Anthony and Pauline Miceli searched for a site in Australia to grow the Burgundian varieties of Pinot Noir and Chardonnay. It had to be a cool area with suitable slopes, aspect, and soils. They found a lovely site in Main Ridge wine area of the Mornington Peninsula and established a winery and vineyard in 1991. From the wines I’ve tasted, it was an absolute masterstroke. Lovely aromatics run through all the wines which are delicate and subtle. The addition of Pinot Grigio in 1997 was another act of genius as it is one of their best wines.
100% Miceli vineyard fruit. Early picked to secure acid levels that will achieve the fine and delicate balance in the final wine. A blend of Pinot Noir 38%, Chardonnay 33% and Pinot Grigio 29% and made using the Methode Traditionelle. Finally, the wine is disgorged after more than 6 years maturation on lees. Freshly disgorged as required to retain the purity of the wine.
Miceli Michael is a beautifully made wine. It is not Champagne BUT it is one of the best Sparkling wines in Australia. It shows a great balance between ripe melon and stone fruits, zesty lemons and some nutty savouriness. Further characters of toast, yeast and honey flow through. The palate is fine and elegant with plenty of lengths and a crisp, long finish. Drink it over the next few months and enjoy its freshness or bury a few bottles in your cellar for the full Bollinger experience. Pair with tomato and basil bruschetta.
One of many stars in Melbourne’s dress circle of vineyards. Varied success depending on terroir and winemaker but the best are outstanding. Pinot Noir and Chardonnay can excel with Riesling, Pinot Gris and Sparkling all capable of impressive wines too.
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.
The grape that you can plant anywhere, in any climate and do anything to and it will still taste like an OK wine. When people hit the sweet spot of site, climate, cropping and winemaking, Chardonnay becomes a magical wine that will age gracefully but charm you at any age. Chardonnays can range from cool-climate lean and citrusy to warmer climate tropical and overt. Oak and lees can add flavouring as can malolactic fermentation.
Gris and Grigio are in fact the same variety and both names mean grey in French and Italian respectively. Which is somewhat deceptive because the grapes are often almost blue when ripe. Alsace and North-Eastern Italy make great wines with Pinot Gris/Grigio. It is being widely adopted around the world too. AKA Grauburgunder.