{"title":"pinot noir","description":"","products":[{"product_id":"abels-tempest-pinot-noir-2015","title":"Abel's Tempest Pinot Noir 2015","description":"\u003cp class=\"Polaris-Header-Title_2qj8j\" data-mce-fragment=\"1\"\u003eThe 2015 Abel's Tempest Pinot Noir reflects \u003cspan data-mce-fragment=\"1\"\u003ethe purity of Tasmania's fruit. This seductive wine has a fresh, floral nose and a soft and supple palate. Great winemaking from young gun and Tassie local, Anna Pooley. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e\"An aromatic bouquet with cherry and plum fruits coupled with spicy nuances, the medium-bodied palate flavours following on directly from the bouquet; excellent persistence of the fruit. Line, length and balance tick all the boxes. Tasmania is as Tasmania does.\"  James Halliday\u003c\/strong\u003e\u003c\/p\u003e\n\u003ch3 class=\"Polaris-Header-Title_2qj8j\" data-mce-fragment=\"1\"\u003eExpert reviews\u003cbr\u003e\n\u003c\/h3\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\"Good depth to the crimson hue; an aromatic bouquet with cherry and plum fruits coupled with spicy nuances, the medium-bodied palate flavours following on directly from the bouquet; excellent persistence of the fruit. Line, length and balance tick all the boxes. Tasmania is as Tasmania does\u003cspan data-mce-fragment=\"1\"\u003e. Drink by: 2023.\"  \u003cstrong data-mce-fragment=\"1\"\u003eJames Halliday, Halliday Wine Companion - 95 points and Special Value Wine  \u003cspan style=\"color: #f9e00c;\" data-mce-fragment=\"1\" data-mce-style=\"color: #f9e00c;\"\u003e★ \u003c\/span\u003e\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3 data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003eAwards\u003c\/strong\u003e\u003c\/span\u003e\u003c\/h3\u003e\n\u003cp\u003eSpecial Value Wine - Halliday Wine Companion  \u003cstrong data-mce-fragment=\"1\"\u003e\u003cspan style=\"color: #f9e00c;\" data-mce-fragment=\"1\" data-mce-style=\"color: #f9e00c;\"\u003e★ \u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003ch3 data-mce-fragment=\"1\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003eAbout the winery\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003e\"The Heemskerk brand established by Graham Wiltshire when he planted the first vines in 1965 (in the Pipers River region) is a very different business these days. It is today part of Treasury Wine Estates, and sources its grapes from three vineyards: the Riversdale Vineyard in the Coal River Valley for riesling; the Lowestoft Vineyard in the Derwent Valley for pinot noir; and the Tolpuddle Vineyard in the Coal River Valley for chardonnay.\"  \u003cstrong data-mce-fragment=\"1\"\u003eJames Halliday\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e","brand":"Canterbury Wines","offers":[{"title":"Default Title","offer_id":42763694113009,"sku":"","price":36.95,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/abels-tempest-chardonnay-2012.jpg?v=1695604716"},{"product_id":"ata-rangi-pinot-noir-2017","title":"Ata Rangi Pinot Noir 2017","description":"\u003cp\u003e\u003cstrong data-mce-fragment=\"1\"\u003eJames Suckling Top 100 Wines of the World 2019\u003cbr\u003e\u003c\/strong\u003e\u003cstrong data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eWine Enthusiast Top 100 Wines of 2020\u003c\/span\u003e\u003cbr\u003eJames Suckling Top 100 Wines of New Zealand 2019\u003cbr\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eAta Rangi, meaning 'dawn sky' or 'new beginning', is a small, family-owned, organic winery in Martinborough that has a reputation for producing exceptional quality pinot noir. The Ata Rangi Pinot Noir is their flagship wine and is regarded by many to be one of the greatest pinot noirs that comes out of New Zealand.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e\u003ci\u003e\"\u003c\/i\u003eOffering graceful power and immense complexity. It's elegant and sophisticated on the palate with exceptional depth and concentration.\"  Sam Kim\u003c\/strong\u003e\u003c\/p\u003e\n\u003ch3 data-mce-fragment=\"1\"\u003eExpert reviews\u003c\/h3\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cem\u003e\"\u003c\/em\u003eOffering graceful power and immense complexity, the wine shows dark cherry, dark mushroom, floral, fragrant spice and toasted almond characters on the nose with nuances of charcuterie and floral. It's elegant and sophisticated on the palate with exceptional depth and concentration, seamlessly structured by silky tannins, finishing impressively long and engaging\u003cspan data-mce-fragment=\"1\"\u003e. At its best: 2021 to 2032.\"  \u003cstrong data-mce-fragment=\"1\"\u003eSam Kim, Wine Orbit – 98 points\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\"Really pristine fruit aromas here with such pure, ripe red cherries and roses, as well as gently earthy and spicy nuances. Very fresh, precisely ripe and a pinot you can sit and just breathe in for days. The palate has a velvety layer that few others manage to find; silky at the core, succulent in the center and delivering such vibrant, red-cherry flavors in a long, pristine and fresh, red-cherry finish. Drink or hold. Screw cap.\"  \u003cstrong data-mce-fragment=\"1\"\u003eNick Stock, Jamessuckling.com - 98 points and Top 100 Wines of the World 2022 and \u003c\/strong\u003e\u003cstrong\u003eTop 100 Wines of New Zealand 2019\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\"Deep red\/purple colour. The bouquet is at first reserved and shy with dominant dried herb, straw-bale and undergrowth aromas. Some cherry aromas began to emerge after extended airing. The wine emerged as full-bodied and strong, with abundant tannins. There is a core of sweet fruit within. It has only just begun building the fragrant bouquet that will almost certainly emerge in time. On day two: a glorious wine had blossomed, with a wonderful complexity of deep-set dark cherries, spices and dried herbs, adding up to a beguiling fragrance. The same flavours saturate the palate which is concentrated and profound, the tannins soft and ample, the persistence long. It all adds up to a prognosis of a long and rewarding life ahead. (This wine needs air, and responds well to tasting from a large-bowl glass). \u003cspan data-mce-fragment=\"1\" property=\"minValue\"\u003e2020\u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003e–\u003c\/span\u003e\u003cspan data-mce-fragment=\"1\" property=\"maxValue\"\u003e2034.\u003c\/span\u003e\"  \u003cstrong data-mce-fragment=\"1\"\u003eHuon Hooke, The Real Review - 97 points\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\"From extremely low-yielding, organic vines, this flagship Pinot, which sees 30% whole bunch and a native yeast fermentation, is beautifully expressive. Complex, harmonious and elegant, it ripples with pristine, brambly fruit, dried flowers, spices, river stone minerality and a savory, meaty nuance. The palate is silky, with crystalline acidity and laced with fine, chalky tannins. Still a baby, this needs a decanter to drink now but will age well through 2040.\"  \u003cstrong\u003eChristina Pickard, Wine Enthusiast – 96 points and Top 100 Wines of 2020 \u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\"A Kiwi classic that lives up to it s lofty reputation despite a vintage that presented challenges. Supple, accessible wine with plum, dark berry, spice, anise, dried herb, savoury and spicy oak flavours. Complex with a fine, tannic backbone balanced against restrained fruit sweetness. Perhaps not quite as much power and density as usual but still offers good potential. Drink: 2019-2029.\"  \u003cstrong data-mce-fragment=\"1\"\u003eBob Campbell MW, The Real Review - 96 points\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\"Straight off, I like this vintage. It's kind of cool and minty, but with a rosy perfume, smoky brown spices, and something like sarsaparilla over a typical red cherry base. Tight, gently sappy, savoury and autumnal, with a distinct earthy\/mineral feel, a persistent fine rasp of kitten's tongue tannin, and a long sweet tangy orange and spice laced finish, firm stroke of tannin carrying it on. Well sophisticated. Yes. Drink: 2021-2032+.\"  \u003cstrong data-mce-fragment=\"1\"\u003eGary Walsh, The Wine Front - 95 points\u003c\/strong\u003e\u003c\/p\u003e\n\u003ch3 data-mce-fragment=\"1\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003eAwards\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eWine Enthusiast Top 100 Wines of 2020\u003cbr\u003e\u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003eJames Suckling Top 100 Wines of the World 2019\u003c\/span\u003e\u003cbr\u003eJames Suckling Top 100 Wines of New Zealand 2019\u003c\/p\u003e\n\u003ch3 data-mce-fragment=\"1\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003eAbout martinborough\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cstrong data-mce-fragment=\"1\"\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/MartinboroghWineRegion_1024x1024.png?v=1670998663\" alt=\"Martinborough Wine Region\"\u003e\u003c\/strong\u003eMartinborough is one of the three sub-regions of the Wairarapa wine region in the southern part of New Zealand's North Island. It is world renowned and by far the most important sub-region (the other two being Gadstone and Masterton), so is considered here to be a region to avoid confusion.\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eThe small, picturesque town of Martinborough and its surrounding district are home to some of New Zealand's most highly respected boutique wineries. \u003c\/span\u003eMartinborough lies in a wide river valley between the Rimutaka mountain range and the eastern Wairarapa hills. The Ruamahanga River meanders through the region on its way to Palliser Bay, 32 kilometers to the south. The first vines were planted here by James Busby in 1838 when he was sent from England to collect samples of all grape varieties for potential introduction into Australia (he found that European vines did not grow well in Australia, but thrived in New Zealand's climate conditions). However, it was not until the 1970s that it was discovered as a prime site for viticulture. In 1978, a scientific report compared the climate of the region with that of Burgundy in France, and a few pioneering vignerons began to buy land around Martinborough and plant it with vines.\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eThe viticultural focal point of the region is the Martinborough Terrace – a raised plateau of alluvial gravel just north of the town that has been forced up over time by tectonic movement. The free-draining nature of this soil is excellent for viticulture because it limits the hydration of the vines, leading to stress. These stressed vines put their energy more into producing small, concentrated berries than leafy foliage, increasing the quality of the grapes and subsequently the wines. \u003c\/span\u003eSimilar soils extend around this small area, notably further east, in the unoffical Te Muna sub-region. Vineyards can also be found further south of Martinborough although this region tends to be cooler with a more mixed soil makeup, often with slightly higher levels of clay.\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eDespite the fact that Martinborough has only three percent of all of New Zealand's vineyard land, it is still widely considered to be one of the country's prime wine regions. Its claim to fame is the exceptional quality of its Pinot Noir wines, produced by some of the most highly regarded wineries in New Zealand.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\"\u003cspan data-mce-fragment=\"1\"\u003eMartinborough's reputation for producing high quality pinot has been known for almost as long as the region's existence, but it's a reputation that has seen extraordinary growth in recent times. 'When I came here in 1986 there were only four wine producers,' says McKenna, who to many is recognised as one of the region's father figures. 'Three of them are amongst the best that are still here', referring to Martinborough Vineyard, Ata Rangi and Dry River. 'It's fair to say,' he continues, 'that the combination of vine age and producers' experience with the district has certainly equated to a gradual increase in quality.' The pursuit of excellence is always top of mind, to which Ata Rangi winemaker Helen Masters attests. 'If I need something done, there's no question about cost, time, effort,' she says. 'We just make it happen.' The irony, as any visitor to the region is bound to hear, is that Martinborough contributes just one percent of New Zealand's annual grape crush but is home to 10 percent of the country's winemakers. If that's not saying something about the quality of the wine, what is?\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eThe wines here are centered on a few key varieties, but unlike many other regions, are almost impossible to pigeonhole. Everything from the flat, free-draining gravel vineyards of the Martinborough terrace to the denser stony clay soils of Te Muna Road, the heavy focus on terroir, vintage, or clonal selection, or all of the above, results in a wealth of wine styles that share the common ground of elegance and richness and speak loudly of time and place.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003ePinot noir is by far the region's hero – which typically, thanks to the region's climatic similarities to Burgundy, produces beautiful medium-bodied wines with dark plum fruit flavours and distinct savoury characters – followed closely by luscious pinot gris and mineral-like sauvignon blanc, as well as chardonnay, riesling, gewürztraminer and syrah.\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eThe township was established in the late 1870s by John Martin, an Irish landowner whose patriotism for home remains evident in the Union Jack-shaped town square. However, the region's modern wine industry wasn't established until a century later after soil scientist Dr Derek Milne conducted a report that yielded the resemblance-to-Burgundy results. He subsequently founded Martinborough Vineyard; others soon followed suit and those four or five founding producers spawned a progressive farming community that lives and breathes the 'wine is made in the vineyard' philosophy. It's a special place.\"  \u003cstrong\u003eDom Sweeney, Gourmet Traveller Wine\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3 data-mce-fragment=\"1\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003eAbout the winery\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cimg alt=\"Ata Rangi Vineyard\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/AtaRangi_1024x1024.png?v=1670991521\" data-mce-fragment=\"1\" data-mce-src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/AtaRangi_1024x1024.png?v=1670991521\"\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eAta Rangi, meaning 'dawn sky' or 'new beginning', is a small, \u003cspan data-mce-fragment=\"1\"\u003efamily-owned, organic winery in\u003c\/span\u003e Martinborough that has a reputation for producing exceptional quality pinot noir. Ata Rangi was founded by Clive Paton in 1980. The first vines were planted on a small, stony sheep paddock at the edge of the Martinborough Village. Clive's sister Alison bought an adjoining block soon after and in 1986 Clive's partner Phyll Pattie bought a share in the business after moving from Marlborough where she had been working as a winemaker.\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eToday, 42 years on, Ata Rangi has an enviable reputation as one of the new world's most respected pinot noir producers. Alison Paton heads up the day-to-day running of the business, with Helen Masters crafting the wines aided by the vital stewardship of vineyard manager Braden Crosby.\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eAta Rangi farms around 32 hectares, spread over 14 vineyards, that are clustered around the village of Martinborough. The sites feature the characteristic Martinborough Terrace profile of 300-600mm of shallow silt-loam overlaying 25-30 metre-deep alluvial gravels. The McCrone and Masters Vineyards are differentiated by a higher percentage of clay within the gravels.\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eAta Rangi's home vineyards attained full organic status in 2014. Weeds are managed with under-vine weeding tools, with a combination of cultivation and mowing. The vineyards' biodiversity is enhanced by a mixture of native and exotic shelterbelts and inter-row wildflower planting that provide havens for native predatory and beneficial insects. Compost is made on-site from grape stalks, skins, and yeast lees, mixed with seaweed, forest floor duff and harvested green crops.  This mix is utilised in the vineyard to make compost tea for vine health and boost organic matter within the soil.\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eFruit is drawn from a diverse range of vineyards, each managed to suit its soil and clonal diversity. This individualised care, alongside the age of the original vines which are now reaching 40 years old, are both major factors in the quality and consistency of the wines from year to year. Spring is often cool and windy which reduces fruit set, so yields are naturally low. Summer days are consistently warm, though nights are generally cool. Autumn is often long and dry, perfect for hand harvesting. \u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eThe Ata Rangi winemaking philosophy is a simple, hands-off, traditional approach focused on finding the true expression of the place. They see wines from Martinborough as having a real depth of palate with texture and length. They aim for balance in all their wines, so use winemaking practices such as whole bunch and barrel ageing to ensure that vineyard expression remains the hero.\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eEach season brings its own unique growing conditions. Cooler vintages express more herbal and spicy notes, whereas a warmer season delivers fuller fruit aromas. Staying true to the vintage means the wines will express these features. They focus on harvesting at the point where ripeness is \"optimum” i.e where sugar, tannin and acid intersect at a \"just on the cusp of ripeness”, and tension and vibrancy of aroma are balanced with tannins.\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eWhole bunch inclusion plays a role in the fermentations of the pinot noir — the level of which varies according to site and vine age, which can be from 20 to 100% with the remainder de-stemmed. The fermentation that takes place within the whole berry along with the contact with the stems, lifts the aromas and gives a fine flow to the tannins. \u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eDue to the close proximity to the South Pacific Ocean, the temperate climate results in an extended growing season, allowing the fruit to ripen slowly. This enables the tannins in the seeds and skin of the grapes to fully ripen. This is reflected in the Ata Rangi style,  a backbone of fine tannins, supported by vibrant acidity which gives a structure to the wines that afford them real age-ability.\u003c\/p\u003e","brand":"Canterbury Wines","offers":[{"title":"Default Title","offer_id":42763694506225,"sku":"","price":140.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/ata-rangi-pinot-noir-2017_846314dd-2da3-43b7-a2fc-d8dad6c8bda3.jpg?v=1747722474"},{"product_id":"ata-rangi-pinot-noir-2015","title":"Ata Rangi Pinot Noir 2015","description":"\u003cp\u003eAta Rangi, meaning 'dawn sky' or 'new beginning', is a small, family-owned, organic winery in Martinborough that has a reputation for producing exceptional quality pinot noir. The Ata Rangi Pinot Noir is their flagship wine and is regarded by many to be one of the greatest pinot noirs that comes out of New Zealand.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e\"The wine is full-bodied and intense, concentrated, powerful and yet also elegant and effortless. Delicious fruit sweetness and ripeness. A glorious pinot.\"  Huon Hooke\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\"Full, very dark, deep, ruby-red colour with youthful purple hues, a little lighter on the rim. The nose is elegantly concentrated with a deep, dense core of well-ripened dark-red cherry and berry fruit seamlessly melded with subtle dark-red florals, dark herbs, spices and oak elements, unfolding black-berried fruits. The aromatics are exceptionally harmonious and integrated, and the nose is quite complete.\"  \u003cstrong\u003eAta Rangi\u003c\/strong\u003e\u003c\/p\u003e\n\u003ch3\u003eExpert reviews\u003cbr\u003e\n\u003c\/h3\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003e\"\u003cspan class=\"cs-reviewBody\" data-mce-fragment=\"1\" property=\"reviewBody\"\u003eVery seductive pinot noir combining a sensual, silken texture with layers of complex fruit and savoury flavours. The wine has structure but it is deeply buried within a core of sweet fruit. Dark-fleshed plum, violet, cherry, spice and very subtle fresh herbs are among the more obvious flavours in this supremely complex wine. Outstanding!\u003c\/span\u003e Drink: 2017–2026.\"  \u003cstrong data-mce-fragment=\"1\"\u003eBob Campbell MW, The Real Review - 99 points\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003e\"Medium-full bodied, the palate features rich and succulently sweet flavours of dark-red cherry and berry fruits along with black fruits lifted by dark-red and violet florals and subtle notes of dark herbs. Suggestions of spice and oak emerge. The flavours are beautifully precise, detailed and harmoniously balanced, and the mouthfeel very supple and fine-textured with flowery tannin extraction. The acidity is integrated and provides vitality for the refined core and line. The wine flows seamlessly to a long and sustained, complete finish. This is a beautifully rich and multi layered and detailed Pinot Noir of precision and harmony, with succulently sweet fruit and refined structure, enabling accessibility, and showing completeness. It will develop fine complexities over the next 7-10 years.\"  \u003cstrong data-mce-fragment=\"1\"\u003eRaymond Chan – 19.5+\/20 points  ★★★★★\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\"\u003cspan class=\"cs-reviewBody\" data-mce-fragment=\"1\" property=\"reviewBody\"\u003eDeep red colour with a good purple tint. The bouquet is fresh and bright with dark cherry and dark plum aromas beneath a patina of polished timber, probably oak-derived. The wine is full-bodied and intense, concentrated, powerful and yet also elegant and effortless. Delicious fruit sweetness and ripeness. A glorious pinot, just starting to hit its straps and with many years ahead of it.\u003c\/span\u003e Drink: 2019–2030.\"  \u003cstrong\u003eHuon Hooke, The Real Review - 98 points (Tasted Sep 2019)\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\"A symphonic offering, once again, exhibiting red\/black cherry, mushroom, mixed spice and vanilla characters with nuances of black tea and floral on the nose. The palate is superbly structured and seductively expressed, offering lovely fruit purity together with sensual mouthfeel and savoury undertones. Perfectly proportioned and impeccably balanced, this is another super-star in the making. At its best: 2019 to 2030.\"\u003cstrong\u003e\u003cspan data-mce-fragment=\"1\"\u003e  Sam Kim - 98 points\u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\"A complex and giving wine that was born of a low-yielding, dry vintage, this is testament to the character of these older vines. The nose carries a deep-set spiciness in the cinnamon and baking spice spectrum with plenty of ripe red plum, some red cherry and spiced plum pastry, too. There's a greater savory and spice emphasis this vintage. The palate has plenty of tannins, gently chewy and assertive, and it carries a core of tangy cherry pip-flavored fruit and nutty ripeness through the finish. Drink now and for some years to come.\" \u003cstrong\u003e\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003e\u003c\/strong\u003e\u003cstrong\u003eNick Stock, JamesSuckling.com – 97 points\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\"Even better than I remember from last year, the 2015 Pinot Noir includes 40% whole clusters (about the usual proportion). It's floral and stemmy, then adds huge black cherry fruit and an ample dusting of complex spices. Medium to full-bodied, it's firm and tannic but not unapproachable, with a long, lip-smacking finish.\"\u003cstrong\u003e\u003cspan data-mce-fragment=\"1\"\u003e  \u003c\/span\u003e\u003c\/strong\u003e\u003cstrong\u003eJoe Czerwinski, Wine Advocate - 95 points (Tasted Mar 2019)\u003c\/strong\u003e\u003c\/p\u003e\n\u003ch3 data-mce-fragment=\"1\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003eAbout martinborough\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cstrong data-mce-fragment=\"1\"\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/MartinboroghWineRegion_1024x1024.png?v=1670998663\" alt=\"Martinborough Wine Region\"\u003e\u003c\/strong\u003eMartinborough is one of the three sub-regions of the Wairarapa wine region in the southern part of New Zealand's North Island. It is world renowned and by far the most important sub-region (the other two being Gadstone and Masterton), so is considered here to be a region to avoid confusion.\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eThe small, picturesque town of Martinborough and its surrounding district are home to some of New Zealand's most highly respected boutique wineries. \u003c\/span\u003eMartinborough lies in a wide river valley between the Rimutaka mountain range and the eastern Wairarapa hills. The Ruamahanga River meanders through the region on its way to Palliser Bay, 32 kilometers to the south. The first vines were planted here by James Busby in 1838 when he was sent from England to collect samples of all grape varieties for potential introduction into Australia (he found that European vines did not grow well in Australia, but thrived in New Zealand's climate conditions). However, it was not until the 1970s that it was discovered as a prime site for viticulture. In 1978, a scientific report compared the climate of the region with that of Burgundy in France, and a few pioneering vignerons began to buy land around Martinborough and plant it with vines.\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eThe viticultural focal point of the region is the Martinborough Terrace – a raised plateau of alluvial gravel just north of the town that has been forced up over time by tectonic movement. The free-draining nature of this soil is excellent for viticulture because it limits the hydration of the vines, leading to stress. These stressed vines put their energy more into producing small, concentrated berries than leafy foliage, increasing the quality of the grapes and subsequently the wines. \u003c\/span\u003eSimilar soils extend around this small area, notably further east, in the unoffical Te Muna sub-region. Vineyards can also be found further south of Martinborough although this region tends to be cooler with a more mixed soil makeup, often with slightly higher levels of clay.\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eDespite the fact that Martinborough has only three percent of all of New Zealand's vineyard land, it is still widely considered to be one of the country's prime wine regions. Its claim to fame is the exceptional quality of its Pinot Noir wines, produced by some of the most highly regarded wineries in New Zealand.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\"\u003cspan data-mce-fragment=\"1\"\u003eMartinborough's reputation for producing high quality pinot has been known for almost as long as the region's existence, but it's a reputation that has seen extraordinary growth in recent times. 'When I came here in 1986 there were only four wine producers,' says McKenna, who to many is recognised as one of the region's father figures. 'Three of them are amongst the best that are still here', referring to Martinborough Vineyard, Ata Rangi and Dry River. 'It's fair to say,' he continues, 'that the combination of vine age and producers' experience with the district has certainly equated to a gradual increase in quality.' The pursuit of excellence is always top of mind, to which Ata Rangi winemaker Helen Masters attests. 'If I need something done, there's no question about cost, time, effort,' she says. 'We just make it happen.' The irony, as any visitor to the region is bound to hear, is that Martinborough contributes just one percent of New Zealand's annual grape crush but is home to 10 percent of the country's winemakers. If that's not saying something about the quality of the wine, what is?\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eThe wines here are centered on a few key varieties, but unlike many other regions, are almost impossible to pigeonhole. Everything from the flat, free-draining gravel vineyards of the Martinborough terrace to the denser stony clay soils of Te Muna Road, the heavy focus on terroir, vintage, or clonal selection, or all of the above, results in a wealth of wine styles that share the common ground of elegance and richness and speak loudly of time and place.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003ePinot noir is by far the region's hero – which typically, thanks to the region's climatic similarities to Burgundy, produces beautiful medium-bodied wines with dark plum fruit flavours and distinct savoury characters – followed closely by luscious pinot gris and mineral-like sauvignon blanc, as well as chardonnay, riesling, gewürztraminer and syrah.\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eThe township was established in the late 1870s by John Martin, an Irish landowner whose patriotism for home remains evident in the Union Jack-shaped town square. However, the region's modern wine industry wasn't established until a century later after soil scientist Dr Derek Milne conducted a report that yielded the resemblance-to-Burgundy results. He subsequently founded Martinborough Vineyard; others soon followed suit and those four or five founding producers spawned a progressive farming community that lives and breathes the 'wine is made in the vineyard' philosophy. It's a special place.\"  \u003cstrong\u003eDom Sweeney, Gourmet Traveller Wine\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3 data-mce-fragment=\"1\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003eAbout the winery\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cimg alt=\"Ata Rangi Vineyard\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/AtaRangi_1024x1024.png?v=1670991521\" data-mce-fragment=\"1\" data-mce-src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/AtaRangi_1024x1024.png?v=1670991521\"\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eAta Rangi, meaning 'dawn sky' or 'new beginning', is a small, \u003cspan data-mce-fragment=\"1\"\u003efamily-owned, organic winery in\u003c\/span\u003e Martinborough that has a reputation for producing exceptional quality pinot noir. Ata Rangi was founded by Clive Paton in 1980. The first vines were planted on a small, stony sheep paddock at the edge of the Martinborough Village. Clive's sister Alison bought an adjoining block soon after and in 1986 Clive's partner Phyll Pattie bought a share in the business after moving from Marlborough where she had been working as a winemaker.\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eToday, 42 years on, Ata Rangi has an enviable reputation as one of the new world's most respected pinot noir producers. Alison Paton heads up the day-to-day running of the business, with Helen Masters crafting the wines aided by the vital stewardship of vineyard manager Braden Crosby.\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eAta Rangi farms around 32 hectares, spread over 14 vineyards, that are clustered around the village of Martinborough. The sites feature the characteristic Martinborough Terrace profile of 300-600mm of shallow silt-loam overlaying 25-30 metre-deep alluvial gravels. The McCrone and Masters Vineyards are differentiated by a higher percentage of clay within the gravels.\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eAta Rangi's home vineyards attained full organic status in 2014. Weeds are managed with under-vine weeding tools, with a combination of cultivation and mowing. The vineyards' biodiversity is enhanced by a mixture of native and exotic shelterbelts and inter-row wildflower planting that provide havens for native predatory and beneficial insects. Compost is made on-site from grape stalks, skins, and yeast lees, mixed with seaweed, forest floor duff and harvested green crops.  This mix is utilised in the vineyard to make compost tea for vine health and boost organic matter within the soil.\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eFruit is drawn from a diverse range of vineyards, each managed to suit its soil and clonal diversity. This individualised care, alongside the age of the original vines which are now reaching 40 years old, are both major factors in the quality and consistency of the wines from year to year. Spring is often cool and windy which reduces fruit set, so yields are naturally low. Summer days are consistently warm, though nights are generally cool. Autumn is often long and dry, perfect for hand harvesting. \u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eThe Ata Rangi winemaking philosophy is a simple, hands-off, traditional approach focused on finding the true expression of the place. They see wines from Martinborough as having a real depth of palate with texture and length. They aim for balance in all their wines, so use winemaking practices such as whole bunch and barrel ageing to ensure that vineyard expression remains the hero.\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eEach season brings its own unique growing conditions. Cooler vintages express more herbal and spicy notes, whereas a warmer season delivers fuller fruit aromas. Staying true to the vintage means the wines will express these features. They focus on harvesting at the point where ripeness is \"optimum” i.e where sugar, tannin and acid intersect at a \"just on the cusp of ripeness”, and tension and vibrancy of aroma are balanced with tannins.\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eWhole bunch inclusion plays a role in the fermentations of the pinot noir — the level of which varies according to site and vine age, which can be from 20 to 100% with the remainder de-stemmed. The fermentation that takes place within the whole berry along with the contact with the stems, lifts the aromas and gives a fine flow to the tannins. \u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eDue to the close proximity to the South Pacific Ocean, the temperate climate results in an extended growing season, allowing the fruit to ripen slowly. This enables the tannins in the seeds and skin of the grapes to fully ripen. This is reflected in the Ata Rangi style,  a backbone of fine tannins, supported by vibrant acidity which gives a structure to the wines that afford them real age-ability.\u003c\/p\u003e\n\u003ch3 data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003e\u003c\/span\u003e\u003c\/h3\u003e","brand":"Canterbury Wines","offers":[{"title":"Default Title","offer_id":42763694571761,"sku":"","price":150.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/ata-rangi-pinot-noir-2015_851b93d3-86c7-42a5-9a1a-23eecc11f3b1.jpg?v=1747628840"},{"product_id":"bass-phillip-premium-pinot-noir-2018","title":"Bass Phillip Premium Pinot Noir 2018","description":"\u003cp data-mce-fragment=\"1\"\u003e\u003cstrong\u003e\"Phillip Jones handcrafted tiny quantities of superlative pinot noir which, at its best, had no equal in Australia.\"  James Halliday\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan\u003e\"While not quite as concentrated or powerful as the Reserve, the premium Pinot Noirs have beautiful, black cherry, floral and gamey aromas, supple, velvety tannins, underlying smoky oak and great flavour length. The fruit is sourced from the low cropping four hectare north-east facing vineyard at Leongatha. Philip Jones' philosophy is to 'allow nature to drive the viticulture and wine making processes'. Natural yeasts, no filtration and extended time on lees are all par for the course. The wine is aged in French Alliers oak for 12 to 18 months depending on vintage. Their 'hidden power' is revealed after around five years of bottle age.\"  \u003cstrong\u003eAndrew Caillard MW\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e\"This has a very pure pink-grapefruit, pomegranate and red-cherry nose with a deeply spicy oak thread that sits well inside the fruit. Plenty of earth and some red flowers here, too. The palate has a very plush, energetic core of red-cherry, pinot noir fruit. A real statement of concentrated fruit. The tannins extrude smoothly and frame a long, juicy and fresh finish. Stunning pinot noir.\"  Nick Stock\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\"The idiosyncratic, biodynamic and greatly admired Bass Phillip Premium Pinot Noir, aged in French Allier barriques for 18 months, is a defining Victorian pinot noir. Uplifting and memorable, this multi-layered and nuanced wine reflects a superb obsession, based on a low-cropping, four-hectare vineyard site at Leongatha. Black cherry, floral and game aromas, supple viscosity and underlying toasty oak. This wine is long in flavour, powerful and complex. It can be cellared for many years.\" \u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003eBass Phillip\u003c\/strong\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003ch3 data-mce-fragment=\"1\"\u003eExpert reviews\u003c\/h3\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan\u003e\"This has a very pure pink-grapefruit, pomegranate and red-cherry nose with a deeply spicy oak thread that sits well inside the fruit. Plenty of earth and some red flowers here, too. The palate has a very plush, energetic core of red-cherry, pinot noir fruit. A real statement of concentrated fruit. The tannins extrude smoothly and frame a long, juicy and fresh finish. Stunning pinot noir.\"  \u003c\/span\u003e\u003cstrong\u003eNick Stock, jamessuckling.com - 95 points\u003c\/strong\u003e\u003c\/p\u003e\n\u003ch3 data-mce-fragment=\"1\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003eAbout the winery\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp style=\"font-weight: 400;\" data-mce-style=\"font-weight: 400;\"\u003e\u003cspan data-mce-fragment=\"1\"\u003e\u003cimg alt=\"Bass Phillip Wines\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/BassPhillipVineyards_1024x1024.png?v=1672090677\"\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp style=\"font-weight: 400;\" data-mce-style=\"font-weight: 400;\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eBass Phillip was established by Phillip Jones in 1979 when he planted a small 3.5 hectare plot of pinot noir near Leongatha in South Gippsland. The vineyards are located in prime dairy country and are named after early explorers of the region, George Bass and Arthur Phillip. The estate has grown over the years to around 14 hectares and is now one of the most sought-after producers of premium Pinot Noir and Chardonnay in Australia, producing extraordinary wines one vintage after another.