Medium ruby red in colour, this wine presents complex aromas of red fruit and cherries with notes of violets and forest floor. In the mouth, it is medium-bodied with excellent acidity and very fine tannins, balanced with an intense, fresh fruity note and long finish. This wine can be enjoyed young and has excellent cellaring potential for the next 6 to 8 years.
96++ Stuart McCloskey “Supernatural is the trial portfolio with creativity and deliciousness ruling the roost. There is one rule: high quality, estate grown fruit as the source component. The rest is in the imagination and the craft. The range follows a ‘LoFi’ mantra of being wild ferment driven and exclusively unfined/unfiltered/low SO2. Small batches. One-off productions. Things that make you think. Things that make you go ‘wow.’ I forgot how delicious this was and I do prefer it over their estate wine… With a little aeration, the bouquet explodes rather than unfurls, with an extraordinary perfume of peony, rose petal, orange blossom, orange zest and minerals – the sweet, red fruits are expansive and far too numerous to mention individually. I love the palate feel – unforced, silken with filigree tannins. There’s a sorbet-like freshness with orange sorbet infusing the raspberry fruit – touches of autumnal hedge laden with fruit and rose hip. This bristles with energy and will appeal to those wishing to experience a joyful and damn-right delicious Pinot Noir. Served using Zalto’s Burgundy Glassware. Drink now until 2025.”
96 Points - James Halliday "Hand-picked and sorted, wild-fermented, 21 days on skins, 10 months in French oak (25% new). Deep colour; the bouquet and palate flow with black cherry/berry fruits, violets and spices lurking in its depths. The palate has abundant power that will sustain the wine for years to come. The richness of the plush fruit looked better and better on retasting."
Gary Walsh (The Wine Front) "Nose in glass, and first impression is that this is a great vintage for HCE Pinot. Darker fruit profile, but with raspberry in there too, plenty of spice and perfume of dried rose, some lead pencil and cedar happening. It’s medium-bodied, savoury and fruit sweet, almost earthy, and packed with gravelly tannin and bright cherry acidity. The finish is long, spicy, dried herb and cherry-laden, beautiful tannin pushing it out. It puts me in mind of 2013 with its grip and deep fruit. It’s bloody outstanding."
97 Points - Stuart McCloskey “I love the bouquet which is so inviting with a mix of soured red fruits, dried orange peel and an entire pantry full of sweet spices – there’s a little Christmas feel to the aromas which I find wistful. The flavour spectrum is immensely pleasing and follows a similar pattern to that of the nose. Sweet and sour fruit intermixed with a Smörgåsbord of spice cuddled with filigree tannins. Fleshy, ample and mouth-filling with palate drenching satisfaction. Very moreish is an understatement. The best Aussie Pinot Noir you are likely to find at twenty-quid. Simply delicious and faultless for the money. Drink now to 2025, but there is no need to wait.”
96–97 Points - Stuart McCloskey “The nose is more classical – herbal, rusty metal, cranberry, warm earth, leather and tea. The flavour profile is expansive and impeccably pure. Less flamboyant compared to the Hexham but the open-knit complexity is a delight. Finely tuned with a delicacy and a gentleness which I really enjoy. I am intrigued to see how this develops over the coming 5 years. Ambitious yet sensitive winemaking. Unforced and natural. Admirable length and will offer immediate pleasure”.
Jaysen Collins (winemaker) - "I'm going to be honest, winemaking was not my first choice of career - I'm a frustrated 5"7 wannabe point guard that had dreams of making it as a basketballer in the NBA. If only I was another foot taller I kept telling myself.
What's this got to do with wine you ask? I've always wanted to spend some time in the USA amongst the basketball culture, see some games, buy some pimped out shoes - but life in general sometimes delays these goals. In 2015 I finally got to spend an extended amount of time on an amazing holiday property in California, right amongst the Sierra Nevada range. I have travelled back every year since and have come to know this vineyard like a second home.
