| Region | |
|---|---|
| Subregion | Australia |
| Colour | Red |
| Type | Still |
Deeply scented with earthy, spice-driven aromas of black cherries, blackberry bushes, blood plums, purple flowers, wet earth, cured beef, Asian spices, potpourri and dried strawberries. The palate is textural, with finely tuned tannins and a high level of polish, offering a silken mouthfeel with no hard edges. Underlying notes of dried flowers, lead pencils, crushed blueberries and bark. Pure and refined, with dark, savory and brooding undertones. Drink or hold.
2026 Pinot Noir of the Year. PR writes: Destemmed and fermented with as many whole berries as possible. 15 months in French barriques (25% new). First year using Diam as opposed to natural cork. Bright purple. Youthful with complex aromas of wild strawberry, boysenberry, potpourri, star anise and a little Sichuan pepper, even. Even better on the palate where old vines and low yields have conspired (along with the winemaker, Sam Middleton) to produce a supremely textured, layered and flawlessly balanced wine. The tannins are silky and very persistent, and this will be worth both the money and time for those that still have some 10–20 years from now.
Suave and restrained, this opens with quince paste and quality dark cherry before unfurling into raspberry compote, clove-studded orange, poached strawberry, and forest floor. Air brings out further twiggy and earthy notes, adding additional interest and complexity. The palate has lovely flow and intensity, with a supple texture wrapping around cranberry, dark cherry, raspberry coulis, red rose, quince paste, and brown spice, underpinned by a substratum of forest floor. There is excellent tightness to the fine, chalky tannins, which coil around the fruit, while a wash of bright acidity helps to draw everything to a very long finish. A classy wine of complexity, poise, and firm-but-fine structure. Drink from 2025-2034.