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp style=\"font-weight: 400;\" data-mce-style=\"font-weight: 400;\"\u003eBass Phillip is located not far from the sea, but far enough inland to experience a continental climate ideal for grape growing. Winemaking at Bass Phillip is uncompromising and driven by respect for nature. The vineyards have been organic since 1993 and biodynamic since 2002. \u003c\/p\u003e\n\u003cp style=\"font-weight: 400;\" data-mce-style=\"font-weight: 400;\"\u003eMade in a simple and traditional manner, with low-cropped vineyards, no irrigation and minimal intervention in the winery, the wines of Bass Phillip display flavours that are characteristic of the region and their individual vineyards. Deep mineral-rich soils, natural high humidity, and cooler temperatures in South Gippsland are also part of the magic that delivers the length, complexity, flavors, balanced acidity, and natural minerality to Bass Phillip wines. \u003c\/p\u003e\n\u003cp\u003e\"Phillip Jones handcrafted tiny quantities of superlative pinot noir which, at its best, had no equal in Australia. Painstaking site selection, ultra-close vine spacing and the very cool climate of South Gippsland are the keys to the magic of Bass Phillip and its eerily Burgundian pinots. One of Australia's greatest small producers, they are heading down a new path after Jones sold the assets (winery, stock and 14ha of vineyards) in May 2020 to a syndicate led by Burgundian winemaker Jean-Marie Fourrier (who has known Jones for 14 years) and 2 Singaporeans who already have lucrative wine businesses.\" \u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003eJames Halliday\u003c\/strong\u003e\u003c\/p\u003e","brand":"Canterbury Wines","offers":[{"title":"Default Title","offer_id":42763695030513,"sku":"","price":390.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/bass-phillip-premium-pinot-noir-2018.jpg?v=1695700836"},{"product_id":"bay-of-fires-pinot-noir-2012","title":"Bay of Fires Pinot Noir 2012","description":"\u003cp data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eThe 2012 Bay of Fires Pinot Noir, is by all accounts, the equal to if not better than its predecessor which won Best Wine of Show, Best Pinot Noir and Best Red Wine at the Royal Sydney Wine Show last year. Winemaker Peter Dredge believes the 2012 Pinot Noir is as good as they have ever made at Bay of Fires.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e\"Black cherry and Satsuma plum are woven through French oak, with firm, but ripe, tannins underwriting its future; will gain layers of complexity as it develops.”  James Halliday\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003e\"Quite simply, 2012 was one of those vintages winemakers dream about. A cool start to spring finished warmer than average, while adequate rainfall following a wet winter kept our vineyards fresh throughout a warmish summer. You simply couldn't script a more perfect season and as a result, our Pinot Noir and Chardonnay from 2012 are as good as we have ever made at Bay of Fires.\"  \u003cstrong\u003ePeter Dredge, Winemaker\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3 data-mce-fragment=\"1\"\u003eExpert reviews\u003c\/h3\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\"From the Derwent River and Coal River Valleys of southern Tasmania. Deep, vivid crimson; in the bold Bay of Fires idiom; there is no question about its varietal expression, and even less about the long-term future of the wine; black cherry and Satsuma plum are woven through French oak, with firm, but ripe, tannins underwriting its future; will gain layers of complexity as it develops\u003cspan data-mce-fragment=\"1\"\u003e. Drink by 2022.\"  \u003cstrong data-mce-fragment=\"1\"\u003eJames Halliday, Halliday Wine Companion - 96 points\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\"Cherry, Turkish delight, spice, meaty whole bunch funk, pepper. Medium bodied, spicy, meaty, plenty of ripe jubey fruit, silky feel yet firm through the mouth, pulling almost stalky and strict on the finish. Fine length. Complexity and interest. Likely to improve.\"  \u003cstrong data-mce-fragment=\"1\"\u003eGary Walsh, The Wine Front - 94 points\u003c\/strong\u003e\u003c\/p\u003e\n\u003ch3\u003e\u003cstrong\u003eAbout the winery\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/BayofFiresWinery_1024x1024.jpg?v=1690761126\" alt=\"Bay of Fires Winery\"\u003e\u003c\/p\u003e\n\u003cp\u003e\"\u003cspan data-mce-fragment=\"1\"\u003eHardys purchased its first grapes from Tasmania in '94, with the aim of further developing and refining its sparkling wines, a process that quickly gave birth to House of Arras. The next stage was the inclusion of various parcels of chardonnay from Tasmania in the '98 Eileen Hardy, then the development in '01 of the Bay of Fires brand. Under the umbrella of Accolade Wines today, Bay of Fires is home to non-vintage sparkling white and rosé, alongside impressive riesling, sauvignon blanc, pinot gris, chardonnay and pinot noir. Sourcing is with a particular focus on the Tamar, Coal and Derwent Valleys and East Coast.\" \u003cstrong\u003eJames Halliday\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\"Bay of Fires' philosophy, in the vineyard and in the winery, is to ensure the varietal characteristics of our Tasmanian fruit are revealed, preserved and celebrated in every wine we create for you. The Bay of Fires' winemaking team captures the essence of the fruit that has been lovingly nurtured in the vineyards and crafts exceptional wines. Ideas are shared, knowledge is consolidated and curiosity brings out the very best in every parcel of fruit. Find balance and beauty will follow.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eAcidity is balanced against sweetness to create delicate Rieslings. \u003cspan\u003eA harmony of mouthfeel and fruit flavour is achieved in our Chardonnays. \u003c\/span\u003e\u003cspan\u003eAnd, of course, the trickiest grape of them all, Pinot Noir, amplifies its terroir beautifully and is delivered in a wine of superb complexity, structure and romance.\" \u003cstrong\u003eBay of Fires\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e","brand":"Canterbury Wines","offers":[{"title":"Default Title","offer_id":42763695063281,"sku":"","price":84.95,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/bay-of-fires-pinot-noir-2012.jpg?v=1695701859"},{"product_id":"bellvale-pinot-noir-2019","title":"Bellvale Pinot Noir 2019","description":"\u003cp\u003e\u003cstrong\u003e\"It's so inherently complex and just so good to drink. It's not a hearty Pinot Noir but it's a Pinot Noir with heart. Undergrowth, characteristically so. Fresh cherries. Sweet spices. It will obviously develop further from here but drink this now and you're winning.\"  Campbell Mattinson\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\"This classically-styled pinot noir shows upfront raspberry and wild strawberry notes with complex, savoury spices such as clove and anise. Well-proportioned oak frames the background of dense, dark plums, briar and blackberry fruit. The palate is full and balanced, with plenty of polished tannin and an excellent, upright structure carrying a dense core of powerful fruit. The wine builds to a crescendo on the finish, persisting with delicious loganberry and spice flavours. The balanced structure and fine tannins make this an excellent match with a broad range of foods.\" \u003cstrong\u003e Bellvale\u003c\/strong\u003e\u003c\/p\u003e\n\u003ch3 data-mce-fragment=\"1\"\u003eExpert reviews\u003c\/h3\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\"This Bellvale Pinot Noir 2019 is one of the best $25 Pinot Noir you'll find in Australia. Period. Crucially, this packs an intensity that isn't normally found in $25 Pinot. Maybe Shiraz, but not expensive-to-produce, fickle, cool climate Pinot.\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eI credit the success here on the Ellis' dry-grown, high-density, mature Gippsland vineyard. It's clearly a prime block, the low yields delivering unwavering fruit intensity and wines that are probably too cheap in the scheme of thing.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eIndeed this Pinot is sappy, mulchy and deadly serious. Pinosity plus. It's mushroomy, spicy, the fruit clear and present, but the savoury form and tannins so unlike your typical light and fruity wine. It could do with a smidgen more generosity through the middle, but not at the expense of depth. You can pay double the price and get less wine\u003cspan data-mce-fragment=\"1\"\u003e… Best drinking: now to six years.\"  \u003c\/span\u003e\u003cstrong data-mce-fragment=\"1\"\u003eAndrew Graham, Australian Wine Review \u003cspan data-mce-fragment=\"1\"\u003e- 92 points\u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\"The vines for this Gippsland Pinot Noir are planted at 7100 vines per hectare. This is $25 well spent. I mean, really. It's not a profound wine but it's so inherently complex and just so good to drink. It's not a hearty Pinot Noir but it's a Pinot Noir with heart. Undergrowth, characteristically so. Fresh cherries. Sweet spices. It's frisky more than it is tangy. It will obviously develop further from here but drink this now and you're winning. Drink: 2020-2025+.\"  \u003cstrong data-mce-fragment=\"1\"\u003eCampbell Mattinson, The Wine Front - 92 points\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\"Pinot noir is a speciality at Bellvale, and this latest example has delicious varietal purity. Red cherry, almond, and lightly twiggy herbal notes meet the nose, unfussed and appetising. It's middling in body with juicy balance, silky mouth-feel, persistent flavour, and just enough gentle tannin to enhance textural interest\u003cspan data-mce-fragment=\"1\"\u003e. Drink 2020 to 2024.\"  \u003cstrong data-mce-fragment=\"1\"\u003eRalph Kyte-Powell, The Real Review – 91 points\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3 data-mce-fragment=\"1\"\u003eAbout the winery \u003c\/h3\u003e\n\u003ch3 data-mce-fragment=\"1\"\u003e\u003cimg data-mce-fragment=\"1\" alt=\"Bellvale Wines\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/BellvaleWines_09ee71ab-949a-437d-983f-22fa671096f1_1024x1024.png?v=1672191659\" data-mce-src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/BellvaleWines_09ee71ab-949a-437d-983f-22fa671096f1_1024x1024.png?v=1672191659\"\u003e\u003c\/h3\u003e\n\u003cp\u003eBellvale was established in 1998 by owner\/winemaker\/viticulturalist John Ellis. The 22 hectares of vineyards are situated in the hills just north of Leongatha, in the lush Tarwin River Valley of South Gippsland. This area is generally acknowledged as one of the country's leading Pinot Noir producing regions. The vineyards are planted to Pinot Noir (14ha), Chardonnay (6ha) and Pinot Grigio (2ha). The vines are dry grown and densely planted at 7100 vines per ha with 2 metre row spacing. \u003c\/p\u003e\n\u003cp\u003eJohn Ellis honed his passion for fine wine and viticulture over an extensive time spent in Europe. This included many trips to Burgundy, France, during his 25-year career as a commercial pilot. He chooses to uphold the traditional methods of the premium producers in Burgundy, where vine density is high and crop load limited to sacrifice quantity for quality. \"Our vines have extensive and very deep root systems, which allow the fruit to more effectively express the terroir. I agree with the French that great wine is made in the vineyard.” says John. \u003c\/p\u003e\n\u003cp\u003eBellvale wines flavour profiles present the full expression of a vineyard tended the artisan way. Its Pinot Noir is elegant and well-structured, featuring a powerful palate of rich, ripe black fruits, with a fine oak influence. Its cool-climate chardonnay is crisper, due to higher acidity, and tightly structured, with a well defined balance between fruit, secondary characters and integrated oak. And the Pinot Grigio is weighty and flavoursome with refreshing acidity. \u003c\/p\u003e","brand":"Canterbury Wines","offers":[{"title":"Default Title","offer_id":42763695292657,"sku":"","price":29.95,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/bellvale-pinot-noir-2019.jpg?v=1695771745"},{"product_id":"bellvale-the-quercus-pinot-noir-2017","title":"Bellvale The Quercus Pinot Noir 2017","description":"\u003cp data-mce-fragment=\"1\"\u003eThe Quercus is the flagship pinot noir produced at Bellvale and is only made in the top vintages. Like its cheaper sibling it is is full bodied, ripe and succulent and is outstanding value for money. Sourced from a dry-grown, densely planted, single vineyard planted in the Tarwin River Valley of South Gippsland.\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003e\"The bouquet is shy and reserved, gently foresty, and it has abundant flavour and grip, the finish drying and long, with an abundance of tannins. It's very good value.\"  Huon Hooke\u003c\/strong\u003e\u003c\/p\u003e\n\u003ch3 data-mce-fragment=\"1\"\u003eExpert reviews\u003cbr data-mce-fragment=\"1\"\u003e\n\u003c\/h3\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\"Yes. We're in winning form here. It's pushed with fruit flavour but it's lively with cool climate tang\/spice\/savouriness. Roots, leaves, twigs and soil but flush with fresh fruit, ripe and summery. Both complex and straight-out enjoyable. Price is beyond reasonable. \u003cspan data-mce-fragment=\"1\"\u003eDrink : 2020 - 2025+.\u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003e\"  \u003cstrong data-mce-fragment=\"1\"\u003eCampbell Mattinson, The Wine Front – 93+ points\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003e\"Deepish red colour with a good tint of purple. The bouquet is shy and reserved, gently foresty, and it has abundant flavour and grip, the finish drying and long, with an abundance of tannins. It's just a wee bit tough at this stage and would work better with food than without. \u003c\/span\u003eIt's very good value.\u003cspan data-mce-fragment=\"1\"\u003e\"  \u003cstrong data-mce-fragment=\"1\"\u003eHuon Hooke, The Real Review - 92 points\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3 data-mce-fragment=\"1\"\u003eAbout the winery \u003c\/h3\u003e\n\u003ch3 data-mce-fragment=\"1\"\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/BellvaleWines_09ee71ab-949a-437d-983f-22fa671096f1_1024x1024.png?v=1672191659\" alt=\"Bellvale Wines\" data-mce-fragment=\"1\" data-mce-src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/BellvaleWines_09ee71ab-949a-437d-983f-22fa671096f1_1024x1024.png?v=1672191659\"\u003e\u003c\/h3\u003e\n\u003cp data-mce-fragment=\"1\"\u003eBellvale was established in 1998 by owner\/winemaker\/viticulturalist John Ellis. The 22 hectares of vineyards are situated in the hills just north of Leongatha, in the lush Tarwin River Valley of South Gippsland. This area is generally acknowledged as one of the country's leading Pinot Noir producing regions. The vineyards are planted to Pinot Noir (14ha), Chardonnay (6ha) and Pinot Grigio (2ha). The vines are dry grown and densely planted at 7100 vines per ha with 2 metre row spacing. \u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eJohn Ellis honed his passion for fine wine and viticulture over an extensive time spent in Europe. This included many trips to Burgundy, France, during his 25-year career as a commercial pilot. He chooses to uphold the traditional methods of the premium producers in Burgundy, where vine density is high and crop load limited to sacrifice quantity for quality. \"Our vines have extensive and very deep root systems, which allow the fruit to more effectively express the terroir. I agree with the French that great wine is made in the vineyard.” says John. \u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eBellvale wines flavour profiles present the full expression of a vineyard tended the artisan way. Its Pinot Noir is elegant and well-structured, featuring a powerful palate of rich, ripe black fruits, with a fine oak influence. Its cool-climate chardonnay is crisper, due to higher acidity, and tightly structured, with a well defined balance between fruit, secondary characters and integrated oak. And the Pinot Grigio is weighty and flavoursome with refreshing acidity. \u003c\/p\u003e","brand":"Canterbury Wines","offers":[{"title":"Default Title","offer_id":42763695325425,"sku":"","price":44.95,"currency_code":"AUD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/bellvale-the-quercus-pinot-noir-2017.jpg?v=1695771937"},{"product_id":"bindi-composition-pinot-noir-2011","title":"Bindi Composition Pinot Noir 2011","description":"\u003cp data-mce-fragment=\"1\"\u003e\u003cstrong\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\"Bindi is one of the icons of Macedon and one of the greatest small producers in Australia. The pinot noir is as remarkable, albeit in a very different idiom, as Bass Phillip.\"  James Halliday \u003c\/span\u003e\u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan data-mce-fragment=\"1\"\u003e\"Diam cork closure. The Composition 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 idea of this wine is to produce a delicious, perfumed, spicy harmonious, textured wine that is not as intense, complex or age worthy as our individual vineyard wines. Even when the outstanding Block K vines are older (and producing what we expect to be some of Bindi's best fruit and therefore an individual wine) Bindi will continue to declassify sections or barrels from each vineyard to produce this wine. The wine is fermented the same way as the other Bindi Pinot Noirs in that it is typically 100% de-stemmed and gently worked in small, open vats with most vats being run as un-inoculated ferments. The wine spends 11 months in French barrels, of which about 10-15% is new.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eThis wine is just beginning to emerge post bottling and its pure red fruits, spice and floral notes are showing the seductive personality of this vintage. The palate is fresh, juicy, creamy and silky and the delicious red fruits are carried by fine tannins and balanced acidity\u003cspan data-mce-fragment=\"1\"\u003e. It is showing in a similar way to the 2004, which has built texture, complexity and perfume over seven years in bottle. Given another twelve months or so in bottle it will really begin to shine.”  \u003cstrong data-mce-fragment=\"1\"\u003eMichael Dhillon, Winemaker\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3 data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eExpert reviews\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/h3\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003e\"Barrel sample. Magic nose - already expressive, with juniper, earth and delicate redcurrant fruits. Very subtle tannins, sappy finish. Great.\"  \u003cstrong data-mce-fragment=\"1\"\u003eJancis Robinson - 17+\/20 points\u003c\/strong\u003e\u003c\/span\u003e \u003c\/p\u003e\n\u003ch3 data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eWines and vineyards\u003c\/span\u003e\u003c\/strong\u003e\u003c\/span\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cspan data-mce-fragment=\"1\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eBindi Original Vineyard Pinot Noir (planted in 1988)\u003c\/span\u003e\u003c\/span\u003e\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eThe Original Vineyard has over its history become known 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 increasingly harmonious and is characterized by a sweet fruited, textured flourish. In comparison to the Block Five this wine is more seductive and delicious in its youth whilst still significantly rewarding cellar time. The wine spends 15-17 months in French barrels of which about 25% are new. The wine is never oak driven. Production typically varies from 300-450 dozen per vintage.\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cimg alt=\"Bindi Original Vineyard Pinot Noir label\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/BindiOriginlVineyardPinotLabel_100x100.png?v=1672312522\"\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong data-mce-fragment=\"1\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eBindi Block Five Pinot Noir (planted in 1992)\u003c\/span\u003e\u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eThe Block Five vineyard is about half of one hectare in size on a sheltered, north facing, and very quartz riddled site. It is a wonderful natural vineyard exposition. The wine is always darker in fruit expression and immediately more spicy and earthy that the Original Vineyard. It is less immediately perfumed and has more tannin and fruit power. The wines from this vineyard require more bottle ageing to develop the same suppleness and delicacy as the Original Vineyard but even in their youth these wines are more profound. The wine spends 15-17 months in French barrels of which about 35% are new. This wine is never oak driven but can certainly benefit from a higher percentage of new oak without being dominated by sappy, smoky oak elements. Production typically varies from 150-200 dozen per vintage.\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/BindiBlockFivePinotNoirLabel_100x100.png?v=1672313500\" alt=\"Bindi Block Five Pinot Noir Label\"\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong data-mce-fragment=\"1\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eBindi Kaye Pinot Noir (planted in 2001)\u003c\/span\u003e\u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eThis special single vineyard (Block K) bottling is dedicated to Kaye Dhillon (1938-1985) and comes from two select parcels (from within the Block K vineyard) from our most elevated Bindi planting established in 2001. One Block K parcel of 115 clone Pinot Noir runs directly alongside Block 5 and the other parcel comes from the very top Block K rows of the MV6 clone Pinot Noir. This vineyard sits just below the end of the Mount Gisborne lava flow and is underpinned by ancient Ordovician period soils incorporating mudstone, sandstone, much quartz rock and clay with a covering of varying amounts of much younger, fine volcanic top soil. The selection for the Kaye Pinot Noir is limited to the best vats from the specific soil profiles and is generally between 70 and 150 dozen, vintage dependent.  These vines are managed in the usual Bindi way without herbicides or pesticides and utilise undervine cultivation and extremely rigorous hand canopy management from pruning to harvest.\u003c\/p\u003e\n\u003cp\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/BindiKayePinotNoir_100x100.png?v=1672314666\" alt=\"Bindi Kaye Pinot Noir Label\"\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong data-mce-fragment=\"1\"\u003eBindi Dixon Pinot Noir (planted in 1998 and 2001)\u003cbr\u003e\u003cspan data-mce-fragment=\"1\"\u003e[formerly called Bindi Composition Pinot Noir]\u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eThe 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 barrels, of which about 10-15% is new. Production varies from 500-700 dozen per vintage.\u003c\/p\u003e\n\u003cp\u003e\u003cimg alt=\"Bindi Dixon Pinot Noir Label\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/BindiDixonPinotNoirLabel_100x100.png?v=1672314797\"\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cstrong\u003eDarshan planted in 2014 and Block 8 planted in 2016\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\"Now for something out of left field. Since his father, Bill, set up Bindi in Victoria's Macedon Ranges in the 1980s, Michael Dhillon has overseen a steady expansion and ongoing development of the property's vineyards and winery. Today, with eight different sites – each located on the original property – at his disposal, Dhillon owns an extraordinary microcosm of Burgundy-inspired landscape within one of Australia's coolest wine regions. His two latest sites are turning the expectations of Australian pinot noir on their heads. Over the summer of 2012\/2013 Dhillon began to survey and work the soil of what is now his Darshan vineyard, after the Indian name that his father dropped in Australia, becoming 'Bill'. A mere acre in size, it's largely planted in rows 1.1 m apart, with vines planted at 80 cm intervals. A small section is planted at double that density – a staggering 22,600 vines per ha. Two years later, on another site named Block 8, Dhillon planted another 1.9 acres in identical fashion. His objective, which he's now finding the sites deliver without much manipulation, is for each vine to deliver around 400-500 grams of fruit! What kind of wine do you get with that? The nearest thing this country has produced to Chambertin, that's what. Dhillon will release the first wines around 2022\/2023. There will be around 150 cases of each. These are game-changing wines.” \u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eJeremy Oliver\u003c\/span\u003e\u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cstrong\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eBindi Quartz Chardonnay (planted in 1988)\u003c\/span\u003e\u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eAt the upper end of the Chardonnay planting, where the quartz incidence in the soil is the greatest the fruit has extra complexity, finesse and intensity. This wine comes exclusively from this soil. This area is approximately half one hectare in size. The characteristics are similar in the Quartz Chardonnay to the Kostas Rind Chardonnay but all aspects are amplified here yet remain in complete harmony. The winemaking is the same for both wines however the Quartz Chardonnay sometimes spends a few months longer in barrel and there is a higher percentage of new wood used, being around 35%. Production varies from 150-250 dozen per vintage.\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cimg alt=\"Bindi Quartz Chardonnay Label\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/BindiQuartzChardonnayLabel_100x100.png?v=1672314933\"\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eBindi\u003c\/span\u003e\u003c\/span\u003e\u003cspan\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e Kostas Rind\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e Chardonnay (planted in 1988)\u003c\/span\u003e\u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eAn intense, mineral wine fully ripe but lean, taught and intense with savoury, creamy elements. Fragrant notes of orange blossom, nectarine stone, spice and subtle nuttiness are usual with a vibrant, tight, long palate highlighted by clean acidity, wonderful texture and fine length. The Kostas Rind Chardonnay is grown in a 1.5 hectare plot. The wine is fermented in French barrels of which typically 20% are new. Fermentation occurs without the addition of cultured yeast and the wine remains in barrel on yeast lees over winter with only a small amount of malo-lactic conversion taking place. It is racked around eight months after vintage, and returned to barrel for a further three months before bottling. Production varies from 300-600 dozen per vintage.\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eIn the words of Bill Dhillon: \"Kostas Rind was a Lithuanian sage who epitomised wisdom and humility. From a migrant hostel in Albury, this mathematician and former professor was recruited to Ballarat Boys Grammar School. Kostas taught me much. He introduced me to wine. I was privileged to know Kostas and am very grateful for his influence. We continue to dedicate Bindi wines to Kostas.” \u003c\/p\u003e\n\u003cp\u003e\u003cimg alt=\"Bindi Kostas Rind Chardonnay Label\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/BindiKostasRindChardonnayLabel_100x100.png?v=1672315092\"\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cspan\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003ePyrette Heathcote Shiraz\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003ePyrette Heathcote Shiraz is sourced from an impeccably sited and managed vineyard near Colbinabbin on the Mount Camel Range. The specific parcel of vines this fruit comes from is at the highest block on deep red, rocky Cambrian soils on a cooler easterly facing slope. The picking date is carefully assessed in order to capture fruit vibrancy and freshness whilst capturing the typical mouthfilling richness and length of the region. The wine is made in 1000 litre open vats, fermented with ambient yeast and matured in French barrels, 10% new. The yield, harvest date and winemaking are deliberately aimed at producing a wine of regional authenticity in a style highlighting fragrance, vitality, finesse and harmony. Production is typically 800 dozen per vintage.\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cimg alt=\"Pyrette Heathcote Shiraz Label\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/BindiPyretteHeathcoteShiraz_100x100.png?v=1672315258\"\u003e\u003c\/p\u003e\n\u003ch3 data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eAbout the winery\u003c\/span\u003e\u003c\/span\u003e\u003c\/strong\u003e\u003c\/span\u003e\u003c\/h3\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003e\u003cimg alt=\"Bindi Wines\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/BindiWines_40cb462f-b8a1-4dae-bfcd-5c258bcb9dc7_1024x1024.png?v=1672303905\"\u003e\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eMichael Dhillon was born in the town of Gisborne, 55kms northwest of Melbourne, and grew up at Bindi, a 170 hectare farm just outside the township.  Today he and his family produce chardonnay and pinot from their vineyard at Bindi which Bill and Michael Dhillon established in 1988. In addition, they produce a Heathcote Shiraz \u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003esourced from an impeccably sited and managed vineyard near Colbinabbin on the Mount Camel Range. \u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eMichael served as assistant winemaker to Stuart Anderson from 1991 until 1998 when he assumed full responsibility. Michael learned his craft working with Stuart as well as experiencing vintages in Europe, where he spent time with the Champagne house of Jean Vesselle in Bouzy, with Alain Graillot in Croze-Hermitage and four vintages in Tuscany at Tenuta di Valgiano.  During the mid-1990s Michael also worked with John Wade over parts of three vintages when John was establishing Howard Park Winery.  Michael's passion for Burgundy has seen him visit over 100 different domaines over two decades.\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e2ha of the farm are planted to Chardonnay (Kostas Rind Chardonnay in 1988 and Quartz Chardonnay in 1988) and 5ha are planted to Pinot Noir (Original Vineyard Pinot Noir in 1988, Block Five Pinot Noir in 1992, Block K Pinot Noir in 2001, Darshan in 2014 and Block 8 in 2016). 15ha are dedicated to managed plantation eucalypts for high grade furniture timber whilst the remainder of the land is maintained as remnant bushland and important indigenous grasslands. The Vineyard elevation is 500m above sea level. Soils are predominantly shattered quartz over siltstone, sandstone and clay with some eroded volcanic topsoil over clay.\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eProduction ranges from 1,800-3,000 dozen bottles per vintage. Yields are typically 1.5 to 2 tonnes per acre (3.5 to 5.0 tonnes per hectare). Typical hand management regimes of fastidious small vineyard philosophies are maintained encompassing hand pruning, frequent passes (at least ten passes each vine) through the growing season managing the vertical shoot positioned canopy and hand harvesting. Since 2005 they have been implementing organic procedures and inputs where the focus is on promoting soil life and balance leading to excellent vine health. This involves compost, undervine cultivation and aerating the soil.\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eFermentations occur without addition of yeast, yeast nutrient or enzyme.  Unsettled Chardonnay juice goes straight to barrel, reds are gently worked, delicate pressing, long lees ageing in French barrels and minimal racking. No fining and restricted filtration regimes are followed. \u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e","brand":"Canterbury Wines","offers":[{"title":"Default Title","offer_id":42763695816945,"sku":"","price":92.5,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/bindi-composition-pinot-noir-2011.jpg?v=1695784382"},{"product_id":"bindi-composition-pinot-noir-2010","title":"Bindi Composition Pinot Noir 2010","description":"\u003cp data-mce-fragment=\"1\"\u003e\u003cstrong\u003e\"Classic Bindi line, length and balance; a fragrant, scented bouquet, then red and black cherry fruit on the very long palate, the tannins superfine but reassuringly persistent.\"  James Halliday\u003c\/strong\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cstrong\u003e\u003cspan data-mce-fragment=\"1\"\u003e\"Bindi is one of the icons of Macedon and one of the greatest small producers in Australia. The pinot noir is as remarkable, albeit in a very different idiom, as Bass Phillip.\"  James Halliday\u003c\/span\u003e \u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003e\"2010 Vintage: \u003c\/span\u003eA beautiful vintage offering purity, intensity, complexity, harmony and length. It has been an interesting journey working with the beautiful growing season of 2010, the even fermentations and the long lees ageing of the wines in barrel. I have heard many reports of the success and quality of the season from winemaking colleagues but as usual have tempered any expectations as the wines mature slowly in barrel. It is only now, post bottling of some and post racking and sulphuring of others, that the outcome is more defined and I feel comfortable in saying this is an outstanding vintage for Bindi. The true nature and quality of the wines will be revealed with half a dozen years in bottle but it is reasonable to say that these wines are very consistent with our usual style and have an deeply satisfying level of fruit and site purity and complexity. Tasting through the wines  recently with Stuart Anderson he was compelled to say \"These are the best wines Bindi has produced.\" That places high expectations on the wines. Maybe they will be met, maybe not. Regardless, it was very satisfying to hear and time will tell.\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eThe nose provides bright red fruits (raspberry, cherry and strawberry), beautiful sweetness and perfume with complex earth and mineral elements. \u003c\/span\u003eThe level of fragrant, Pinot purity is quite wonderful and is enhanced by spicy barrel nuances. The palate is lavish and textural to begin then has mineral drive and grippy tannins. It is a balanced, firm and long wine. There is a delicious combination of flavour, texture and structure\u003cspan data-mce-fragment=\"1\"\u003e. It is a very pleasurable wine now but will be more complex and silky in five years time. This wine spent just under eleven months in barrel, 20% new and was on lees for nine months. \u003c\/span\u003eDiam cork closure.\u003cspan data-mce-fragment=\"1\"\u003e\"  \u003cstrong data-mce-fragment=\"1\"\u003eMichael Dhillon, Winemaker\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3 data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eExpert reviews\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/h3\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003e\"Crystal clear shortly after bottling; \u003c\/span\u003eclassic Bindi line, length and balance; a fragrant, scented bouquet, then red and black cherry fruit on the very long palate, the tannins superfine but reassuringly persistent\u003cspan data-mce-fragment=\"1\"\u003e. The wine verges on precosity, and its easy to see why it is released a year earlier than the other Bindi pinots. Drink by: 2017.\"  \u003cstrong data-mce-fragment=\"1\"\u003eJames Halliday, Halliday Wine Companion - 94 points\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\"Restrained and elegant, this smooth, supple young pinot is scented with a musky bouquet of dark cherries, perfumed oak, blue flowers, mint and menthol. Very pretty and elegant, with reserved presence of bright, but youthful and withdrawn fruit supported by fine, crunchy tannin, it's juicy but also ethereal, spotlessly made and simply waiting its chance to flourish\u003cspan data-mce-fragment=\"1\"\u003e.\"  \u003c\/span\u003e\u003cstrong data-mce-fragment=\"1\"\u003eJeremy Oliver - 93 points and Top Picks Of 2011\u003c\/strong\u003e\u003c\/p\u003e\n\u003ch3 data-mce-fragment=\"1\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eAwards\u003c\/span\u003e\u003c\/span\u003e\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp data-mce-fragment=\"1\"\u003eJeremy Oliver's Top Picks Of 2011\u003c\/p\u003e\n\u003ch3 data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eWines and vineyards\u003c\/span\u003e\u003c\/span\u003e\u003c\/strong\u003e\u003c\/span\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cspan data-mce-fragment=\"1\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eBindi Original Vineyard Pinot Noir (planted in 1988)\u003c\/span\u003e\u003c\/span\u003e\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eThe Original Vineyard has over its history become known 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 increasingly harmonious and is characterized by a sweet fruited, textured flourish. In comparison to the Block Five this wine is more seductive and delicious in its youth whilst still significantly rewarding cellar time. The wine spends 15-17 months in French barrels of which about 25% are new. The wine is never oak driven. Production typically varies from 300-450 dozen per vintage.\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/BindiOriginlVineyardPinotLabel_100x100.png?v=1672312522\" alt=\"Bindi Original Vineyard Pinot Noir label\"\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong data-mce-fragment=\"1\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eBindi Block Five Pinot Noir (planted in 1992)\u003c\/span\u003e\u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eThe Block Five vineyard is about half of one hectare in size on a sheltered, north facing, and very quartz riddled site. It is a wonderful natural vineyard exposition. The wine is always darker in fruit expression and immediately more spicy and earthy that the Original Vineyard. It is less immediately perfumed and has more tannin and fruit power. The wines from this vineyard require more bottle ageing to develop the same suppleness and delicacy as the Original Vineyard but even in their youth these wines are more profound. The wine spends 15-17 months in French barrels of which about 35% are new. This wine is never oak driven but can certainly benefit from a higher percentage of new oak without being dominated by sappy, smoky oak elements. Production typically varies from 150-200 dozen per vintage.\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cimg alt=\"Bindi Block Five Pinot Noir Label\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/BindiBlockFivePinotNoirLabel_100x100.png?v=1672313500\"\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong data-mce-fragment=\"1\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eBindi Kaye Pinot Noir (planted in 2001)\u003c\/span\u003e\u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eThis special single vineyard (Block K) bottling is dedicated to Kaye Dhillon (1938-1985) and comes from two select parcels (from within the Block K vineyard) from our most elevated Bindi planting established in 2001. One Block K parcel of 115 clone Pinot Noir runs directly alongside Block 5 and the other parcel comes from the very top Block K rows of the MV6 clone Pinot Noir. This vineyard sits just below the end of the Mount Gisborne lava flow and is underpinned by ancient Ordovician period soils incorporating mudstone, sandstone, much quartz rock and clay with a covering of varying amounts of much younger, fine volcanic top soil. The selection for the Kaye Pinot Noir is limited to the best vats from the specific soil profiles and is generally between 70 and 150 dozen, vintage dependent.  These vines are managed in the usual Bindi way without herbicides or pesticides and utilise undervine cultivation and extremely rigorous hand canopy management from pruning to harvest.\u003c\/p\u003e\n\u003cp\u003e\u003cimg alt=\"Bindi Kaye Pinot Noir Label\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/BindiKayePinotNoir_100x100.png?v=1672314666\"\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong data-mce-fragment=\"1\"\u003eBindi Dixon Pinot Noir (planted in 1998 and 2001)\u003cbr\u003e\u003cspan data-mce-fragment=\"1\"\u003e[formerly called Bindi Composition Pinot Noir]\u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eThe 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 barrels, of which about 10-15% is new. Production varies from 500-700 dozen per vintage.