This site well away from the razzle dazzle of the Napa. Exposed limestone, 2,000 feet above sea level - a bit foreign to my Barossa home. So I was able to grab a tonne of Pinot Noir and have a bash at something different. So I kept it simple - 100% whole bunches, foot stomped, large oak ageing and into a bottle. So I've brought back with me a bit of a reminder of home away from home."
96+ Points - Stuart McCloskey “Such a pretty bouquet filled with ripe, sweet red berries, peony, rose hip and lots of spice. The palate is medium bodied and presents itself incredibly well (given it’s their most recent release). Youthfulness contrasts so well with the wine’s generous core of fruit. The mouthfeel is ample, fleshy with some textural grip (the tannins melt). The flavour profile is impressive and fans out fabulously. The acidity is racy and provides a lovely freshness minutes after the wine has escaped your palate… This also provides the opportunity to examine those lingering flavours of sweet raspberry, blood orange and wild berries. A very promising Tassie Pinot Noir which would certainly benefit from a few years in the cellar (consume within 5-8 years). Very impressive for such a young release. Served using Zalto Burgundy glassware.”
Exclusive to The Vinorium
Deep ruby red colour with depth, lighter on the edge. On the nose this wine entices with aromas of dark fruit (plums) and red floral notes. There are layers of aromatics consisting of earth, spice and dark cherry. Medium-full bodied, the palate has a core of rich, sweet and luscious red fruit flavours. There are dark herbs, a fine-grained tannin structure with balanced, refreshing acidity. Overall style is one of low intervention, a pure expression of the 2018 vintage, of the Martinborough Terrace, and particularly of the vineyard.
96+ Points - Stuart McCloskey “60% Pinot Noir / 40% Chardonnay. I like the nose very much as it wafts from my glass with a crescendo of red berries, pomegranate, crisp green apples and chalk. The palate is super fresh and comes across more succulent and fuller compared to the Cuvee Catherine. The mousse is rich and the mid palate weight adds further depth and a lovely mouthfeel. The fruit is fresh and sings with ripe raspberry, wild strawberry, pomegranate and a little bitter orange rind on the long finish… I detect a little chalkiness and salinity too, which brings a welcome distinction to the fruit. The balance is textbook and the structure provides some girth. I like it very much, but I feel the cold, outside temperature and driving rain is playing havoc with my senses (take note to my score!) - the colour and flavours talk to me of the summer and not the deep winter. Unquestionably, this drinks fabulously now, but I would like to see a further five years bottle age. Served using Zalto Universal glassware. Do not overchill.”
Owen Latta (Winemaker) "A great beginning of the season from a dry winter with not a lot of rain and not much rainfall to follow up in the spring. Some good early summer rain helped the vineyard to finish. The year became cool for a late April Harvest. Good yields but very small bunches caused by the drought. 10% whole bunch indigenous yeast and no adjustments. 12 months in 4-10 year old barriques. SO2 added post Malo and prior to bottling. We have found some excess stock of this wine in the cellar, hence the value price."
Our tasting note to follow...
Wine Companion - Best New Winery of The Year 2019
95 Points - Campbell Mattinson "Squeaky clean yet laden with character. Stalk, spice, nut and leaf matter notes steer a savoury course but the core of cherry-berry flavour is bright, juicy and ripe. The fundamentals are covered, the flair is then applied. Dry, herb-flecked tannin tethers the finish to the future."
97 Points - Stuart McCloskey “Wow – the bouquet races out of the glass with hedonistic impact. Briary, autumnal, deep, earthy and broody (wood smoke / fire hearth / bacon fat / soy / mushroom) uplifted with sour cherry and sweet spice – fresh rubbed rosemary and bay too. This is one of those beauties which keeps giving. You will never tire of swirling and sniffing. The flavours fan out wonderfully across the palate with filigree tannins keeping pace. Sour cherry and cranberry cascades with a soupçon of soy, briary fruits and a little backdrop of smoke. A very individual wine created by a truly gifted winemaker. Powerful but the earthy goodness provides an honest balance. Incredible length, dried blood orange on the finish and a wine which will appeal to those who love By Farr wines… Decanted for an hour and served using Zalto Burgundy glassware. Drink now to 2030.”
