A blend of fruit off the original vineyard planted in 1988 and the Kaye vineyard planted in 2001. It's morphed into a complete and compelling wine. Fragrant with florals and warm earth. There's a depth of flavour, with dark cherries, amaro and bitter Italian herbs that slip across the fuller-bodied palate. Two key elements here; freshness within and beautiful, plush tannins. What a wine. 97 points. Jane Faulkner for James Halliday Wine Companion. Published 12 August 2021 James Suckling 96 points. A blend of de-classified Original Vineyard and Block K pinot noir, aimed at a more direct, youthful style. The nose has super clear red cherries,...
A gentle and supple Dixon offering charm as it opens up to red roses and rosehips, a whisper of spiced cherries and blood orange. Plenty of sweet fruit, bitter herbs and chinotto mingling on the just-mid-weighted palate, with bright acidity and furry, if fine, tannins in tow. It doesn’t have power, but it has detail. It’ll also garner more complexity in time. 95 points. Jane Faulkner Published 16 August 2022 WINERY NOTE: The 2020 Dixon spent 10 months in barrel and was bottled in mid February. This wine is a composition of sections of the original 1988 planting and the 2001 Kaye vineyard. It has a lifted nose of roses, red cherries,...
The Bindi Dixon Pinot Noir is based upon declassified grapes from the Original Vineyard planted in 1988 and grapes from the new Block K, planted in 2001. The ideal of this wine is to produce a delicious, perfumed, spicy harmonious, textured wine that is not as intense, complex nor ageworthy as our individual vineyard wines. Even when the outstanding Block K vines are older we will continue to declassify sections or barrels from each vineyard and produce this wine. The wine is fermented the same way as our other Pinot Noirs in that it is ostensibly 100% de-stemmed and gently worked in small open vats. The wine spends 11 months in French...
James Halliday 96 points. Oak provides a modest spruce, but fruit, spice, tannin and a pure line of acidity all work here towards something wonderful. Complex flavours run along precisely drawn lines; tannin taps at the edges with the touch of a watchmaker. JH. The Original Vineyard has over its history become know for its signature perfumed bouquet and silky, pure palate. This relatively quartz riddled, gently north sloping three acre vineyard produces very fine, spicy, fragrant wine that has high natural acidity and develops beautifully given 6-10 years careful cellaring. As it ages the depth of aroma increases in and the palate becomes...
Huon Hooke 95 points. The Farrside vineyard sits on a northeast-facing slope and consists of limestone topped with black volcanic soil. The vines were planted in 2001 and run east-west to protect the fruit from overexposure to the sun. The clones are a mixture of 114, 115, 777, 667 and MV6. Even though the Farrside and Sangreal vineyards are only 300 metres apart, the darker soils and cooler growing conditions of the Farrside vineyard mean these grapes are picked 10 to 12 days after all others and produce a more masculine and edgy wine. The fruit is hand-picked and sorted in the vineyard, then fermented in an open-top fermenter. Between 40...
Vineyard: The Farrside vineyard sits on a northeast-facing slope and consists of limestone topped with black volcanic soil. The vines were planted in 2001 and run east-west to protect the fruit from overexposure to the sun. The clones are a mixture of 114, 115, 777, 667 and MV6. Even though the Farrside and Sangreal vineyards are only 300 metres apart, the darker soils and cooler growing conditions of the Farrside vineyard mean these grapes are picked 10 to 12 days after all others and produce a more masculine and edgy wine. Vinification: The fruit is hand-picked and sorted in the vineyard, then fermented in an open-top fermenter. Between 40...
Gary and Nick Farr are the father and son duo behind By Farr in Geelong. As Winemakers and vignerons, the Farr’s established their latest venture in 1999, having over thirty years and sixty-two vintages between them. Prior to By Farr, Gary Farr was winemaker at Bannockburn, helping to put this iconic Australian winery on the international landscape. Gary and Nick Farr inject passion, persistence and patience into each of their wines and it shows with subtle and striking fruit characters that improve with time in the bottle.
