Our Pinot Noir is unique in that we have over 18 different clone and rootstock combinations in the vineyard. Each combination has subtle but noticeable differences both in growth and flavours. Some will have larger bunches, some smaller, some grow upright, some like to flop. Some rootstocks are more tolerant of drought, others are not. Each combination has a different way of expressing the terroir of the vineyard; therefore each is picked by hand, and processed separately from the others. The wine is then stored in 100% French oak for 9-10 months before being bottled. This gives us 18 different wines that we taste individually and blend into our final wine.
The tasting of the 20 odd barrels (extra wine gets put into extra barrels) is not just to have an entertaining morning. If one of the barrels is not deemed to add significantly to the final blend it will be left out and bottled separately. This ensures that the final blend for each vintage is the best wine we can produce.
Often with a deep colour, our Pinot exhibits a good balance of red and black fruits with cherries and plums. We release it having already aged 3 or 4 years, so it is an older pinot than most, and as such has developed lengthy lines of acid and tannins and gives the wine a lovely long finish.
Some Past Vintages
The 2013 Pinot Noir – “There’s quite a bit of sulphur-stink, especially on opening, but the wine’s long lines of acidity and tannin have no trouble pulling cherry-plum flavours through to a long finish. Foresty notes add another dimension. This has a future ahead of it. 94 points.” (James Halliday, 2017 AWC)
The 2012 Pinot Noir – “Good colour; the bouquet and palate have an arresting opulence of plum and black cherry fruit; in the manner of Tasmanian pinots, has the strength and structure to sustain lengthy cellaring, and my guess is it will enter a prolonged plateau 5 years down the track. 94 points.” James Halliday, Australian Wine Companion, 2015.
The 2011 Pinot Noir – “Deep colour, and displaying an essency pastille bouquet of plum and sage; the palate is thickly textured and unctuous revealing plenty of concentration and depth, toasty oak notes …; big boned and muscular.” (2014 Australian Wine Companion)
Gold Medal – Australian Wine Showcase Magazine – July 2013