97+ Stuart McCloskey “100% Pinot Noir. The bouquet is ripe, highly elegant and defined by orchard fruits underpinned with subtle baking spices and the slightest hint of marzipan. The palate oozes with the same sensual charm as the Pinot Gris – just with a touch more grip on the finish. There’s a generous core of orchard fruit, which reminds me of my neighbour. My home adjoins a large orchard, and this reminds me of my journey home after taking a long walk around the nature reserve – I would help myself to a dew-drenched apple that satisfies my thirst with a little puckering grip. The acidity is racy, it’s super bright with a little chalk / mineral finish. The finish is long and mouth-watering. Of course, very much an infant and will be divine over the decade to come. Simply, a beautiful creation. This may form a natural deposit. Stand upright for approx. 30 mins before pouring and pour the last glass carefully… Do not overchill. Served using Zalto Bordeaux glassware.”
97+ Points - Stuart McCloskey "The bouquet offers a warming hug of autumn extending from wild, dark berries, plums, dried orange rind to a background of sweet spice. The palate is ample and full of character. The fruit is ripe but far from being overdone – plums, dark cherry, quite floral, violets and a soupçon of Asian spice. The tannins and acidity integrate flawlessly – the balance is perfect. Very much in its infancy and will be sublime in 5 years. Just a joy to drink, wonderful. Served with Zalto Burgundy glassware.”
We love this Pinot Noir. Our full tasting note coming soon...
97++ Points - Stuart McCloskey “It takes time to unfurl, but when it does, it’s a dreamboat of aromatics. From the outset, the French oak (38% new) is obvious and adds a pencil shaving freshness. With aeration (decant for an hour or so) the aromatic fruit develops with orange zest, raspberry and a lovely brightness from red berries - there’s a pretty savoury complexity too. The palate is tensile, medium bodied – the tannins providing a cloaking hug to the fruit. It feels natural and unforced. I find the harmony and elegance particularly enjoyable. All-in-all, a wine which offers supreme elegance without being sparing on fruit. The finish is super long with a slight tingle coming from an almost sorbet like blood orange finish. Delicious now but will only get better with time in the cellar (10 years maximum). Served using Zalto Burgundy glassware”
97 Points - Magdalena Sienkiewicz "Tasted throughout the day which is such a lovely way to discover a wine’s true character. It was a touch cold when first opened however, after two hours of aeration, it unfurled beautifully. Evocative aromas of bramble, sour cherries, hedgerow fruits and sweet spices are lifted by elegant herbal notes and a whiff of undergrowth. Pristine fruit shines on the palate with wonderful purity before the textures expand to reveal its deep and earthy complexities. The balance is retained throughout and the savoury finish is delectable. Excellent and a unique Pinot Noir with a difference. Thoughtful, not a hair is out of place and its friendly character is most appealing. Sampled using Zalto Burgundy glassware. Enjoy now and over the next 5-7 years."
94 Points - Bob Campbell "First release of a brand new wine brand. Quite a rich, flavoursome and oaky red with cigar box, plum, dark berry, anise, spice and liquorice flavours. A weighty, textural wine with appealing spicy complexity. Accessible now but should age well."
Owen Latta (Winemaker) "A nice start to the growing season with good rainfall in winter and spring and then everything stopped in summer to become a warmer short season. Intense in the vineyard with extreme drought conditions causing low yields. Interesting fruit. The wines were very forward in their youth but showed potential for longevity. Nice to revisit this and think about the season."
Our tasting note to follow...
Mike Bennie, The Wine Front “It greets drinkers with that mix of sour-sweet cherry fragrance wafting through sweet earth, undergrowth, brambly-hedgerow kind of scents. The palate has a suppleness and that general sense of ‘dryness’, a powdery web of fine tannin draped on succulent sour-sweet cherry flavours, licks of nutty-savouriness and a quick suck on a ham bone gamey quality. The length is epic, a gentle staining that lasts with little stony-minerally chomps in the palate. It has that more open weave feel to it than so many polished and preened Australian pinot noirs, and better for it. Compelling wine.”