The fruit for this wine is sourced from the Cote Vineyard as is the GC Chardonnay. A close planted / high density planting of Pinot Noir on a exposed cote. These hillsides facing North, North East and East will be the backbone of the Farr dynasty for decades to come. The fruit is hand-picked and sorted in the vineyard, then fermented in an open-top fermenter. Between 40 to 50 per cent of the fruit will be stemmed and then cold soaked for four days. We use only the natural yeast for the fermentation process, which takes roughly 19 days. Grape-stomping (known as pigeage) will occur two to three times a day depending on the amount of extraction...
Tasting Note: Love the paucity of colour. This wine has richness, and classic Sangreal perfume and spice. Savoury in the sweet and sour way, lightness, and generosity in equal measure. Cinnamon, cloves, anise, and sour cherries. That classic stem note, dill, and fresh currants. There is a creaminess and softness that only time in barrel brings. A complex and complete wine. Huon Hook. The Sangreal vineyard was planted in 1994, making it their oldest vineyard. It lies on a north-facing slope and the soil composition is bluestone and over limestone, with red ironstone colouring the surface. This is unlike our other vineyards, which are mostly...
Winestate Magazine, Trophy, Best in Category, 98 points. HUON HOOKE, THE REAL REVIEW 2022, 95 points. "Medium depth purple-red colour, very bright and youthful, the aromas are of fragrant spices and red cherries: a really beautiful bouquet. The palate follows on from there and is intense and superbly balanced, with raspberry and red licorice added to the cherry. A subtle smoky patina from oak. Fruit-sweet core, and a long, long carry: a magical pinot." WINEMAKING Heralding from three exceptional sites of Huon Valley, Lower Derwent Valley and Coal River Valley, each parcel of fruit was then fermented and matured separately in large format...
Top Ten Best Selling Wines - December 2022 Under $60 This Pinot Noir is bright purple in colour, with a lifted bouquet and a red berry,subtle spice perfume. Fruit driven and easy to drink, graceful yet not dominated by spice. Overall the wine has wonderful poise and balance with remarkable length of flavour as all great Pinot Noirs should. The gentle handling method and basket press used to make this wine maximises retention of the sweet enticing flavours and prevents the extraction of harsh bitter tannins. Trophy - Champion Wine of Show - Tasmanian Wine Show 2021 Trophy - Best Pinot Noir - Tasmanian Wine Show 2021 Trophy - Best Pinot Noir -...
From the original vineyard planted '94, open-fermented with 2-4% viognier, 20% whole bunches, matured for 18 months in French oak (20% new). The aromas are particularly complex and fragrant, charcuterie and allspice decorating the concourse of black cherry and satsuma plum of the bouquet and medium to full-bodied palate. The management of the viognier addition, the tannins, and the oak, made perfect by long practice. 96 points. James Halliday Published 11 July 2021
James Halliday Wine Companion 95 points. Fruit from the Coal River Valley in Tassie, but made in the Yarra via the gentle way that defines Giant Steps. Yet the density and power of the place, the fruit intensity, comes through strongly. Dark cherries abound, but so too savoury, umami flavours of soy sauce and dried porcini with meaty reduction and spicy oak adding another layer. Full bodied with shapely tannins and a persuasive finish. A neat counterpoint to the Yarra Valley single-vineyard wines. 95 points Jane Faulkner Published 16 August 2022 WINERY NOTE: In our obsession with Single Vineyard Pinot Noirs from great Pinot growing areas...
