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2023 Estate Pinot Noir

Varieties
Country Australia
Region Piccadilly

$80.00 AUD
$80.00 AUD
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The Estate Pinot Noir is sourced purely from our six preferred clones on the estate. The fruit is de-stemmed via a small, customised, gentle de-stemmer that keeps as many whole berries as possible. Some whole bunches are included, the percentage varying according to the style of the vintage. After fermentation, the fruit is basket pressed direct to a combination of old and new French oak barriques. The wine is made without any additions until bottling. 

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Bouquet
The complex and lifted nose features plum and fresh raspberries with hints of baking spice and wet soil.

Palate
Layers of strawberry compote, rhubarb, plum, blackberries and cured meats feature on the palate. There is a hint of spice from the use of whole bunches and the long finish is supported by the subtle use of fine grained French oak.

Growing Conditions
For the second year in a row the Piccadilly Valley growing season resulted in reduced yields. The long, cool and wet winter pushed into December affecting flowering and a cooler than average start to the year meant the small bunches and berries needed well
into March/April to reach maturity.

96

“A lower-yield year with prolonged ripening and coolness alongside. It’s a svelte and meticulous pinot noir, tightly coiled around a strongly minerally profile with brisk acidity dragging the wine long and to a distinct, persistent finish. There’s tart red cherry, some smoky spice elements, a touch of forest floor and brambly blackberries in the mix, clove as a gentle indicator of oak seasoning and an array of exotic souk-like aromatics and flavours lending complexity. The wine is quite understated in its profile but delivers a strong sense of structure and tension, length and control. It’s a very fine pinot noir leaning beautifully into its more savoury flex. Utter charm is the result.”

Mike Bennie

Halliday Wine Companion