(2022) These vineyards on red clay are 25 years old, the wine matured in French oak, 90% big 500-litre puncheons, and around 12% new oak overall. Riper, fuller and creamier than the Tyrrell's, there is more black fruit character and hints of gravel and coffee. On the palate again there's that spicy, racy edge to this, the pure black fruits underpinned by spice and gravel. There's crispness and elegant freshness aplenty here once again, great juicy clarity and drinkability.
(2020) Apparently a blend of Shiraz and Pinot Noir is not that unsusual in certain cooler Australian regions like here in the Hunter Valley, or in Tasmania and regions of Victoria, but I'm racking my brains trying to remember if I've ever come across one before. With only 12.5% abv it is a much more delicate and refined beast than you might imagine, elegantly framed by bright acidity and brisk tannins, the sheer juiciness of the fruit is a delight, masses of edgy cherry and bittersweet blueberry with tartness and freshness to keep it agile and super-crisp, yet abundantly fruity too. Really enjoyable and well-balanced, spiciness and juiciness are the key words as well as that dark fruit character.
(2016) From very high altitude again, at 900 metres, 30% was whole bunch pressed. Beautifully fragrant nose, such delicate ripe cherry and redcurrant, but smokiness, briar, sweet damp earth and roasted chestnut. The palate is fresh and perfectly taut, with a fresh orange acid crunch.A delightful Pinot.