James Halliday Wine Companion 97 points. From the Primavera vineyard at Woori Yallock, planted in 2001 on the same red soil as Wombat Creek. Both destemmed (55%) and whole-bunch components. Bottled unfined and unfiltered. A very bright crimson purple. So pure and perfumed with briary cherries, ripe redcurrants and freshly cut roses. Poised, juicy and energetic, the wine has so much tang and crunch, you barely notice that this is also structured finishing with long, gently puckering tannins. A wine with immediate appeal, but also one that will reward at least another 7-10 years in the cellar. 97 points. Philip Rich Published 24 May 2022
James Halliday Wine Companion 96 points. From the Sexton vineyard in Gruyere, planted on the same grey clay as the Applejack vineyard; 50% whole bunches and 50% destemmed. Matured 11 months in French barriques (20% new). Bottled unfined and unfiltered. A dark, deep crimson. A more robust Yarra Valley pinot with its aromas of dark cherries, black plum and a dried-earth character that makes it quite different to the other Giant Step single-vineyard pinots. Sweetly fruited, concentrated and structured on the palate, what this impressive wine doesn't have in finesse, it makes up for in power and grunt. This should still be looking good, 10, if...
The organic TOSQ Pinot Noir vineyard is tucked into a corner of the Pisa District, Central Otago, close to the Wanaka/Cromwell Highway in New Zealand. The vineyard is Certified Organic by Biogro, NZ. The Vineyard was planted and is worked by the Thompson family – Carl (also known as Thommo), Oscar, Sue and Quinn, hence the name ‘TOSQ’. Giant Steps’ fascination with Single Vineyard Pinot Noir has taken them out of the Yarra and into the most exciting cool climates of the southern hemisphere, this wine is one part of that adventure. Expect red cherry, cranberry, cacao and firm integrated tannins.
A magic carpet of 7 clones (in separate blocks) were picked between March 20 and April 16, making mainland pinot noir makers (myself included) green with envy. All batches were destemmed and hand plunged in small open fermenters. The wine was matured for 10 months in French oak (20% new). The colour is a massive come on, deep in pinot terms, and the palate duly delivers. Its texture and structure are spot on, with spicy tannins running through black cherry and plum fruit in an even, lingering stream. 96 points. James Halliday Published 13 September 2022/
Winery Notes: A strong vintage for Pinot Noir in the Yarra Valley, both upper and lower. The wines benefited from the longer hang time provided by a cool January and February, allowing flavours to fully develop. 100% Yarra Valley fruit, predominantly hand-picked Harvested Feb-March 2019 10% whole bunch fermented Hand plunged in open fermenters Combination of yeasts including indigenous fermentation Matured in French oak for 9 months, 10% of which was new 4 days of cold soaking at 10C preferment Drink now or cellar for up to 5 years
A hero variety for the Yarra Valley and our pride and joy. A Pinot that carefully balances cerebral intrigue and pure drinking pleasure. It’s like a riot of berries laid over a bed of fine silky tannin. Jump in, you’ll love it. Region: Yarra Valley Alc/Vol: 12.5% Smells like: Blueberry, boysenberry, cherry and earthy dried spices Tastes like: Plush red cherry, hints of cola and spice and soft, silky tannins Goes with: Mushroom pizza, Jamon Serano, Pasta with duck ragu, Your best wine glass and the crackle of vinyl,
Gold Medal, Hobart Royal Wine Show 2022. COLOUR Intense and striking colours of bright crimson. AROMA The wine has a lovely lift and evolves quickly in the glass revealing layers of dark powerful fruit but nuanced by hints of earth and red berry. Evocative and complex all at once. PALATE The palate is powerfully fruited yet reveals a super fine and juicy tannin structure. Raspberry pip tannins carry the palate long, and perfect natural acidity ensures the wine is fresh and rewards. WINEMAKING Matured in large-format French oak for ten months (35% new). The first wine produced under the Lowestoft label using fruit from Lowestoft, a nearby...
