colour, with attractive fruit lift, and strong varietal definition.  Our Portuguese varieties for our port styles performed very strongly this year, and our Muscats and Topaques show lovely perfume and elegance.

Winemakers Comments
Our gnarly old Pinot Noir vines were planted in 1962, and are considered some of the oldest Pinot Noir vines in Australia.  They are not vigorous, so yields are low and the grapes are packed with flavour. 

The fruit for our 2017 Pinot Noir was picked as three separate parcels, from different parts of the block.  One parcel received a cold maceration for 3 days, before being fermented on skins in a static fermenter, with 15% stalks added back to the tank.  Fermentation temperatures varied from 20-25ºC, with gentle pump overs occurring twice daily.  At the end of the fermentation, the wine was pressed into a stainless steel tank. 

The remaining two parcels were crushed into open fermenters, with 10% stalks added back to the vat, and fermentation initiated immediately.  Hand plunging occurred 3 times daily throughout fermentation, before the wines were pressed into 1 yr old French oak barriques towards the end of fermentation.

Each parcel was matured separately.  The barrel fermented parcels were kept on their yeast lees for 12 months, with weekly batonage (lees stirring).  After 12 months maturation in barrel, the wine was blended, fined and clarified for bottling.

Our 2017 Pinot Noir displays lifted berry and cherry aromas with hints of spice.  The palate is soft and rounded, with dark cherry fruit flavours and lovely, long tannins.

Partners Wonderful with lamb, duck and game dishes

Cellar A lovely wine to enjoy now until 2026

Yeast RC212 – A yeast selected specifically for the production of Pinot Noir.

Allergens Produced with the aid of egg products and traces may remain.
Preservative (220) Added.

Technical Details Res. Sugar .47 g/L                
pH 3.54        
TA 6.30 g/L        
Alcohol 14.4 % v/v