\u003c\/p\u003e\n\u003cp\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/BindiDixonPinotNoirLabel_100x100.png?v=1672314797\" alt=\"Bindi Dixon Pinot Noir Label\"\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cstrong\u003eDarshan planted in 2014 and Block 8 planted in 2016\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\"Now for something out of left field. Since his father, Bill, set up Bindi in Victoria’s Macedon Ranges in the 1980s, Michael Dhillon has overseen a steady expansion and ongoing development of the property’s vineyards and winery. Today, with eight different sites – each located on the original property – at his disposal, Dhillon owns an extraordinary microcosm of Burgundy-inspired landscape within one of Australia’s coolest wine regions. His two latest sites are turning the expectations of Australian pinot noir on their heads. Over the summer of 2012\/2013 Dhillon began to survey and work the soil of what is now his Darshan vineyard, after the Indian name that his father dropped in Australia, becoming ‘Bill’. A mere acre in size, it’s largely planted in rows 1.1 m apart, with vines planted at 80 cm intervals. A small section is planted at double that density – a staggering 22,600 vines per ha. Two years later, on another site named Block 8, Dhillon planted another 1.9 acres in identical fashion. His objective, which he’s now finding the sites deliver without much manipulation, is for each vine to deliver around 400-500 grams of fruit! What kind of wine do you get with that? The nearest thing this country has produced to Chambertin, that’s what. Dhillon will release the first wines around 2022\/2023. There will be around 150 cases of each. These are game-changing wines.\" \u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eJeremy Oliver\u003c\/span\u003e\u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cstrong\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eBindi Quartz Chardonnay (planted in 1988)\u003c\/span\u003e\u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eAt the upper end of the Chardonnay planting, where the quartz incidence in the soil is the greatest the fruit has extra complexity, finesse and intensity. This wine comes exclusively from this soil. This area is approximately half one hectare in size. The characteristics are similar in the Quartz Chardonnay to the Kostas Rind Chardonnay but all aspects are amplified here yet remain in complete harmony. The winemaking is the same for both wines however the Quartz Chardonnay sometimes spends a few months longer in barrel and there is a higher percentage of new wood used, being around 35%. Production varies from 150-250 dozen per vintage.\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/BindiQuartzChardonnayLabel_100x100.png?v=1672314933\" alt=\"Bindi Quartz Chardonnay Label\"\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eBindi\u003c\/span\u003e\u003c\/span\u003e\u003cspan\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e Kostas Rind\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e Chardonnay (planted in 1988)\u003c\/span\u003e\u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eAn intense, mineral wine fully ripe but lean, taught and intense with savoury, creamy elements. Fragrant notes of orange blossom, nectarine stone, spice and subtle nuttiness are usual with a vibrant, tight, long palate highlighted by clean acidity, wonderful texture and fine length. The Kostas Rind Chardonnay is grown in a 1.5 hectare plot. The wine is fermented in French barrels of which typically 20% are new. Fermentation occurs without the addition of cultured yeast and the wine remains in barrel on yeast lees over winter with only a small amount of malo-lactic conversion taking place. It is racked around eight months after vintage, and returned to barrel for a further three months before bottling. Production varies from 300-600 dozen per vintage.\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eIn the words of Bill Dhillon: \"Kostas Rind was a Lithuanian sage who epitomised wisdom and humility. From a migrant hostel in Albury, this mathematician and former professor was recruited to Ballarat Boys Grammar School. Kostas taught me much. He introduced me to wine. I was privileged to know Kostas and am very grateful for his influence. We continue to dedicate Bindi wines to Kostas.\" \u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/BindiKostasRindChardonnayLabel_100x100.png?v=1672315092\" alt=\"Bindi Kostas Rind Chardonnay Label\"\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cspan\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003ePyrette Heathcote Shiraz\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003ePyrette Heathcote Shiraz is sourced from an impeccably sited and managed vineyard near Colbinabbin on the Mount Camel Range. The specific parcel of vines this fruit comes from is at the highest block on deep red, rocky Cambrian soils on a cooler easterly facing slope. The picking date is carefully assessed in order to capture fruit vibrancy and freshness whilst capturing the typical mouthfilling richness and length of the region. The wine is made in 1000 litre open vats, fermented with ambient yeast and matured in French barrels, 10% new. The yield, harvest date and winemaking are deliberately aimed at producing a wine of regional authenticity in a style highlighting fragrance, vitality, finesse and harmony. Production is typically 800 dozen per vintage.\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/BindiPyretteHeathcoteShiraz_100x100.png?v=1672315258\" alt=\"Pyrette Heathcote Shiraz Label\"\u003e\u003c\/p\u003e\n\u003ch3 data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eAbout the winery\u003c\/span\u003e\u003c\/span\u003e\u003c\/strong\u003e\u003c\/span\u003e\u003c\/h3\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/BindiWines_40cb462f-b8a1-4dae-bfcd-5c258bcb9dc7_1024x1024.png?v=1672303905\" alt=\"Bindi Wines\"\u003e\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eMichael Dhillon was born in the town of Gisborne, 55kms northwest of Melbourne, and grew up at Bindi, a 170 hectare farm just outside the township.  Today he and his family produce chardonnay and pinot from their vineyard at Bindi which Bill and Michael Dhillon established in 1988. In addition, they produce a Heathcote Shiraz \u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003esourced from an impeccably sited and managed vineyard near Colbinabbin on the Mount Camel Range. \u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eMichael served as assistant winemaker to Stuart Anderson from 1991 until 1998 when he assumed full responsibility. Michael learned his craft working with Stuart as well as experiencing vintages in Europe, where he spent time with the Champagne house of Jean Vesselle in Bouzy, with Alain Graillot in Croze-Hermitage and four vintages in Tuscany at Tenuta di Valgiano.  During the mid-1990s Michael also worked with John Wade over parts of three vintages when John was establishing Howard Park Winery.  Michael’s passion for Burgundy has seen him visit over 100 different domaines over two decades.\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e2ha of the farm are planted to Chardonnay (Kostas Rind Chardonnay in 1988 and Quartz Chardonnay in 1988) and 5ha are planted to Pinot Noir (Original Vineyard Pinot Noir in 1988, Block Five Pinot Noir in 1992, Block K Pinot Noir in 2001, Darshan in 2014 and Block 8 in 2016). 15ha are dedicated to managed plantation eucalypts for high grade furniture timber whilst the remainder of the land is maintained as remnant bushland and important indigenous grasslands. The Vineyard elevation is 500m above sea level. Soils are predominantly shattered quartz over siltstone, sandstone and clay with some eroded volcanic topsoil over clay.\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eProduction ranges from 1,800-3,000 dozen bottles per vintage. Yields are typically 1.5 to 2 tonnes per acre (3.5 to 5.0 tonnes per hectare). Typical hand management regimes of fastidious small vineyard philosophies are maintained encompassing hand pruning, frequent passes (at least ten passes each vine) through the growing season managing the vertical shoot positioned canopy and hand harvesting. Since 2005 they have been implementing organic procedures and inputs where the focus is on promoting soil life and balance leading to excellent vine health. This involves compost, undervine cultivation and aerating the soil.\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eFermentations occur without addition of yeast, yeast nutrient or enzyme.  Unsettled Chardonnay juice goes straight to barrel, reds are gently worked, delicate pressing, long lees ageing in French barrels and minimal racking. No fining and restricted filtration regimes are followed. \u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e","brand":"Canterbury Wines","offers":[{"title":"Default Title","offer_id":42763695849713,"sku":"","price":97.5,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/bindi-composition-pinot-noir-2010_277cd3e1-1d40-4c5e-971d-51bc42484402.jpg?v=1698963432"},{"product_id":"bindi-dixon-pinot-noir-2019","title":"Bindi Dixon Pinot Noir 2019","description":"\u003cp\u003e\u003cstrong\u003e\"Bindi is one of the icons of Macedon and one of the greatest small producers in Australia. The pinot noir is as remarkable, albeit in a very different idiom, as Bass Phillip.\"  James Halliday \u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e\"A dark plum and blackberry aroma, sweetly ripe and rich. It's concentrated, deep and dense, with dark-fruit flavours and lashings of tannin. It's not as pinoty in a fragrant, perfumed way as usual for Aussie pinot, but more like a young Burgundy.\"  Huon Hooke\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003e\"This is a deep and layered Dixon, a composition from the original 1988 planting and the 2001 Kaye vineyard. It is very youthful and ideally needs six to twelve months bottle age. At this point it is most delicious on the second and third days after opening. \u003c\/span\u003eThere are layers of red and dark berries intermixed with spices, earth and flint. There are delicious floral and undergrowth nuances that rise with breathing. The palate is powerful and full with ripe, smooth tannins and gentle acidity keeping the fruit bright and the palate clean and balanced\u003cspan data-mce-fragment=\"1\"\u003e. The first wine from these areas was in 2004 and it and the subsequent wines are all delicious to drink today. So, when is best to drink this wine? A glass today, two tomorrow and two the next day. Or from mid 2021 and beyond.\"  \u003cstrong data-mce-fragment=\"1\"\u003eMichael Dhillon, Winemaker\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3 data-mce-fragment=\"1\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eExpert reviews\u003c\/span\u003e\u003c\/span\u003e\u003c\/h3\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\"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\u003cspan data-mce-fragment=\"1\"\u003e. Drink by 2034.\"  \u003cstrong data-mce-fragment=\"1\"\u003eJane Faulkner, Halliday Wine Companion - 97 points and Special Value Wine  \u003cspan style=\"color: #f9e00c;\" data-mce-style=\"color: #f9e00c;\" data-mce-fragment=\"1\"\u003e★ \u003c\/span\u003e\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\"\u003cspan data-mce-fragment=\"1\"\u003eA 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, dark cherries and raspberries with a very complex, spicy edge that is so deeply wrapped into the fruit. Some rose-like florals, too. Wow. The palate has an elegantly juicy feel with a smooth, pastry-like tannin texture. Layered and succulent. Such pristine red to dark-cherry flavors. Drink or hold.\"  \u003c\/span\u003e\u003cstrong\u003eNick Stock, JamesSuckling.com – 96 points\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\"Deep, dark purple\/red colour, with a dark plum and blackberry aroma, sweetly ripe and rich. It's concentrated, deep and dense, with dark-fruit flavours and lashings of tannin. It's not as pinoty in a fragrant, perfumed way as usual for Aussie pinot, but more like a young Burgundy. Strong, solid tannins. An unusually muscular style of pinot for Bindi. It demands food and\/or time. Drink: 2022-2034.\"  \u003cstrong data-mce-fragment=\"1\"\u003eHuon Hooke, The Real Review - 95 points\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\"The Wine Formerly Known As Composition. I do like the personalisation of the wines, increasingly, from Bindi. Vigneron Michael Dhillon does few actions without meaning. It's a mix of declassified Original and new K Block fruit. I tried all four (new) pinot noir releases blind, initially, and Dixon was very, very impressive. Indeed, when I showed the wines to others, this was the one \u003cem data-mce-fragment=\"1\"\u003edrunk\u003c\/em\u003e\u003cem data-mce-fragment=\"1\"\u003e \u003c\/em\u003ethe most, even with Block 5 in the mix. It invites you into a sense of gusto.\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eIt's a forward and obvious wine but inviting and delicious. Chock full of dark cherry, kirsch, bay leaf and anise, layered with light clove and cedar character and feeling proud, full and generous. It sits on the palate with generosity but freshness, slick texture, a fresh, minerally, cool finish with a roll of chompy tannin. It feels prouder and bolder than most Bindi wines, but it finds easy communion with pleasure\u003cspan data-mce-fragment=\"1\"\u003e. Drink: 2020-2030.\"  \u003cstrong data-mce-fragment=\"1\"\u003eMike Bennie, The Wine Front - 94 points\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3 data-mce-fragment=\"1\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eAwards\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eSpecial Value Wine – Halliday Wine Companion  \u003c\/span\u003e\u003c\/span\u003e\u003cstrong data-mce-fragment=\"1\"\u003e\u003cspan style=\"color: #f9e00c;\" data-mce-style=\"color: #f9e00c;\" data-mce-fragment=\"1\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e★ \u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003ch3 data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eWines and vineyards\u003c\/span\u003e\u003c\/span\u003e\u003c\/strong\u003e\u003c\/span\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cspan data-mce-fragment=\"1\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eBindi Original Vineyard Pinot Noir (planted in 1988)\u003c\/span\u003e\u003c\/span\u003e\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eThe Original Vineyard has over its history become known 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 increasingly harmonious and is characterized by a sweet fruited, textured flourish. In comparison to the Block Five this wine is more seductive and delicious in its youth whilst still significantly rewarding cellar time. The wine spends 15-17 months in French barrels of which about 25% are new. The wine is never oak driven. Production typically varies from 300-450 dozen per vintage.\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/BindiOriginlVineyardPinotLabel_100x100.png?v=1672312522\" alt=\"Bindi Original Vineyard Pinot Noir label\"\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong data-mce-fragment=\"1\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eBindi Block Five Pinot Noir (planted in 1992)\u003c\/span\u003e\u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eThe Block Five vineyard is about half of one hectare in size on a sheltered, north facing, and very quartz riddled site. It is a wonderful natural vineyard exposition. The wine is always darker in fruit expression and immediately more spicy and earthy that the Original Vineyard. It is less immediately perfumed and has more tannin and fruit power. The wines from this vineyard require more bottle ageing to develop the same suppleness and delicacy as the Original Vineyard but even in their youth these wines are more profound. The wine spends 15-17 months in French barrels of which about 35% are new. This wine is never oak driven but can certainly benefit from a higher percentage of new oak without being dominated by sappy, smoky oak elements. Production typically varies from 150-200 dozen per vintage.\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cimg alt=\"Bindi Block Five Pinot Noir Label\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/BindiBlockFivePinotNoirLabel_100x100.png?v=1672313500\"\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong data-mce-fragment=\"1\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eBindi Kaye Pinot Noir (planted in 2001)\u003c\/span\u003e\u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eThis special single vineyard (Block K) bottling is dedicated to Kaye Dhillon (1938-1985) and comes from two select parcels (from within the Block K vineyard) from our most elevated Bindi planting established in 2001. One Block K parcel of 115 clone Pinot Noir runs directly alongside Block 5 and the other parcel comes from the very top Block K rows of the MV6 clone Pinot Noir. This vineyard sits just below the end of the Mount Gisborne lava flow and is underpinned by ancient Ordovician period soils incorporating mudstone, sandstone, much quartz rock and clay with a covering of varying amounts of much younger, fine volcanic top soil. The selection for the Kaye Pinot Noir is limited to the best vats from the specific soil profiles and is generally between 70 and 150 dozen, vintage dependent.  These vines are managed in the usual Bindi way without herbicides or pesticides and utilise undervine cultivation and extremely rigorous hand canopy management from pruning to harvest.\u003c\/p\u003e\n\u003cp\u003e\u003cimg alt=\"Bindi Kaye Pinot Noir Label\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/BindiKayePinotNoir_100x100.png?v=1672314666\"\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong data-mce-fragment=\"1\"\u003eBindi Dixon Pinot Noir (planted in 1998 and 2001)\u003cbr\u003e\u003cspan data-mce-fragment=\"1\"\u003e[formerly called Bindi Composition Pinot Noir]\u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eThe 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 barrels, of which about 10-15% is new. Production varies from 500-700 dozen per vintage.\u003c\/p\u003e\n\u003cp\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/BindiDixonPinotNoirLabel_100x100.png?v=1672314797\" alt=\"Bindi Dixon Pinot Noir Label\"\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cstrong\u003eDarshan planted in 2014 and Block 8 planted in 2016\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\"Now for something out of left field. Since his father, Bill, set up Bindi in Victoria's Macedon Ranges in the 1980s, Michael Dhillon has overseen a steady expansion and ongoing development of the property's vineyards and winery. Today, with eight different sites – each located on the original property – at his disposal, Dhillon owns an extraordinary microcosm of Burgundy-inspired landscape within one of Australia's coolest wine regions. His two latest sites are turning the expectations of Australian pinot noir on their heads. Over the summer of 2012\/2013 Dhillon began to survey and work the soil of what is now his Darshan vineyard, after the Indian name that his father dropped in Australia, becoming ‘Bill'. A mere acre in size, it's largely planted in rows 1.1 m apart, with vines planted at 80 cm intervals. A small section is planted at double that density – a staggering 22,600 vines per ha. Two years later, on another site named Block 8, Dhillon planted another 1.9 acres in identical fashion. His objective, which he's now finding the sites deliver without much manipulation, is for each vine to deliver around 400-500 grams of fruit! What kind of wine do you get with that? The nearest thing this country has produced to Chambertin, that's what. Dhillon will release the first wines around 2022\/2023. There will be around 150 cases of each. These are game-changing wines.\" \u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003eJeremy Oliver\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cstrong\u003eBindi Quartz Chardonnay (planted in 1988)\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eAt the upper end of the Chardonnay planting, where the quartz incidence in the soil is the greatest the fruit has extra complexity, finesse and intensity. This wine comes exclusively from this soil. This area is approximately half one hectare in size. The characteristics are similar in the Quartz Chardonnay to the Kostas Rind Chardonnay but all aspects are amplified here yet remain in complete harmony. The winemaking is the same for both wines however the Quartz Chardonnay sometimes spends a few months longer in barrel and there is a higher percentage of new wood used, being around 35%. Production varies from 150-250 dozen per vintage.\u003c\/p\u003e\n\u003cp\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/BindiQuartzChardonnayLabel_100x100.png?v=1672314933\" alt=\"Bindi Quartz Chardonnay Label\"\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eBindi\u003cspan\u003e Kostas Rind\u003c\/span\u003e Chardonnay (planted in 1988)\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eAn intense, mineral wine fully ripe but lean, taught and intense with savoury, creamy elements. Fragrant notes of orange blossom, nectarine stone, spice and subtle nuttiness are usual with a vibrant, tight, long palate highlighted by clean acidity, wonderful texture and fine length. The Kostas Rind Chardonnay is grown in a 1.5 hectare plot. The wine is fermented in French barrels of which typically 20% are new. Fermentation occurs without the addition of cultured yeast and the wine remains in barrel on yeast lees over winter with only a small amount of malo-lactic conversion taking place. It is racked around eight months after vintage, and returned to barrel for a further three months before bottling. Production varies from 300-600 dozen per vintage.\u003c\/p\u003e\n\u003cp\u003eIn the words of Bill Dhillon: \"Kostas Rind was a Lithuanian sage who epitomised wisdom and humility. From a migrant hostel in Albury, this mathematician and former professor was recruited to Ballarat Boys Grammar School. Kostas taught me much. He introduced me to wine. I was privileged to know Kostas and am very grateful for his influence. We continue to dedicate Bindi wines to Kostas.\" \u003c\/p\u003e\n\u003cp\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/BindiKostasRindChardonnayLabel_100x100.png?v=1672315092\" alt=\"Bindi Kostas Rind Chardonnay Label\"\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cspan\u003ePyrette Heathcote Shiraz\u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003ePyrette Heathcote Shiraz is sourced from an impeccably sited and managed vineyard near Colbinabbin on the Mount Camel Range. The specific parcel of vines this fruit comes from is at the highest block on deep red, rocky Cambrian soils on a cooler easterly facing slope. The picking date is carefully assessed in order to capture fruit vibrancy and freshness whilst capturing the typical mouthfilling richness and length of the region. The wine is made in 1000 litre open vats, fermented with ambient yeast and matured in French barrels, 10% new. The yield, harvest date and winemaking are deliberately aimed at producing a wine of regional authenticity in a style highlighting fragrance, vitality, finesse and harmony. Production is typically 800 dozen per vintage.\u003c\/p\u003e\n\u003cp\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/BindiPyretteHeathcoteShiraz_100x100.png?v=1672315258\" alt=\"Pyrette Heathcote Shiraz Label\"\u003e\u003c\/p\u003e\n\u003ch3 data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003eAbout the winery\u003c\/strong\u003e\u003c\/span\u003e\u003c\/h3\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/BindiWines_40cb462f-b8a1-4dae-bfcd-5c258bcb9dc7_1024x1024.png?v=1672303905\" alt=\"Bindi Wines\"\u003e\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eMichael Dhillon was born in the town of Gisborne, 55kms northwest of Melbourne, and grew up at Bindi, a 170 hectare farm just outside the township.  Today he and his family produce chardonnay and pinot from their vineyard at Bindi which Bill and Michael Dhillon established in 1988. In addition, they produce a Heathcote Shiraz \u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003esourced from an impeccably sited and managed vineyard near Colbinabbin on the Mount Camel Range. \u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eMichael served as assistant winemaker to Stuart Anderson from 1991 until 1998 when he assumed full responsibility. Michael learned his craft working with Stuart as well as experiencing vintages in Europe, where he spent time with the Champagne house of Jean Vesselle in Bouzy, with Alain Graillot in Croze-Hermitage and four vintages in Tuscany at Tenuta di Valgiano.  During the mid-1990s Michael also worked with John Wade over parts of three vintages when John was establishing Howard Park Winery.  Michael's passion for Burgundy has seen him visit over 100 different domaines over two decades.\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e2ha of the farm are planted to Chardonnay (Kostas Rind Chardonnay in 1988 and Quartz Chardonnay in 1988) and 5ha are planted to Pinot Noir (Original Vineyard Pinot Noir in 1988, Block Five Pinot Noir in 1992, Block K Pinot Noir in 2001, Darshan in 2014 and Block 8 in 2016). 15ha are dedicated to managed plantation eucalypts for high grade furniture timber whilst the remainder of the land is maintained as remnant bushland and important indigenous grasslands. The Vineyard elevation is 500m above sea level. Soils are predominantly shattered quartz over siltstone, sandstone and clay with some eroded volcanic topsoil over clay.\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eProduction ranges from 1,800-3,000 dozen bottles per vintage. Yields are typically 1.5 to 2 tonnes per acre (3.5 to 5.0 tonnes per hectare). Typical hand management regimes of fastidious small vineyard philosophies are maintained encompassing hand pruning, frequent passes (at least ten passes each vine) through the growing season managing the vertical shoot positioned canopy and hand harvesting. Since 2005 they have been implementing organic procedures and inputs where the focus is on promoting soil life and balance leading to excellent vine health. This involves compost, undervine cultivation and aerating the soil.\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eFermentations occur without addition of yeast, yeast nutrient or enzyme.  Unsettled Chardonnay juice goes straight to barrel, reds are gently worked, delicate pressing, long lees ageing in French barrels and minimal racking. No fining and restricted filtration regimes are followed. \u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e","brand":"Canterbury Wines","offers":[{"title":"Default Title","offer_id":42763695882481,"sku":"","price":89.95,"currency_code":"AUD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/Bindi-Dixon-Pinot-Noir-2019.jpg?v=1695784786"},{"product_id":"black-ridge-central-otago-pinot-noir-2003","title":"Black Ridge Central Otago Pinot Noir 2003","description":"\u003cp data-mce-fragment=\"1\"\u003e Black Ridge, although one of the original Central Otago vineyards, is relatively unknown in Australia. It was first established in 1981 through the pioneering vision of Verdun Burgess \u0026amp; Sue Edwards. The vineyard setting is dramatic, carved from rugged outcrops of schist rock. Pockets of vines cling to the Central Otago hillside, in vivid contrast to the barren rock of Central Otago. Grapes are handpicked and the wines are handcrafted to reflect the unique terroir and climate of the vineyard. \u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e\"Attractive, delicately luscious and ready to drink.\"  Bob Campbell MW\u003c\/strong\u003e\u003c\/p\u003e\n\u003ch3 data-mce-fragment=\"1\"\u003eExpert reviews\u003c\/h3\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\"The 2003 Black Ridge pinot is lovely; a bouquet full of sweet cherry and blackberry fruit with herbal and spicy overtones; a rich, soft, velvety palate oozing with sweet fruit, savoury spices and herbs, with forest floor and chocolate highlights. Wonderful mouthfeel and a long, lingering, sensual finish.\"  \u003cstrong data-mce-fragment=\"1\"\u003eNick Munday, Canterbury Wines\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\"\u003cspan data-mce-fragment=\"1\" class=\"cs-reviewBody\" property=\"reviewBody\"\u003eSoft, rich, accessible wine with attractive black cherry and plum flavours. A ripe example that has not been over-extracted but is attractive, delicately luscious and ready to drink. A good model for other wines that have tried to be something that they are not in a cooler, lighter vintage.\"  \u003c\/span\u003e\u003cstrong\u003eBob Campbell MW, The Real Review - 93 points\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\"\u003cspan data-mce-fragment=\"1\"\u003eDeep purple hue from this distinctive, well-established dark schist vineyard. Nerveux with a fruity nose, quite notable acidity and the need to wait a while.\"  \u003cstrong\u003eJancis Robinson – 16.0 points\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003e\"A little smoky on the nose, a floral style of pinot, quite lifted, a little chocolatey, cherries, rose hips, creamy oak, savoury and spicy with a lovely lifted finish and good length. There's an intriguing slightly peppery note to the wine that adds character and bite to the finish.\"  \u003cstrong data-mce-fragment=\"1\"\u003eSue Courtney,\u003c\/strong\u003e \u003cstrong data-mce-fragment=\"1\"\u003ewww.wineoftheweek.com\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3\u003e\u003cstrong\u003eCentral Otago\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003eCentral Otago on New Zealand’s South Island is famous for Pinot Noir. Wine has been produced in this rugged, mountainous region since the heady days of the 1860s Gold Rush. Today, as critical acclaim continues to grow for Central Otago Pinot Noir, the diverse styles of each vineyard sub-region are gaining in recognition.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eDue to the region's diverse terrain and multitude of mesoclimates, the growing areas are divided into seven distinct sub-regions, all offering a different expression of Central Otago Pinot Noir. The sub-regions are Alexandra, Bannockburn, Bendigo, Cromwell\/Lowburn\/Pisa, Gibbston Valley, Queensberry and Wanaka.\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cdiv style=\"text-align: center;\"\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/centralotago_b35c4bb0-04c5-4e30-9247-e202a97c6efb_600x600.jpg?v=1689655361\" alt=\"Wine sub-regions map of Central Otago\" style=\"float: none;\"\u003e\u003c\/div\u003e\n\u003cp style=\"text-align: left;\"\u003e\u003cstrong\u003e\u003cbr\u003eAlexandra\u003c\/strong\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eAlexandra is the most southerly of Central Otago’s sub-regions. It is situated in a mountain basin, bordering the Clutha River. Marked continentality, in the way of very hot, dry summers and exceptionally cold winters, define the climate. Compared to Queenstown, Alexandra sees over 100 additional sunshine hours each year, and 600 millimetres less rainfall. The region’s wide temperature swings give highly aromatic, lively wines. Free-draining alluvial gravel and loess soils dominate here.\u003c\/p\u003e\n\u003cp\u003eCentral Otago Pinot Noir from Alexandra is known for its fragrant aromatics, fine structure, and signature dried thyme notes. Excellent producers from this region include Grasshopper Rock, Black Ridge, and Three Miners.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eBannockburn\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eSouthwest of Cromwell lies Bannockburn, a very warm, dry, early ripening sub-region. It is located on the southern shore of the Kawarau River, by the Cairnmuir Mountains. The soils of Bannockburn are remarkably diverse. A long history of mining in the area, has left heavy deposits of gravel in certain vineyard sites. Other gravel-rich sites, of schist and greywacke, are naturally occurring. Elsewhere, pockets of heavy clay loam and sandy loam exist.\u003c\/p\u003e\n\u003cp\u003ePinot Noir from Bannockburn is renowned for its dense, concentrated dark fruit flavours and bold tannic structure. Notable wineries in the area include Felton Road, Mt. Difficulty, Doctor’s Flat, Ceres and Akarua\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eBendigo\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eMoving southeast across the mountains, east of the Clutha River, bordering Lake Dunstan lie the stony, hillside vineyards of Bendigo. This is the largest and warmest sub-region in Central Otago. The vineyards are planted on moderate slopes of 200 to 350 metres in altitude in the foothills of the Dunstan Mountains. They are oriented north to abundant sunshine. Conditions are hot and dry here, and there is significant diurnal variation preserving fresh acidity.\u003c\/p\u003e\n\u003cp\u003eCentral Otago Pinot Noir from Bendigo is among the ripest, most full-bodied, and tannic styles of the region, balanced by fresh acidity. Wineries to watch include Prophet’s Rock, Quartz Reef, and Balgownie Estate.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eCromwell\/Lowburn\/Pisa\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eThe trio of Cromwell\/Lowburn\/Pisa includes low terraces and valley floor vineyard sites stretching 25 kilometres northward from the township of Cromwell. They sit along the western shore of Lake Dunstan, parallel to the Pisa Mountain range. The climate is dry and warm, with temperature extremes moderated by the lake. Soils are quite diverse, with large areas of sandy-loam, and of gravelly, schist-based zones at higher elevations in Lowburn.\u003c\/p\u003e\n\u003cp\u003eThis early ripening area produces supple, approachable, generously fruited styles of Central Otago Pinot Noir, with silky tannins. Great producers from this region include Burn Cottage, Wild Earth and Rockburn.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eGibbston\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eGibbston is the highest altitude and coolest of all Central Otago sub-regions. It is located along the Kawarau Gorge, directly east of Queenstown. Vineyards are planted from 320 to 420 metres above sea level on northern exposures. The areas' soils are composed of loess with underlying layers of schist rocks and alluvial gravel. This is a late ripening area that can be quite rainy, experiencing more vintage variation than more easterly sites.\u003c\/p\u003e\n\u003cp\u003eCentral Otago Pinot Noir from Gibbston is described as light and ethereal, with fragrant red berries, fresh herbs, and mixed spices on the nose. It is generally soft on the palate. Top wineries include Valli, Peregrine, Mount Edward and Gibbston Valley.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWanaka\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eWanaka, the smallest sub-region, is situated 80km northeast of Queenstown. The vineyards surround Lake Wanaka, on gravel and silt-based soils overlying a schist bedrock. These soils provide excellent drainage, encouraging the vine to root deeply. This is among the cooler sub-regions, marked by cold winters, rainy spring weather, warm, dry summers, and long, temperate autumn conditions that allow for excellent ripening while preserving lively acidity.\u003c\/p\u003e\n\u003cp\u003ePinot Noir from Wanaka is often described light, delicate, and very elegant in style, with intense, bright red fruit flavours. Producers of note include Rippon, Maude Wines and Akitu.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eThe above text was taken from an article by Jacky Blisson MW published on jackyblisson.com\u003c\/strong\u003e\u003c\/p\u003e\n\u003ch3 data-mce-fragment=\"1\"\u003e\u003c\/h3\u003e\n\u003ch3 data-mce-fragment=\"1\"\u003e\u003cstrong\u003eAbout the winery\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/BlackRidge_1024x1024.png?v=1675667560\" alt=\"Black Ridge Winery\"\u003e\u003c\/p\u003e\n\u003cp\u003eVerdun Burgess and Sue Edwards were the founders of Black Ridge, one of the southernmost vineyards and wineries in the world. In 1980 they purchased a block of land in Conroys Gully, in a harsh, dry and rocky landscape in an area that had been dismissed as being unsuitable for grapes. However, they decided to try grape growing, partly due to the emergence of Marlborough as a great grape growing region in the 1970s. Establishing the vineyard was difficult to say the least, due to the baking hot summers, hard frosts and snow in winter, lack of water and the need to excavate the local schist rock with bulldozer and dynamite. Once the vines were planted, rabbits caused severe losses, and when a crop emerged, birds and wasps were waiting to share the bounty.\u003c\/p\u003e\n\u003cp\u003ePinot Noir, Gewurztraminer, Riesling and Chardonnay were planted, all varieties found in the same latitude in the northern hemisphere. The vines are some of the oldest in the Central Otago region. Black Ridge had its first harvest in 1985 and the first commercial vintage in 1988. A winery was established in 1992 and soon Black Ridge became one of the iconic wineries of Central Otago.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eIn 2014, Verdun and Sue, after 34 years, decided to retire and handed Black Ridge over to Joss Purbrick and Belinda Green. Their aim for the future is to gather a specialist team about them, to improve the vineyard with a focus on sustainable wine growing, with a goal of making the vineyard organic.\u003c\/p\u003e","brand":"Canterbury Wines","offers":[{"title":"Default Title","offer_id":42763696111857,"sku":"","price":39.95,"currency_code":"AUD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/black-ridge-central-otago-pinot-noir-2003.jpg?v=1695788538"},{"product_id":"bress-gold-chook-macedon-pinot-noir-2010","title":"Bress Gold Chook Macedon Pinot Noir 2010","description":"\u003cp\u003e\u003cstrong\u003e\"Adam Marks is one of the most reflective minds in Australian wine right now, and this is his finest pinot yet. Elegantly poised, silky structured, fragrantly lifted, gorgeously perfumed and hauntingly persistent. It unites rose petals, red cherries, wild strawberries, dried herbs and exotic spice into a seamlessly flowing stream which rolls over a tannin bed of silky yet firm and assured structure.\"  Tyson Stelzer\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\"This Pinot Noir was grown at three vineyards in the Mount Macedon Ranges. The Mount Macedon vineyard is situated 5 kilometres south east of Woodend and at 650 metres above sea level and is one of the coolest sites in the Macedon Ranges. The vine clones are MV6 and Mariafeldt and are 20 years old. Chanter's Ridge Vineyard is twelve years old and is situated approximately 15 kilometres west of Woodend and is planted to D5V12 clone. Kyneton Ridge Estate vineyard is fifteen years old and is situated 8 kilometres north of Kyneton and is planted to MV6 clone.\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eYouthful, vibrant and deep garnet colour. On the nose, t\u003cspan data-mce-fragment=\"1\"\u003ehe wine offers a complex array of fruit aromas of plum, cherry and forest floor.   The oak aromas are of char and spice.\u003c\/span\u003e\u003cspan\u003e \u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003eThis Pinot Noir has fruit flavours of plum, cherry and forest floor.  The oak characters are integrated into the wine and add a savoury richness.