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97 Points - James Halliday "MV6, 777 and 115 clones, 60% from the Derwent Valley, 30% East Coast and 10% Tamar Valley. The bouquet is multifaceted, with no single message from the single vineyard group, the palate moving onto another tier, but carries with it the higher-toned red fruits of clone 115 (compared to MV6 last year). It also achieves a lightness of touch without any sacrifice of line or length. This is the serious business of enjoyment, not the science of dissecting small pieces of a large puzzle."
96 Points - James Halliday "This wine comes from vineyards with MV6 and/or 115 clones, and was whole berry open-fermented with the exception of some whole bunch and/or carbonic. Ethereal spice, flower and berry aromas lead into a relatively light-bodied palate, with flawless line, length and balance; a juicy red fruits finish.
Gary Walsh (The Wine Front) "Red cherry, spice, honey, a little smoke and cap gun. Light, but juicy and almost sweet, fine tannin, fresh and bright, tacky wet paint kind of feel, stalks and meat, and a plump finish. It feels unresolved as a young wine, so I came back to it a day or so later, and it’s all spice, dark cherry juice, but with a fine-boned and mineral thing going on, the tannin gentle strokes of emery board, finish bright and water-coloured. It’s light but certainly has the stuffing to age beautifully."
James Halliday "Bright, clear colour; a highly perfumed/scented, spicy bouquet leads into a beautifully structured and weighted palate. Hints of forest add to the complexity and simultaneously the length of the red-berried palate."
Gary Walsh (The Wine Front) "Perfumed, slight mintiness over red berries and red cherry, mineral/earth stuff, spiced biscuit. Light to medium-bodied, well-defined, bright and fine, succulence of fruit but with restraint, super fine emery tannin, spiced fresh strawberry and earthy bunch in the aftertaste, which is pretty long. Understated, but confident."
97 - 98 Points - Stuart McCloskey - "The bouquet is highly finessed with orchard fruits, fine floral notes, whispers of brioche and almond. The palate is equally fresh, incisive and shows all the hallmarks of elegance and grace which Chardonnay can deliver. I believe the ’15 Catherine Cuvée has reached an important crossroads which is exciting. Today, it’s charming, tensile and carries crystalline purity with ease, but and with a little aeration, the wine opens beautifully to reveal layer upon layer of fruit with touches of honey. I believe this will turn a corner in five or so years to reveal a real gem as all the qualities and characteristics are peering through – it is tightly wound for the time being. This has been a true joy to sample and is certainly one of the region's very best. Served using Zalto Universal glassware. Do not overchill."
97++ Points - Magdalena Sienkiewicz - "Lovely nose – elegant, but not shy. Orchard fruit, brioche and almonds ooze gracefully from the glass. The palate is supremely elegant too. The wine opens with a lovely sweetness from ripe pears and juicy apples. The palate weight and creamy complexity is on point but has the room to develop. Terrific purity and balance. Clearly it has potential to age (5-10 years) however, I will personally struggle to find enough patience as it’s utterly delicious in its current form. Mouth-watering and simply brilliant. Sampled using Zalto Universal glassware and please do not overchill."
Antonio Galloni "The 2016 Pinot Noir (Sonoma Coast) is endowed with terrific depth in this vintage. Beautifully expressive and resonant, the 2016 offers notable richness in its succulent red cherry, plum and spice nuances. This open-knit, juicy Pinot will drink well with minimal cellaring. This is a fabulous appellation-level Pinot."
Winemaker "This appellation is widely described as “sprawling” as it encompasses half or more of the county. Our fruit comes from two of the coolest, most coastal parts of this appellation: the low coast, west of Sebastopol on the edge of the Petaluma Gap; and the high coast, the first or second ridge inland from the ocean farther to the north. These sites are united by the direct influence of the Pacific‘s cool, marine air, delaying ripening well into October."
