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We have five small and distinctive blocks of Pinot Noir, all Clone MV6, but varying in vine age (planted 2001, 2003, 1995 and 1971), aspect, row direction and general microclimate.
All blocks are harvested by hand and handled separately throughout the winemaking process. Fruit is chilled overnight before gentle de-stemming to small open fermenters, with a portion of whole-bunch and stem inclusion when appropriate. Fruit is cold soaked for 24 hours before fermentation commences (combination of wild and selected yeasts). Ferment management is also gentle, with a combination of twice daily punch-downs or pump-overs for optimal tannin extraction. Wine is on skins for a total of 8-10 days before gentle pressing to 300 or 500 litre french oak vessels (25% new) for completion of alcoholic and malolactic fermentation, and approximately 10 months maturation. Barrels are selected for their fresh Village style or more complex Premium intensity, just prior to blending and bottling.
2024 was a challenging, but very rewarding vintage, producing wines with great intensity of flavour, colour and complexity, and acid freshness and palate length.
A very wet Spring, followed by one of the wettest Decembers on record, then a magnificently mild and dry ripening season lead to a slightly early harvest with fully ripe flavours.
The Real Review - Aaron Brasher - 95/100 - Gold Medal Recommended - TOP RANK
‘Cherry red in the glass, bright and lively. Complex and lifted aromas of red fruits, briar, underbrush, dried herb, sap, Asian spice and a lick of menthol. Textured, mouth-filling, fleshy and red fruited. Long and layered, with lovely purity and drive. The tannins are shapely and supple and the acidity has ping, snap and lovely presence.’
Halliday Wine Companion - Phillip Rich - 93 points
‘A bright, medium garnet. The bouquet is a touch forward, with aromas of poached strawberries, dried roses and some forest floor notes that emerge as it sits in the glass. Nicely balanced on the medium-bodied, mouth-filling and finely structured palate. Good to drink now and over the medium term.’
We have five small and distinctive blocks of Pinot Noir, all Clone MV6, but varying in vine age (planted 2001, 2003, 1995 and 1971), aspect, row direction and general microclimate.
All blocks are harvested by hand and handled separately throughout the winemaking process. Fruit is chilled overnight before gentle de-stemming to small open fermenters, with a portion of whole-bunch and stem inclusion when appropriate. Fruit is cold soaked for 24 hours before fermentation commences (combination of wild and selected yeasts). Ferment management is also gentle, with a combination of twice daily punch-downs or pump-overs for optimal tannin extraction. Wine is on skins for a total of 8-10 days before gentle pressing to 300 or 500 litre french oak vessels (25% new) for completion of alcoholic and malolactic fermentation, and approximately 10 months maturation. Barrels are selected for their fresh Village style or more complex Premium intensity, just prior to blending and bottling.
2024 was a challenging, but very rewarding vintage, producing wines with great intensity of flavour, colour and complexity, and acid freshness and palate length.
A very wet Spring, followed by one of the wettest Decembers on record, then a magnificently mild and dry ripening season lead to a slightly early harvest with fully ripe flavours.
The Real Review - Aaron Brasher - 95/100 - Gold Medal Recommended - TOP RANK
‘Cherry red in the glass, bright and lively. Complex and lifted aromas of red fruits, briar, underbrush, dried herb, sap, Asian spice and a lick of menthol. Textured, mouth-filling, fleshy and red fruited. Long and layered, with lovely purity and drive. The tannins are shapely and supple and the acidity has ping, snap and lovely presence.’
Halliday Wine Companion - Phillip Rich - 93 points
‘A bright, medium garnet. The bouquet is a touch forward, with aromas of poached strawberries, dried roses and some forest floor notes that emerge as it sits in the glass. Nicely balanced on the medium-bodied, mouth-filling and finely structured palate. Good to drink now and over the medium term.’