\"  \u003cstrong data-mce-fragment=\"1\"\u003eBress\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3 data-mce-fragment=\"1\"\u003eExpert reviews\u003c\/h3\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\"Adam Marks is one of the most reflective minds in Australian wine right now, and this is his finest pinot yet. Elegantly poised, silky structured, fragrantly lifted, gorgeously perfumed and hauntingly persistent. It unites rose petals, red cherries, wild strawberries, dried herbs and exotic spice into a seamlessly flowing stream which rolls over a tannin bed of silky yet firm and assured structure.\" \u003cstrong\u003e\u003cspan data-mce-fragment=\"1\"\u003e Tyson Stelzer, Wine Taste - 96 points\u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003ch3 data-mce-fragment=\"1\"\u003e\u003cstrong\u003e\u003cspan data-mce-fragment=\"1\"\u003eAbout the winery\u003c\/span\u003e\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cimg alt=\"Bress Wines\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/BressWines_1024x1024.png?v=1675724483\" data-mce-src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/BressWines_1024x1024.png?v=1675724483\" data-mce-fragment=\"1\"\u003e\u003c\/p\u003e\n\u003cp\u003eAdam Marks is a qualified winemaker and viticulturalist who has made wine in all parts of the world since 1991. Disillusioned with large corporate winemaking but inspired by the artisan producers of the Côtes du Rhône \u0026amp; Burgundy, he and his wife Lynne Jensen started Bress in 2001. The name 'Bress' and accompanying logo pay homage to Adam's life-long love of chooks and his admiration for the famous chickens of Bourg-en-Bresse in France, where Adam spent some time. Three years later, he happened on a 66 acre farm with a rundown vineyard and orchard on Harmony Way at Harcourt and took over the property. The farm was already home to grapes (originally planted in the 1980s) and cider-apple trees, so wine and cider making both became staples of the Bress repertoire.\u003c\/p\u003e\n\u003cp\u003eThe 14ha Bendigo Harcourt vineyard was originally planted to 17 grape varieties, but now is only planted to 4 varieties – Riesling (2ha), cabernet sauvignon (3ha), cabernet franc (3ha) and shiraz (1ha). In addition, Bress source grapes from a vineyard in Macedon, planted to chardonnay (6ha) and pinot noir (3ha), and a vineyard in Heathcote planted to shiraz (2ha).\u003c\/p\u003e\n\u003cp\u003eIn June 2020, Adam sold Bress to Tim Robertson and Chris McCormack. Tim is a local vigneron and businessman. He and his wife Di, own their own wine label (Lome) and a vineyard just around the corner from the \u003cspan data-mce-fragment=\"1\"\u003eHarcourt vineyard. \u003c\/span\u003eChris worked at Bress for 4 years prior to joining forces with Tim to acquire the business.\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e \u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e \u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e \u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e \u003c\/p\u003e","brand":"Canterbury Wines","offers":[{"title":"Default Title","offer_id":42763696636145,"sku":"","price":49.95,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/bress-gold-chook-macedon-pinot-noir-2010.jpg?v=1695789904"},{"product_id":"by-farr-farrside-pinot-noir-2018","title":"By Farr Farrside Pinot Noir 2018","description":"\u003cp data-mce-fragment=\"1\"\u003e\u003cstrong\u003eJames Halliday Top 100 Wines of 2021\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eBy Farr produces four single vineyard Pinot Noirs - Farrside, Sangreal, Tout Près and Côte Vineyard. Farrside is characterised by its masculinity, structure and deep meaty, spicy and mineral flavours.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e\"This wine oozes both quality and class. You're in the most skilled of hands here. Woodsmoke, assorted cherries, twiggy spice notes, flavour-infused acidity and fine-grained tannin. It's a truly beautiful wine.\"  James Halliday\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan\u003e\"Farrside vineyard consists of black volcanic soil over limestone on a northeast facing slope. The vine rows run east\/west to shade the fruit from over exposure. It is made up with a mixture of 114, 115, 777, 667 and MV6 clones. Even though the Farrside and Sangreal vineyards are only 300 metres apart, the differing conditions means that this vineyard is picked 10 to 12 days after all others. The darker soils and cooler growing conditions produce a more masculine and edgy wine.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eThe fruit is hand-picked and sorted in the vineyard, then fermented in an open-top fermenter. Between 40 to 50% 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 12 days. Grape-stomping (known as pigeage) will occur two to three times a day depending on the amount of extraction required, and the wine is then placed in 50 to 60 % new Allier barrels by gravity. It is racked by gas after secondary fermentation, then again at 18 months to be bottled.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eA vastly different wine to Sangreal, Farrside is all about masculinity, structure and savoury components, with deep meaty, spicy and mineral flavours. A balanced array of red and black fruits, Farrside pinot noir is fresh and edgy with bucketloads of character. This is a firm yet delicate wine with a long-textured finish.\" \u003cstrong\u003eBy Farr\u003cbr\u003e\u003c\/strong\u003e\u003c\/span\u003e\u003cstrong\u003e\u003cbr\u003e\u003cbr\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cdiv style=\"text-align: center;\"\u003e\u003ca href=\"https:\/\/www.youtube.com\/watch?v=f_BIvv7qvv0\u0026amp;ab_channel=TheRealReview\" title=\"Huon Hooke and Nick Farr discuss By Farr: Australian Winery of the Year 2022\" rel=\"noopener\" target=\"_blank\"\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/ByFarrVideo_1024x1024_2ad1c003-16fa-4a49-8bf4-902bc0e93297_600x600.jpg?v=1719901038\" alt=\"Huon Hooke and Nick Farr discuss By Farr, Australian Winery of the Year 2022\" style=\"margin-bottom: 16px; float: none;\"\u003e\u003c\/a\u003e\u003c\/div\u003e\n\u003cp style=\"text-align: center;\"\u003e\u003ca href=\"https:\/\/youtu.be\/f_BIvv7qvv0\" title=\"Huon Hooke and Nick Farr discuss By Farr, Australian Winery of the Year 2022\" target=\"_blank\"\u003e\u003cstrong\u003e\u003c\/strong\u003e\u003c\/a\u003e\u003cspan style=\"color: #808080;\" data-mce-style=\"color: #808080;\"\u003e\u003cstrong\u003eHuon Hooke and Nick Farr discuss By Farr: Australian Winery of the Year 2022\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3 data-mce-fragment=\"1\"\u003eExpert reviews\u003c\/h3\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003e\"It takes time in the glass for assertive cedar wood oak to settle into the fruit but at all steps along the way \u003c\/span\u003e\u003cspan\u003ethis wine oozes both quality and class. You're in the most skilled of hands here. Woodsmoke, assorted cherries, twiggy spice notes, flavour-infused acidity and fine-grained tannin. It's a truly beautiful wine\u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003e. Drink by 2030.\"  \u003cstrong data-mce-fragment=\"1\"\u003eJames Halliday, Halliday Wine Companion - 97 points and Top 100 Wines of 2021\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\"Medium red colour with a trace of purple in the rim. The bouquet is pepper-spicy, stemmy and savoury, with a whiff of new kid leather, while the palate is elegantly structured and yet firm, tremendously intense, taut as a bow-string, and magnificently balanced. This is a stunning pinot of a complex, bunchy style, already drinking well, with more held in reserve\u003cspan data-mce-fragment=\"1\"\u003e. Drink: 2020 to 2033.\"  \u003cstrong data-mce-fragment=\"1\"\u003eHuon Hooke, The Real Review - 97 points\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\"It's a stand-out wine. Oak seems dominant at first but as it unfurls the tannin seems to reach out and pull the oak back, balance in the process restored. It's an autumnal wine, both twiggy and smoky, with undergrowth and red\/black cherry flavours rushed along by lively acidity. The fine-but-firm strings of tannin, the complex flavour profile, the length and indeed the x-factor; all serve to elevate this wine's status. Drink: 2022-2029+.\"  \u003cstrong data-mce-fragment=\"1\"\u003eCampbell Mattinson, The Wine Front – 95+points\u003c\/strong\u003e\u003c\/p\u003e\n\u003ch3 data-mce-fragment=\"1\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003eAwards\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cstrong\u003eJames Halliday Top 100 Wines of 2021\u003c\/strong\u003e\u003c\/p\u003e\n\u003ch3 data-mce-fragment=\"1\"\u003e\n\u003cstrong data-mce-fragment=\"1\"\u003eAbout the winery\u003c\/strong\u003e \u003c\/h3\u003e\n\u003cp\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/ByFarrVineyard_1024x1024.jpg?v=1673572579\" alt=\"By Farr Vineyard\"\u003e\u003c\/p\u003e\n\u003cp\u003eThe Farr estate is located in the Moorabool Valley between Geelong and Ballarat, 100km southwest of Melbourne. Grape growing in this region dates back more than 200 years, with Swiss settlers planting Victoria's first vineyards here in the early 1800s. The rich volcanic soil and continental climate at the estate produce premium fruit with a flavour, bouquet and colour that is unique to our surrounding area.\u003c\/p\u003e\n\u003cp\u003eGary and Robyn Farr purchased the original property in 1994 and the second section in 1998—this latter had been untouched for almost 40 years and consisted of dense boxthorn and noxious weeds. The final piece of the puzzle, which links the two blocks of land, was purchased by their son Nick in 2011, making a total of 130 acres—of which 36 acres are under vine and the remainder is maintained as grazing and cropping for cattle and horses. With a mixture of different clones and rootstocks, the grape varieties grown here are viognier, chardonnay, pinot noir, gamay and shiraz.\u003c\/p\u003e\n\u003cp\u003eNotoriously brusque but hugely admired and loved, Gary Farr has been making wine in the Moorabool Valley, Bannockburn since 1978. While the landscape has undergone many changes in the past decades, Gary's approach to wine has not and it is this fastidious attention to detail that has inspired a whole generation of vignerons. His experience as a hands-on winemaker was shaped by time spent at Domain Dujac in Burgundy, Cristom in Oregon and Calera in California. Gary developed an appreciation for the beauty of shiraz and viognier from his many journeys to France's Rhone Valley, where he also learned techniques for incorporating these wonderful varieties into his winemaking.\u003c\/p\u003e\n\u003cp\u003eThe baton has now been passed on to Nick to carry on the Farr legacy. Nick Farr readily acknowledges the influence of his father in his winemaking and viticultural practices—however, these have been significantly enhanced by his own vast experience. While he was growing up, Nick often worked alongside his father on the family estate before a stint at Rosemount in the Hunter Valley in the late 90s. This was followed by more vintages with Gary as well as at Innisfail Vineyards in the Bannockburn area, where Nick commenced his label Farr Rising. Like his father, Nick has experience at international vineyards, including Cristom in Oregon, Au Bon Climate in California, and Domain Dujac in Burgundy. The reins may have been handed over to the next generation, but Gary, who produced what legendary wine connoisseur Len Evans called 'Australia's best pinot', still keeps a watchful eye over proceedings to ensure the wine continues to meet his high standards.\u003c\/p\u003e\n\u003cp\u003e\"The wines we make are not mainstream—they are expressions of our vineyard, our land and what we like to drink. That is what we promise to deliver.”  Nick Farr\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e Climate and soils\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\"The microclimate of the Moorabool Valley is influenced by winds from the western plains and bracing sea breezes, which regulate the temperature on long, sunny days and cool the air overnight. This climate is key to producing naturally balanced, low-yield fruit that is rich in flavour.\u003c\/p\u003e\n\u003cp\u003eThe region's environment is both cool and harsh for viticulture, due to the low rainfall and ever-prevailing winds that sweep across the barren western plains of Victoria. On average we receive 240mm of the 540mm annual rainfall in the growing season. The variation of temperatures between night and day helps us achieve complex and long-palate structures in our wines. Farming our land is not easy, but we believe the best wines are born from the most challenging environments.\u003c\/p\u003e\n\u003cp\u003eOur vineyards are based on ancient river deposits within the Moorabool Valley. Thousands of years later, we are reaping the rewards of these complex and mineral-rich soils, which lend their unique characteristics to our grapes.\u003c\/p\u003e\n\u003cp\u003eThere are six different soils spread across the Farr property, with the two main types being rich, friable red and black volcanic loam, and limestone, which dominates the loam in some areas. The other soils are quartz gravel through red volcanic soil, ironstone (called buckshot) in grey sandy loam with a heavy clay base, sandstone base, and volcanic lava rock. The soil's good drainage and low fertility are crucial in ensuring small yields of intensely flavoured fruit.\u003c\/p\u003e\n\u003cp\u003eThe soil structure and microclimate at our vineyard make it ideal for growing pinot noir and chardonnay, and our location rates among the world's best for both varieties.\" \u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003eBy Farr\u003c\/strong\u003e\u003c\/p\u003e","brand":"Canterbury Wines","offers":[{"title":"Default Title","offer_id":42763697127665,"sku":"","price":175.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/by-farr-farrside-pinot-noir-2018.jpg?v=1747720176"},{"product_id":"by-farr-farrside-pinot-noir-2016","title":"By Farr Farrside Pinot Noir 2016","description":"\u003cp data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eBy Farr produces four single vineyard Pinot Noirs - Farrside, Sangreal, Tout Près and Côte Vineyard. Farrside is characterised by its masculinity, structure and deep meaty, spicy and mineral flavours.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e\"40-50% of the grapes are destemmed, the remainder left as whole bunches, and this increases complexity with its foresty, gamey, spicy overlay to the black cherry and plum fruit. The outstanding feature of the wine is its weight, suspended by some magic just above the palate – you sense it rather than taste it.\"  James Halliday\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan\u003e\"Farrside vineyard consists of black volcanic soil over limestone on a northeast facing slope. The vine rows run east\/west to shade the fruit from over exposure. It is made up with a mixture of 114, 115, 777, 667 and MV6 clones. Even though the Farrside and Sangreal vineyards are only 300 metres apart, the differing conditions means that this vineyard is picked 10 to 12 days after all others. The darker soils and cooler growing conditions produce a more masculine and edgy wine.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eThe fruit is hand-picked and sorted in the vineyard, then fermented in an open-top fermenter. Between 40 to 50% 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 12 days. Grape-stomping (known as pigeage) will occur two to three times a day depending on the amount of extraction required, and the wine is then placed in 50 to 60 % new Allier barrels by gravity. It is racked by gas after secondary fermentation, then again at 18 months to be bottled.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eA vastly different wine to Sangreal, Farrside is all about masculinity, structure and savoury components, with deep meaty, spicy and mineral flavours. A balanced array of red and black fruits, Farrside pinot noir is fresh and edgy with bucketloads of character. This is a firm yet delicate wine with a long-textured finish.\" \u003cstrong\u003eBy Farr\u003c\/strong\u003e\u003c\/span\u003e\u003cstrong\u003e\u003cbr\u003e\u003c\/strong\u003e\u003cspan data-mce-fragment=\"1\"\u003e\u003cstrong\u003e\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e \u003c\/p\u003e\n\u003cdiv style=\"text-align: center;\"\u003e\u003ca rel=\"noopener\" title=\"Huon Hooke and Nick Farr discuss By Farr: Australian Winery of the Year 2022\" href=\"https:\/\/www.youtube.com\/watch?v=f_BIvv7qvv0\u0026amp;ab_channel=TheRealReview\" target=\"_blank\"\u003e\u003cimg style=\"margin-bottom: 16px; float: none;\" alt=\"Huon Hooke and Nick Farr discuss By Farr, Australian Winery of the Year 2022\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/ByFarrVideo_1024x1024_2ad1c003-16fa-4a49-8bf4-902bc0e93297_600x600.jpg?v=1719901038\"\u003e\u003c\/a\u003e\u003c\/div\u003e\n\u003cp style=\"text-align: center;\"\u003e\u003ca title=\"Huon Hooke and Nick Farr discuss By Farr, Australian Winery of the Year 2022\" href=\"https:\/\/youtu.be\/f_BIvv7qvv0\" target=\"_blank\"\u003e\u003cstrong\u003e\u003c\/strong\u003e\u003c\/a\u003e\u003cspan style=\"color: #808080;\" data-mce-style=\"color: #808080;\"\u003e\u003cstrong\u003eHuon Hooke and Nick Farr discuss By Farr: Australian Winery of the Year 2022\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3 data-mce-fragment=\"1\"\u003eExpert reviews\u003c\/h3\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\"It's a scintillating wine and that's all that need be said. It's cut with acid, plump with fruit, spicy, svelte and silken. It's simultaneously tangy, plush and long. Some wines get a lot of mileage out of an inherent tension, and this is one such wine. It has the air under its rule; all the wine's components operate as though missteps are not tolerated. As a drinker, the effect is transfixing. It puts you at ease. It puts you on edge. You're in the presence of something extra and other and you can't but help sink in for more\u003cspan data-mce-fragment=\"1\"\u003e. Drink: 2019-2027+.\"  \u003cstrong data-mce-fragment=\"1\"\u003eCampbell Mattinson, The Wine Front – 96 points\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\"Here 40-50% of the grapes are destemmed, the remainder left as whole bunches, and this increases complexity with its foresty, gamey (in the good sense), spicy overlay to the black cherry and plum fruit. The outstanding feature of the wine is its weight, suspended by some magic just above the palate – you sense it rather than taste it\u003cspan data-mce-fragment=\"1\"\u003e.\"  \u003cstrong data-mce-fragment=\"1\"\u003eJames Halliday, Halliday Wine Companion - 96 points\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3 data-mce-fragment=\"1\"\u003e\n\u003cstrong data-mce-fragment=\"1\"\u003eAbout the winery\u003c\/strong\u003e \u003c\/h3\u003e\n\u003cp\u003e\u003cimg alt=\"By Farr Vineyard\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/ByFarrVineyard_1024x1024.jpg?v=1673572579\"\u003e\u003c\/p\u003e\n\u003cp\u003eThe Farr estate is located in the Moorabool Valley between Geelong and Ballarat, 100km southwest of Melbourne. Grape growing in this region dates back more than 200 years, with Swiss settlers planting Victoria's first vineyards here in the early 1800s. The rich volcanic soil and continental climate at the estate produce premium fruit with a flavour, bouquet and colour that is unique to our surrounding area.\u003c\/p\u003e\n\u003cp\u003eGary and Robyn Farr purchased the original property in 1994 and the second section in 1998—this latter had been untouched for almost 40 years and consisted of dense boxthorn and noxious weeds. The final piece of the puzzle, which links the two blocks of land, was purchased by their son Nick in 2011, making a total of 130 acres—of which 36 acres are under vine and the remainder is maintained as grazing and cropping for cattle and horses. With a mixture of different clones and rootstocks, the grape varieties grown here are viognier, chardonnay, pinot noir, gamay and shiraz.\u003c\/p\u003e\n\u003cp\u003eNotoriously brusque but hugely admired and loved, Gary Farr has been making wine in the Moorabool Valley, Bannockburn since 1978. While the landscape has undergone many changes in the past decades, Gary's approach to wine has not and it is this fastidious attention to detail that has inspired a whole generation of vignerons. His experience as a hands-on winemaker was shaped by time spent at Domain Dujac in Burgundy, Cristom in Oregon and Calera in California. Gary developed an appreciation for the beauty of shiraz and viognier from his many journeys to France's Rhone Valley, where he also learned techniques for incorporating these wonderful varieties into his winemaking.\u003c\/p\u003e\n\u003cp\u003eThe baton has now been passed on to Nick to carry on the Farr legacy. Nick Farr readily acknowledges the influence of his father in his winemaking and viticultural practices—however, these have been significantly enhanced by his own vast experience. While he was growing up, Nick often worked alongside his father on the family estate before a stint at Rosemount in the Hunter Valley in the late 90s. This was followed by more vintages with Gary as well as at Innisfail Vineyards in the Bannockburn area, where Nick commenced his label Farr Rising. Like his father, Nick has experience at international vineyards, including Cristom in Oregon, Au Bon Climate in California, and Domain Dujac in Burgundy. The reins may have been handed over to the next generation, but Gary, who produced what legendary wine connoisseur Len Evans called 'Australia's best pinot', still keeps a watchful eye over proceedings to ensure the wine continues to meet his high standards.\u003c\/p\u003e\n\u003cp\u003e\"The wines we make are not mainstream—they are expressions of our vineyard, our land and what we like to drink. That is what we promise to deliver.”  Nick Farr\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e Climate and soils\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\"The microclimate of the Moorabool Valley is influenced by winds from the western plains and bracing sea breezes, which regulate the temperature on long, sunny days and cool the air overnight. This climate is key to producing naturally balanced, low-yield fruit that is rich in flavour.\u003c\/p\u003e\n\u003cp\u003eThe region's environment is both cool and harsh for viticulture, due to the low rainfall and ever-prevailing winds that sweep across the barren western plains of Victoria. On average we receive 240mm of the 540mm annual rainfall in the growing season. The variation of temperatures between night and day helps us achieve complex and long-palate structures in our wines. Farming our land is not easy, but we believe the best wines are born from the most challenging environments.\u003c\/p\u003e\n\u003cp\u003eOur vineyards are based on ancient river deposits within the Moorabool Valley. Thousands of years later, we are reaping the rewards of these complex and mineral-rich soils, which lend their unique characteristics to our grapes.\u003c\/p\u003e\n\u003cp\u003eThere are six different soils spread across the Farr property, with the two main types being rich, friable red and black volcanic loam, and limestone, which dominates the loam in some areas. The other soils are quartz gravel through red volcanic soil, ironstone (called buckshot) in grey sandy loam with a heavy clay base, sandstone base, and volcanic lava rock. The soil's good drainage and low fertility are crucial in ensuring small yields of intensely flavoured fruit.\u003c\/p\u003e\n\u003cp\u003eThe soil structure and microclimate at our vineyard make it ideal for growing pinot noir and chardonnay, and our location rates among the world's best for both varieties.\" \u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003eBy Farr\u003c\/strong\u003e\u003c\/p\u003e","brand":"Canterbury Wines","offers":[{"title":"Default Title","offer_id":42763697193201,"sku":"","price":180.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/by-farr-farrside-pinot-noir-2016_79b39022-deb3-4ba9-a298-30415fe401f5.jpg?v=1747630589"},{"product_id":"by-farr-farrside-pinot-noir-2015","title":"By Farr Farrside Pinot Noir 2015","description":"\u003cp data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eBy Farr produces four single vineyard Pinot Noirs - Farrside, Sangreal, Tout Près and Côte Vineyard. Farrside is characterised by its masculinity, structure and deep meaty, spicy and mineral flavours.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e\"\u003c\/strong\u003e\u003cstrong\u003eThe palate is fruit-sweet and succulent, deliciously flavoured and lush, with softness and charm to burn. An utterly gorgeous wine. Long finish - real concentration. Balance and texture are its highlights.\"  Huon Hooke\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan\u003e\"Farrside vineyard consists of black volcanic soil over limestone on a northeast facing slope. The vine rows run east\/west to shade the fruit from over exposure. It is made up with a mixture of 114, 115, 777, 667 and MV6 clones. Even though the Farrside and Sangreal vineyards are only 300 metres apart, the differing conditions means that this vineyard is picked 10 to 12 days after all others. The darker soils and cooler growing conditions produce a more masculine and edgy wine.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eThe fruit is hand-picked and sorted in the vineyard, then fermented in an open-top fermenter. Between 40 to 50% 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 12 days. Grape-stomping (known as pigeage) will occur two to three times a day depending on the amount of extraction required, and the wine is then placed in 50 to 60 % new Allier barrels by gravity. It is racked by gas after secondary fermentation, then again at 18 months to be bottled.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eA vastly different wine to Sangreal, Farrside is all about masculinity, structure and savoury components, with deep meaty, spicy and mineral flavours. A balanced array of red and black fruits, Farrside pinot noir is fresh and edgy with bucketloads of character. This is a firm yet delicate wine with a long-textured finish.\" \u003cstrong\u003eBy Farr\u003cbr\u003e\u003c\/strong\u003e\u003c\/span\u003e\u003cstrong\u003e\u003cbr\u003e\u003cbr\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cdiv style=\"text-align: center;\"\u003e\u003ca href=\"https:\/\/www.youtube.com\/watch?v=f_BIvv7qvv0\u0026amp;ab_channel=TheRealReview\" title=\"Huon Hooke and Nick Farr discuss By Farr: Australian Winery of the Year 2022\" rel=\"noopener\" target=\"_blank\"\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/ByFarrVideo_1024x1024_2ad1c003-16fa-4a49-8bf4-902bc0e93297_600x600.jpg?v=1719901038\" alt=\"Huon Hooke and Nick Farr discuss By Farr, Australian Winery of the Year 2022\" style=\"margin-bottom: 16px; float: none;\"\u003e\u003c\/a\u003e\u003c\/div\u003e\n\u003cp style=\"text-align: center;\"\u003e\u003ca href=\"https:\/\/youtu.be\/f_BIvv7qvv0\" title=\"Huon Hooke and Nick Farr discuss By Farr, Australian Winery of the Year 2022\" target=\"_blank\"\u003e\u003cstrong\u003e\u003c\/strong\u003e\u003c\/a\u003e\u003cspan style=\"color: #808080;\" data-mce-style=\"color: #808080;\"\u003e\u003cstrong\u003eHuon Hooke and Nick Farr discuss By Farr: Australian Winery of the Year 2022\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3 data-mce-fragment=\"1\"\u003eExpert reviews\u003c\/h3\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\"Full red colour with a good purple tinge, the bouquet stemmy and complex, its whole-bunch aspects very overt, with root vegetable and earthy overtones. A hint of leather. Traces of blackberry fruit emerging with airing. The palate is fruit-sweet and succulent, deliciously flavoured and lush, with softness and charm to burn. An utterly gorgeous wine. Long finish - real concentration. Balance and texture are its highlights\u003cspan data-mce-fragment=\"1\"\u003e. Drink: 2018 to 2032.\"  \u003cstrong data-mce-fragment=\"1\"\u003eHuon Hooke, The Real Review - 96 points\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\"A beautifully plush and succulent pinot with bright red fruits and subtle complexity. I enjoy the harmony of this wine as well as the energy. It is still an infant but is poised to develop beautifully with age. Excellent flavour, weight and palate length. Drink 2017-2027.\"  \u003cstrong\u003eToni Paterson, The Real Review - 96 points\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003e\"\u003c\/span\u003e\u003c\/strong\u003e\u003cspan data-mce-fragment=\"1\"\u003eLove that brambly, forest floor, pickled cherry, sweet spice scent. Has that garrigue, savoury character through and through. \u003c\/span\u003eFinesse to the max. Svelte, elegant, understated. Delicious, moreish fruit, spice and mineral flavours. Wonderful lingering flavours and aromas. Idiosyncratic in the best possible sense. This is an outstanding wine\u003cspan data-mce-fragment=\"1\"\u003e. Drink: 2017-2030.\"  \u003cstrong data-mce-fragment=\"1\"\u003eMike Bennie, The Wine Front - 95 points\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3 data-mce-fragment=\"1\"\u003e\n\u003cstrong data-mce-fragment=\"1\"\u003eAbout the winery\u003c\/strong\u003e \u003c\/h3\u003e\n\u003cp\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/ByFarrVineyard_1024x1024.jpg?v=1673572579\" alt=\"By Farr Vineyard\"\u003e\u003c\/p\u003e\n\u003cp\u003eThe Farr estate is located in the Moorabool Valley between Geelong and Ballarat, 100km southwest of Melbourne. Grape growing in this region dates back more than 200 years, with Swiss settlers planting Victoria's first vineyards here in the early 1800s. The rich volcanic soil and continental climate at the estate produces premium fruit with a flavour, bouquet and colour that is unique to our surrounding area.\u003c\/p\u003e\n\u003cp\u003eGary and Robyn Farr purchased the original property in 1994 and the second section in 1998—this latter had been untouched for almost 40 years and consisted of dense boxthorn and noxious weeds. The final piece of the puzzle, which links the two blocks of land, was purchased by their son Nick in 2011, making a total of 130 acres—of which 36 acres are under vine and the remainder is maintained as grazing and cropping for cattle and horses. With a mixture of different clones and rootstocks, the grape varieties grown here are viognier, chardonnay, pinot noir, gamay and shiraz.\u003c\/p\u003e\n\u003cp\u003eNotoriously brusque but hugely admired and loved, Gary Farr has been making wine in the Moorabool Valley, Bannockburn since 1978. While the landscape has undergone many changes in the past decades, Gary's approach to wine has not and it is this fastidious attention to detail that has inspired a whole generation of vignerons. His experience as a hands-on winemaker was shaped by time spent at Domain Dujac in Burgundy, Cristom in Oregon and Calera in California. Gary developed an appreciation for the beauty of shiraz and viognier from his many journeys to the France's Rhone Valley, where he also learned techniques for incorporating these wonderful varieties into his winemaking.\u003c\/p\u003e\n\u003cp\u003eThe baton has now been passed on to Nick to carry on the Farr legacy. Nick Farr readily acknowledges the influence of his father in his winemaking and viticultural practices—however, these have been significantly enhanced by his own vast experience. While he was growing up, Nick often worked alongside his father on the family estate before a stint at Rosemount in the Hunter Valley in the late 90s. This was followed by more vintages with Gary as well as at Innisfail Vineyards in the Bannockburn area, where Nick commenced his label Farr Rising. Like his father, Nick has experience at international vineyards, including Cristom in Oregon, Au Bon Climate in California, and Domain Dujac in Burgundy. The reins may have been handed over to the next generation, but Gary, who produced what legendary wine connoisseur Len Evans called 'Australia's best pinot', still keeps a watchful eye over proceedings to ensure the wine continues to meet his high standards.\u003c\/p\u003e\n\u003cp\u003e\"The wines we make are not mainstream—they are expressions of our vineyard, our land and what we like to drink. That is what we promise to deliver.”  Nick Farr\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e Climate and soils\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\"The microclimate of the Moorabool Valley is influenced by winds from the western plains and bracing sea breezes, which regulate the temperature on long, sunny days and cool the air overnight. This climate is key to producing naturally balanced, low-yield fruit that is rich in flavour.\u003c\/p\u003e\n\u003cp\u003eThe region's environment is both cool and harsh for viticulture, due to the low rainfall and ever-prevailing winds that sweep across the barren western plains of Victoria. On average we receive 240mm of the 540mm annual rainfall in the growing season. The variation of temperatures between night and day helps us achieve complex and long-palate structures in our wines. Farming our land is not easy, but we believe the best wines are born from the most challenging environments.\u003c\/p\u003e\n\u003cp\u003eOur vineyards are based on ancient river deposits within the Moorabool Valley. Thousands of years later, we are reaping the rewards of these complex and mineral-rich soils, which lend their unique characteristics to our grapes.\u003c\/p\u003e\n\u003cp\u003eThere are six different soils spread across the Farr property, with the two main types being rich, friable red and black volcanic loam, and limestone, which dominates the loam in some areas. The other soils are quartz gravel through a red volcanic soil, ironstone (called buckshot) in grey sandy loam with a heavy clay base, sandstone base, and volcanic lava rock. The soil's good drainage and low fertility are crucial in ensuring small yields of intensely flavoured fruit.\u003c\/p\u003e\n\u003cp\u003eThe soil structure and microclimate at our vineyard make it ideal for growing pinot noir and chardonnay, and our location rates among the world's best for both varieties.\" \u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003eBy Farr\u003c\/strong\u003e\u003c\/p\u003e","brand":"Canterbury Wines","offers":[{"title":"Default Title","offer_id":42763697225969,"sku":"","price":190.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/by-farr-farrside-pinot-noir-2015_f8d38872-7a8a-445c-a0ae-f579d0ccfe27.jpg?v=1747720346"},{"product_id":"by-farr-farrside-pinot-noir-2013","title":"By Farr Farrside Pinot Noir 2013","description":"\u003cp data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eBy Farr produces four single vineyard Pinot Noirs - Farrside, Sangreal, Tout Près and Côte Vineyard. Farrside is characterised by its masculinity, structure and deep meaty, spicy and mineral flavours.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e\"Very perfumed, alluring, complex. The wine is very rich and fruit-sweet on the tongue, full-bodied and intense, powerful and very long in its aftertaste. A superb, delicious wine. A tremendously long, satisfying finish. Great pinot.\"  Huon Hooke\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003e\"Farrside vineyard consists of black volcanic soil over limestone on a northeast facing slope. The vine rows run east\/west to shade the fruit from over exposure. It is made up with a mixture of 114, 115, 777, 667 and MV6 clones. Even though the Farrside and Sangreal vineyards are only 300 metres apart, the differing conditions means that this vineyard is picked 10 to 12 days after all others. The darker soils and cooler growing conditions produce a more masculine and edgy wine.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eThe fruit is hand-picked and sorted in the vineyard, then fermented in an open-top fermenter. Between 40 to 50% 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 12 days. Grape-stomping (known as pigeage) will occur two to three times a day depending on the amount of extraction required, and the wine is then placed in 50 to 60 % new Allier barrels by gravity. It is racked by gas after secondary fermentation, then again at 18 months to be bottled.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eA vastly different wine to Sangreal, Farrside is all about masculinity, structure and savoury components, with deep meaty, spicy and mineral flavours. A balanced array of red and black fruits, Farrside pinot noir is fresh and edgy with bucketloads of character. This is a firm yet delicate wine with a long-textured finish.\" \u003cstrong\u003eBy Farr\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e \u003c\/p\u003e\n\u003cdiv style=\"text-align: center;\"\u003e\u003ca rel=\"noopener\" title=\"Huon Hooke and Nick Farr discuss By Farr: Australian Winery of the Year 2022\" href=\"https:\/\/www.youtube.com\/watch?v=f_BIvv7qvv0\u0026amp;ab_channel=TheRealReview\" target=\"_blank\"\u003e\u003cimg style=\"margin-bottom: 16px; float: none;\" alt=\"Huon Hooke and Nick Farr discuss By Farr, Australian Winery of the Year 2022\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/ByFarrVideo_1024x1024_2ad1c003-16fa-4a49-8bf4-902bc0e93297_600x600.jpg?v=1719901038\"\u003e\u003c\/a\u003e\u003c\/div\u003e\n\u003cp style=\"text-align: center;\"\u003e\u003ca title=\"Huon Hooke and Nick Farr discuss By Farr, Australian Winery of the Year 2022\" href=\"https:\/\/youtu.be\/f_BIvv7qvv0\" target=\"_blank\"\u003e\u003cstrong\u003e\u003c\/strong\u003e\u003c\/a\u003e\u003cspan style=\"color: #808080;\" data-mce-style=\"color: #808080;\"\u003e\u003cstrong\u003eHuon Hooke and Nick Farr discuss By Farr: Australian Winery of the Year 2022\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3 data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003e\u003cstrong\u003eExpert reviews\u003c\/strong\u003e\u003c\/span\u003e\u003c\/h3\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\"\u003cspan data-mce-fragment=\"1\"\u003eFull red colour with a tinge of purple; the bouquet sweetly ripe red fruits without excessive stalky herbal notes. Very perfumed, alluring, complex. The wine is very rich and fruit-sweet on the tongue, full-bodied and intense, powerful and very long in its aftertaste. A superb, delicious wine; brandied cherries; good soft and fleshy tannins and a tremendously long, satisfying finish. Great pinot. Drink 2015-2028.\"  \u003cstrong\u003eHuon Hooke, The Real Review - 97 points\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\"\u003cspan data-mce-fragment=\"1\"\u003eFrom clones 114, 115, 667 and MV6; hand-picked and sorted, 60-70% destemmed before a 4-day cold soak, wild ferment for 12 days, pigeaged 2-3 times daily, matured for 18 months in French oak (50-60% new). \u003c\/span\u003eSignificantly more powerful and intense than its Farr Rising sibling. This is the big dog of the trio, with everything needed for a 20-year future\u003cspan data-mce-fragment=\"1\"\u003e. Drink by: 2033.\"  \u003cstrong data-mce-fragment=\"1\"\u003eJames Halliday, Halliday Wine Companion - 96 points\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\"This is a beauty. Seduction plus. Certified yum. Swish oak, spiced cherry-plum, exquisite integration of various savoury nuances and length to burn. It's rich and generous but firm and complex. Its smoky, slinky, satiny mouthfeel is to die for. For sheer top-end drinkability; it's sensational.”\u003cspan\u003e \u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003eDrink : 2015 – 2025.