97++ / 98 Points - Stuart McCloskey “So pure and wonderfully delicate. The bouquet is alluring with cinnamon stick, warmed earth, forest floor, sweet spice and violet – very Burgundian and Ben’s time with one of Burgundy’s great, Domaine Dujac is clearly on show. The tannins are super-fine, almost whispery. Wonderful transparency (there is no hiding with this style), sweet fruit and pangs of freshness. The fruit is spiced and feels exotic – a twist of black pepper to balance the sweetness. Harmonious and beautiful being the most accurate description. The finish is long and seamless. Wonderfully accessible but 4-6 years of bottle age will unlock the wine’s true complexity. A real triumph…”
96 Points - Bob Campbell "Attractively scented pinot noir with cherry, violet, cassis, fresh herb and subtle chalk-mineral flavours. A bright, fresh, high-energy wine with a backbone of fruity acidity that helps drive a lengthy finish. Delicious now but shows potential."
Exclusive to The Vinorium
Pinot noir shaped by terroir and season. Sheer, elemental nature. A story of terroir; five clones from across a single Derwent Valley vineyard make this a complex, aromatic, spicy style.
Raspberry, spice, bushland perfume, riberry, musk. Unbridled and fresh with fine, rounded tannins.
METHOD NATUREL: Cool climate single vineyard origin: Derwent Valley Tasmania 42.6°S Handpicked on a fruit day after the harvest moon Whole bunch wild ferment with gentle pigeage 2 months on skins, matured 12 months in old demi-muid Basket pressed, bottled unfined and unfiltered with perfect natural balance.
Owen Latta (Winemaker) "Again another season similar to 2008, back to back. Warmer, short and easy in the vineyard with a couple of good patches of rain. Extreme drought conditions with a few days of extreme heat across Victoria at the time of the black Saturday fires. Extremely fortunate there were no fires in this part of the world. It’s a voluptuous pinot with a line that rides right down the middle, plenty going on here.
Our tasting note to follow...
Winemaker "With this Pinot, we look to create a food-friendly, nuanced wine that represents the unique character of the Anderson Valley. Somewhat remote from most of Northern California’s wine-growing districts, this valley shelters a surprisingly harmonious blend of the wild and the civilized: in one vista, one can see sheep ranches, redwood groves, apple orchards, and impenetrable oak scrub."
Top Rated Pinot Noir - 2020 Wine Companion Awards
95+ Points - Gary Walsh (The Wine Front) "A single vineyard wine, close planted to Pommard and MV6 clones. I liked it from first sniff. Cherry, spice, subtle biscuit oak, a distinct sweet earth/mineral thing happening, and some dried herbs and flowers. Medium-bodied, good amount of flavour, particularly impressive tannin – fine, thick and graphite – pulls the ripcord of juicy acidity on the long finish. Complex. Composed. Cracking. My kind of Pinot Noir. Tasted May '19"
97-98 Points - Stuart McCloskey “The most intense Pinot Noir of the trio. The dark fruit is lightly spiced and the most seductive of the trinity – sweet cherry and orange peel are unmistakable. The palate is incredibly fresh and juicy. I love the infusion of cranberry and redcurrant combined with the iron rich finish. Ripe and showing a more exotic side to Soumah’s winemaking. Lots of finesse and already showing bags of charm and character, but its glory years are yet to come. I am going to be harsh and award 97-98 points. It’s not there yet but I have no doubt it will be within 5-8 years”.
Owen Latta (Winemaker) "Dream season! Easy year in the vineyard with no pressure on to get anything done great quantities per acre. Amazing grapes. Beautiful for Pinot Noir and Chardonnay in Coghills Creek. 15% whole bunch indigenous yeast and no adjustments. 12 months in 4-10 year old barriques. SO2 added post Malo and prior to bottling. From the get go this wine was ready to roll and has made heads turn. It has aged gracefully and is singing its song loud at the moment."
Our tasting note to follow...
97-98 Points - Stuart McCloskey “The bouquet is a captivating mélange of wild berries, raspberries, wild strawberry, rose petal, orange rind with subtle and savoury nuances developing in the background. The tannins are silken and gently clutch to the fruit which glide effortlessly across the palate. Wild berry flavours fan out with a positive undercurrent of sorbet-like blood orange which I love. Clearly, Wantirna style centres on femininity, charm and a gracefulness without losing sight of the fruit or its place. Spectacularly harmonious with a long, mineral laced finished. Lily is just beginning her journey and will provide so much drinking pleasure over the coming 10-15 years. I am looking forward to resampling in a year or so. Decant for 1-2 hours and ideally serve using Zalto Burgundy glassware.”