Winestate Magazine 96 points. RAY JORDAN, THE WEST AUSTRALIAN 2022, 94 points. Gorgeous aromatic perfumed opening on the nose. This comes from a single Tasmanian vineyard on the Tasman Peninsula. The nose shows spicy cherry and raspberry character with slightly limestone, chalky characters merging with captivating spices. Has such beautiful tannins which almost glow in the dark as they carry the palate effortlessly forward to a long finish. The use of large-format oak contributes to the balance and integration. Combines texture and precision (best drinking: Now to 2029). #TAS
Roars back into form. One word: character. Clean character. It's firm, red-fruited, sure-footed, a little spicy and low in oak. It's light but it feels confident. You just feel as though you're in good hands. Lengthy finish. A good strike of earthen tannin. Wood smoke as afters.95 points. Campbell Mattinson Published 19 June 2021
A blend of 80% Shiraz and 20% Pinot Noir. Small production. Big heart. 95 points - Mike Bennie The Wine Front "Cor blimey, this is a wine! Such beautiful texture, vibrancy, shimmering cherry juice and cranberry tang, layers of spice, herb, a bristling line of acidity and such fine and shape-giving tannins. It’s one of those wines that feels beautiful let alone tastes delicious. Lighter weight style with all the structure. Super stuff here." Halliday Wine Companion, 95 points. The tension between tannin, acidity, savoury nuances and fruit is high. It feels as though all the components here are sitting straight and alert. Earth, rust,...
WINERY NOTE: It all starts with the vineyard, paying careful attention to pruning and the health of the vines. Cool climate vineyards enable the vines to produce rich flavours and characters over a longer growing season. Our Pinots have never been shy in colour and the 2018 vintage is no exception - gorgeous crimson red with a hint of purple. Aromas of cranberry, lavender, violet and herbs. The plate is supple with soft tannins, leading to a long, lingering finish. Closure: Screw Cap Perfect with cold tea smoked duck!
WINERY NOTE: Our Pinot Noir has an attractive garnet colour and delivers a cherry and raspberry fruit profile along with savoury fleshiness. The barrel fermentation develops the rich flavour and aroma of the wine and a good portion of new barrels adding classic soft oak characters helping the overall integration of the wine. Serving the wine cool (around 15 degrees) will ensure the flavour profile which suits pairing with Mediterranean dishes, chicken, duck and light meats. ‘A savoury Pinot Noir with elegant red fruits and soft, composed length.’
COLOUR Light garnet. AROMA Perfumed aromas of ripe plum, raspberry and dark cherry supported by subtle oak spice. PALATE Bright and juicy red fruit flavours upfront are underscored by a dense core of dark cherry and supple oak tannin. CELLARING Exceptional drinking 2023–2025. VINTAGE A very dry winter led into a wet spring, which allowed for great bud burst and canopy growth. A cool vintage with high wind saw low yields producing fruit with incredible intensity of flavour and colour. WINEMAKING A blend of 65% East Coast and 35% Coal River Valley fruit. Small parcels were fermented separately in open top fermenters with twice daily cap...
COLOUR Clear, bright, cherry red. AROMA Bright aromas of raspberry, red plums with an earthy forest floor complexity. PALATE A smooth wine with vibrant red fruit that is balanced by subtle, savoury characters and ultra-fine tannins. Truly ‘Tasmanian’ in style, this delicate wine is both elegant and sophisticated. #TAS
James Suckling 92 points. Cranberries, strawberries, fresh herbs and citrus. Quite mouth-filling and succulent on the palate, where finely chiselled tannins cut out a sleek form. Drink now. 92 points. Blue Gold, Sydney IWC 2019. Gold Medal, Australian Pinot Noir Challenge 2018. Gold Medal, China Wine and Spirits Awards 2018. Taken from five different sites around Tasmania on the following lines: East Coast (Swansea/Cranbrook) – 25% Tamar Valley (Northern Tasmania) – 25% Southern Tasmania (Coal River Valley, Derwent Valley and Huon Valley) – 50% Aroma Fragrant dark cherry and strawberry with hints of raspberry, earthy beetroot and...
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