\u003c\/span\u003e\u003cstrong data-mce-fragment=\"1\"\u003e\" \u003cspan\u003e \u003c\/span\u003e\u003c\/strong\u003e\u003cstrong data-mce-fragment=\"1\"\u003eCampbell Mattinson, The Wine Front - 96 points\u003c\/strong\u003e\u003c\/p\u003e\n\u003ch3 data-mce-fragment=\"1\"\u003e\n\u003cspan data-mce-fragment=\"1\"\u003e\u003c\/span\u003e\u003cbr\u003e\n\u003c\/h3\u003e\n\u003ch3 data-mce-fragment=\"1\"\u003e\n\u003cstrong data-mce-fragment=\"1\"\u003eAbout the winery\u003c\/strong\u003e \u003c\/h3\u003e\n\u003cp\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/ByFarrVineyard_1024x1024.jpg?v=1673572579\" alt=\"By Farr Vineyard\"\u003e\u003c\/p\u003e\n\u003cp\u003eThe Farr estate is located in the Moorabool Valley between Geelong and Ballarat, 100km southwest of Melbourne. Grape growing in this region dates back more than 200 years, with Swiss settlers planting Victoria's first vineyards here in the early 1800s. The rich volcanic soil and continental climate at the estate produce premium fruit with a flavour, bouquet and colour that is unique to our surrounding area.\u003c\/p\u003e\n\u003cp\u003eGary and Robyn Farr purchased the original property in 1994 and the second section in 1998—this latter had been untouched for almost 40 years and consisted of dense boxthorn and noxious weeds. The final piece of the puzzle, which links the two blocks of land, was purchased by their son Nick in 2011, making a total of 130 acres—of which 36 acres are under vine and the remainder is maintained as grazing and cropping for cattle and horses. With a mixture of different clones and rootstocks, the grape varieties grown here are viognier, chardonnay, pinot noir, gamay and shiraz.\u003c\/p\u003e\n\u003cp\u003eNotoriously brusque but hugely admired and loved, Gary Farr has been making wine in the Moorabool Valley, Bannockburn since 1978. While the landscape has undergone many changes in the past decades, Gary's approach to wine has not and it is this fastidious attention to detail that has inspired a whole generation of vignerons. His experience as a hands-on winemaker was shaped by time spent at Domain Dujac in Burgundy, Cristom in Oregon and Calera in California. Gary developed an appreciation for the beauty of shiraz and viognier from his many journeys to France's Rhone Valley, where he also learned techniques for incorporating these wonderful varieties into his winemaking.\u003c\/p\u003e\n\u003cp\u003eThe baton has now been passed on to Nick to carry on the Farr legacy. Nick Farr readily acknowledges the influence of his father in his winemaking and viticultural practices—however, these have been significantly enhanced by his own vast experience. While he was growing up, Nick often worked alongside his father on the family estate before a stint at Rosemount in the Hunter Valley in the late 90s. This was followed by more vintages with Gary as well as at Innisfail Vineyards in the Bannockburn area, where Nick commenced his label Farr Rising. Like his father, Nick has experience at international vineyards, including Cristom in Oregon, Au Bon Climate in California, and Domain Dujac in Burgundy. The reins may have been handed over to the next generation, but Gary, who produced what legendary wine connoisseur Len Evans called 'Australia's best pinot', still keeps a watchful eye over proceedings to ensure the wine continues to meet his high standards.\u003c\/p\u003e\n\u003cp\u003e\"The wines we make are not mainstream—they are expressions of our vineyard, our land and what we like to drink. That is what we promise to deliver.”  Nick Farr\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e Climate and soils\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\"The microclimate of the Moorabool Valley is influenced by winds from the western plains and bracing sea breezes, which regulate the temperature on long, sunny days and cool the air overnight. This climate is key to producing naturally balanced, low-yield fruit that is rich in flavour.\u003c\/p\u003e\n\u003cp\u003eThe region's environment is both cool and harsh for viticulture, due to the low rainfall and ever-prevailing winds that sweep across the barren western plains of Victoria. On average we receive 240mm of the 540mm annual rainfall in the growing season. The variation of temperatures between night and day helps us achieve complex and long-palate structures in our wines. Farming our land is not easy, but we believe the best wines are born from the most challenging environments.\u003c\/p\u003e\n\u003cp\u003eOur vineyards are based on ancient river deposits within the Moorabool Valley. Thousands of years later, we are reaping the rewards of these complex and mineral-rich soils, which lend their unique characteristics to our grapes.\u003c\/p\u003e\n\u003cp\u003eThere are six different soils spread across the Farr property, with the two main types being rich, friable red and black volcanic loam, and limestone, which dominates the loam in some areas. The other soils are quartz gravel through red volcanic soil, ironstone (called buckshot) in grey sandy loam with a heavy clay base, sandstone base, and volcanic lava rock. The soil's good drainage and low fertility are crucial in ensuring small yields of intensely flavoured fruit.\u003c\/p\u003e\n\u003cp\u003eThe soil structure and microclimate at our vineyard make it ideal for growing pinot noir and chardonnay, and our location rates among the world's best for both varieties.\" \u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003eBy Farr\u003c\/strong\u003e\u003c\/p\u003e","brand":"Canterbury Wines","offers":[{"title":"Default Title","offer_id":42763697258737,"sku":"","price":205.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/by-farr-farrside-pinot-noir-2013_aeed5131-80a5-4836-b402-4c8438582365.jpg?v=1747720265"},{"product_id":"by-farr-sangreal-pinot-noir-2018","title":"By Farr Sangreal Pinot Noir 2018","description":"\u003cp\u003e\u003cspan data-mce-fragment=\"1\"\u003eBy Farr produces four single vineyard Pinot Noirs - Farrside, Sangreal, Tout Près and Côte Vineyard. Sangreal is characterised by its perfumed aromatics and silky more open-knit structure.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e\"What a truly, seriously good wine this is. Length. Power. Personality. And presence. I looked at this over the course of 24 hours and by the end my head was spinning. I love wine. I loved this wine. This frankly is what it's all about.\"  Campbell Mattinson\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\"The Sangreal vineyard was planted in 1994, making it our oldest vineyard. It lies on a north-facing slope and the soil composition is bluestone and overlaying limestone, with red ironstone colouring the surface. This is unlike our other vineyards, which are mostly black volcanic soil with heavy amounts of limestone on the surface. The vine rows run north-south, receiving full sun exposure throughout the day, resulting in more perfumed, prettier wines. This is always the first vineyard to be harvested. The clones used in Sangreal are 114 and 115, which we believe have mutated over time to become the 'Sangreal clone', now within its own microclimate.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan data-mce-fragment=\"1\"\u003eSangreal is consistently made with 70% whole bunch and aged in 70% new oak. It is fermented in a five-tonne oak barrel with an open-top fermenter, and cold soaked for four days before a natural fermentation of seven to nine days. Once the cap falls, the tank is pressed. The wine is racked only once after malolactic fermentation, then sulphured and bottled, the entire process taking a total of 18 months. The wine is unfined and unfiltered in order to retain its natural flavour and bouquet. Sangreal is the most seamless and perfumed of the three single-vineyard pinots.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan data-mce-fragment=\"1\"\u003eEach year the same descriptive notes come to mind for this wine: seductive, perfumed, seamless balance and moreish. It is a site that wavers very little in more difficult vintages and excels in the great ones—this is the backbone of By Farr wines. The alluring characters of this vineyard, combined with red fruits, whole bunch, acidity and oak, have produced a beautifully interwoven expression of site and vintage. That's what it's all about.\"  \u003c\/span\u003e\u003cstrong\u003eBy Farr\u003cbr\u003e\u003c\/strong\u003e\u003cstrong\u003e\u003cbr\u003e\u003cbr\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cdiv style=\"text-align: center;\"\u003e\u003ca rel=\"noopener\" title=\"Huon Hooke and Nick Farr discuss By Farr: Australian Winery of the Year 2022\" href=\"https:\/\/www.youtube.com\/watch?v=f_BIvv7qvv0\u0026amp;ab_channel=TheRealReview\" target=\"_blank\"\u003e\u003cimg style=\"margin-bottom: 16px; float: none;\" alt=\"Huon Hooke and Nick Farr discuss By Farr, Australian Winery of the Year 2022\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/ByFarrVideo_1024x1024_2ad1c003-16fa-4a49-8bf4-902bc0e93297_600x600.jpg?v=1719901038\"\u003e\u003c\/a\u003e\u003c\/div\u003e\n\u003cp style=\"text-align: center;\"\u003e\u003ca title=\"Huon Hooke and Nick Farr discuss By Farr, Australian Winery of the Year 2022\" href=\"https:\/\/youtu.be\/f_BIvv7qvv0\" target=\"_blank\"\u003e\u003cstrong\u003e\u003c\/strong\u003e\u003c\/a\u003e\u003cspan style=\"color: #808080;\" data-mce-style=\"color: #808080;\"\u003e\u003cstrong\u003eHuon Hooke and Nick Farr discuss By Farr: Australian Winery of the Year 2022\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3 data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eExpert reviews\u003c\/span\u003e\u003c\/h3\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003e\"Medium to full red colour with a tinge of purple and a touch of new leather to sniff, smoked meats and spices, the bunchy style of bouquet at a far remove from simple grapy fruit aromas. Floral notes emerge with airing time. \u003c\/span\u003eThe wine is full-bodied and firmly structured, a serious pinot that will take many years in its stride and needs time to show its best. Power with finesse. A superb pinot. \u003cspan data-mce-fragment=\"1\"\u003eDrink: 2020 to 2033.\"  \u003cstrong data-mce-fragment=\"1\"\u003eHuon Hooke, The Real Review - 97 points\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\"What a truly, seriously good wine this is. I'm not sure how they produced this from the 2018 season but produce it they have. Length. Power. Personality. And presence. Not set within a varietal straight-jacket but set within a varietal context. Undergrowth, tang, woodsmoke, sweet-meaty-spices, more length, more dry flavour-infused tannin, more dazzle, more substance, more than you could expect or beg to ask. I looked at this over the course of 24 hours and by the end my head was spinning. I love wine. I loved this wine. This frankly is what it's all about\u003cspan data-mce-fragment=\"1\"\u003e. Drink: 2021-2030+.\"  \u003cstrong data-mce-fragment=\"1\"\u003eCampbell Mattinson, The Wine Front - 97 points\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3 data-mce-fragment=\"1\"\u003e\n\u003cstrong data-mce-fragment=\"1\"\u003eAbout the winery\u003c\/strong\u003e \u003c\/h3\u003e\n\u003cp\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/ByFarrVineyard_1024x1024.jpg?v=1673572579\" alt=\"By Farr Vineyard\"\u003e\u003c\/p\u003e\n\u003cp\u003eThe Farr estate is located in the Moorabool Valley between Geelong and Ballarat, 100km southwest of Melbourne. Grape growing in this region dates back more than 200 years, with Swiss settlers planting Victoria's first vineyards here in the early 1800s. The rich volcanic soil and continental climate at the estate produce premium fruit with a flavour, bouquet and colour that is unique to our surrounding area.\u003c\/p\u003e\n\u003cp\u003eGary and Robyn Farr purchased the original property in 1994 and the second section in 1998—this latter had been untouched for almost 40 years and consisted of dense boxthorn and noxious weeds. The final piece of the puzzle, which links the two blocks of land, was purchased by their son Nick in 2011, making a total of 130 acres—of which 36 acres are under vine and the remainder is maintained as grazing and cropping for cattle and horses. With a mixture of different clones and rootstocks, the grape varieties grown here are viognier, chardonnay, pinot noir, gamay and shiraz.\u003c\/p\u003e\n\u003cp\u003eNotoriously brusque but hugely admired and loved, Gary Farr has been making wine in the Moorabool Valley, Bannockburn since 1978. While the landscape has undergone many changes in the past decades, Gary's approach to wine has not and it is this fastidious attention to detail that has inspired a whole generation of vignerons. His experience as a hands-on winemaker was shaped by time spent at Domain Dujac in Burgundy, Cristom in Oregon and Calera in California. Gary developed an appreciation for the beauty of shiraz and viognier from his many journeys to France's Rhone Valley, where he also learned techniques for incorporating these wonderful varieties into his winemaking.\u003c\/p\u003e\n\u003cp\u003eThe baton has now been passed on to Nick to carry on the Farr legacy. Nick Farr readily acknowledges the influence of his father in his winemaking and viticultural practices—however, these have been significantly enhanced by his own vast experience. While he was growing up, Nick often worked alongside his father on the family estate before a stint at Rosemount in the Hunter Valley in the late 90s. This was followed by more vintages with Gary as well as at Innisfail Vineyards in the Bannockburn area, where Nick commenced his label Farr Rising. Like his father, Nick has experience at international vineyards, including Cristom in Oregon, Au Bon Climate in California, and Domain Dujac in Burgundy. The reins may have been handed over to the next generation, but Gary, who produced what legendary wine connoisseur Len Evans called 'Australia's best pinot', still keeps a watchful eye over proceedings to ensure the wine continues to meet his high standards.\u003c\/p\u003e\n\u003cp\u003e\"The wines we make are not mainstream—they are expressions of our vineyard, our land and what we like to drink. That is what we promise to deliver.”  Nick Farr\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e Climate and soils\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\"The microclimate of the Moorabool Valley is influenced by winds from the western plains and bracing sea breezes, which regulate the temperature on long, sunny days and cool the air overnight. This climate is key to producing naturally balanced, low-yield fruit that is rich in flavour.\u003c\/p\u003e\n\u003cp\u003eThe region's environment is both cool and harsh for viticulture, due to the low rainfall and ever-prevailing winds that sweep across the barren western plains of Victoria. On average we receive 240mm of the 540mm annual rainfall in the growing season. The variation of temperatures between night and day helps us achieve complex and long-palate structures in our wines. Farming our land is not easy, but we believe the best wines are born from the most challenging environments.\u003c\/p\u003e\n\u003cp\u003eOur vineyards are based on ancient river deposits within the Moorabool Valley. Thousands of years later, we are reaping the rewards of these complex and mineral-rich soils, which lend their unique characteristics to our grapes.\u003c\/p\u003e\n\u003cp\u003eThere are six different soils spread across the Farr property, with the two main types being rich, friable red and black volcanic loam, and limestone, which dominates the loam in some areas. The other soils are quartz gravel through red volcanic soil, ironstone (called buckshot) in grey sandy loam with a heavy clay base, sandstone base, and volcanic lava rock. The soil's good drainage and low fertility are crucial in ensuring small yields of intensely flavoured fruit.\u003c\/p\u003e\n\u003cp\u003eThe soil structure and microclimate at our vineyard make it ideal for growing pinot noir and chardonnay, and our location rates among the world's best for both varieties.\" \u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003eBy Farr\u003c\/strong\u003e\u003c\/p\u003e","brand":"Canterbury Wines","offers":[{"title":"Default Title","offer_id":42763697291505,"sku":"","price":190.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/by-farr-sangreal-pinot-noir-2018_c85de1b2-ae31-4674-9552-522a8ee24eeb.jpg?v=1747804034"},{"product_id":"by-farr-sangreal-pinot-noir-2016","title":"By Farr Sangreal Pinot Noir 2016","description":"\u003cp data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eBy Farr produces four single vineyard Pinot Noirs - Farrside, Sangreal, Tout Près and Côte Vineyard. Sangreal is characterised by its perfumed aromatics and silky more open-knit structure.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e\"While the power of the wine is typical Farr, this vintage bestows a measure of linearity, a sinuous line to the palate that links and loops around the complex flavours of forest floor\/spice and wild strawberry.\"  James Halliday\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\"The Sangreal vineyard was planted in 1994, making it our oldest vineyard. It lies on a north-facing slope and the soil composition is bluestone and overlaying limestone, with red ironstone colouring the surface. This is unlike our other vineyards, which are mostly black volcanic soil with heavy amounts of limestone on the surface. The vine rows run north-south, receiving full sun exposure throughout the day, resulting in more perfumed, prettier wines. This is always the first vineyard to be harvested. The clones used in Sangreal are 114 and 115, which we believe have mutated over time to become the 'Sangreal clone', now within its own microclimate.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan data-mce-fragment=\"1\"\u003eSangreal is consistently made with 70% whole bunch and aged in 70% new oak. It is fermented in a five-tonne oak barrel with an open-top fermenter, and cold soaked for four days before a natural fermentation of seven to nine days. Once the cap falls, the tank is pressed. The wine is racked only once after malolactic fermentation, then sulphured and bottled, the entire process taking a total of 18 months. The wine is unfined and unfiltered in order to retain its natural flavour and bouquet. Sangreal is the most seamless and perfumed of the three single-vineyard pinots.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan data-mce-fragment=\"1\"\u003eEach year the same descriptive notes come to mind for this wine: seductive, perfumed, seamless balance and moreish. It is a site that wavers very little in more difficult vintages and excels in the great ones—this is the backbone of By Farr wines. The alluring characters of this vineyard, combined with red fruits, whole bunch, acidity and oak, have produced a beautifully interwoven expression of site and vintage. That's what it's all about.\"  \u003c\/span\u003e\u003cstrong\u003eBy Farr\u003cbr\u003e\u003c\/strong\u003e\u003cstrong\u003e\u003cbr\u003e\u003cbr\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cdiv style=\"text-align: center;\"\u003e\u003ca rel=\"noopener\" title=\"Huon Hooke and Nick Farr discuss By Farr: Australian Winery of the Year 2022\" href=\"https:\/\/www.youtube.com\/watch?v=f_BIvv7qvv0\u0026amp;ab_channel=TheRealReview\" target=\"_blank\"\u003e\u003cimg style=\"margin-bottom: 16px; float: none;\" alt=\"Huon Hooke and Nick Farr discuss By Farr, Australian Winery of the Year 2022\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/ByFarrVideo_1024x1024_2ad1c003-16fa-4a49-8bf4-902bc0e93297_600x600.jpg?v=1719901038\"\u003e\u003c\/a\u003e\u003c\/div\u003e\n\u003cp style=\"text-align: center;\"\u003e\u003ca title=\"Huon Hooke and Nick Farr discuss By Farr, Australian Winery of the Year 2022\" href=\"https:\/\/youtu.be\/f_BIvv7qvv0\" target=\"_blank\"\u003e\u003cstrong\u003e\u003c\/strong\u003e\u003c\/a\u003e\u003cspan style=\"color: #808080;\" data-mce-style=\"color: #808080;\"\u003e\u003cstrong\u003eHuon Hooke and Nick Farr discuss By Farr: Australian Winery of the Year 2022\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3 data-mce-fragment=\"1\"\u003eExpert reviews\u003c\/h3\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\"The vineyard was planted in '94 to clones 114 and 115, believed to have mutated into a single 'Sangreal' clone. Always made with 50-70% whole bunches, and 60-70% new oak maturation for 18 months. While the power of the wine is typical Farr, this vintage bestows a measure of linearity, a sinuous line to the palate that links and loops around the complex flavours of forest floor\/spice and wild strawberry. Drink by 2035.\"  \u003cstrong data-mce-fragment=\"1\"\u003eJames Halliday, Halliday Wine Companion - 97 points\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003e\"No details available but who needs them when the wine is this good. \u003c\/span\u003eWow. This wine is tight and sinewy and yet it has the might of the self-powered. Thus spoke Zarathustra. It's braided with herbs, stems, peppers, cedar, woodsmoke and cherry plum. It has the pull of certainty. Come with me, the wine says as it rests in the glass. Definitely. How high. At dawn we ride\u003cspan data-mce-fragment=\"1\"\u003e. Buy. Drink: 2019-2030.\"  \u003cstrong data-mce-fragment=\"1\"\u003eCampbell Mattinson, The Wine Front - 96 points\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003e\"Deepish red colour with a good purple tint. The bouquet is of dark fruits and mixed spices, also liqueur cherry and straw\/chaff, with an angelica-like note, while \u003c\/span\u003ethe palate is medium to full-bodied and well-endowed with tannins. It's at the weightier end of Victorian pinot style, yet also graceful and has plenty of pinosity\u003cspan data-mce-fragment=\"1\"\u003e. Drink: 2018 to 2030.\"  \u003cstrong data-mce-fragment=\"1\"\u003eHuon Hooke, The Real Review - 94 points\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3 data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003eAwards\u003c\/strong\u003e\u003c\/span\u003e\u003c\/h3\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eSpecial Value Wine – Halliday Wine Companion\u003cstrong data-mce-fragment=\"1\"\u003e  \u003cspan style=\"color: #f9e00c;\" data-mce-fragment=\"1\" data-mce-style=\"color: #f9e00c;\"\u003e★ \u003c\/span\u003e\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3 data-mce-fragment=\"1\"\u003e\n\u003cstrong data-mce-fragment=\"1\"\u003eAbout the winery\u003c\/strong\u003e \u003c\/h3\u003e\n\u003cp\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/ByFarrVineyard_1024x1024.jpg?v=1673572579\" alt=\"By Farr Vineyard\"\u003e\u003c\/p\u003e\n\u003cp\u003eThe Farr estate is located in the Moorabool Valley between Geelong and Ballarat, 100km southwest of Melbourne. Grape growing in this region dates back more than 200 years, with Swiss settlers planting Victoria's first vineyards here in the early 1800s. The rich volcanic soil and continental climate at the estate produce premium fruit with a flavour, bouquet and colour that is unique to our surrounding area.\u003c\/p\u003e\n\u003cp\u003eGary and Robyn Farr purchased the original property in 1994 and the second section in 1998—this latter had been untouched for almost 40 years and consisted of dense boxthorn and noxious weeds. The final piece of the puzzle, which links the two blocks of land, was purchased by their son Nick in 2011, making a total of 130 acres—of which 36 acres are under vine and the remainder is maintained as grazing and cropping for cattle and horses. With a mixture of different clones and rootstocks, the grape varieties grown here are viognier, chardonnay, pinot noir, gamay and shiraz.\u003c\/p\u003e\n\u003cp\u003eNotoriously brusque but hugely admired and loved, Gary Farr has been making wine in the Moorabool Valley, Bannockburn since 1978. While the landscape has undergone many changes in the past decades, Gary's approach to wine has not and it is this fastidious attention to detail that has inspired a whole generation of vignerons. His experience as a hands-on winemaker was shaped by time spent at Domain Dujac in Burgundy, Cristom in Oregon and Calera in California. Gary developed an appreciation for the beauty of shiraz and viognier from his many journeys to France's Rhone Valley, where he also learned techniques for incorporating these wonderful varieties into his winemaking.\u003c\/p\u003e\n\u003cp\u003eThe baton has now been passed on to Nick to carry on the Farr legacy. Nick Farr readily acknowledges the influence of his father in his winemaking and viticultural practices—however, these have been significantly enhanced by his own vast experience. While he was growing up, Nick often worked alongside his father on the family estate before a stint at Rosemount in the Hunter Valley in the late 90s. This was followed by more vintages with Gary as well as at Innisfail Vineyards in the Bannockburn area, where Nick commenced his label Farr Rising. Like his father, Nick has experience at international vineyards, including Cristom in Oregon, Au Bon Climate in California, and Domain Dujac in Burgundy. The reins may have been handed over to the next generation, but Gary, who produced what legendary wine connoisseur Len Evans called 'Australia's best pinot', still keeps a watchful eye over proceedings to ensure the wine continues to meet his high standards.\u003c\/p\u003e\n\u003cp\u003e\"The wines we make are not mainstream—they are expressions of our vineyard, our land and what we like to drink. That is what we promise to deliver.”  Nick Farr\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e Climate and soils\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\"The microclimate of the Moorabool Valley is influenced by winds from the western plains and bracing sea breezes, which regulate the temperature on long, sunny days and cool the air overnight. This climate is key to producing naturally balanced, low-yield fruit that is rich in flavour.\u003c\/p\u003e\n\u003cp\u003eThe region's environment is both cool and harsh for viticulture, due to the low rainfall and ever-prevailing winds that sweep across the barren western plains of Victoria. On average we receive 240mm of the 540mm annual rainfall in the growing season. The variation of temperatures between night and day helps us achieve complex and long-palate structures in our wines. Farming our land is not easy, but we believe the best wines are born from the most challenging environments.\u003c\/p\u003e\n\u003cp\u003eOur vineyards are based on ancient river deposits within the Moorabool Valley. Thousands of years later, we are reaping the rewards of these complex and mineral-rich soils, which lend their unique characteristics to our grapes.\u003c\/p\u003e\n\u003cp\u003eThere are six different soils spread across the Farr property, with the two main types being rich, friable red and black volcanic loam, and limestone, which dominates the loam in some areas. The other soils are quartz gravel through red volcanic soil, ironstone (called buckshot) in grey sandy loam with a heavy clay base, sandstone base, and volcanic lava rock. The soil's good drainage and low fertility are crucial in ensuring small yields of intensely flavoured fruit.\u003c\/p\u003e\n\u003cp\u003eThe soil structure and microclimate at our vineyard make it ideal for growing pinot noir and chardonnay, and our location rates among the world's best for both varieties.\" \u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003eBy Farr\u003c\/strong\u003e\u003c\/p\u003e","brand":"Canterbury Wines","offers":[{"title":"Default Title","offer_id":42763697324273,"sku":"","price":205.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/by-farr-sangreal-pinot-noir-2016_5c25787e-620f-40b4-80ac-36f63d49f1c4.jpg?v=1747804128"},{"product_id":"by-farr-sangreal-pinot-noir-2015","title":"By Farr Sangreal Pinot Noir 2015","description":"\u003cp data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eBy Farr produces four single vineyard Pinot Noirs - Farrside, Sangreal, Tout Près and Côte Vineyard. Sangreal is characterised by its perfumed aromatics and silky more open-knit structure.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e\"Deeply coloured, depth and savoury complexity the cornerstones of great pinots. Spices from an Arabian bazaar intermingle sinuously with vibrant berry fruits, a skein of refreshing acidity adding another dimension to a wine that continuously draws saliva from the mouth. It is already a complete wine, its future measured in decades, not years.\"  James Halliday\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\"The Sangreal vineyard was planted in 1994, making it our oldest vineyard. It lies on a north-facing slope and the soil composition is bluestone and overlaying limestone, with red ironstone colouring the surface. This is unlike our other vineyards, which are mostly black volcanic soil with heavy amounts of limestone on the surface. The vine rows run north-south, receiving full sun exposure throughout the day, resulting in more perfumed, prettier wines. This is always the first vineyard to be harvested. The clones used in Sangreal are 114 and 115, which we believe have mutated over time to become the 'Sangreal clone', now within its own microclimate.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan data-mce-fragment=\"1\"\u003eSangreal is consistently made with 70% whole bunch and aged in 70% new oak. It is fermented in a five-tonne oak barrel with an open-top fermenter, and cold soaked for four days before a natural fermentation of seven to nine days. Once the cap falls, the tank is pressed. The wine is racked only once after malolactic fermentation, then sulphured and bottled, the entire process taking a total of 18 months. The wine is unfined and unfiltered in order to retain its natural flavour and bouquet. Sangreal is the most seamless and perfumed of the three single-vineyard pinots.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan data-mce-fragment=\"1\"\u003eEach year the same descriptive notes come to mind for this wine: seductive, perfumed, seamless balance and moreish. It is a site that wavers very little in more difficult vintages and excels in the great ones—this is the backbone of By Farr wines. The alluring characters of this vineyard, combined with red fruits, whole bunch, acidity and oak, have produced a beautifully interwoven expression of site and vintage. That's what it's all about.\"  \u003c\/span\u003e\u003cstrong\u003eBy Farr\u003cbr\u003e\u003c\/strong\u003e\u003cstrong\u003e\u003cbr\u003e\u003cbr\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cdiv style=\"text-align: center;\" data-mce-style=\"text-align: center;\"\u003e\u003ca rel=\"noopener\" title=\"Huon Hooke and Nick Farr discuss By Farr: Australian Winery of the Year 2022\" href=\"https:\/\/www.youtube.com\/watch?v=f_BIvv7qvv0\u0026amp;ab_channel=TheRealReview\" data-mce-href=\"https:\/\/www.youtube.com\/watch?v=f_BIvv7qvv0\u0026amp;ab_channel=TheRealReview\" target=\"_blank\"\u003e\u003cimg style=\"margin-bottom: 16px; float: none;\" alt=\"Huon Hooke and Nick Farr discuss By Farr, Australian Winery of the Year 2022\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/ByFarrVideo_1024x1024_2ad1c003-16fa-4a49-8bf4-902bc0e93297_600x600.jpg?v=1719901038\" data-mce-src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/ByFarrVideo_1024x1024_2ad1c003-16fa-4a49-8bf4-902bc0e93297_600x600.jpg?v=1719901038\" data-mce-style=\"margin-bottom: 16px; float: none;\"\u003e\u003c\/a\u003e\u003c\/div\u003e\n\u003cp style=\"text-align: center;\" data-mce-style=\"text-align: center;\"\u003e\u003ca title=\"Huon Hooke and Nick Farr discuss By Farr, Australian Winery of the Year 2022\" href=\"https:\/\/youtu.be\/f_BIvv7qvv0\" data-mce-href=\"https:\/\/youtu.be\/f_BIvv7qvv0\" target=\"_blank\"\u003e\u003cstrong\u003e\u003c\/strong\u003e\u003c\/a\u003e\u003cspan style=\"color: #808080;\" data-mce-style=\"color: #808080;\"\u003e\u003cstrong\u003eHuon Hooke and Nick Farr discuss By Farr: Australian Winery of the Year 2022\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3 data-mce-fragment=\"1\"\u003eExpert reviews\u003c\/h3\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\"Full red colour with a strong purple tint. The bouquet is rich and dark berry, cherry-like, with some whole-bunch, stemmy characters and a trace of toasty oak all well-entwined with the berries. Earthy and parsnip, root vegetable notes too. The palate is profound, powerful and concentrated, with a fleshy softness that is delicious. A lovely wine with a big future. Great structure and power. Magnificent now but cellar a year or two for best results\u003cspan data-mce-fragment=\"1\"\u003e. Drink: 2018 to 2035.\"  \u003cstrong data-mce-fragment=\"1\"\u003eHuon Hooke, The Real Review - 98 points\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\"Clones 114 and 115 planted '94, believed to have mutated into a single 'Sangreal' clone, 66% whole bunches, 4 days cold soak, wild yeast open-fermented 8 days, matured in new French oak for 18 months. Deeply coloured, depth and savoury complexity the cornerstones of great pinots. Spices from an Arabian bazaar intermingle sinuously with vibrant berry fruits, a skein of refreshing acidity adding another dimension to a wine that continuously draws saliva from the mouth. It is already a complete wine, its future measured in decades, not years\u003cspan data-mce-fragment=\"1\"\u003e. Drink by: 2035.\"  \u003cstrong data-mce-fragment=\"1\"\u003eJames Halliday, Halliday Wine Companion - 97 points\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\"More exposed, warmer site within the By Farr estate, but picked two weeks before Farrside. Serious feeling wine. Brilliant release from the Geelong stalwart. Spiced cherry, game meat, touch of briar, whiff of clove oak. Evocative scents from the glass, takes you to butcher's shops and florists. Soft in the palate, spreads on sheets of fine tannin, mouthwatering acidity, spritely to finish. A quilt caught on the line in a southerly wind. Beautiful sweet-sour-savoury fruit flavours, pitch perfect spice and herbal nuance. Unreal feel here, so unique in its way. Savour it. \u003cspan data-mce-fragment=\"1\"\u003eDrink: 2017-2030.\"  \u003cstrong data-mce-fragment=\"1\"\u003eMike Bennie, The Wine Front - 95 points\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3 data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003eAwards\u003c\/strong\u003e\u003c\/span\u003e\u003c\/h3\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eSpecial Value Wine – Halliday Wine Companion\u003cstrong data-mce-fragment=\"1\"\u003e  \u003cspan style=\"color: #f9e00c;\" data-mce-fragment=\"1\" data-mce-style=\"color: #f9e00c;\"\u003e★ \u003c\/span\u003e\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3 data-mce-fragment=\"1\"\u003e\n\u003cstrong data-mce-fragment=\"1\"\u003eAbout the winery\u003c\/strong\u003e \u003c\/h3\u003e\n\u003cp\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/ByFarrVineyard_1024x1024.jpg?v=1673572579\" alt=\"By Farr Vineyard\" data-mce-src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/ByFarrVineyard_1024x1024.jpg?v=1673572579\"\u003e\u003c\/p\u003e\n\u003cp\u003eThe Farr estate is located in the Moorabool Valley between Geelong and Ballarat, 100km southwest of Melbourne. Grape growing in this region dates back more than 200 years, with Swiss settlers planting Victoria's first vineyards here in the early 1800s. The rich volcanic soil and continental climate at the estate produce premium fruit with a flavour, bouquet and colour that is unique to our surrounding area.\u003c\/p\u003e\n\u003cp\u003eGary and Robyn Farr purchased the original property in 1994 and the second section in 1998—this latter had been untouched for almost 40 years and consisted of dense boxthorn and noxious weeds. The final piece of the puzzle, which links the two blocks of land, was purchased by their son Nick in 2011, making a total of 130 acres—of which 36 acres are under vine and the remainder is maintained as grazing and cropping for cattle and horses. With a mixture of different clones and rootstocks, the grape varieties grown here are viognier, chardonnay, pinot noir, gamay and shiraz.\u003c\/p\u003e\n\u003cp\u003eNotoriously brusque but hugely admired and loved, Gary Farr has been making wine in the Moorabool Valley, Bannockburn since 1978. While the landscape has undergone many changes in the past decades, Gary's approach to wine has not and it is this fastidious attention to detail that has inspired a whole generation of vignerons. His experience as a hands-on winemaker was shaped by time spent at Domain Dujac in Burgundy, Cristom in Oregon and Calera in California. Gary developed an appreciation for the beauty of shiraz and viognier from his many journeys to France's Rhone Valley, where he also learned techniques for incorporating these wonderful varieties into his winemaking.\u003c\/p\u003e\n\u003cp\u003eThe baton has now been passed on to Nick to carry on the Farr legacy. Nick Farr readily acknowledges the influence of his father in his winemaking and viticultural practices—however, these have been significantly enhanced by his own vast experience. While he was growing up, Nick often worked alongside his father on the family estate before a stint at Rosemount in the Hunter Valley in the late 90s. This was followed by more vintages with Gary as well as at Innisfail Vineyards in the Bannockburn area, where Nick commenced his label Farr Rising. Like his father, Nick has experience at international vineyards, including Cristom in Oregon, Au Bon Climate in California, and Domain Dujac in Burgundy. The reins may have been handed over to the next generation, but Gary, who produced what legendary wine connoisseur Len Evans called 'Australia's best pinot', still keeps a watchful eye over proceedings to ensure the wine continues to meet his high standards.\u003c\/p\u003e\n\u003cp\u003e\"The wines we make are not mainstream—they are expressions of our vineyard, our land and what we like to drink. That is what we promise to deliver.”  Nick Farr\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e Climate and soils\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\"The microclimate of the Moorabool Valley is influenced by winds from the western plains and bracing sea breezes, which regulate the temperature on long, sunny days and cool the air overnight. This climate is key to producing naturally balanced, low-yield fruit that is rich in flavour.\u003c\/p\u003e\n\u003cp\u003eThe region's environment is both cool and harsh for viticulture, due to the low rainfall and ever-prevailing winds that sweep across the barren western plains of Victoria. On average we receive 240mm of the 540mm annual rainfall in the growing season. The variation of temperatures between night and day helps us achieve complex and long-palate structures in our wines. Farming our land is not easy, but we believe the best wines are born from the most challenging environments.\u003c\/p\u003e\n\u003cp\u003eOur vineyards are based on ancient river deposits within the Moorabool Valley. Thousands of years later, we are reaping the rewards of these complex and mineral-rich soils, which lend their unique characteristics to our grapes.\u003c\/p\u003e\n\u003cp\u003eThere are six different soils spread across the Farr property, with the two main types being rich, friable red and black volcanic loam, and limestone, which dominates the loam in some areas. The other soils are quartz gravel through red volcanic soil, ironstone (called buckshot) in grey sandy loam with a heavy clay base, sandstone base, and volcanic lava rock. The soil's good drainage and low fertility are crucial in ensuring small yields of intensely flavoured fruit.\u003c\/p\u003e\n\u003cp\u003eThe soil structure and microclimate at our vineyard make it ideal for growing pinot noir and chardonnay, and our location rates among the world's best for both varieties.\" \u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003eBy Farr\u003c\/strong\u003e\u003c\/p\u003e","brand":"Canterbury Wines","offers":[{"title":"Default Title","offer_id":42763697357041,"sku":"","price":215.