(2020) The State of Victoria in Australia is home to some of the best Pinot Noir wines in the southern hemisphere, and the Mornington Peninsula, just south of Melbourne, is a prime spot. From estate vineyards planted in 1999, this was fermented in open vats using wild yeasts and matured for a year in older oak puncheons (larger, 500-litre barrels). It's a fairly full and ripe style of Pinot, but not too 'solid', retaining lovely Pinot energy and freshness, a pert cherry fruitiness and orangey tang to the fruit and acidity, the briskness of the tannins adding the fleet-footed character, in a fruity and charming Pinot for drinking now I'd guess.
(2017) Very pure fruit, a really intense aroma of red berries and a hint of ashy lift and liquorice. The palate has sheer, silky fruit, plush but fresh and medium bodied, such sweet and pure fruit into a long, elegant, but powerfully concentrated finish. A huge contrast to the Ten Minutes, concentrated, plush, but equally delicious. Price and stockist quoted at time of review is for the 2014 vintage.
(2017) Beautifully fragrant oak (all French barriques). A touch of vivid floral character, soft incense spice, open elegant and fruit driven on the palate, with really good acidity and a tight, tight tannin structure. Yet another different, and equally fine expression of Mornington Pinot. Price and stockist quoted at time of review is for a different vintage.
(2017) Fragrant, delicately floral and vegetal, crunchy twigs and briar in the complex and attractive profile. On the palate a delicate creaminess of fruit and texture, but stays gentle and rose-hip scented and feminine, lovely warming hint of coffee and spice in the finish.
(2017) Meaty and herbal, with tobacco and ripe fruit, but quite evolved with a brown sugar and a bloody streak, a deal of complexity and interest here without a doubt. On the palate there is a suppleness and firmness that extends the wine in the mouth, though all the time wrapped in those nicely funky, properly Pinot characters and sweet fruit. Note price and stockist quoted at time of review is for a different vintage.
(2017) Three percent Viognier in this helps give a lovely white pepper lift, lots of cool, elegant lightly green notes and pert red and black berry fruits. The palate has a lean streak of acid and tannin, grippy in the finish with good fruit weight but a tight structure and a savoury, gravelly finish suggesting decent ageability.
(2017) A slightly more open, meaty and lightly herbal-fragrant character, much more aromatic. The palate has delicious creaminess and a sweet blue-black fruit intensity and cherry fruit flesh ripeness. A lovely bloody streaked style of Syrah with delicious spice and plumpness.
(2017) 75% whole bunches were used here and the nose is tight, ashy with a touch of herbal and lightly earthy character, in a nice cool climate Syrah style. Tight, juicy palate, lots of cherry flesh and skins, chunky tannins warmed by some more mellow oak, good acidity and tight and deliciously lip-smacking. Note price and stockist at time of review is for the 2014 vintage.
(2017) Named after Mac's dad, there's a rich touch of Agen prune and currant to this Bordeaux blend, cedar and spice and then a fresher, more vital black fruit ripe freshness. The palate has really nice balance, the fruit savoury, the structure nicely fresh and firm, giving this very good length with a lovely classic style.
(2017) 100% whole bunch Caberenet ("are you crazy"? Mac Forbes), cork and wax capsule. Only matured in older hogsheads. Has a nice stemmy lift and light earthiness and gaminess, has lots of light and shade with realy deep blue/black fruit felshiness. Delightfully sweet on the palate, a really generous spirit to this, plump and juicy, the energy of the tight, cherry-fresh acidity and creamy tight tannins. Very different, very marvellous.