Yet another excellent release from this estate begs the question: Is there a better value, organically grown Victorian Pinot on the market? We think not. Fermented with indigenous yeasts with less than 5% whole bunches, the wine matured for 12 months on lees in a mixture of concrete and old wooden barrels (at least 10 uses) that previously housed the Caledonia Australis Pinot Noir.
As always, it’s a wine that over-delivers on every metric. It’s juicy, silky, pure-fruited and loaded with spice and forest floor notes, matched by sleek, juicy texture. This is bang-on.