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/by-farr-sangreal-pinot-noir-2015_d59ac8be-f541-49ef-9908-38126e1a4f4e.jpg?v=1747804720"},{"product_id":"by-farr-sangreal-pinot-noir-2014","title":"By Farr Sangreal Pinot Noir 2014","description":"\u003cp data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eBy Farr produces four single vineyard Pinot Noirs - Farrside, Sangreal, Tout Près and Côte Vineyard. Sangreal is characterised by its perfumed aromatics and silky more open-knit structure.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e\"The bouquet exudes flowers, spices and a throbbing heartbeat of gently savoury dark fruits; the palate magically twists all these characters into a single silver-coated stream of red and blue fruits, the tannins no more than background haze, oak a slender frame. A gorgeous pinot of the highest category.\"  James Halliday\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\"The Sangreal vineyard was planted in 1994, making it our oldest vineyard. It lies on a north-facing slope and the soil composition is bluestone and overlaying limestone, with red ironstone colouring the surface. This is unlike our other vineyards, which are mostly black volcanic soil with heavy amounts of limestone on the surface. The vine rows run north-south, receiving full sun exposure throughout the day, resulting in more perfumed, prettier wines. This is always the first vineyard to be harvested. The clones used in Sangreal are 114 and 115, which we believe have mutated over time to become the 'Sangreal clone', now within its own microclimate.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan data-mce-fragment=\"1\"\u003eSangreal is consistently made with 70% whole bunch and aged in 70% new oak. It is fermented in a five-tonne oak barrel with an open-top fermenter, and cold soaked for four days before a natural fermentation of seven to nine days. Once the cap falls, the tank is pressed. The wine is racked only once after malolactic fermentation, then sulphured and bottled, the entire process taking a total of 18 months. The wine is unfined and unfiltered in order to retain its natural flavour and bouquet. Sangreal is the most seamless and perfumed of the three single-vineyard pinots.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan data-mce-fragment=\"1\"\u003eEach year the same descriptive notes come to mind for this wine: seductive, perfumed, seamless balance and moreish. It is a site that wavers very little in more difficult vintages and excels in the great ones—this is the backbone of By Farr wines. The alluring characters of this vineyard, combined with red fruits, whole bunch, acidity and oak, have produced a beautifully interwoven expression of site and vintage. That's what it's all about.\"  \u003c\/span\u003e\u003cstrong\u003eBy Farr\u003cbr\u003e\u003c\/strong\u003e\u003cstrong\u003e\u003cbr\u003e\u003cbr\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cdiv style=\"text-align: center;\"\u003e\u003ca rel=\"noopener\" title=\"Huon Hooke and Nick Farr discuss By Farr: Australian Winery of the Year 2022\" href=\"https:\/\/www.youtube.com\/watch?v=f_BIvv7qvv0\u0026amp;ab_channel=TheRealReview\" target=\"_blank\"\u003e\u003cimg style=\"margin-bottom: 16px; float: none;\" alt=\"Huon Hooke and Nick Farr discuss By Farr, Australian Winery of the Year 2022\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/ByFarrVideo_1024x1024_2ad1c003-16fa-4a49-8bf4-902bc0e93297_600x600.jpg?v=1719901038\"\u003e\u003c\/a\u003e\u003c\/div\u003e\n\u003cp style=\"text-align: center;\"\u003e\u003ca title=\"Huon Hooke and Nick Farr discuss By Farr, Australian Winery of the Year 2022\" href=\"https:\/\/youtu.be\/f_BIvv7qvv0\" target=\"_blank\"\u003e\u003cstrong\u003e\u003c\/strong\u003e\u003c\/a\u003e\u003cspan style=\"color: #808080;\" data-mce-style=\"color: #808080;\"\u003e\u003cstrong\u003eHuon Hooke and Nick Farr discuss By Farr: Australian Winery of the Year 2022\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3 data-mce-fragment=\"1\"\u003eExpert reviews\u003c\/h3\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\"Clones 114 and 115 planted '94, believed to have mutated into a single 'Sangreal' clone. Always made with 50-70% whole bunches, and 60-70% new oak maturation for 18 months. Typical bright, deep hue; the bouquet exudes flowers (roses, violets), spices and a throbbing heartbeat of gently savoury dark fruits; the palate magically twists all these characters into a single silver-coated stream of red and blue fruits, the tannins no more than background haze, oak a slender frame. A gorgeous pinot of the highest category\u003cspan data-mce-fragment=\"1\"\u003e. Drink by: 2024.\"  \u003cstrong data-mce-fragment=\"1\"\u003eJames Halliday, Halliday Wine Companion - 97 points\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003e\"Bright, deep red\/purple hue and a brilliantly fresh, lifted, intense violet and dark cherry aroma. Oak and stems are discreetly tucked away into the wine. It's more complex than the Farrside and more structured, with a firmer tannin finish that cleanses the palate and contributes to its superior length. Spicy, lingering aftertaste. A superb pinot. Drink 2016-2028.\"  \u003cstrong\u003eHuon Hooke, The Real Review - 96 points\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3 data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003eAwards\u003c\/strong\u003e\u003c\/span\u003e\u003c\/h3\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eSpecial Value Wine – Halliday Wine Companion\u003cstrong data-mce-fragment=\"1\"\u003e  \u003cspan style=\"color: #f9e00c;\" data-mce-fragment=\"1\" data-mce-style=\"color: #f9e00c;\"\u003e★ \u003c\/span\u003e\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3 data-mce-fragment=\"1\"\u003e\n\u003cstrong data-mce-fragment=\"1\"\u003eAbout the winery\u003c\/strong\u003e \u003c\/h3\u003e\n\u003cp\u003e\u003cimg alt=\"By Farr Vineyard\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/ByFarrVineyard_1024x1024.jpg?v=1673572579\"\u003e\u003c\/p\u003e\n\u003cp\u003eThe Farr estate is located in the Moorabool Valley between Geelong and Ballarat, 100km southwest of Melbourne. Grape growing in this region dates back more than 200 years, with Swiss settlers planting Victoria's first vineyards here in the early 1800s. The rich volcanic soil and continental climate at the estate produce premium fruit with a flavour, bouquet and colour that is unique to our surrounding area.\u003c\/p\u003e\n\u003cp\u003eGary and Robyn Farr purchased the original property in 1994 and the second section in 1998—this latter had been untouched for almost 40 years and consisted of dense boxthorn and noxious weeds. The final piece of the puzzle, which links the two blocks of land, was purchased by their son Nick in 2011, making a total of 130 acres—of which 36 acres are under vine and the remainder is maintained as grazing and cropping for cattle and horses. With a mixture of different clones and rootstocks, the grape varieties grown here are viognier, chardonnay, pinot noir, gamay and shiraz.\u003c\/p\u003e\n\u003cp\u003eNotoriously brusque but hugely admired and loved, Gary Farr has been making wine in the Moorabool Valley, Bannockburn since 1978. While the landscape has undergone many changes in the past decades, Gary's approach to wine has not and it is this fastidious attention to detail that has inspired a whole generation of vignerons. His experience as a hands-on winemaker was shaped by time spent at Domain Dujac in Burgundy, Cristom in Oregon and Calera in California. Gary developed an appreciation for the beauty of shiraz and viognier from his many journeys to France's Rhone Valley, where he also learned techniques for incorporating these wonderful varieties into his winemaking.\u003c\/p\u003e\n\u003cp\u003eThe baton has now been passed on to Nick to carry on the Farr legacy. Nick Farr readily acknowledges the influence of his father in his winemaking and viticultural practices—however, these have been significantly enhanced by his own vast experience. While he was growing up, Nick often worked alongside his father on the family estate before a stint at Rosemount in the Hunter Valley in the late 90s. This was followed by more vintages with Gary as well as at Innisfail Vineyards in the Bannockburn area, where Nick commenced his label Farr Rising. Like his father, Nick has experience at international vineyards, including Cristom in Oregon, Au Bon Climate in California, and Domain Dujac in Burgundy. The reins may have been handed over to the next generation, but Gary, who produced what legendary wine connoisseur Len Evans called 'Australia's best pinot', still keeps a watchful eye over proceedings to ensure the wine continues to meet his high standards.\u003c\/p\u003e\n\u003cp\u003e\"The wines we make are not mainstream—they are expressions of our vineyard, our land and what we like to drink. That is what we promise to deliver.”  Nick Farr\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e Climate and soils\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\"The microclimate of the Moorabool Valley is influenced by winds from the western plains and bracing sea breezes, which regulate the temperature on long, sunny days and cool the air overnight. This climate is key to producing naturally balanced, low-yield fruit that is rich in flavour.\u003c\/p\u003e\n\u003cp\u003eThe region's environment is both cool and harsh for viticulture, due to the low rainfall and ever-prevailing winds that sweep across the barren western plains of Victoria. On average we receive 240mm of the 540mm annual rainfall in the growing season. The variation of temperatures between night and day helps us achieve complex and long-palate structures in our wines. Farming our land is not easy, but we believe the best wines are born from the most challenging environments.\u003c\/p\u003e\n\u003cp\u003eOur vineyards are based on ancient river deposits within the Moorabool Valley. Thousands of years later, we are reaping the rewards of these complex and mineral-rich soils, which lend their unique characteristics to our grapes.\u003c\/p\u003e\n\u003cp\u003eThere are six different soils spread across the Farr property, with the two main types being rich, friable red and black volcanic loam, and limestone, which dominates the loam in some areas. The other soils are quartz gravel through red volcanic soil, ironstone (called buckshot) in grey sandy loam with a heavy clay base, sandstone base, and volcanic lava rock. The soil's good drainage and low fertility are crucial in ensuring small yields of intensely flavoured fruit.\u003c\/p\u003e\n\u003cp\u003eThe soil structure and microclimate at our vineyard make it ideal for growing pinot noir and chardonnay, and our location rates among the world's best for both varieties.\" \u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003eBy Farr\u003c\/strong\u003e\u003c\/p\u003e","brand":"Canterbury Wines","offers":[{"title":"Default Title","offer_id":42763697389809,"sku":"","price":225.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/by-farr-sangreal-pinot-noir-2014_2ad47883-4a2f-4c5c-8e92-4525758c9569.jpg?v=1747804639"},{"product_id":"by-farr-sangreal-pinot-noir-2013","title":"By Farr Sangreal Pinot Noir 2013","description":"\u003cp data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eBy Farr produces four single vineyard Pinot Noirs - Farrside, Sangreal, Tout Près and Côte Vineyard. Sangreal is characterised by its perfumed aromatics and silky more open-knit structure.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e\"Another very different iteration of pinot, the multifaceted bouquet with both red and black fruits in play, the same perfumed vehicle as Farr Rising, the palate of remarkable elegance and finesse, with exactly the right balance between pure pinot fruit flavours and structure ex the whole bunches\u003cspan data-mce-fragment=\"1\"\u003e.”\u003c\/span\u003e  James Halliday\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\"The Sangreal vineyard was planted in 1994, making it our oldest vineyard. It lies on a north-facing slope and the soil composition is bluestone and overlaying limestone, with red ironstone colouring the surface. This is unlike our other vineyards, which are mostly black volcanic soil with heavy amounts of limestone on the surface. The vine rows run north-south, receiving full sun exposure throughout the day, resulting in more perfumed, prettier wines. This is always the first vineyard to be harvested. The clones used in Sangreal are 114 and 115, which we believe have mutated over time to become the 'Sangreal clone', now within its own microclimate.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan data-mce-fragment=\"1\"\u003eSangreal is consistently made with 70% whole bunch and aged in 70% new oak. It is fermented in a five-tonne oak barrel with an open-top fermenter, and cold soaked for four days before a natural fermentation of seven to nine days. Once the cap falls, the tank is pressed. The wine is racked only once after malolactic fermentation, then sulphured and bottled, the entire process taking a total of 18 months. The wine is unfined and unfiltered in order to retain its natural flavour and bouquet. Sangreal is the most seamless and perfumed of the three single-vineyard pinots.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan data-mce-fragment=\"1\"\u003eEach year the same descriptive notes come to mind for this wine: seductive, perfumed, seamless balance and moreish. It is a site that wavers very little in more difficult vintages and excels in the great ones—this is the backbone of By Farr wines. The alluring characters of this vineyard, combined with red fruits, whole bunch, acidity and oak, have produced a beautifully interwoven expression of site and vintage. That's what it's all about.\"  \u003c\/span\u003e\u003cstrong\u003eBy Farr\u003cbr\u003e\u003c\/strong\u003e\u003cstrong\u003e\u003cbr\u003e\u003cbr\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cdiv style=\"text-align: center;\"\u003e\u003ca rel=\"noopener\" title=\"Huon Hooke and Nick Farr discuss By Farr: Australian Winery of the Year 2022\" href=\"https:\/\/www.youtube.com\/watch?v=f_BIvv7qvv0\u0026amp;ab_channel=TheRealReview\" target=\"_blank\"\u003e\u003cimg style=\"margin-bottom: 16px; float: none;\" alt=\"Huon Hooke and Nick Farr discuss By Farr, Australian Winery of the Year 2022\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/ByFarrVideo_1024x1024_2ad1c003-16fa-4a49-8bf4-902bc0e93297_600x600.jpg?v=1719901038\"\u003e\u003c\/a\u003e\u003c\/div\u003e\n\u003cp style=\"text-align: center;\"\u003e\u003ca title=\"Huon Hooke and Nick Farr discuss By Farr, Australian Winery of the Year 2022\" href=\"https:\/\/youtu.be\/f_BIvv7qvv0\" target=\"_blank\"\u003e\u003cstrong\u003e\u003c\/strong\u003e\u003c\/a\u003e\u003cspan style=\"color: #808080;\" data-mce-style=\"color: #808080;\"\u003e\u003cstrong\u003eHuon Hooke and Nick Farr discuss By Farr: Australian Winery of the Year 2022\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3 data-mce-fragment=\"1\"\u003eExpert reviews\u003c\/h3\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003e\"The vineyard was planted in '94 to clones 114 and 115, believed to have mutated into a single 'Sangreal' clone. Always made with 50-70% whole bunches, and 60-70% new oak maturation for 18 months. \u003c\/span\u003eAnother very different iteration of pinot, the multifaceted bouquet with both red and black fruits in play, the same perfumed vehicle as Farr Rising, the palate of remarkable elegance and finesse, with exactly the right balance between pure pinot fruit flavours and structure ex the whole bunches\u003cspan data-mce-fragment=\"1\"\u003e. Drink by: 2028.\"  \u003cstrong data-mce-fragment=\"1\"\u003eJames Halliday, Halliday Wine Companion - 97 points\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\"Twenty-ish year old vines. A healthy dose of whole bunches. Astute winemaking. One of the stars of Australian wine. Opens tight. Dry tannin, controlling, lots of it, no escape. It would be an issue if the fruit wasn't so good. Said fruit comes at you in waves: charcuterie, fistfuls of spice, sour cherries, earth and ash. It's quite a parade to step into. A river of nuance to be swept along by. I sat on this over the course of three days, more by accident than by intention, and it drank exquisitely throughout. Closure : Cork. Drink : 2015 – 2023+.\u003cspan data-mce-fragment=\"1\"\u003e\"  \u003cstrong data-mce-fragment=\"1\"\u003eCampbell Mattinson, The Wine Front - 96 points\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003e\"Full red colour with a hint of purple in the rim; restrained but very appealing bouquet of red fruits, spices and dried herbs. It's rich and fruit-sweet on the palate, with quite high acidity adding zest and verve to the mouthfeel. This has a bit more whole-bunch character than the Farrside. Very long finish, a touch firmer in structure than the '13 Farrside, with a little more acid. Drink: 2016-2028.”\u003cstrong data-mce-fragment=\"1\"\u003e  Huon Hooke, The Real Review - 96 points\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3 data-mce-fragment=\"1\"\u003e\n\u003cstrong data-mce-fragment=\"1\"\u003eAbout the winery\u003c\/strong\u003e \u003c\/h3\u003e\n\u003cp\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/ByFarrVineyard_1024x1024.jpg?v=1673572579\" alt=\"By Farr Vineyard\"\u003e\u003c\/p\u003e\n\u003cp\u003eThe Farr estate is located in the Moorabool Valley between Geelong and Ballarat, 100km southwest of Melbourne. Grape growing in this region dates back more than 200 years, with Swiss settlers planting Victoria's first vineyards here in the early 1800s. The rich volcanic soil and continental climate at the estate produce premium fruit with a flavour, bouquet and colour that is unique to our surrounding area.\u003c\/p\u003e\n\u003cp\u003eGary and Robyn Farr purchased the original property in 1994 and the second section in 1998—this latter had been untouched for almost 40 years and consisted of dense boxthorn and noxious weeds. The final piece of the puzzle, which links the two blocks of land, was purchased by their son Nick in 2011, making a total of 130 acres—of which 36 acres are under vine and the remainder is maintained as grazing and cropping for cattle and horses. With a mixture of different clones and rootstocks, the grape varieties grown here are viognier, chardonnay, pinot noir, gamay and shiraz.\u003c\/p\u003e\n\u003cp\u003eNotoriously brusque but hugely admired and loved, Gary Farr has been making wine in the Moorabool Valley, Bannockburn since 1978. While the landscape has undergone many changes in the past decades, Gary's approach to wine has not and it is this fastidious attention to detail that has inspired a whole generation of vignerons. His experience as a hands-on winemaker was shaped by time spent at Domain Dujac in Burgundy, Cristom in Oregon and Calera in California. Gary developed an appreciation for the beauty of shiraz and viognier from his many journeys to France's Rhone Valley, where he also learned techniques for incorporating these wonderful varieties into his winemaking.\u003c\/p\u003e\n\u003cp\u003eThe baton has now been passed on to Nick to carry on the Farr legacy. Nick Farr readily acknowledges the influence of his father in his winemaking and viticultural practices—however, these have been significantly enhanced by his own vast experience. While he was growing up, Nick often worked alongside his father on the family estate before a stint at Rosemount in the Hunter Valley in the late 90s. This was followed by more vintages with Gary as well as at Innisfail Vineyards in the Bannockburn area, where Nick commenced his label Farr Rising. Like his father, Nick has experience at international vineyards, including Cristom in Oregon, Au Bon Climate in California, and Domain Dujac in Burgundy. The reins may have been handed over to the next generation, but Gary, who produced what legendary wine connoisseur Len Evans called 'Australia's best pinot', still keeps a watchful eye over proceedings to ensure the wine continues to meet his high standards.\u003c\/p\u003e\n\u003cp\u003e\"The wines we make are not mainstream—they are expressions of our vineyard, our land and what we like to drink. That is what we promise to deliver.”  Nick Farr\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e Climate and soils\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\"The microclimate of the Moorabool Valley is influenced by winds from the western plains and bracing sea breezes, which regulate the temperature on long, sunny days and cool the air overnight. This climate is key to producing naturally balanced, low-yield fruit that is rich in flavour.\u003c\/p\u003e\n\u003cp\u003eThe region's environment is both cool and harsh for viticulture, due to the low rainfall and ever-prevailing winds that sweep across the barren western plains of Victoria. On average we receive 240mm of the 540mm annual rainfall in the growing season. The variation of temperatures between night and day helps us achieve complex and long-palate structures in our wines. Farming our land is not easy, but we believe the best wines are born from the most challenging environments.\u003c\/p\u003e\n\u003cp\u003eOur vineyards are based on ancient river deposits within the Moorabool Valley. Thousands of years later, we are reaping the rewards of these complex and mineral-rich soils, which lend their unique characteristics to our grapes.\u003c\/p\u003e\n\u003cp\u003eThere are six different soils spread across the Farr property, with the two main types being rich, friable red and black volcanic loam, and limestone, which dominates the loam in some areas. The other soils are quartz gravel through red volcanic soil, ironstone (called buckshot) in grey sandy loam with a heavy clay base, sandstone base, and volcanic lava rock. The soil's good drainage and low fertility are crucial in ensuring small yields of intensely flavoured fruit.\u003c\/p\u003e\n\u003cp\u003eThe soil structure and microclimate at our vineyard make it ideal for growing pinot noir and chardonnay, and our location rates among the world's best for both varieties.\" \u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003eBy Farr\u003c\/strong\u003e\u003c\/p\u003e","brand":"Canterbury Wines","offers":[{"title":"Default Title","offer_id":42763697422577,"sku":"","price":235.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/by-farr-sangreal-pinot-noir-2013_d7f3990e-0709-4c08-80a4-571a04d0a990.jpg?v=1747804587"},{"product_id":"by-farr-sangreal-pinot-noir-2010","title":"By Farr Sangreal Pinot Noir 2010","description":"\u003cp data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eBy Farr produces four single vineyard Pinot Noirs - Farrside, Sangreal, Tout Près and Côte Vineyard. Sangreal is characterised by its perfumed aromatics and silky more open-knit structure.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e\"Dense and dark, big-boned and muscular, with ample fine-grained tannins and bright acidity giving life to the finish; needs time to fully integrate and reveal the truth within.”  James Halliday\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\"The Sangreal vineyard was planted in 1994, making it our oldest vineyard. It lies on a north-facing slope and the soil composition is bluestone and overlaying limestone, with red ironstone colouring the surface. This is unlike our other vineyards, which are mostly black volcanic soil with heavy amounts of limestone on the surface. The vine rows run north-south, receiving full sun exposure throughout the day, resulting in more perfumed, prettier wines. This is always the first vineyard to be harvested. The clones used in Sangreal are 114 and 115, which we believe have mutated over time to become the 'Sangreal clone', now within its own microclimate.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan data-mce-fragment=\"1\"\u003eSangreal is consistently made with 70% whole bunch and aged in 70% new oak. It is fermented in a five-tonne oak barrel with an open-top fermenter, and cold soaked for four days before a natural fermentation of seven to nine days. Once the cap falls, the tank is pressed. The wine is racked only once after malolactic fermentation, then sulphured and bottled, the entire process taking a total of 18 months. The wine is unfined and unfiltered in order to retain its natural flavour and bouquet. Sangreal is the most seamless and perfumed of the three single-vineyard pinots.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan data-mce-fragment=\"1\"\u003eEach year the same descriptive notes come to mind for this wine: seductive, perfumed, seamless balance and moreish. It is a site that wavers very little in more difficult vintages and excels in the great ones—this is the backbone of By Farr wines. The alluring characters of this vineyard, combined with red fruits, whole bunch, acidity and oak, have produced a beautifully interwoven expression of site and vintage. That's what it's all about.\"  \u003c\/span\u003e\u003cstrong\u003eBy Farr\u003cbr\u003e\u003c\/strong\u003e\u003cstrong\u003e\u003cbr\u003e\u003cbr\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cdiv style=\"text-align: center;\"\u003e\u003ca href=\"https:\/\/www.youtube.com\/watch?v=f_BIvv7qvv0\u0026amp;ab_channel=TheRealReview\" title=\"Huon Hooke and Nick Farr discuss By Farr: Australian Winery of the Year 2022\" rel=\"noopener\" target=\"_blank\"\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/ByFarrVideo_1024x1024_2ad1c003-16fa-4a49-8bf4-902bc0e93297_600x600.jpg?v=1719901038\" alt=\"Huon Hooke and Nick Farr discuss By Farr, Australian Winery of the Year 2022\" style=\"margin-bottom: 16px; float: none;\"\u003e\u003c\/a\u003e\u003c\/div\u003e\n\u003cp style=\"text-align: center;\"\u003e\u003ca href=\"https:\/\/youtu.be\/f_BIvv7qvv0\" title=\"Huon Hooke and Nick Farr discuss By Farr, Australian Winery of the Year 2022\" target=\"_blank\"\u003e\u003cstrong\u003e\u003c\/strong\u003e\u003c\/a\u003e\u003cspan style=\"color: #808080;\" data-mce-style=\"color: #808080;\"\u003e\u003cstrong\u003eHuon Hooke and Nick Farr discuss By Farr: Australian Winery of the Year 2022\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3 data-mce-fragment=\"1\"\u003eExpert reviews\u003c\/h3\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\"The 2010 edition of this wine has the same resonant, deep nose of dark cherries and plum fruits, some spice and a convincing array of complexity that's been carefully built into the mix. The palate's very dense and very long, great depth, beautiful freshness as it builds, pure red and dark cherry flavour, oak adds weight but serves rather than dominates. Experience shines through here once again\u003cspan data-mce-fragment=\"1\"\u003e.\"  \u003cstrong data-mce-fragment=\"1\"\u003eNick Stock, Jamessuckling.com.au – 97 points\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\"Deep garnet; a dark and brooding wine, showing healthy oak, with liqueur soaked plums, bramble and cinnamon all prominent; the palate is dense and dark, big-boned and muscular, with ample fine-grained tannins and bright acidity giving life to the finish; needs time to fully integrate and reveal the truth within\u003cspan data-mce-fragment=\"1\"\u003e. Drink by: 2022.\"  \u003cstrong data-mce-fragment=\"1\"\u003eJames Halliday, Halliday Wine Companion - 94 points\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003e \"I remember the first time I tried Sangreal, someone had hidden it under the table at a trade tasting so it added to the mystique. Young, impressionable MB liked these kinds of clandestine hand-outs from sales reps, before he got wise to it... Anyway, the tussle between Farrside, Sangreal and Tout Pres for 'favourite By Farr' is often mooted. For me, it's an evolving discussion, but Sangreal does feel the most 'feminine' of the wines, often a touch looser knit and more generously perfumed. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eTo 2010, and again with the expansive perfume – this time mulberry and dark cherries, lavender, sage and a faint echo of meat dripping-like game character. \u003c\/span\u003eThe palate shows its whole bunch card early; slippery, glossy acidity driving the fern-tinged purple fruit long through the palate. There is a prettiness here, not quite delicacy, but a lifted, spirited charge across palate that is at once chaotic and yet flavour bounces within confines of supple tannins. It's a wilder expression here, but very attractive. Journey along with the wine. Closure: Cork. Drink: 2012 – 2022.”\u003cspan data-mce-fragment=\"1\"\u003e  \u003c\/span\u003e\u003cstrong data-mce-fragment=\"1\"\u003eMike Bennie, The Wine Front - 94 points\u003c\/strong\u003e\u003c\/p\u003e\n\u003ch3 data-mce-fragment=\"1\"\u003e\n\u003cstrong data-mce-fragment=\"1\"\u003eAbout the winery\u003c\/strong\u003e \u003c\/h3\u003e\n\u003cp\u003e\u003cimg alt=\"By Farr Vineyard\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/ByFarrVineyard_1024x1024.jpg?v=1673572579\"\u003e\u003c\/p\u003e\n\u003cp\u003eThe Farr estate is located in the Moorabool Valley between Geelong and Ballarat, 100km southwest of Melbourne. Grape growing in this region dates back more than 200 years, with Swiss settlers planting Victoria's first vineyards here in the early 1800s. The rich volcanic soil and continental climate at the estate produce premium fruit with a flavour, bouquet and colour that is unique to our surrounding area.\u003c\/p\u003e\n\u003cp\u003eGary and Robyn Farr purchased the original property in 1994 and the second section in 1998—this latter had been untouched for almost 40 years and consisted of dense boxthorn and noxious weeds. The final piece of the puzzle, which links the two blocks of land, was purchased by their son Nick in 2011, making a total of 130 acres—of which 36 acres are under vine and the remainder is maintained as grazing and cropping for cattle and horses. With a mixture of different clones and rootstocks, the grape varieties grown here are viognier, chardonnay, pinot noir, gamay and shiraz.\u003c\/p\u003e\n\u003cp\u003eNotoriously brusque but hugely admired and loved, Gary Farr has been making wine in the Moorabool Valley, Bannockburn since 1978. While the landscape has undergone many changes in the past decades, Gary's approach to wine has not and it is this fastidious attention to detail that has inspired a whole generation of vignerons. His experience as a hands-on winemaker was shaped by time spent at Domain Dujac in Burgundy, Cristom in Oregon and Calera in California. Gary developed an appreciation for the beauty of shiraz and viognier from his many journeys to France's Rhone Valley, where he also learned techniques for incorporating these wonderful varieties into his winemaking.\u003c\/p\u003e\n\u003cp\u003eThe baton has now been passed on to Nick to carry on the Farr legacy. Nick Farr readily acknowledges the influence of his father in his winemaking and viticultural practices—however, these have been significantly enhanced by his own vast experience. While he was growing up, Nick often worked alongside his father on the family estate before a stint at Rosemount in the Hunter Valley in the late 90s. This was followed by more vintages with Gary as well as at Innisfail Vineyards in the Bannockburn area, where Nick commenced his label Farr Rising. Like his father, Nick has experience at international vineyards, including Cristom in Oregon, Au Bon Climate in California, and Domain Dujac in Burgundy. The reins may have been handed over to the next generation, but Gary, who produced what legendary wine connoisseur Len Evans called 'Australia's best pinot', still keeps a watchful eye over proceedings to ensure the wine continues to meet his high standards.\u003c\/p\u003e\n\u003cp\u003e\"The wines we make are not mainstream—they are expressions of our vineyard, our land and what we like to drink. That is what we promise to deliver.”  Nick Farr\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e Climate and soils\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\"The microclimate of the Moorabool Valley is influenced by winds from the western plains and bracing sea breezes, which regulate the temperature on long, sunny days and cool the air overnight. This climate is key to producing naturally balanced, low-yield fruit that is rich in flavour.\u003c\/p\u003e\n\u003cp\u003eThe region's environment is both cool and harsh for viticulture, due to the low rainfall and ever-prevailing winds that sweep across the barren western plains of Victoria. On average we receive 240mm of the 540mm annual rainfall in the growing season. The variation of temperatures between night and day helps us achieve complex and long-palate structures in our wines. Farming our land is not easy, but we believe the best wines are born from the most challenging environments.\u003c\/p\u003e\n\u003cp\u003eOur vineyards are based on ancient river deposits within the Moorabool Valley. Thousands of years later, we are reaping the rewards of these complex and mineral-rich soils, which lend their unique characteristics to our grapes.\u003c\/p\u003e\n\u003cp\u003eThere are six different soils spread across the Farr property, with the two main types being rich, friable red and black volcanic loam, and limestone, which dominates the loam in some areas. The other soils are quartz gravel through red volcanic soil, ironstone (called buckshot) in grey sandy loam with a heavy clay base, sandstone base, and volcanic lava rock. The soil's good drainage and low fertility are crucial in ensuring small yields of intensely flavoured fruit.\u003c\/p\u003e\n\u003cp\u003eThe soil structure and microclimate at our vineyard make it ideal for growing pinot noir and chardonnay, and our location rates among the world's best for both varieties.\" \u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003eBy Farr\u003c\/strong\u003e\u003c\/p\u003e","brand":"Canterbury Wines","offers":[{"title":"Default Title","offer_id":42763697488113,"sku":"","price":265.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/by-farr-sangreal-pinot-noir-2010_703d66ea-dcad-4a1f-b139-5bbe82eb7ba7.jpg?v=1747804493"},{"product_id":"chartley-estate-pinot-noir-2017","title":"Chartley Estate Pinot Noir 2017","description":"\u003cp data-mce-fragment=\"1\"\u003e\u003cspan\u003eChartley Estate is a 10-hectare family owned and run vineyard. It is situated in Northern Tasmania overlooking the waters of the Tamar River.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e\"A seriously good Tasmanian pinot noir from the Tamar Valley. Elegance, finesse and oodles of tangy red fruit and spice are the hallmarks of this very feminine pinot noir. Will develop magnificently in the cellar.\"  Nick Munday\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\"An amazing cool climate Pinot Noir with black cherry aromas. The palate is concentrated cherry and dark fruits and with great depth and complexity. Aged on fine French oak. Has great ageing potential.\"  \u003cstrong\u003eChartley Estate\u003c\/strong\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003ch3 data-mce-fragment=\"1\"\u003eExpert reviews\u003c\/h3\u003e\n\u003cp\u003e\u003cspan\u003e\"A seriously good Tasmanian pinot noir from the Tamar Valley. Elegance, finesse and oodles of tangy red fruit and spice are the hallmarks of this very feminine pinot noir. Will develop magnificently in the cellar.\"  \u003c\/span\u003e\u003cstrong\u003eNick Munday, Canterbury Wines - 96 points\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\"Light red-purple colour with a very pretty, aromatic, whole-bunchy bouquet. Raspberry and strawberry. Hints of Campari and root vegetables. Light-bodied, easygoing texture. Complex, delicious pinot. Drink: 2019-2027.\"  \u003cstrong data-mce-fragment=\"1\"\u003eHuon Hooke, The Real Review - 95 points\u003c\/strong\u003e\u003c\/p\u003e\n\u003ch3 data-mce-fragment=\"1\"\u003eAwards\u003c\/h3\u003e\n\u003cp data-mce-fragment=\"1\" style=\"text-align: left;\" data-mce-style=\"text-align: left;\"\u003eGold Medal – 2018 Australia and New Zealand Boutique Wine Show\u003cbr\u003e\u003c\/p\u003e\n\u003ch3 data-mce-fragment=\"1\" style=\"text-align: left;\" data-mce-style=\"text-align: left;\"\u003eAbout the winery\u003c\/h3\u003e\n\u003cp\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/ChartleyEstate_1024x1024.png?v=1674534923\" alt=\"Chartley Estate\"\u003e\u003c\/p\u003e\n\u003cdiv data-mce-fragment=\"1\" style=\"text-align: left;\" data-mce-style=\"text-align: left;\"\u003e\n\u003cp\u003eChartley Estate is a 10-hectare family owned and run vineyard. It is situated in Northern Tasmania overlooking the waters of the Tamar River. It is a medal winning vineyard. Pinot Gris, Pinot Noir, Riesling and Sauvignon Blanc are the vineyard varieties. All vines are hand pruned and picked for premium quality.\u003c\/p\u003e\n\u003cp\u003e\"We're passionate about our wine. We know what it takes to create the best of the best. After all, we previously made a living gathering abalone from the sea - selecting precious shellfish to be savoured by those who truly appreciate fine flavours.\u003c\/p\u003e\n\u003cp\u003eOur vineyard, in Tasmania's West Tamar region, retains that link to the sea, overlooking the pristine waters of the Tamar River. These days, instead of abalone, we carefully hand select the highest quality grapes from our vines, meticulously sorting and refining to achieve our premium wines.\u003c\/p\u003e\n\u003cp\u003eOver the years we have worked on perfecting our winemaking, producing a range of award-winning wines that are sought out by those who appreciate the finer things in life\u003cstrong\u003e.\"  Chartley Estate\u003c\/strong\u003e\u003c\/p\u003e\n\u003c\/div\u003e","brand":"Canterbury Wines","offers":[{"title":"Default Title","offer_id":42763698569457,"sku":"","price":44.95,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/chartley-estate-pinot-noir-2017_379aae92-fb9d-4faf-bb7d-c8fba5a3d842.jpg?v=1695880689"},{"product_id":"coldstream-hills-pinot-noir-2012","title":"Coldstream Hills Pinot Noir 2012","description":"\u003cp data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eColdstream Hills was established in 1985 by Jame Halliday and has since grown to become one of Australia's leading small wineries. Situated in the picturesque Yarra Valley east of Melbourne, the steep close planted vineyards of Coldstream Hills have become a signature of the region. So too have its wines, which reflect regional character, consistency and style.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e\"Very pure and tense across the palate, finishes with almost the pucker of sourness, but it's not, it's just hewn to a rapier-point with succulent acidity. Smooth, flowing, light to medium bodied feel with graphite minerality laid under bright fruit flavours. Not for the hedonists as is, but for those seeking architecture in their drinking now and across some time.\"  Mike Bennie\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003e\"I spoke with James Halliday at an event recently about 2012 pinot noirs in the Yarra Valley in general, and that I was pretty impressed with what I had seen on a trip mid-harvest, though of course many wines weren't released. I wouldn't say he agreed with me, more that he gave me an impression he was similarly excited about prospects of the same genre. And when I pressed him on his overseer's eye on Coldstream Hills 2012 offerings, he paused, and launched into an effusive but very genuine monologue on the excellence of this vintage (2012) of pinot noirs. Genuinely excited. Genuinely pleased for the team. Genuinely convinced that fruit was excellent.