Exclusive to The Vinorium
Energetic pinot noir crafted in clay amphora.
Living wine relying on ancient knowledge and intuition. Energetic wine of expressive character and lo-fi technique. Domaine Simha Amphorae wines are crafted in white clay fermentation vessels. Derived from the cosmic golden ratio, the ovoid shape promotes a gentle passive convection current. Wine is energised by constant motion and naturally maintains a stable temperature. Micro porosity allows wine to breathe and evolve over time. Intricate geometric patterned Amphorae labels reference the exquisite architectural beauty of jali screens carved in stone.
NATURE: Lionheart, rosehip, red currant, wild raspberry, grains of paradise, earthenware, heroic courage.
METHOD NATUREL: Cool climate single vineyard origin: Derwent Valley Tasmania 42.6°S Handpicked on a fruit day after the harvest moon Wild ferment in clay amphora 90 days on skins, matured 6 months sur lie.
Basket pressed, bottled unfined and unfiltered with perfect natural balance.
Exclusive to The Vinorium
The Wine Advocate "Dark, lifted aromas of plums, old-school maraschino cherries and mixed spices. These characters intensify on the supple and fleshy palate, firmed by velvet tannins and a fine, balanced finish."
James Suckling.com “Silky, supple and elegant with an earthy finish. Drink now.”
Wine Companion - Best New Winery of The Year 2019
96 Points - James Halliday "Estate-grown, wild-fermented with 30% whole bunches, matured in used French oak. Excellent colour, hue and clarity. High class canopy management and clear vision about style, hence vinification, has resulted in the full canvas of red and black cherry, fruits, spice and a perfectly judged winemaker thumbprint."
Blue fruits and earthy aromas are complemented by great tannin structure. Red fruits and subtle reductive notes make for a wine with poise, complexity and structure that will continue to develop with time. The two pinot blocks were picked individually on March 23rd and April 2nd. The top block was then naturally fermented with 40% whole bunch, the bottom block with 20% in our old milk vats. These were pressed after 20 days on skins to oak, 40% new, and matured while undergoing malolactic fermentation. They were racked and sulphured prior to bottling in late summer.
Owen Latta (Winemaker) "Quite a challenging vintage; a good start to the season followed by a long slow finish. Harvested early May, 12.8 Baumé. 5% whole bunch, indigenous yeast and no adjustments. 16-18 months in 4-10 year old barriques. SO2 added post Malo and prior to bottling. This wine took time to blossom but is now one of our favourites. Also Norman’s last solo vintage!
Our tasting note to follow...
Sam Kim (Wine Orbit) "It is irresistibly expressed on the nose showing dark berry, raspberry, dried herb, toasted almond and olive characters. The palate is equally engaging and gratifying with sweet berry flavours and multi-layered mouthfeel, finishing superbly long and flowing. Sophisticated, comforting and stunning. At its best: 2019 to 2027."
Winemaker "This incredibly fragrant and elegant wine is from our relatively cool site in Bannockburn in a cool growing season resulting in a wine with great tension and incredible layers of red fruit, spice and earth. The aromas are both intriguing and complex: fresh berry, wild game, gun smoke, baking spice and wild thyme. The palate is long and bright with cherry, blackcurrant, cardamom, and delicious savoury undertones. Silky fine tannins compliment the vibrant acidity, giving the wine length and memory. This wine is drinking beautifully at release and will continue to do so for at least a decade."
97 Points - Sam Kim (Wine Orbit) "A profound pinot; the captivating bouquet shows dark cherry, blueberry, violet, cedar and game characters with a hint of dried herb note. The palate is concentrated and weighty, while remaining poised and refined, backed by velvety mouthfeel and fine tannins. Gracefully powerful and alluringly seductive. At its best: 2019 to 2030."
