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Awards, Ratings & Reviews
GOLD — Adelaide Hills Wine Show · 2025
GOLD — JamesSuckling.com · 2025
GOLD — Halliday Wine Companion · 2025
GOLD — The Vintage Journal - SA Wine Guide · 2025
GOLD — The Real Review · 2026
96/100 — Ryan Montgomery, JamesSuckling.com · 2024 Vintage · AUG 2025
“This is an excellent wine with real clarity of fruit and precision, showing underlying power and generosity. Aromas of wild red berries, spices, earth, mushrooms, potpourri, citrus peel and river stones. The palate has ultra-refined tannins and a plush, rounded mouthfeel, bringing depth of flavor, focused acidity and a spice- and earth-driven finish. Excellent. Drink or hold. Screw cap.”
95/100 — Huon Hooke, The Real Review · 2024 Vintage · JAN 2026
“Deep red-purple colour; subdued and slightly muffled at first, then forest-floor, fungal and earthy aromas; dark fruits partly hidden. The palate is intense and focused, driven by good fruit concentration and fresh acidity. Compact and long-lasting flavour. Excellent.”
95/100 — The Vintage Journal - SA Wine Guide · 2024 Vintage · NOV 2025
“A well-balanced wine – savoury, fruit-driven, stern yet soft. Poached cherries, pressed flowers and dried strawberries. A hint of charred paperbark. It’s sophisticated – the kind that wears its shirt tucked in and keeps the sheets with perfect hospital corners. Drink now–2032.”
95/100 — Mike Bennie, Halliday Wine Companion · 2024 Vintage · MAY 2025
“A succulent, oh-so-pure, fresh and revitalising pinot noir of compact texture, bright flavour, ebullient perfume, satisfying tannin and lip-smacking deliciousness. It nails the brief. Red cherry, a dusting of sweet spice, some alpine herbs, a touch of cedar and clove with light truffle and mushroom savouriness. A beautiful wine, with perfect pinosity. Fun and wonderful drinking ensues.”
About This Wine
The Estate Pinot Noir is sourced purely from our six preferred clones on the estate.
The fruit is de-stemmed via a small, customised, gentle de-stemmer that keeps as many whole berries as possible. Some whole bunches are included, the percentage varying according to the style of the vintage. After fermentation, the fruit is basket pressed direct to a combination of old and new French oak barriques. The wine is made without any additions until bottling.
Grapes were handpicked, keeping individual clones separate in small open fermenters. Some whole bunch fruit (5%) was added to ferments, enhancing aromatics and structural complexity. Fermentation was initiated by indigenous yeast (wild ferment). Each clonal parcel was basket pressed directly to seasoned French oak barriques (1–2yrs) with full solids. All barrels were kept on lees to build palate weight, body, texture and complexity. They were racked and blended just prior to bottling.
The Piccadilly Valley was impacted by cool weather during flowering, resulting in reduced volumes for the 2024 vintage. A wetter than average December and January made way for a warm and dry February with excellent conditions for ripening. Consecutive hot days in the second week of March accelerated things and harvest was completed by March 12.
Tasting Notes
Fresh strawberries, stewed rhubarb, red fruits and wet earth entwine with a lifted floral perfume. Complexing woody spice is woven with root vegetable, with faint hints of five spiced mushroom broth.
Red cherry, fresh raspberry and dark pastille lolly are layered with forest floor savoury notes. Fine tannins and a pristine acid line drive the wine across the palate to a classic peacock tail finish.
Specifications
- Vintage: 2024
- Grape Variety: Pinot Noir
- Fermentation: Indigenous yeast (wild ferment) in small open fermenters
- Maturation: Combination of old and new French oak barriques; seasoned French oak barriques (1–2yrs) on lees
- Production Attributes: Wild ferment
- Alcohol: 13.5%
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