\"   \u003cstrong data-mce-fragment=\"1\"\u003eMike Bennie\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3 data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eExpert reviews\u003c\/span\u003e\u003c\/h3\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\"Sometimes when I open some pinot noirs, and my mind wanders to more traditional Burgundy producers, the first five minutes or so is for letting the wine get past the pent-up oak aromas, fancy as they may be. This wine did the same – fancy oak aromas for the first five minutes, then the dark and red fruit flows with a higher tone of what I call alpine herbs. Very pure and tense across the palate, finishes with almost the pucker of sourness, but it's not, it's just hewn to a rapier-point with succulent acidity. Smooth, flowing, light to medium bodied feel with graphite minerality laid under bright fruit flavours. Not for the hedonists as is, but for those seeking architecture in their drinking now and across some time. \u003cspan data-mce-fragment=\"1\"\u003eDrink: 2013-2023.\"  \u003cstrong data-mce-fragment=\"1\"\u003eMike Bennie, The Wine Front – 93+ points\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3 data-mce-fragment=\"1\"\u003e\n\u003cstrong data-mce-fragment=\"1\"\u003eAbout the winery\u003c\/strong\u003e\u003cbr\u003e\n\u003c\/h3\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003e\u003cimg alt=\"Coldstream Hills Vineyard\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/Coldstreamhills_1024x1024.png?v=1673489938\"\u003e\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eWine writer, judge and personality James Halliday Suzanne and his wife Suzanne founded Coldstream Hills in 1985. It has since grown to become one of Australia's leading small wineries, with a reputation for producing high quality estate wines and outstanding single vineyard and reserve wines. Situated in the Yarra Valley, one of Australia's premier cool climate wine regions, the steep, close-planted vineyards lining the natural Amphitheatre have become a signature of the region.\u003c\/p\u003e\n\u003cp\u003eThe Amphitheatre and House Block were planted in 1985. Land adjacent to Coldstream Hills was purchased in 1988, followed by the planting of G Block with Pinot Noir, Chardonnay and Cabernet Sauvignon varieties. The year ended with the construction of the winery. The Upper Yarra Valley Vineyard was planted in 1993, followed by the acquisition of the Briarston Vineyard in 1994, and the Fernhill Vineyard in 1996. A new temperature-controlled barrel cellar, capable of handling up to 1500 barrels, was built in 1999. In 2013, Coldstream Hills purchased the Deer Farm Vineyard.\u003c\/p\u003e\n\u003cp\u003eWinemakers Andrew Fleming and Jarratt joined Coldstream Hills in 2001 and are still there today. Andrew has more than 30 years of winemaking experience, including vintages in France at the iconic Chateau Haut Brion in Bordeaux and in the Languedoc region. Their leadership has produced a string of wine show awards over the ensuing years.\u003c\/p\u003e","brand":"Canterbury Wines","offers":[{"title":"Default Title","offer_id":42763699192049,"sku":"","price":46.95,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/coldstream-hills-pinot-noir-2012.jpg?v=1695958910"},{"product_id":"coombe-farm-pinot-noir-2018","title":"Coombe Farm Pinot Noir 2018","description":"\u003cp\u003eCoombe Farm is part of Melbourne's heritage. The estate in the Yarra Valley was established in the late 1880s by the father of Dame Nellie Melba, David Mitchell. The large Coombe Farm estate includes over sixty hectares of grapevines, located entirely in the sub-region of Coldstream, some planted on the site of Victoria's oldest vineyards that were established by Hubert de Castella in the mid-1850s. Coombe Farm Wines are classically varietal and regionally expressive and are handcrafted in very small volumes.\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eThe 2018 Coombe Farm pinot noir is a lovely succulent, medium-bodied pinot noir full of sweet, spicy strawberry and cherry fruits. The finish is long and clean, inexorably drawing the taster back for another sip.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003e\"Classic Yarra Valley Pinot from an excellent vintage. This 2018 Pinot Noir is perfumed, bright and lifted, with a complex compote of red fruits and florals on the nose. The palate gives pleasant hints of confected strawberry and cherry fruits, with savoury, earthy tones and crunchy tannins. The finish is long, with layers of complexity that linger in the mouth.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eOur 2018 Pinot Noir is a blend of clones MV6 (62%), 115 (21%) and 114 (17%) sourced from our North facing, hillside block. Fruit was hand harvested in a series of small batches and fermented separately in open-top fermenters with approximately 25% whole bunch fermentation. The wine was matured in a combination of new, one and two-year-old French barriques for a period of 10 months.\"  \u003cstrong data-mce-fragment=\"1\"\u003eCoombe farm\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3 data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003eExpert reviews\u003c\/strong\u003e\u003c\/span\u003e\u003c\/h3\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eReview of 2017 Vintage:\u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\"Pinot noir in a very good place. Pure pleasure is to be had here. It's so fresh, so perfumed, so strawberried, so intricately littered with sweet, woodsy spices. Tannin is chalky but fine; length is satisfying but a little bound up, as though time is needed. It has shape; it has composure. It's quite lovely. Drink 2019-20125.\"  \u003cstrong data-mce-fragment=\"1\"\u003eCampbell Mattinson, The Wine Front – 93+ points\u003c\/strong\u003e\u003c\/p\u003e\n\u003ch3 data-mce-fragment=\"1\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003eAbout the winery\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cimg alt=\"Coombe Farm Wines\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/CoombeFarmWines_1024x1024.png?v=1676525133\"\u003e\u003c\/p\u003e\n\u003cp\u003eCoombe Farm is part of Melbourne's heritage. The estate in the Yarra Valley was established in the late 1880s by the father of Dame Nellie Melba, David Mitchell, who was also the stonemason responsible for some of Melbourne's most renowned buildings, such as the Royal Exhibition Buildings in Carlton.\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eThe vineyards of Coombe Farm are located entirely in the sub-region of Coldstream and produce ultra-premium wine grapes for many of Australia's leading wine producers. The large Coombe Farm estate includes over sixty hectares of grapevines, some planted on the site of Victoria's oldest vineyards that were established by Hubert de Castella in the mid-1850s.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eCoombe Farm Wines are classically varietal and regionally expressive. They are handcrafted in very small volumes, entirely from estate-grown fruit that has been chosen as the best the vineyard has to offer. The first wine made under the Coombe Farm label was a 2002 Pinot Noir. Since then the range has developed into a small yet comprehensive display of both the traditional and alternative varieties and styles that Coombe Farm and the Yarra Valley do best.\u003c\/span\u003e\u003c\/p\u003e","brand":"Canterbury Wines","offers":[{"title":"Default Title","offer_id":42763699257585,"sku":"","price":32.95,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/products\/coombe-farm-pinot-noir-2018.jpg?v=1653258701"},{"product_id":"craggy-range-te-muna-road-vineyard-pinot-noir-2017","title":"Craggy Range Te Muna Road Vineyard Pinot Noir 2017","description":"\u003cp\u003eThe Craggy Range Te Muna Road Vineyard in Martinborough consistently produces a stunning pinot noir with a silky layered texture. The fruit is handpicked from the higher terrace of the Vineyard where the old stony clay soils offer the ideal growing environment for pinot noir. The 81.5 acre terraced Te Muna Road Vineyard is planted with eight clones of Pinot Noir in more than 40 different parcels. \u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e\"Fragrant, elegant pinot noir with floral, violet, red rose, dark cherry, plum, anise, spice and classy oak flavours. A wine with power delivered with consummate subtlety. A seductively ethereal texture and lingering finish complete the picture.\"  Bob Campbell MW\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\"Vibrant red cherry with a crimson hue. Complex aromatic array of dark rose, plum, cherry, tree bark and wooden spices. Supple palate entry with attractive varietal red fruits and lovely tension from the fine tannin profile. A joyful wine full of charm.\"\u003c\/p\u003e\n\u003cp\u003eGrapes are 100% hand harvested and 85% destemmed before undergoing fermentation with indigenous yeasts in a combination of French oak cuves and open-top stainless steel tanks. The wine matures for 10 months in French oak barriques, 22% new, prior to coarse filtration and bottling.\"  \u003cstrong\u003eCraggy Range\u003cbr\u003e\u003cbr\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cdiv style=\"text-align: center;\"\u003e\u003ca href=\"https:\/\/youtu.be\/Udw8Lsykgl8\" title=\"Craggy Range Te Muna Vineyard\" rel=\"noopener\" target=\"_blank\"\u003e\u003cimg style=\"float: none;\" alt=\"Craggy Range Te Muna Vineyard\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/CraggyRangeTeMunaVineyardVideo_480x480_5c994f1f-e55a-49ee-a855-9789174946ec_480x480.jpg?v=1720483755\"\u003e\u003c\/a\u003e\u003c\/div\u003e\n\u003cp style=\"text-align: center;\" data-mce-fragment=\"1\"\u003e\u003cspan style=\"color: #808080;\"\u003e\u003cstrong\u003eCraggy Range Te Muna Vineyard\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3 data-mce-fragment=\"1\"\u003eExpert reviews\u003c\/h3\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\"Craggy Range Te Muna Road Pinot Noir, Martinborough, 2017 is a dream, I gave this a mark of 98 in a recent tasting of New World Single Vineyard Pinots for Decanter Magazine. The balance between savoury and luscious fruit with perfect acidity, gives a near perfect silky Pinot.”  \u003cstrong data-mce-fragment=\"1\"\u003eRoger Jones, Decanter Magazine(UK) – 98 points\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\"Fragrant, elegant pinot noir with floral, violet, red rose, dark cherry, plum, anise, spice and classy oak flavours. A wine with power delivered with consummate subtlety. A seductively ethereal texture and lingering finish complete the picture. Drink: 2020–2025.\" \u003cstrong data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003e\u003c\/strong\u003e\u003cstrong\u003eBob Campbell MW, The Real Review - 95 points\u003c\/strong\u003e\u003c\/p\u003e\n\u003ch3 data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003eThe vineyards\u003c\/strong\u003e\u003c\/span\u003e\u003c\/h3\u003e\n\u003cp data-mce-fragment=\"1\"\u003eWe took an innovative position of pursuing a multi-regional approach to wine growing meaning we didn't have to compromise. After discovering the promise of New Zealand, the Peabody family decided on the Gimblett Gravels Winegrowing district in Hawke's Bay and Te Muna Road in Martinborough to produce a collection of wines that speak very much of their place.\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003eGimblett Gravels\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cimg alt=\"Craggy Range Gimblett Gravels Vineyard\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/CraggyRangeGimblettGravelsVineyard_1024x1024.png?v=1676532397\" data-mce-fragment=\"1\" data-mce-src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/CraggyRangeGimblettGravelsVineyard_1024x1024.png?v=1676532397\"\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eA place of warmth and gravelly soils, the Gimblett Gravels Winegrowing District resulted from a flood in 1876 when the Ngaruroro River changed its course and a vista of gravel was left behind. The area is a place of warmth, stone and sandy alluvial soils. This unique combination alongside other climatic factors such as sunshine hours, humidity and rainfall means the gravels retain heat and lead to optimum ripening for Syrah, Merlot and Cabernet. The characteristics of red wines from the vineyard are richness, ripeness and elegance with a distinctive fine dusty tannin finish. Chardonnay is also grown on the vineyard with distinctive floral notes and pronounced minerality on the palate.\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003eTe Muna Road\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003e\u003cimg alt=\"Craggy Range Te Muna Vineyard\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/CraggyRangeTeMunaVineyard_1024x1024.png?v=1676532470\" data-mce-fragment=\"1\" data-mce-src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/CraggyRangeTeMunaVineyard_1024x1024.png?v=1676532470\"\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eThe Te Muna Road Vineyard is located some 7 kilometres outside of the Martinborough township. The vineyard consists of two distinct terraces, the higher comprising very old, stony clay-infused soils perfect for Pinot Noir. The lower terrace of younger stony soils interleaved with limestone provides an excellent environment for Sauvignon Blanc. The cooler climate of Martinborough ensures the wine is aromatic with steely minerality while the rocky soils give intensity to the fruit. The region's warm, dry summers and mild winters have led to complex and structured wines with subtle aromatics and an elegant finish.\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003eKidnappers Vineyard\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cimg alt=\"Craggy Range Kidnappers Vineyard\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/CraggyRangeKidnappersVineyard_1024x1024.png?v=1676532843\" data-mce-fragment=\"1\" data-mce-src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/CraggyRangeKidnappersVineyard_1024x1024.png?v=1676532843\"\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eOur Kidnappers Vineyard is located on the Hawke's Bay coastline at Te Awanga where the spring and autumn are warm and sunny and the summer is tempered by the cooling sea breeze. Its ideal location allows the development of intense Chardonnay flavours in the grapes producing a wine with lifted aromatics and a mouth-watering finish.\u003c\/p\u003e\n\u003ch3 data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003eThe craggy range story\u003c\/strong\u003e\u003c\/span\u003e\u003c\/h3\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cimg alt=\"Craggy Range Vineyard\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/CraggyRange_1024x1024.jpg?v=1693531252\"\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eWhen Terry Peabody arrived home from a four-week business trip in the fall of 1993 his wife Mary, and daughter Mary-Jeanne, cooked him dinner. The meal was long and leisurely, but not without purpose. Terry wasn't allowed to leave until he had agreed to go into the wine business. The specification was that the business must never be sold. It was to be a family business, an enduring heritage legacy.\u003cbr data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003eThat night, Terry made a commitment to the most important people in his life, and he intended to honour it. The search for a winery began traditionally enough - in France and America, spreading then to Australia. Other business brought him to the edge of the world, to New Zealand: a land of mountains, fire and ice - geographically the youngest country in the world – situated in the sweet latitudes for winegrowing.\u003cbr data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003e'When I pictured a life among the vines, I didn't immediately think of New Zealand, but New Zealand was wonderful because we were interested in clean air, green fields and a culture of care for the land. We didn't want to inherit or extend other people's mistakes.'  Mary Peabody\u003cbr data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003eTerry had always been impressed with the quality of New Zealand wines and he sensed a new and exciting possibility. In New Zealand he saw potential he hadn't seen elsewhere. The country's exceptional climate, the youth of the wine industry and the pioneering spirit of the people aligned with his own philosophy and desire to cut a different path. His ambition was not merely to buy into an existing vineyard or to emulate the greatest examples of wine styles in the world - it was bolder. He wanted to create new benchmarks with wines that would become internationally known as the New World classics.\u003cbr data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003eFate played its part. An acquaintance introduced Terry to noted Kiwi viticulturist Steve Smith, who had been named by Decanter magazine as 'one of the 50 most influential people in the world of wine going into the next millennium.' He was in good company alongside Chateau Margaux's Paul Pontallier, Pierre Henry Gagey of Louis Jadot, and Jancis Robinson MW. He'd just become a Master of Wine - the only specialist viticulturist in the world to have the distinction.\u003cbr data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003eAs some collect antiquities or vintage cars, Steve collected land for vintages. A consultant with a rare instinct, and experience in South Africa and Bordeaux, he received more than 350 parcels of wine annually from all over New Zealand. He saw that some pieces of land came through with distinction every time and he'd pinpointed some special places. Gimblett Gravels in Hawke's Bay on the east coast of New Zealand was an area with the perfect growing conditions for his favourite wines – the Bordeaux reds and particularly Syrah. The spectacularly beautiful Tuki Tuki Valley had the soil for Chardonnay and would be the ideal home base from which to build a new kind of winery.\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eSteve, who always wanted to stretch the boundaries and to whom 'it's nice' would be the ultimate insult about a wine, joined Terry. They made an important decision from the beginning to exclusively pursue the Single Vineyard Philosophy of winemaking – fresh thinking back in 1997. They took an innovative position of pursuing a multi-regional approach to wine growing meaning they didn't have to compromise. After discovering the promise of New Zealand, the Peabody family decided on the Gimblett Gravels Winegrowing district in Hawke's Bay and Te Muna Road in Martinborough to produce a collection of wines that speak very much of their place. Craggy Range was the first in the Southern Hemisphere to adopt making single vineyard wines from multiple regions of the country. Grape was matched to place.\u003c\/p\u003e\n\u003ch3 data-mce-fragment=\"1\"\u003eAbout the winery\u003c\/h3\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cimg alt=\"Craggy Range\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/CraggyRange_1024x1024.png?v=1676587122\" data-mce-fragment=\"1\" data-mce-src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/CraggyRange_1024x1024.png?v=1676587122\"\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eCraggy Range is a family-owned winery situated in the shadow of the spectacular Te Mata Peak in the premium wine growing area of Hawke's Bay. It was established in 1998 by Terry Peabody and his wife Mary to create a family legacy, one that could be handed down to future generations. To honour their pledge to the family they established a 1000 year trust, meaning the winery can never be sold.\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eTheir search for a winery began traditionally enough, in France and America then spreading to Australia. An opportunity then brought Terry to New Zealand. Here he saw the potential he hadn't seen elsewhere – the country's exceptional climate, a rich history in farming the land and the pioneering spirit of the people.\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eIt was here that Terry Peabody was introduced to noted Kiwi viticulturist Steve Smith, and together they sought out the best sites in this relatively young country with the ambition of being recognised as one of New Zealand's iconic wine producers. And so they settled on the Gimblett Gravels Winegrowing district, an ancient river bed of the Ngaruroro River in Hawke's Bay. The Gimblett Gravels are the perfect place to grow Syrah, Merlot and Cabernet, as the gravels retain heat which aids ripening.\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eThey then took their search to Martinborough, and more particularly, a spectacular piece of farmland in Te Muna Road. It has two distinct terraces, the higher comprised of very old rocky clay-infused soils that are perfect for growing Pinot Noir. The lower terrace of younger gravelly soils interleaved with limestone allows for a unique style of aromatic, minerally Sauvignon Blanc.\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eAs the vineyards have matured over the years so have the wines. The winery was recognised in 2014 by renowned US publication Wine Enthusiast as ‘New World Winery of the Year'.\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eThe wines of Craggy Range are produced at two sites, the Gimblett Gravels Winery and Giants Winery (refer to the map below). Most of the Craggy Range wines are made at the Gimblett Gravels Winery located in the heart of the Gimblett Gravels Winegrowing district.\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eThe Giants Winery, 25 km away, is at the base of Te Mata Peak in the Hawke's Bay region. The Giants Winery complex and vineyard is home to the Craggy Range cellar door, restaurant and a collection of three cellars. Their flagship wine 'Sophia' is made in one of these cellars, a specially designed circular fermentation cellar containing 8000-litre French oak cuves. Each of the cuves are used for fermenting the\u003cspan\u003e \u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003eMerlot, Cabernet Sauvignon, Cabernet Franc, Malbec and Petit Verdot \u003c\/span\u003eparcels of wine that come from the Gimblett Gravels Vineyard. Below the Sophia cellar is an underground barrel cellar named The Quarry where the blended components of ‘Sophia' are aged together for its final 12 months. The third cellar is a temperature controlled secondary fermentation cellar. \u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e \u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/hawke_sbaysub-regionsCraggyRange_600x600.jpg?v=1699143166\" alt=\"Craggy Range Wineries and Hawke's Bay sub-regions\" style=\"display: block; margin-left: auto; margin-right: auto;\"\u003e\u003c\/p\u003e\n\u003cp style=\"text-align: center;\" data-mce-fragment=\"1\"\u003e\u003cspan style=\"color: #808080;\"\u003e\u003cstrong\u003eCraggy Range Wineries and Hawke's Bay sub-regions\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e","brand":"Canterbury Wines","offers":[{"title":"Default Title","offer_id":42763699519729,"sku":"","price":68.95,"currency_code":"AUD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/craggy-range-te-muna-road-vineyard-pinot-noir-2017.jpg?v=1695963418"},{"product_id":"curly-flat-pinot-noir-2018","title":"Curly Flat Pinot Noir 2018","description":"\u003cp\u003e\u003cstrong\u003eJames Suckling Top 100 Wines of Australia 2020\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003e\u003cb\u003e\"2018 was Matt Harrop's first complete vintage. And it just happened to be an outstanding year. Don’t miss these wines!\"\u003cspan style=\"mso-spacerun: yes;\"\u003e  \u003c\/span\u003eHuon Hooke\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan data-mce-fragment=\"1\"\u003eThe 2018 Curly Flat Pinot Noir is the first vintage with new winemaker Matt Harrop in charge (he finished the 2017 vintage wines and oversaw the bottling of the 2016 pinots, but 2018 was his first complete vintage). The wine is a blend from the Central and Western blocks, planted from 1992 to 2000 and made up of clones 114, 115, Mariafeld, D5V12 and MV6 – the famous Mothervine 6 that is said to have reached Australia in the 1830s from Burgundy. The blend consists of 20% whole bunches and was matured for 16 months in 20% new oak. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003e\u003cb\u003e\"This is a watershed for this producer with such well-assembled complexity, well-guarded purity and the kind of bright, vibrant tannin that is rarely seen outside Burgundy. Intense aromas of blood orange, pomegranate, red cherry, boldly spicy oak and a sapid, reductive edge. Lot of energy here. The palate has rich red and dark-cherry flavor with crisply defined tannins that carry long and refreshed into the finish with assertive acidity. Crunchy red-fruit finish. Give this a little more time to settle.\"  James Suckling\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003e\"Violets, black cherries and wild raspberry swirl as scents of undergrowth and potpourri enhance complexity to form a rich, fragrant and savoury nose. On the palate, a delicate fruit wave is supported by a subtle raft of tannin floating on a current of lively acidity. The palate journey starts as a single point that gently, but assuredly, expands and evolves into a flourishing finish.\" \u003cstrong\u003e\u003cspan\u003e Curly Flat\u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003ch3\u003eExpert reviews\u003c\/h3\u003e\n\u003cp\u003e\"\u003cspan data-mce-fragment=\"1\"\u003eThis is a watershed for this producer with such well-assembled complexity, well-guarded purity and the kind of bright, vibrant tannin that is rarely seen outside Burgundy. Intense aromas of blood orange, pomegranate, red cherry, boldly spicy oak and a sapid, reductive edge. Lot of energy here. The palate has rich red and dark-cherry flavor with crisply defined tannins that carry long and refreshed into the finish with assertive acidity. Crunchy red-fruit finish. Give this a little more time to settle. Try from 2023. Screw cap.\"  \u003c\/span\u003e\u003cstrong\u003eJames Suckling, JamesSuckling.com - 97 points and \u003cspan data-mce-fragment=\"1\"\u003eTop 100 Wines of Australia 2020\u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\"\u003cspan data-mce-fragment=\"1\"\u003eThis is the main release from all parts of the vineyard. MV6, 115 and 114 clones, 20% whole bunch, 28 days on skins, matured for 16 months in oak (20% new). Fine, elegant and fragrant cherry and pomegranate fruit. Overall balance and length are very good. QED. Drink by 2040.\"  \u003c\/span\u003e\u003cstrong\u003e\u003cspan\u003eJames Halliday, Halliday Wine Companion - 96 points  and Special Value Wine  \u003cspan style=\"color: #f9e00c;\" data-mce-fragment=\"1\" data-mce-style=\"color: #f9e00c;\"\u003e★ \u003c\/span\u003e\u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\"\u003cspan data-mce-fragment=\"1\"\u003eA blend of the Central and Western blocks and the first wine that Matt Harrop produced from start to finish and it represents a complete and complex example of what can be produced from the coldest region in mainland Australia. \u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003eDark cherry, rhubarb with nutmeg and cinnamon spice on the nose. Medium bodied with a tannin structure that delivers waves of texture and combines fruit with earthen spice. The finish has impressive concentration and length to burn. \u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003eA classic curly flat that will live for decades.\u003c\/span\u003e\"  \u003cstrong\u003ePatrick Eckel, Wine Reviewer – 96 points\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\"\u003cspan data-mce-fragment=\"1\"\u003eInviting deep red fruits with redcurrant and cranberry at the top of the list. Supported by spicy cedar oak, cinnamon and potpourri notes. The palate is firm, flavorsome with textured 'sticky' tannins. All are supported by well balanced acidity. Long black cherry driven finish leaves you wanting more. Top Australian Pinot.\"  \u003cstrong\u003eClive Hartley, Australian Wine Guide - Outstanding (95-100 points) \u003c\/strong\u003e\u003c\/span\u003e\u003cstrong\u003e★★★★★\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\"I believe this is the first vintage with Matt Harrop at the controls. Dried rose perfume in with some fresh mint, deep raspberry flavour, a little almond and vanilla, plus some spice. It's ripe, but not overly so, with cool acidity, a dusting of graphite tannin, and a long biscuity finish. It's generous in style, but keeps itself trim. I'm particularly tickled by the quality of tannin here. Excellent. \u003cspan data-mce-fragment=\"1\"\u003eDrink : 2020 - 2028+.\u003c\/span\u003e\"  \u003cstrong\u003eGary Walsh, The Wine Front \u003cspan data-mce-fragment=\"1\"\u003e- 95 points\u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\"This is a first for Curly Flat. As in the 'first' vintage made by new winemaker, Matt Harrop, following the departure of the winery’s co-founder, Phillip Moraghan, in late 2017. Harrop is a young gun – still, in my book – formerly with Shadowfax, and chairs leading wine shows around the country, so he’s a winemaker who thinks about the macro as well as the micro.\u003cbr data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003eThis is the flagship pinot noir for the company, the one that defines the house and regional (Macedon Ranges) style. It’s from an excellent vintage, one according to Harrop that delivered a 'near perfect expression' of site. There’s whole bunch and skin contact at play here as well as wild yeasts but, really, it all adds up to a delightfully complex wine which is important to remember because this is a bare youngster. Approachable now with the fragrance of crushed red berries, musk, potpourri. The wine glides across the tongue leaving an impression that is both sweet-fruited, studded with lively red cherries, and don’t you just love that touch of pepper to close. Cool climate pinot to the very end. Drink: Now - 2028.\"  \u003cstrong\u003eJeni Port, Wine Pilot – 95 points\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\"Deepish red colour with a good purple tint and a spicy, charred-oak note on the aroma, suggesting a substantial oak input. The wine is medium to full-bodied and well-concentrated, with an excellent tannin backbone that would enable it to partner hearty foods. A gutsy, structured wine. I'd like to drink this with a rich beef casserole. drink: \u003cspan data-mce-fragment=\"1\" property=\"minValue\"\u003e2021\u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003e–\u003c\/span\u003e\u003cspan data-mce-fragment=\"1\" property=\"maxValue\"\u003e2033.\u003c\/span\u003e\"  \u003cstrong\u003eHuon Hooke, The Real Review - 94 points\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\"\u003cspan data-mce-fragment=\"1\"\u003eImmediately prettier than the 'Central' wine, though not as high toned as the Western. It's a generous Curly Flat Pinot, with quintessential red fruit through nose and palate. Tannic too. It's a step-up wine, a 'let's get serious about Pinot Noir' release, of compelling grip and power plus prettiness. Good. Better than good, it's excellent Pinot. Best drinking: now to at least six years.\"  \u003c\/span\u003e\u003cstrong\u003eAndrew Graham, Australian Wine Review – 94 points\u003c\/strong\u003e\u003c\/p\u003e\n\u003ch3 data-mce-fragment=\"1\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eAwards\u003c\/span\u003e\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003eJames Suckling Top 100 Wines of Australia 2020\u003cbr\u003eSpecial Value Wine – Halliday Wine Companion  \u003cstrong data-mce-fragment=\"1\"\u003e\u003cspan style=\"color: #f9e00c;\" data-mce-fragment=\"1\" data-mce-style=\"color: #f9e00c;\"\u003e★ \u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003ch3 data-mce-fragment=\"1\"\u003e\u003cb\u003eMatt Harrop\u003c\/b\u003e\u003c\/h3\u003e\n\u003cdiv style=\"text-align: left;\" data-mce-style=\"text-align: left;\"\u003e\u003cimg style=\"margin-top: 30px; margin-bottom: 16px; float: none;\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/Curly_flat_Matt_Harrop_1024x1024.png?v=1719017796\" alt=\"Curly Flat Winemaker Matt Harrop\" data-mce-style=\"margin-top: 30px; margin-bottom: 16px; float: none;\" data-mce-src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/Curly_flat_Matt_Harrop_1024x1024.png?v=1719017796\"\u003e\u003c\/div\u003e\n\u003cp class=\"MsoNormal\"\u003e\u003cspan style=\"color: rgb(128, 128, 128);\" data-mce-style=\"color: rgb(128, 128, 128);\"\u003e\u003cstrong\u003eThe text below is taken from an article by Huon Hooke that appeared in The Real Review\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003eI met with owner Jenifer Kolkka soon after Matt Harrop (ex-Shadowfax) had taken the reins at Curly Flat, and she could not disguise her excitement. Speaking again last week, her enthusiasm for the future of Curly Flat was undiminished.\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003e\"Matt is so hands-on, both in the vineyard and the winery,\" she enthused.\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003e\"He even tops the barrels up with Ben (Kimmorley, assistant winemaker). Every barrel gets that individual attention. We used to always give the pinot noir 20 months in oak, but when Matt took over the 2017 pinot was in barrel, and it was a big vintage so there were a lot of new barrels, and he went through all the barrels and took a lot of the wines out of the new oak and put them in older, neutral oak because it’s a delicate year and he didn’t want the new oak to crush the delicate fruit.\"\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003eShe says Harrop gets out in the vineyard and prunes with the rest of the crew, and gets the team in at least four times a year to show them how the wines are progressing, and show them how different pinot noir can be from different parts of the vineyard.\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003eAnother Harrop change has been frost control. Curly Flat has a great supply of water, from a massive 20-megalitre dam (which covers four acres), as well as a bore supplying high-quality water.\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003eUntil Harrop arrived, frost was controlled with a sprinkler system, but he discovered that too much water was going into the soil, so he installed frost fans and turned the water off. Then he found that due to soil variation, some parts of the vineyard weren’t getting enough water, so he installed soil moisture probes. Now irrigation is managed specifically for each part of the vineyard.\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003eAnother change is with the second label, Williams Crossing.\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003e\"No more Williams Crossing,\" says Jeni Kolkka.\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003e\"We used to treat all of the fruit the same as it came out of the vineyard. The best wine went into Curly Flat, the rest went into Williams Crossing. Matt decided that if it doesn’t make it into Curly Flat it goes into White Pinot (a rosé style), which sells like hot-cakes. No oak. It sells in the year of making so it’s quick turnover and good for cash-flow.\"\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003eAnd the wine is delicious, incidentally.\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003eHarrop, who also owns a vineyard in the Macedon area with his wife Tamara Grischy (head of Langton’s Fine Wine Auctions), started at Curly Flat in October 2017. He finished the 2017 vintage wines and oversaw the bottling of the 2016 pinots, but 2018 was his first complete vintage.\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003e\u003cspan style=\"color: rgb(128, 128, 128);\" data-mce-style=\"color: rgb(128, 128, 128);\"\u003e\u003cstrong\u003eHarrop was asked in April 2024: \"Is there one thing that you wouldn’t have done, if you could go again?\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003e\"Oh God, there’s about 5000 things. I would have spent more time in the Northern Hemisphere sucking up a little bit of what they’re doing there. I haven’t done enough of that. Not a flying winemaker job. Just going in and talking to people – like you’re doing here today. We’ve got access to a lot of wine over here now, but things were different twenty years ago.\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003eFrom a winemaking point of view – maybe wouldn’t have farmed in Heathcote for ten years, like I did at Shadowfax. I’m glad I’ve got regrets about what I have done, rather than what I haven’t done.\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003eWith regards to Curly Flat, one thing we will do is slowly converting things over to VSP. Whether we top-work stuff like we’ve done in the past and re-trellis. It is a ten-year project. \u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003eStepping back and looking at wines from 2020… one of the things we love about the ‘20s is that they talk a little bit more about the earth rather than the sky. One of the massive limiting factors in this part of the world is that big orange ball in the sky. It’s a strong influence. If there’s one thing that can obscure where a grape is from, it is too much sun. The 2020 is savoury tannins,  more earthy and quite reserved. We think there is a Curly Flat theme. One of the things that shits me about the Aussie industry is that our 'most important producers', the Penfolds of the world, are actively working to persuade people that vintage variation doesn’t exist. The rest of us think it’s really important to say to people that wine is not the same every single time. That’s part of the pleasure of it.\"\u003c\/p\u003e\n\u003ch3 data-mce-fragment=\"1\"\u003e\n\u003cspan data-mce-fragment=\"1\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003eAbout the winery\u003cbr\u003e\u003cbr\u003e\u003c\/strong\u003e\u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003e\u003c\/strong\u003e\u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003e\u003c\/strong\u003e\u003c\/span\u003e\n\u003c\/h3\u003e\n\u003cdiv style=\"text-align: left;\" data-mce-style=\"text-align: left;\"\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/Curly_Flat_Vineyard_ebdba1f0-7211-4c66-8e4b-16d5f7e0a02f_1024x1024.png?v=1719016450\" alt=\"Curly Flat Vineyard\" style=\"float: none;\" data-mce-src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/Curly_Flat_Vineyard_ebdba1f0-7211-4c66-8e4b-16d5f7e0a02f_1024x1024.png?v=1719016450\" data-mce-style=\"float: none;\"\u003e\u003c\/div\u003e\n\u003cp\u003eCurly Flat, a small privately owned vineyard and winery in the Macedon Ranges, was founded in 1989 by Phillip Moraghan and Jenifer Kolkka. The Macedon Ranges is the coolest viticultural area on mainland Australia and the Curly Flat Vineyard has proved to be ideal for growing the early ripening varieties of pinot noir and chardonnay. \u003c\/p\u003e\n\u003cp\u003eThe first vines were planted in 1991 but problems with clonal identification and quality of planting material resulted in these vines being removed. The hard work of planting was repeated in 1992. Subsequent plantings (1993 to 2000) have seen the vineyard grow to 14.5 hectares. The majority of the area is planted to Pinot Noir (72%), with smaller plantings of Chardonnay (23%) and Pinot Gris (5%). \u003c\/p\u003e\n\u003cp\u003eThe Curly Flat Vineyard is acknowledged as the greatest influence on wine quality. This unique viticultural site owes much to the combination of altitude (540 metres), latitude (south of The Great Dividing Range), and distance from the mitigating influence of the ocean.\u003cspan\u003e \u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003eA diversity of aspect and clone provide multifaceted winemaking opportunities. The climate is ideal for growing Pinot Noir and Chardonnay - \u003c\/span\u003ewarm summer days, then crisp, cool evenings which slow ripening and produce fruit of high natural acidity and intense flavour. The red volcanic basalt soils have structure and depth allowing the roots to descend many metres, increasing the soil volume able to be exploited by the vines.\u003c\/p\u003e\n\u003cp\u003eIn 2006 Curly Flat ceased using herbicides and have seen a marked improvement in soil microfauna. The resulting increase in organic matter has been staggering and bodes well for the future health of the vines.