JC's Own Morialta Vineyard Pinot Noir Adelaide Hills 2019

Adelaide Hills
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£27.50 per bottle
125 in stock

97+ Points - Stuart McCloskey “Another domestic sell out with only 576 bottles being produced. This is our second bottle in two days as it fascinated the hell out of us – bottle one was consumed throughout a day as the flavours developed (we forgot to write our notes if truth be known). I hate to say ‘this will suit a certain type of wine drinker’ as I feel this is disrespectful. However, and for the very first time (perhaps the ‘only’ occasion), this is a Pinot Noir for all lovers of bright, enthusiastic Grenache. The bouquet is epic and so different to most Aussie Pinot Noirs. Wild, savoury, lavender, sweetly spiced, dehydrated strawberry, dusty earth and orange peel. In short, the bouquet is heroic. The palate is savoury, incredibly satisfying, filled with juicy, spiced fruits juxtaposed with woody herbs. Overall, it is alive with waves of freshness – the sorbet-like blood orange finish is a dream. Ludicrously good and will convert non-Pinot Noir fans across to the dark side. Drink from now to 2030. Served using Zalto Burgundy glassware.”

Winemaker Notes: I spent a few years living in the eastern foothills of Adelaide and would regularly grab a beer at the pub at the top of the hill, watching the sunset move across the city to the coast. I used to pass a newish vineyard on the way there, but never gave it much notice. Now twenty years later, after seeking out a new pinot vineyard in the Adelaide Hills, I found myself back at the same pub after sampling or picking grapes at this vineyard. A little full circle moment for me.

Leading up to harvest, I had been ruminating on a style of medium bodied pinot that reflected the vivid intensity the sun gives shimmering off the ocean. I always chase brightness in wines, so high altitude fruit suits this as a start – box ticked. I had imported a few concrete fermenters for the clarity and energy they give to Grenache.  As Grenache ripens after pinot, i had a chance to ferment this wine in cement, to see if it would give the same vitality. The style is pretty much as I intended - is it the vineyard, is it the fermenter – a bit of both? Pull a cork and decide for yourself.

Taste & Aroma

97+ Points - Stuart McCloskey “Another domestic sell out with only 576 bottles being produced. This is our second bottle in two days as it fascinated the hell out of us – bottle one was consumed throughout a day as the flavours developed (we forgot to write our notes if truth be known). I hate to say ‘this will suit a certain type of wine drinker’ as I feel this is disrespectful. However, and for the very first time (perhaps the ‘only’ occasion), this is a Pinot Noir for all lovers of bright, enthusiastic Grenache. The bouquet is epic and so different to most Aussie Pinot Noirs. Wild, savoury, lavender, sweetly spiced, dehydrated strawberry, dusty earth and orange peel. In short, the bouquet is heroic. The palate is savoury, incredibly satisfying, filled with juicy, spiced fruits juxtaposed with woody herbs. Overall, it is alive with waves of freshness – the sorbet-like blood orange finish is a dream. Ludicrously good and will convert non-Pinot Noir fans across to the dark side. Drink from now to 2030. Served using Zalto Burgundy glassware.”

Winemaker Notes: I spent a few years living in the eastern foothills of Adelaide and would regularly grab a beer at the pub at the top of the hill, watching the sunset move across the city to the coast. I used to pass a newish vineyard on the way there, but never gave it much notice. Now twenty years later, after seeking out a new pinot vineyard in the Adelaide Hills, I found myself back at the same pub after sampling or picking grapes at this vineyard. A little full circle moment for me.

Leading up to harvest, I had been ruminating on a style of medium bodied pinot that reflected the vivid intensity the sun gives shimmering off the ocean. I always chase brightness in wines, so high altitude fruit suits this as a start – box ticked. I had imported a few concrete fermenters for the clarity and energy they give to Grenache.  As Grenache ripens after pinot, i had a chance to ferment this wine in cement, to see if it would give the same vitality. The style is pretty much as I intended - is it the vineyard, is it the fermenter – a bit of both? Pull a cork and decide for yourself.

Glassware

Glassware

Zalto Denk-Art Burgundy Glass

Due to further lockdowns in Austria we are experiencing extended delays with our Zalto orders.  

We are currently expecting our next delivery to arrive July/August 2021.

The Zalto Burgundy glass is recommended for all Pinot Noirs, designed almost specifically for Pinot’s delicate aromas. The aromas of Pinot Noir are often the most delicate, but when revealed can be the most enticing and pretty. The Zalto Burgundy glass is the widest of all the Zalto glasses providing the largest surface area for wine. This allows for rapid aeration, revealing all of the delicate spice, herb, floral, earth and berry aromas to be maximized. The narrower rim holding these aromas for an unparalleled experience of the elegant subtleties. The Zalto Burgundy is also very good for Nebbiolo, especially Barolo.

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JC's Own

Producer

JC's Own

 

JC’s Own is the solo venture of Jaysen Collins. We know Jaysen very well, through his Massena wines that he produces with his friend, Barossa veteran and Vinorium favourite, Dan Standish. It’s fair to say that Jaysen follows a creative style of winemaking, interfering as little as possible and allowing the grapes to do the work for him.

However, his twenty years of wine-making experience and his other project at Massena means that this experimental style is far more than just guess work! Very often, his wines are born out of an idea and Jaysen, drawing on his years of experience, has an inherent ability to seek out the vineyards that will communicate this idea to its very fullest. He even conceived the idea for the label of one of the wines first, and set out to produce a wine that would express the sense of this, finding the ideal site in Adelaide Hills.

Jaysen is Barossa born and bred, starting out as a qualified accountant, he began working in the business side of wine, becoming the general manager for Turkey Flat as well as the great Barossa winery St Hallett. It wasn’t long however, until Jaysen’s passion for wine grew and he decided that he’d “rather make wine than crunch numbers”. So scraping together enough money to buy some Grenache and Shiraz, he produced his first vintage with his good friend Dan Standish. Massena was originally meant to be no more than a side project for personal consumption, but grew to be one of Barossa’s most recognized and respected brands.

After two decades honing his skills as a wine maker, Jaysen felt it was time to take another step and start his solo project. JC’s Own wines are about letting the grapes do the talking and allowing them to naturally express the site from which they are picked, seeking out sustainable vineyards and practicing minimalist wine-making, using natural yeast, minimal sulphur and no fining or filtration. His wines are about the unadulterated essence of the grape, combining a sense of place and some great looking bottles!

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Region

Adelaide Hills

In South Australia on the coast you find the Adelaide Hills region, one of the highest and coolest regions in Australia. Within Adelaide Hills are two sub-regions, Piccadilly Valley and Lenswood, that are noted for their unique soils and micro-climates and with conditions in Piccadilly Valley being not too dissimilar from Champagne, not only does Chardonnay and Pinot Noir thrive here, but various other cool climate varieties such as Shiraz, Sauvignon Blanc, Riesling and Pinot Gris. Petaluma source grapes from Clare Valley and Coonawarra but are based in Adelaide Hills and use the unique conditions found here to produce high quality Shiraz and Chardonnay.

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