Surveyor Thomson 2013 Magnum 1.5L LIMITED VINTAGE RELEASE

Surveyor Thomson 2013 Magnum 1.5L LIMITED VINTAGE RELEASE

1.5L Surveyor Thomson 2013 Pinot Noir: Champion Pinot Noir of the inaugural NZ Organic Wine Awards Library Stock Competition for 2013 Wines.


17 in stock

Behind the bottle

Medium-full bodied, our 2013 has concentrated and full flavours of ripe dark berry fruits, spiced plums and an iron-earth core providing drive through the palate. The flavours unfold and develop complexing layers in the glass. The fruit sweetness and supple, plump tannins provide a harmonious, soft-grained texture and a rounded density to the wine. Earth, spice and liquorice notes feature on a sustained finish.

Bob Campbell MW: 5 Stars / 95 points “Elegant, supple and accessible pinot noir with violet, red cherry, chalky mineral and spicy oak flavours. A wine that’s been made with a light touch to clearly express vineyard character. It has lovely purity and an impressively lengthy finish. Can be appreciated now but will evolve in the bottle”

Winestate Magazine (May/June 17 issue): 5 Stars “Still youthful, this estate-grown, Lowburn red was matured in French oak barrels (25% new). Bright ruby, with a fragrant bouquet of spices and dried herbs, showing good complexity, it is elegant and savoury, with vibrant plum, spice, herb and nut flavours, generous and harmonious. Best drinking 2019+.”

2013 Vintage Report

One thing can be said for growing grapes in Central, every season is different requiring its own blend of engagement with the vines. A higher than average rain fall and more moderate temperatures thru the later part of the season perhaps made this one of the better seasons. Following a moderate spring, a perfect flowering period, with moderate bunch numbers set the season up well. Cooler temperatures and lower light days thru the bunch closure to veraison periods, preserved fruit flavors and held acidity. Down pours, mixed with extended dry periods held canopies in good condition allowing good maturation time on the vine. This resulted in good ripe fruit in perfect conditions but as always the truth is in the glass.


The pinot was hand harvested into six very distinct lots and fermented separately with 30% whole bunch on average for texture and extraction of more tannin. Indigenous yeast was used to ferment the wines to dryness the wines were hand plunged three times a day. The wines spent about a month on skins, to extract structure, colour, aromatics and finesse. They were then gently drained and pressed to 225 litre French oak barriques. The wines then rested and matured for ten months on yeast lees.100% malolactic fermentation naturally occurred in spring. The wines were then racked and blended before undergoing minimal fining and filtration.

pH: 3.64 TA: 5.9g/ l R/s: 0-1g/l Alc: 13.5%

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6° C
42° F


Central Otago
18° C
64° F


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