14 hectares are planted at this estate. Starting in 1991 and continuing to expand gradually after that. Over two thirds of the vineyard is Pinot Noir with a quarter being Chardonnay and the balance being Pinot Gris They claim to be the coolest and latest ripening vineyard in Australia with high sunshine hours that gives Phillip and team good ability to make elegant and concentrated Pinot that rivals the best in Australia. The vineyard is run sustainably but not certified.
This was a truly enjoyable bottle of wine. Very earthy and savoury at first with cherries, strawberries and floral notes coming up to great the mineral, black stone and undergrowth notes. It is on the lighter side with great elegance and layers of flavour. A clean line of acid and fine tannins make for a lovely drinking experience. I’d drink this soon because it was so beautiful. Pan seared tuna would be a good match.
Macedon – A wholly underrate region in Australia. With a handful of extremely passionate but miserably small producers it is not surprising that those who know don’t really share the knowledge. Outstanding Chardonnay, Pinot Noir and sparkling wine is made here with a few braving some other varietals too.
Pinot Noir – This is the most elusive grape. It is relatively early ripening and extremely sensitive to terroir. Its perfect place on earth is the Cote d’Or in Burgundy. So haunting are great red Burgundy’s charms that growers everywhere try to emulate them. Pinot Noir is not just a one trick pony, it can make great reds, rosé, sparkling and even sweet wines, whites on occasion and I’ve tasted a decent fortified Pinot Noir too.