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Late March 2018
Little Hampton, Midhill, Mt Macedon, Big Shed
Good spring rains set the season up in the Macedon Ranges. Soil moisture continued through to harvest even though there was no rain in Jan, Feb and March. The growing season was settled and full foliage had to be carefully managed, with crop thinning required. The dry summer allowed fruit to be harvested on phenolic and flavour ripeness alone, a rare treat in the Macedon Ranges. Fruit was handpicked in pristine condition.
Hand harvested fruit was carefully sorted and destemmed with 100% whole berries into small open fermenters. Natural fermentation occurred with daily hand pump overs and limited plunging to extract fine tannins and flavour. After two weeks on skins the wine was pressed then racked into new (28%) and used French Hogs Heads, where it rested and grew. The wine was then blended and filtered prior to bottling in February 2019.
Served bright, played tight. This is a beautifully presented Pinot Noir. Light but forceful, both chalky and silken, savoury at heart but run with water-based fruit. So Macedon. Not big in any way but one of those wines that just doesn’t need to be. Meaty aftertaste the icing. Impressive. Will mature very well. 93+ points. Campbell Mattinson, The Wine Front November 2019
Deep purple with a deep crimson hue.
This elegant Macedon Ranges Pinot Noir has fine spice aromas including cardamom, cinnamon, 5 spice and citrus blossom. Darker Blood plums, mulberries and florals evolve in the glass as do sarsaparilla complexities and flecks of mineral earth. The wine has intrigue and flair in the glass, evolving through time.
Fruits and spice appear immediately. The generous palate has breadth and expanse, yet shows poise from seams of grown ripe tannins. There are complexities galore with clove and Campari spice interacting with brooding fruits and violet nuances. The palate is long and persistent yet light on its feet, bringing you back for more. A fine example of cool climate Macedon Ranges Pinot Noir.
Drink now through 2030
Chargrilled octopus; Black pudding; Baked pine mushrooms with Taleggio.