Winemaker "Deep garnet hue with a fascinating array of aromas from mineral and floral to earthy/animal and baking spice/wild thyme. The fruit shines through on the palate with bright cherry, blackberry and mulberry complimented by a rich earthy vein. The savoury characteristics from a cool and exceptionally low cropping vintage are sensational when married with the classic Gibbston silky, fine tannins and electric acidity. Perhaps our most intriguing Pinot to date from this vineyard with vine age playing an important role in capturing a special vintage. This punchy young wine gives immediate gratification but it has all the hallmarks of a wine that is very worthy of cellaring and will show even more exciting features for many years to come."
97 Points - Bob Campbell "A delicious example of Bendigo pinot noir in an almost opulent style with plump, dark-fleshed plum, dark berries with floral and spice notes. A beautifully layered, powerful wine that's accessible now but has a promising future."
97 Points - Sam Kim (Wine Orbit) "This is flatteringly classy; the gloriously perfumed bouquet shows Black Doris plum, spiced cherry, vanilla, cedar and dark mushroom characters, leading to a sumptuous palate that is silky and mouth-filling. Richly fruited and delectably textured, this charismatic pinot offers both refinement and opulence, promising to evolve splendidly. At its best: 2019 to 2027."
Sam Kim (Wine Orbit) "Engaging and complex, the inviting bouquet shows red/black cherry, fragrant spice, thyme, nutmeg and floral characters. The palate is wonderfully weighted and rounded, delivering sweet berry flavours and silky texture, magnificently complemented by spicy nuances and fine tannins. Elegant, stylish and delicious. At its best: now to 2025."
Gary Walsh (The Wine Front) "Butcher’s Hill is the vineyard that has some limestone over sandstone, as opposed to Cooinda with the sandy loam over sandstone. Sandy Loam would be a nice name for someone, I think. Sweet dark raspberry and black cherry, exotic spices, subtle earthiness, dried roses. Medium-bodied, rich and silky tannin, a little sap and tang, but a core of plump red fruit with a distinct minerally thing going on, and a finish that’s bright and long, with some dried herb and peel seasoning. More perky, less deep this season, but shows the site to good effect."
The 2018 vintage was slightly warmer than the long-term average leading to rich and complex fruit coming from the Butcher’s Hill Vines. A layered nose of red plum, ripe cherry, black raspberry, charred wood, cedar spice and light smokey finish. A burst of freshness across the palate with wild raspberry and baking spice showing through, leading onto a light earthy note and fresh cracked pepper. An excellent tannin structure and balanced acid gives a long and rewarding finish.
95 Points - Jams Halliday "What a glorious wine enticing immediately starting with its heady aromas. Florals, humus, raspberries, cherries, bitter orange and no shortage of spices. It has a energy across the palate with a cooling menthol character and fine tannins. It seems at first delicate but it has plenty of definition."
Gary Walsh (The Wine Front) "Always interesting to taste Cooinda alongside Butcher’s Hill. Cherry, red fruits, spice, smoke, and herbal perfume. Medium bodied, strawberry with a tangy orange flavour, light but firm sandy tannin, sap and peel, lively acid profile, and bitter orange trailing on the long finish. Nervy kind of wine with quite a bit of energy."
Exclusive to The Vinorium
98+ Points Stuart McCloskey "The aromas waft from the glass with consummate ease… Touches of smoked, grilled meat, redcurrant, liquorice, dried orange rind, blood orange, spice (black pepper & cinnamon) and rose hip. Very Burgundian. The palate is medium bodied with tannins as long and fine as one could imagine. As with their Chardonnay – This wine shows an amazing level of control. Not a millimetre is out of place. The fruit conveys a cool-climate, saline elegance which is far from sparing. Unfurling, charming, precise and certainly built for the cellar (5-10 years). There are two Aussie Pinot Noirs which I go to and this is one… Such is the brilliance, Paul & Gilli should pay Burgundy a tutelage visit. For now, I award 98+ points but I believe this will increase over the coming years. This is a fantastic Pinot Noir and a benchmark against which other Aussie wines should be measured. Decant for one hour and serve using Zalto Burgundy glassware"