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Tasting Notes:
The wine has an intense bouquet of red and black fruits, with hints of red petals, autumn leaves and fresh herbs. The palate shows immediate fruit characters and savoury notes that prevail to a long finish, driven by the significant but balanced acidity and ample but fine tannins. While very youthful and drinkable at this early stage, the wine will develop and grow for many years to come.
Winemaking:
Similar to the Estate Chardonnay, our first Pinot harvest was a very small crop of only 1.1 tonnes. While approximately 70% of our vineyard is planted with Pinot Noir vines, and the remaining 30% with Chardonnay, the Chardonnay vines were more productive in 2024 as they are in the most protected part of the vineyard, while the Pinot Noir vines are more exposed to the cold south westerly winds which impacted flowering which led to a lower fruit set. Our elevated site is at an altitude of 760 meters, and even in high summer, the temperature rarely surpasses 30 degrees, although the UV level is high due to the elevation. For this reason, our grapes retain their acidity and the slow ripening results in a delicate expression of flowers and berries, low alcohol, and the ability to age well and develop secondary characters such as forest floor.
The bunch stems were not suitable for whole bunch inclusion so the grapes were de-stemmed but not crushed, with the resultant berries transferred to two small stainless steel tanks for fermentation. The tanks were inoculated with a Burgundy related yeast and gently hand plunged twice daily. After two weeks the ferments were gently pressed and the wine transferred into three new barrels from Cooperage 1912. These barrels are made from French oak staves, coopered in South Australia. Conventional barrels are made in France, and spend significant time travelling across the equator to Australia. By using Cooperage 1912 barrels, we can have barrels freshly toasted, delivered and filled within a few days. The barrels were monitored and topped up regularly. After one year in oak, the wine was tank rested for four months ahead of cross-flow filtration and bottling.
Reviews:
“Medium depth of bright red, laced with purple, and the bouquet has a strange pyrazine-like overtone that dominates the initial pour. An oak influence? A solid aeration uncovers intense spices and background dark-cherry aromas, while the palate is light and airy, a tad lean and lacking depth and richness. Tannins are fine and tight, drying the finish cleanly. An unusual wine. (First crop from Phillip Moraghan and Rika Shimo's vineyard at Little Hampton).” Huon Hooke
“A fine and ethereal Pinot Noir with cerebral aromas of red cherry and creanberry, with a little violet and fennel seed topped by dark earth with oak spice. Gently framed, with rhubarb, spice rub and potpourri flavours, which opens out to an elegant, mushroomy finish.” Angus Hughson
Tasting Notes:
The wine has an intense bouquet of red and black fruits, with hints of red petals, autumn leaves and fresh herbs. The palate shows immediate fruit characters and savoury notes that prevail to a long finish, driven by the significant but balanced acidity and ample but fine tannins. While very youthful and drinkable at this early stage, the wine will develop and grow for many years to come.
Winemaking:
Similar to the Estate Chardonnay, our first Pinot harvest was a very small crop of only 1.1 tonnes. While approximately 70% of our vineyard is planted with Pinot Noir vines, and the remaining 30% with Chardonnay, the Chardonnay vines were more productive in 2024 as they are in the most protected part of the vineyard, while the Pinot Noir vines are more exposed to the cold south westerly winds which impacted flowering which led to a lower fruit set. Our elevated site is at an altitude of 760 meters, and even in high summer, the temperature rarely surpasses 30 degrees, although the UV level is high due to the elevation. For this reason, our grapes retain their acidity and the slow ripening results in a delicate expression of flowers and berries, low alcohol, and the ability to age well and develop secondary characters such as forest floor.
The bunch stems were not suitable for whole bunch inclusion so the grapes were de-stemmed but not crushed, with the resultant berries transferred to two small stainless steel tanks for fermentation. The tanks were inoculated with a Burgundy related yeast and gently hand plunged twice daily. After two weeks the ferments were gently pressed and the wine transferred into three new barrels from Cooperage 1912. These barrels are made from French oak staves, coopered in South Australia. Conventional barrels are made in France, and spend significant time travelling across the equator to Australia. By using Cooperage 1912 barrels, we can have barrels freshly toasted, delivered and filled within a few days. The barrels were monitored and topped up regularly. After one year in oak, the wine was tank rested for four months ahead of cross-flow filtration and bottling.
Reviews:
“Medium depth of bright red, laced with purple, and the bouquet has a strange pyrazine-like overtone that dominates the initial pour. An oak influence? A solid aeration uncovers intense spices and background dark-cherry aromas, while the palate is light and airy, a tad lean and lacking depth and richness. Tannins are fine and tight, drying the finish cleanly. An unusual wine. (First crop from Phillip Moraghan and Rika Shimo's vineyard at Little Hampton).” Huon Hooke
“A fine and ethereal Pinot Noir with cerebral aromas of red cherry and creanberry, with a little violet and fennel seed topped by dark earth with oak spice. Gently framed, with rhubarb, spice rub and potpourri flavours, which opens out to an elegant, mushroomy finish.” Angus Hughson