Cellar Reserve Adelaide Hills Pinot Noir

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The Penfolds Cellar Reserve Pinot Noir was first created in 1997. Fruit is sourced from the Adelaide Hills wine district, with small parcels from Eden Valley in some years. Grapes are hand-picked before being sent to Magill Estate for vinification in small open wax-lined fermenters. Up to 30% whole bunches are used with the remaining fruit crushed over the top. The grapes are cold soaked for several days before a naturally occurring fermentation takes hold. The skins are hand plunged (pigeage) several times a day before being run into French oak barriques. No pressings are included. The final percentage of new oak varies from vintage to vintage, and a meticulous barrel cull ensures only the finest barrels are included in the final blend. The Cellar Reserve Pinot Noir has generous varietal fruit aromatics and flavour with the structure to reward further careful bottle maturation.
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Origin Adelaide Hills and sometimes a very small percentage of Eden Valley grapes.
Maturation 10 months in 1-year-old and up to 70% new French oak barriques on gross lees. No fining or filtration.
Fermentation Cold soaked for 3–7 days and batch-vinified (up to 30% whole-bunch) with natural yeasts in open fermenters. No pressings ever included.
Variety Pinot Noir.
First Vintage 1995 (experimental), 1997 (commercial release).

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Behind Cellar Reserve Adelaide Hills Pinot Noir

Peter Gago
Penfolds Chief Winemaker

"Quite differently stylistically to the previous sixteen releases...similar sourcing, different vintage"


Winter rainfall for the Adelaide Hills was close to the long-term average; however spring was very dry, with little rainfall recorded. Flowering began in November with near-optimal climatic conditions prevailing. The growing season was warmer than usual, with occasional heat spikes, however cool nights provided the vines with much needed respite. The warm and dry conditions leading into harvest ensured there was minimal risk of disease. Overall quality for Pinot Noir was excellent.