\u003c\/p\u003e\n\u003cp\u003eCurly Flat wines are naturally fermented; the use of ambient yeast (those that are native to the vineyard and winery) leads to improved texture, mouthfeel and more varietal flavour components in the wines.\u003c\/p\u003e\n\u003cp\u003eIn 2017, Jenifer accepted Phillip's offer to take over sole ownership of Curly Flat. Under her leadership, the winery's reputation for high-quality winemaking continues. Jenifer and her team, led by new winemaker Matt Harrop, are fully committed to producing the best possible wines from their carefully nurtured site. \u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eThe Vineyard\u003c\/strong\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cdiv style=\"text-align: center;\" data-mce-style=\"text-align: center;\"\u003e\n\u003cp style=\"text-align: left;\" class=\"MsoNormal\" data-mce-style=\"text-align: left;\"\u003e\u003cimg style=\"float: none; display: block; margin-left: auto; margin-right: auto;\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/Curly_Flat_Vineyard_600x600.png?v=1718978872\" alt=\"Curly Flat Vineyard Plantings\" data-mce-style=\"float: none; display: block; margin-left: auto; margin-right: auto;\" data-mce-src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/Curly_Flat_Vineyard_600x600.png?v=1718978872\"\u003e\u003c\/p\u003e\n\u003cp class=\"MsoNormal\" data-mce-style=\"text-align: left;\"\u003e\u003cspan style=\"color: rgb(128, 128, 128);\" data-mce-style=\"color: rgb(128, 128, 128);\"\u003e\u003cstrong\u003eCurly Flat Vineyard Plantings\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp style=\"text-align: left;\" class=\"MsoNormal\" data-mce-style=\"text-align: left;\"\u003e\"We’ve got about 15 hectares under vines, starting with a block of Pinot Noir planted in 1992. Followed by Chardonnay in 1993; then at the top of the hill there’s Pinot Noir from ’95 and ’96. What we refer to as our 'Western' plantings were in 1997 and ’98. The big block was planted in 2000, and every year we’ve progressively planted more.  \u003cbr\u003e\u003cbr\u003eWe are about 70% Pinot Noir, 25% Chardonnay and 5% Pinot Gris. There’s a massive thirst for Pinot – especially in Melbourne. It’s very parochial down there, and we have an advantage over most other winegrowers in Australia, as we can ripen Pinot. We’re quite continental here – a long way from the sea. We farm very simply and have this mix of young and old vines. We shoot-thin in the Spring and there’s a lot of natural crop control, because we are a frosty site.\u003c\/p\u003e\n\u003cp style=\"text-align: left;\" class=\"MsoNormal\" data-mce-style=\"text-align: left;\"\u003eThe winery was built in 2002, we farm sustainably here, but not organic. In a year like this, you hear stories from places like Heathcote where they haven’t got fruit. We haven’t used any herbicide here since 2006, and we like the effect we get from just mowing underneath the vines. That works for us – keeps the disease pressure down. We do get a bit of botrytis in the Chardonnay, but I don’t think a little bit is a bad thing. \u003cbr\u003e\u003cbr\u003eWith our geology, it is quite similar across the site – degraded basalt – but we’ve got this 430-million year old devonian-era sands up here, which we found after a soil survey in 2019. Our 'Western' plantings have an easterly aspect – so morning sun. They don’t get the afternoon sun, so are the coolest slopes in the vineyard. Quite supple, textured, aromatic, and by 2018 we thought 'these look really different to everything else we’ve got' and we now bottle the 'Western' individually. Initially a blend of two blocks and two different clones, in 2018 to 2020. And now, we’ve got seven rows of clone 114 that we’ll do separately.\u003cbr\u003e\u003cbr\u003e'Central' is from the oldest vines in the place – MV6 clone from 1992. I really like MV6. They reckon James Busby brought it over from Clos du Vougeot in the 1830s. That’s north-facing so it cops the afternoon sun. Much smaller berries and smaller bunch architecture. More tannin and very musky red fruit. There’s a bit of it in NZ, but they don’t like it over there. I think it’s genetically modified itself over here, to suit what happens here. \u003cbr\u003e\u003cbr\u003eSame can be said for Abel – I’ve yet to try an Australian Abel wine where I’ve gone 'well that’s better than everything else'. It works well in Martinborough but they’re not such fans of it in Central Otago. That whole clonal thing is really interesting. I read and see about people who I respect in other parts of the world, where the clonal debate has taken a back seat. We’ll be taking some cuttings from our 1992 MV6 and cultivating from that, to plant the place with. \u003cbr\u003e\u003cbr\u003eHistorically our Pinot Noir has been planted at 3.2 by 1.8 metres in a lyre trellis. Today we are planting at 2.2 by 900, which we really like. We won't be doing high-density planting like over at Bindi. I think that after 30 years in the ground here, Pinot has this ability to adapt to site. I take my hat off to anyone, like Michael, who is doing that density of planting, but I see it fraught with all sorts of things. I have too many questions about it. There were cultural reasons why it occurred over in Burgundy. Winemaking, grape growing – it’s a commercial pursuit. And it’s expensive to put a vineyard in anyway, so three times more expensive to put a close-planted vineyard in.\"  \u003cspan style=\"color: rgb(128, 128, 128);\" data-mce-style=\"color: rgb(128, 128, 128);\"\u003e\u003cstrong\u003eMatt Harrop - from an interview with David Walker Bell that appeared in WineFolio\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/div\u003e","brand":"Canterbury Wines","offers":[{"title":"Default Title","offer_id":42763700764913,"sku":"","price":89.95,"currency_code":"AUD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/curly-flat-pinot-noir-2018.jpg?v=1702851642"},{"product_id":"curly-flat-pinot-noir-2014","title":"Curly Flat Pinot Noir 2014","description":"\u003cp\u003e\u003cspan data-mce-fragment=\"1\"\u003eThe wine is a blend from the Central and Western blocks, planted from 1992 to 2000 and made up of clones 114, 115, Mariafeld, D5V12 and MV6 – the famous Mothervine 6 that is said to have reached Australia in the 1830s from Burgundy. The blend was matured for 20 months in 32% new oak. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e\"A pinot noir lit by a satin sheen of red berry fruits splayed across the mouth by juicy acidity and impeccably wrought tannins. Growing darker of fruit and broader of mid-drift as it opens, a lick of briar, wood smoke and truffle imbue a carnal edge to a shimmering, mellifluous finish. Delicious out of the gates, this pinot is a svelte, sumptuous glide across the senses.\"  James Halliday\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e\u003c\/strong\u003e\"\u003cspan data-mce-fragment=\"1\"\u003eA brooding nose of red and black fruits that occupy the cherry spectrum in the main. Hints of plum provide further intensity. A chorus of secondary characters ranging from exotic cacao spice to game meats all add to the aromatic complexity. The smaller berries of the vintage led to more physical extract, but the fruit is up to the task. On the palate there is vibrant black cherry, red berries, earth, undergrowth and dark chocolate. There are elements of both density and light as ample acidity shimmers throughout the densely flavoured profile providing a long textured finish. With its density in fruit, structure and acid line, long term cellaring is clearly assured. One for the long haul, cellaring well over the next 10 to 15 years.\u003c\/span\u003e\" \u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003eCurly Flat   \u003c\/strong\u003e\u003c\/p\u003e\n\u003ch3 data-mce-fragment=\"1\"\u003eExpert reviews\u003c\/h3\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\"A pinot noir lit by a satin sheen of red berry fruits splayed across the mouth by juicy acidity and impeccably wrought tannins. Growing darker of fruit and broader of mid-drift as it opens, a lick of briar, wood smoke and truffle imbue a carnal edge to a shimmering, mellifluous finish. Delicious out of the gates, this pinot is a svelte, sumptuous glide across the senses\u003cspan data-mce-fragment=\"1\"\u003e. Drink by: 2026.\"  \u003cstrong data-mce-fragment=\"1\"\u003eJames Halliday, Halliday Wine Companion\u003c\/strong\u003e\u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003e - 97 points \u003c\/strong\u003e\u003c\/span\u003e\u003cstrong\u003eand Special Value Wine  \u003cspan style=\"color: #f9e00c;\" data-mce-fragment=\"1\" data-mce-style=\"color: #f9e00c;\"\u003e★ \u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\"Always look forward to trying the latest Curly Flat Pinot Noir. As indeed do a lot of people; it sits safely on the Most Anticipated List. There's plenty of richness here. Plenty of flow. And yet it's varietal, fragrant, complex and savoury-slanted. We're onto a good thing here. It takes spice and sews it through the mainstay of cherry plum, brushes smoky oak over dried herbs, and keeps cranberry\/boysenberry characters for the finish, adding freshness and life to the overall sense of power. Mouthfeel is satiny; length is assured. Not a hair out of place. And plenty of excitement factor\u003cspan data-mce-fragment=\"1\"\u003e. Drink 2016-2024.\" \u003cstrong data-mce-fragment=\"1\"\u003eCampbell Mattinson, The Wine Front - 95 points\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\"Deep red\/purple, strong, youthful colour. The bouquet is bold, clean, bright and straightforward with fresh dark cherry, dark plum and oak characters, the palate commensurately big, bold and firm, with grip and structure if not subtlety or delicate pinoty fragrance. This is very young and solid and looks set to age well and yield more interest in the future. Drink: 2018-2029.\"  \u003cstrong data-mce-fragment=\"1\"\u003eHuon Hooke, The Real Review – 93 points\u003c\/strong\u003e\u003c\/p\u003e\n\u003ch3 data-mce-fragment=\"1\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eAwards\u003c\/span\u003e\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003eSpecial Value Wine – Halliday Wine Companion  \u003cstrong data-mce-fragment=\"1\"\u003e\u003cspan style=\"color: #f9e00c;\" data-mce-fragment=\"1\" data-mce-style=\"color: #f9e00c;\"\u003e★ \u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003ch3 data-mce-fragment=\"1\"\u003e\u003cb\u003eMatt Harrop\u003c\/b\u003e\u003c\/h3\u003e\n\u003cdiv style=\"text-align: left;\" data-mce-style=\"text-align: left;\"\u003e\u003cimg style=\"margin-top: 30px; margin-bottom: 16px; float: none;\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/Curly_flat_Matt_Harrop_1024x1024.png?v=1719017796\" alt=\"Curly Flat Winemaker Matt Harrop\" data-mce-style=\"margin-top: 30px; margin-bottom: 16px; float: none;\" data-mce-src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/Curly_flat_Matt_Harrop_1024x1024.png?v=1719017796\"\u003e\u003c\/div\u003e\n\u003cp class=\"MsoNormal\"\u003e\u003cspan style=\"color: rgb(128, 128, 128);\" data-mce-style=\"color: rgb(128, 128, 128);\"\u003e\u003cstrong\u003eThe text below is taken from an article by Huon Hooke that appeared in The Real Review\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003eI met with owner Jenifer Kolkka soon after Matt Harrop (ex-Shadowfax) had taken the reins at Curly Flat, and she could not disguise her excitement. Speaking again last week, her enthusiasm for the future of Curly Flat was undiminished.\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003e\"Matt is so hands-on, both in the vineyard and the winery,\" she enthused.\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003e\"He even tops the barrels up with Ben (Kimmorley, assistant winemaker). Every barrel gets that individual attention. We used to always give the pinot noir 20 months in oak, but when Matt took over the 2017 pinot was in barrel, and it was a big vintage so there were a lot of new barrels, and he went through all the barrels and took a lot of the wines out of the new oak and put them in older, neutral oak because it’s a delicate year and he didn’t want the new oak to crush the delicate fruit.\"\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003eShe says Harrop gets out in the vineyard and prunes with the rest of the crew, and gets the team in at least four times a year to show them how the wines are progressing, and show them how different pinot noir can be from different parts of the vineyard.\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003eAnother Harrop change has been frost control. Curly Flat has a great supply of water, from a massive 20-megalitre dam (which covers four acres), as well as a bore supplying high-quality water.\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003eUntil Harrop arrived, frost was controlled with a sprinkler system, but he discovered that too much water was going into the soil, so he installed frost fans and turned the water off. Then he found that due to soil variation, some parts of the vineyard weren’t getting enough water, so he installed soil moisture probes. Now irrigation is managed specifically for each part of the vineyard.\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003eAnother change is with the second label, Williams Crossing.\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003e\"No more Williams Crossing,\" says Jeni Kolkka.\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003e\"We used to treat all of the fruit the same as it came out of the vineyard. The best wine went into Curly Flat, the rest went into Williams Crossing. Matt decided that if it doesn’t make it into Curly Flat it goes into White Pinot (a rosé style), which sells like hot-cakes. No oak. It sells in the year of making so it’s quick turnover and good for cash-flow.\"\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003eAnd the wine is delicious, incidentally.\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003eHarrop, who also owns a vineyard in the Macedon area with his wife Tamara Grischy (head of Langton’s Fine Wine Auctions), started at Curly Flat in October 2017. He finished the 2017 vintage wines and oversaw the bottling of the 2016 pinots, but 2018 was his first complete vintage.\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003e\u003cspan style=\"color: rgb(128, 128, 128);\" data-mce-style=\"color: rgb(128, 128, 128);\"\u003e\u003cstrong\u003eHarrop was asked in April 2024: \"Is there one thing that you wouldn’t have done, if you could go again?\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003e\"Oh God, there’s about 5000 things. I would have spent more time in the Northern Hemisphere sucking up a little bit of what they’re doing there. I haven’t done enough of that. Not a flying winemaker job. Just going in and talking to people – like you’re doing here today. We’ve got access to a lot of wine over here now, but things were different twenty years ago.\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003eFrom a winemaking point of view – maybe wouldn’t have farmed in Heathcote for ten years, like I did at Shadowfax. I’m glad I’ve got regrets about what I have done, rather than what I haven’t done.\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003eWith regards to Curly Flat, one thing we will do is slowly converting things over to VSP. Whether we top-work stuff like we’ve done in the past and re-trellis. It is a ten-year project. \u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003eStepping back and looking at wines from 2020… one of the things we love about the ‘20s is that they talk a little bit more about the earth rather than the sky. One of the massive limiting factors in this part of the world is that big orange ball in the sky. It’s a strong influence. If there’s one thing that can obscure where a grape is from, it is too much sun. The 2020 is savoury tannins,  more earthy and quite reserved. We think there is a Curly Flat theme. One of the things that shits me about the Aussie industry is that our 'most important producers', the Penfolds of the world, are actively working to persuade people that vintage variation doesn’t exist. The rest of us think it’s really important to say to people that wine is not the same every single time. That’s part of the pleasure of it.\"\u003c\/p\u003e\n\u003ch3 data-mce-fragment=\"1\"\u003e\n\u003cspan data-mce-fragment=\"1\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003eAbout the winery\u003cbr\u003e\u003cbr\u003e\u003c\/strong\u003e\u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003e\u003c\/strong\u003e\u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003e\u003c\/strong\u003e\u003c\/span\u003e\n\u003c\/h3\u003e\n\u003cdiv style=\"text-align: left;\" data-mce-style=\"text-align: left;\"\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/Curly_Flat_Vineyard_ebdba1f0-7211-4c66-8e4b-16d5f7e0a02f_1024x1024.png?v=1719016450\" alt=\"Curly Flat Vineyard\" style=\"float: none;\" data-mce-src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/Curly_Flat_Vineyard_ebdba1f0-7211-4c66-8e4b-16d5f7e0a02f_1024x1024.png?v=1719016450\" data-mce-style=\"float: none;\"\u003e\u003c\/div\u003e\n\u003cp\u003eCurly Flat, a small privately owned vineyard and winery in the Macedon Ranges, was founded in 1989 by Phillip Moraghan and Jenifer Kolkka. The Macedon Ranges is the coolest viticultural area on mainland Australia and the Curly Flat Vineyard has proved to be ideal for growing the early ripening varieties of pinot noir and chardonnay. \u003c\/p\u003e\n\u003cp\u003eThe first vines were planted in 1991 but problems with clonal identification and quality of planting material resulted in these vines being removed. The hard work of planting was repeated in 1992. Subsequent plantings (1993 to 2000) have seen the vineyard grow to 14.5 hectares. The majority of the area is planted to Pinot Noir (72%), with smaller plantings of Chardonnay (23%) and Pinot Gris (5%). \u003c\/p\u003e\n\u003cp\u003eThe Curly Flat Vineyard is acknowledged as the greatest influence on wine quality. This unique viticultural site owes much to the combination of altitude (540 metres), latitude (south of The Great Dividing Range), and distance from the mitigating influence of the ocean.\u003cspan\u003e \u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003eA diversity of aspect and clone provide multifaceted winemaking opportunities. The climate is ideal for growing Pinot Noir and Chardonnay - \u003c\/span\u003ewarm summer days, then crisp, cool evenings which slow ripening and produce fruit of high natural acidity and intense flavour. The red volcanic basalt soils have structure and depth allowing the roots to descend many metres, increasing the soil volume able to be exploited by the vines.\u003c\/p\u003e\n\u003cp\u003eIn 2006 Curly Flat ceased using herbicides and have seen a marked improvement in soil microfauna. The resulting increase in organic matter has been staggering and bodes well for the future health of the vines.\u003c\/p\u003e\n\u003cp\u003eCurly Flat wines are naturally fermented; the use of ambient yeast (those that are native to the vineyard and winery) leads to improved texture, mouthfeel and more varietal flavour components in the wines.\u003c\/p\u003e\n\u003cp\u003eIn 2017, Jenifer accepted Phillip's offer to take over sole ownership of Curly Flat. Under her leadership, the winery's reputation for high-quality winemaking continues. Jenifer and her team, led by new winemaker Matt Harrop, are fully committed to producing the best possible wines from their carefully nurtured site. \u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eThe Vineyard\u003c\/strong\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cdiv style=\"text-align: center;\" data-mce-style=\"text-align: center;\"\u003e\n\u003cp style=\"text-align: left;\" class=\"MsoNormal\" data-mce-style=\"text-align: left;\"\u003e\u003cimg style=\"float: none; display: block; margin-left: auto; margin-right: auto;\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/Curly_Flat_Vineyard_600x600.png?v=1718978872\" alt=\"Curly Flat Vineyard Plantings\" data-mce-style=\"float: none; display: block; margin-left: auto; margin-right: auto;\" data-mce-src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/Curly_Flat_Vineyard_600x600.png?v=1718978872\"\u003e\u003c\/p\u003e\n\u003cp class=\"MsoNormal\" data-mce-style=\"text-align: left;\"\u003e\u003cspan style=\"color: rgb(128, 128, 128);\" data-mce-style=\"color: rgb(128, 128, 128);\"\u003e\u003cstrong\u003eCurly Flat Vineyard Plantings\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp style=\"text-align: left;\" class=\"MsoNormal\" data-mce-style=\"text-align: left;\"\u003e\"We’ve got about 15 hectares under vines, starting with a block of Pinot Noir planted in 1992. Followed by Chardonnay in 1993; then at the top of the hill there’s Pinot Noir from ’95 and ’96. What we refer to as our 'Western' plantings were in 1997 and ’98. The big block was planted in 2000, and every year we’ve progressively planted more.  \u003cbr\u003e\u003cbr\u003eWe are about 70% Pinot Noir, 25% Chardonnay and 5% Pinot Gris. There’s a massive thirst for Pinot – especially in Melbourne. It’s very parochial down there, and we have an advantage over most other winegrowers in Australia, as we can ripen Pinot. We’re quite continental here – a long way from the sea. We farm very simply and have this mix of young and old vines. We shoot-thin in the Spring and there’s a lot of natural crop control, because we are a frosty site.\u003c\/p\u003e\n\u003cp style=\"text-align: left;\" class=\"MsoNormal\" data-mce-style=\"text-align: left;\"\u003eThe winery was built in 2002, we farm sustainably here, but not organic. In a year like this, you hear stories from places like Heathcote where they haven’t got fruit. We haven’t used any herbicide here since 2006, and we like the effect we get from just mowing underneath the vines. That works for us – keeps the disease pressure down. We do get a bit of botrytis in the Chardonnay, but I don’t think a little bit is a bad thing. \u003cbr\u003e\u003cbr\u003eWith our geology, it is quite similar across the site – degraded basalt – but we’ve got this 430-million year old devonian-era sands up here, which we found after a soil survey in 2019. Our 'Western' plantings have an easterly aspect – so morning sun. They don’t get the afternoon sun, so are the coolest slopes in the vineyard. Quite supple, textured, aromatic, and by 2018 we thought 'these look really different to everything else we’ve got' and we now bottle the 'Western' individually. Initially a blend of two blocks and two different clones, in 2018 to 2020. And now, we’ve got seven rows of clone 114 that we’ll do separately.\u003cbr\u003e\u003cbr\u003e'Central' is from the oldest vines in the place – MV6 clone from 1992. I really like MV6. They reckon James Busby brought it over from Clos du Vougeot in the 1830s. That’s north-facing so it cops the afternoon sun. Much smaller berries and smaller bunch architecture. More tannin and very musky red fruit. There’s a bit of it in NZ, but they don’t like it over there. I think it’s genetically modified itself over here, to suit what happens here. \u003cbr\u003e\u003cbr\u003eSame can be said for Abel – I’ve yet to try an Australian Abel wine where I’ve gone 'well that’s better than everything else'. It works well in Martinborough but they’re not such fans of it in Central Otago. That whole clonal thing is really interesting. I read and see about people who I respect in other parts of the world, where the clonal debate has taken a back seat. We’ll be taking some cuttings from our 1992 MV6 and cultivating from that, to plant the place with. \u003cbr\u003e\u003cbr\u003eHistorically our Pinot Noir has been planted at 3.2 by 1.8 metres in a lyre trellis. Today we are planting at 2.2 by 900, which we really like. We won't be doing high-density planting like over at Bindi. I think that after 30 years in the ground here, Pinot has this ability to adapt to site. I take my hat off to anyone, like Michael, who is doing that density of planting, but I see it fraught with all sorts of things. I have too many questions about it. There were cultural reasons why it occurred over in Burgundy. Winemaking, grape growing – it’s a commercial pursuit. And it’s expensive to put a vineyard in anyway, so three times more expensive to put a close-planted vineyard in.\"  \u003cspan style=\"color: rgb(128, 128, 128);\" data-mce-style=\"color: rgb(128, 128, 128);\"\u003e\u003cstrong\u003eMatt Harrop - from an interview with David Walker Bell that appeared in WineFolio\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/div\u003e","brand":"Canterbury Wines","offers":[{"title":"Default Title","offer_id":42763700863217,"sku":"","price":120.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/curly-flat-pinot-noir-2014.jpg?v=1696227673"},{"product_id":"curly-flat-pinot-noir-2012","title":"Curly Flat Pinot Noir 2012","description":"\u003cp\u003e\u003cspan data-mce-fragment=\"1\"\u003e\u003cstrong\u003e\"The crowning glory comes as we get to taste the 2010, 2012, 2013 and 2014. All four are lovely, but 2012 is a stunner – lovely now but sure to evolve.\" Anne Krebiehl MW (Nov 2017)\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan data-mce-fragment=\"1\"\u003eThe wine is a blend from the Central and Western blocks, planted from 1992 to 2000 and made up of clones 114, 115, Mariafeld, D5V12 and MV6 – the famous Mothervine 6 that is said to have reached Australia in the 1830s from Burgundy. The blend consists of 4% whole bunches and was matured for 20 months in 25% new oak. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e\"An outstanding release from Curly Flat. Silken, highly aromatic, has fruit depth and yet it's light on its feet, racy almost, and correspondingly lengthy. This is a Curly Flat Pinot Noir for the true believers. Fleshy, succulent, deep, smooth and spicy. A standout.\"  Campbell Mattinson\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e\u003c\/strong\u003e\"The factors that delivered what may be our best Pinot Noir to date are the work of both nature and the 'hand of man'.  Nature in the form of consecutive years of good rainfall, then near optimal heat accumulation and low disease risks during the growing season.  The 'hand of man' is at work, both in the vineyard and, to a less extent, in the winery.  In the vineyard we are seeing, tasting, smelling and feeling the benefits of improved soil health from changes starting in 2006 with the cessation of the use of herbicides and chemical fertilisers. \u003c\/p\u003e\n\u003cp\u003eA complex nose with many layers.  Floral aromatics of violets \u0026amp; lavender, merge with red fruits ranging from wild strawberry to Satsuma plum. The entrancing spectrum then runs into more savoury territory of game meats and earthen richness, framed by alluring oak spice. On the palate persistent cherry fruit diffuses into a red fruited glow that is elegantly framed by tones of autumnal undergrowth and dark chocolate. With an ambient, yet voluminous mouthfeel, firm velvety tannins coordinate with good acidity, providing high definition to the overall complexity. At once dense, yet delicate; lithe, but luxurious. Youthful now, but embued with a great frame for bottle age, suggesting that this wine will be a joy at every stage over the next 10+ years. In comparison to past vintages, it has the punch of our 2006 but with the sophistication reminiscent of the 2010.\"  \u003cstrong\u003eCurly Flat   \u003c\/strong\u003e\u003c\/p\u003e\n\u003ch3 data-mce-fragment=\"1\"\u003eExpert reviews\u003c\/h3\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\"Very controlled nose. On the palate we have an amazingly lingering Pinot that delivers a long, seductive palate, gentle and reserved. A very fine wine which will age gracefully. Fantastic; oozes class.\"  \u003cstrong\u003eRoger Jones, Decanter – 19.0\/20 points\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\"Alluring perfume: shy and interesting. Complex poached strawberry and cranberry palate laced with fennel and five spice. Delicate and harmonious, unfolding gradually with a building presence. Lovely, beautiful, elegant wine. Truly ethereal.\"  \u003cstrong data-mce-fragment=\"1\"\u003eJustin Knock MW, Decanter – 19.0\/20 points\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\"Estate-grown; open-fermented, 4% whole bunches, three-day cold soak, wild yeast, 20 days on skins, French oak (25% new) for 20 months. The bright crimson colour and fragrant bouquet lead into a supple, full-flavoured (cherry\/plum\/ spice) palate with immaculate length and balance. Will stand tall against its forebears\u003cspan data-mce-fragment=\"1\"\u003e. Drink by 2025.\"  \u003cstrong data-mce-fragment=\"1\"\u003eJames Halliday, Halliday Wine Companion - 96 points\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eThe 2012 Curly Flat pinot noir was awarded the highest individual score (95+ points) of 71 Australian pinot noirs submitted for peer review from Victoria, Tasmania \u0026amp; Adelaide Hills. Only 4 wines were awarded the top rating of Outstanding - Curly Flat 2012 Pinot Noir, By Farr Farrside 2012 Pinot Noir, Gembrook Hill 2012 Pinot Noir \u0026amp; Pike and Joyce 2012 Pinot Noir.\u003cstrong data-mce-fragment=\"1\"\u003e  Decanter Magazine - 95+ points (Outstanding) and Highest Rated Australian Pinot\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003e\"An outstanding release from Curly Flat. Silken, highly aromatic, has fruit depth and yet it's light on its feet, racy almost, and correspondingly lengthy. This is a Curly Flat Pinot Noir for the true believers. Fleshy, succulent, deep, smooth and spicy. A standout. Drink 2015-2023+.\"  \u003cstrong data-mce-fragment=\"1\"\u003eCampbell Mattinson, The Wine Front - 95 points\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003e\"Medium to light red colour, with the merest trace of purple. The bouquet is sappy, spicy and rose petal scented. Quite complex and inviting. A delicious wine with lots of fruit sweetness and charm. Clean and fragrant, light to medium-bodied, but intense and stylish. There's a sneaky, surprising richness that builds towards the back of the palate. Totally yum. Drink 2014-2021.”\u003cstrong data-mce-fragment=\"1\"\u003e  Huon Hooke, The Real Review – 95 points\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003e\"Distinctive black pepper, floral and cinnamon nose. Elegant mulberry palate that could almost be northern Rhône. Super-juicy fresh succulence, elegance and weight with real finesse behind the tannins.\" \u003cstrong data-mce-fragment=\"1\"\u003e Anthony Rose, Decanter– 18.5\/20 points\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3 data-mce-fragment=\"1\"\u003e\u003cb\u003eMatt Harrop\u003c\/b\u003e\u003c\/h3\u003e\n\u003cdiv style=\"text-align: left;\" data-mce-style=\"text-align: left;\"\u003e\u003cimg alt=\"Curly Flat Winemaker Matt Harrop\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/Curly_flat_Matt_Harrop_1024x1024.png?v=1719017796\" style=\"margin-top: 30px; margin-bottom: 16px; float: none;\" data-mce-src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/Curly_flat_Matt_Harrop_1024x1024.png?v=1719017796\" data-mce-style=\"margin-top: 30px; margin-bottom: 16px; float: none;\"\u003e\u003c\/div\u003e\n\u003cp class=\"MsoNormal\"\u003e\u003cspan style=\"color: rgb(128, 128, 128);\" data-mce-style=\"color: rgb(128, 128, 128);\"\u003e\u003cstrong\u003eThe text below is taken from an article by Huon Hooke that appeared in The Real Review\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003eI met with owner Jenifer Kolkka soon after Matt Harrop (ex-Shadowfax) had taken the reins at Curly Flat, and she could not disguise her excitement. Speaking again last week, her enthusiasm for the future of Curly Flat was undiminished.\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003e\"Matt is so hands-on, both in the vineyard and the winery,\" she enthused.\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003e\"He even tops the barrels up with Ben (Kimmorley, assistant winemaker). Every barrel gets that individual attention. We used to always give the pinot noir 20 months in oak, but when Matt took over the 2017 pinot was in barrel, and it was a big vintage so there were a lot of new barrels, and he went through all the barrels and took a lot of the wines out of the new oak and put them in older, neutral oak because it’s a delicate year and he didn’t want the new oak to crush the delicate fruit.\"\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003eShe says Harrop gets out in the vineyard and prunes with the rest of the crew, and gets the team in at least four times a year to show them how the wines are progressing, and show them how different pinot noir can be from different parts of the vineyard.\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003eAnother Harrop change has been frost control. Curly Flat has a great supply of water, from a massive 20-megalitre dam (which covers four acres), as well as a bore supplying high-quality water.\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003eUntil Harrop arrived, frost was controlled with a sprinkler system, but he discovered that too much water was going into the soil, so he installed frost fans and turned the water off. Then he found that due to soil variation, some parts of the vineyard weren’t getting enough water, so he installed soil moisture probes. Now irrigation is managed specifically for each part of the vineyard.\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003eAnother change is with the second label, Williams Crossing.\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003e\"No more Williams Crossing,\" says Jeni Kolkka.\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003e\"We used to treat all of the fruit the same as it came out of the vineyard. The best wine went into Curly Flat, the rest went into Williams Crossing. Matt decided that if it doesn’t make it into Curly Flat it goes into White Pinot (a rosé style), which sells like hot-cakes. No oak. It sells in the year of making so it’s quick turnover and good for cash-flow.\"\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003eAnd the wine is delicious, incidentally.\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003eHarrop, who also owns a vineyard in the Macedon area with his wife Tamara Grischy (head of Langton’s Fine Wine Auctions), started at Curly Flat in October 2017. He finished the 2017 vintage wines and oversaw the bottling of the 2016 pinots, but 2018 was his first complete vintage.\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003e\u003cspan style=\"color: rgb(128, 128, 128);\" data-mce-style=\"color: rgb(128, 128, 128);\"\u003e\u003cstrong\u003eHarrop was asked in April 2024: \"Is there one thing that you wouldn’t have done, if you could go again?\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003e\"Oh God, there’s about 5000 things. I would have spent more time in the Northern Hemisphere sucking up a little bit of what they’re doing there. I haven’t done enough of that. Not a flying winemaker job. Just going in and talking to people – like you’re doing here today. We’ve got access to a lot of wine over here now, but things were different twenty years ago.\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003eFrom a winemaking point of view – maybe wouldn’t have farmed in Heathcote for ten years, like I did at Shadowfax. I’m glad I’ve got regrets about what I have done, rather than what I haven’t done.\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003eWith regards to Curly Flat, one thing we will do is slowly converting things over to VSP. Whether we top-work stuff like we’ve done in the past and re-trellis. It is a ten-year project. \u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003eStepping back and looking at wines from 2020… one of the things we love about the ‘20s is that they talk a little bit more about the earth rather than the sky. One of the massive limiting factors in this part of the world is that big orange ball in the sky. It’s a strong influence. If there’s one thing that can obscure where a grape is from, it is too much sun. The 2020 is savoury tannins,  more earthy and quite reserved. We think there is a Curly Flat theme. One of the things that shits me about the Aussie industry is that our 'most important producers', the Penfolds of the world, are actively working to persuade people that vintage variation doesn’t exist. The rest of us think it’s really important to say to people that wine is not the same every single time. That’s part of the pleasure of it.\"\u003c\/p\u003e\n\u003ch3 data-mce-fragment=\"1\"\u003e\n\u003cspan data-mce-fragment=\"1\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003eAbout the winery\u003cbr\u003e\u003cbr\u003e\u003c\/strong\u003e\u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003e\u003c\/strong\u003e\u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003e\u003c\/strong\u003e\u003c\/span\u003e\n\u003c\/h3\u003e\n\u003cdiv style=\"text-align: left;\" data-mce-style=\"text-align: left;\"\u003e\u003cimg style=\"float: none;\" alt=\"Curly Flat Vineyard\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/Curly_Flat_Vineyard_ebdba1f0-7211-4c66-8e4b-16d5f7e0a02f_1024x1024.png?v=1719016450\" data-mce-style=\"float: none;\" data-mce-src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/Curly_Flat_Vineyard_ebdba1f0-7211-4c66-8e4b-16d5f7e0a02f_1024x1024.png?v=1719016450\"\u003e\u003c\/div\u003e\n\u003cp\u003eCurly Flat, a small privately owned vineyard and winery in the Macedon Ranges, was founded in 1989 by Phillip Moraghan and Jenifer Kolkka. The Macedon Ranges is the coolest viticultural area on mainland Australia and the Curly Flat Vineyard has proved to be ideal for growing the early ripening varieties of pinot noir and chardonnay. \u003c\/p\u003e\n\u003cp\u003eThe first vines were planted in 1991 but problems with clonal identification and quality of planting material resulted in these vines being removed. The hard work of planting was repeated in 1992. Subsequent plantings (1993 to 2000) have seen the vineyard grow to 14.5 hectares. The majority of the area is planted to Pinot Noir (72%), with smaller plantings of Chardonnay (23%) and Pinot Gris (5%). \u003c\/p\u003e\n\u003cp\u003eThe Curly Flat Vineyard is acknowledged as the greatest influence on wine quality. This unique viticultural site owes much to the combination of altitude (540 metres), latitude (south of The Great Dividing Range), and distance from the mitigating influence of the ocean.\u003cspan\u003e \u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003eA diversity of aspect and clone provide multifaceted winemaking opportunities. The climate is ideal for growing Pinot Noir and Chardonnay - \u003c\/span\u003ewarm summer days, then crisp, cool evenings which slow ripening and produce fruit of high natural acidity and intense flavour. The red volcanic basalt soils have structure and depth allowing the roots to descend many metres, increasing the soil volume able to be exploited by the vines.\u003c\/p\u003e\n\u003cp\u003eIn 2006 Curly Flat ceased using herbicides and have seen a marked improvement in soil microfauna. The resulting increase in organic matter has been staggering and bodes well for the future health of the vines.\u003c\/p\u003e\n\u003cp\u003eCurly Flat wines are naturally fermented; the use of ambient yeast (those that are native to the vineyard and winery) leads to improved texture, mouthfeel and more varietal flavour components in the wines.\u003c\/p\u003e\n\u003cp\u003eIn 2017, Jenifer accepted Phillip's offer to take over sole ownership of Curly Flat. Under her leadership, the winery's reputation for high-quality winemaking continues. Jenifer and her team, led by new winemaker Matt Harrop, are fully committed to producing the best possible wines from their carefully nurtured site. \u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eThe Vineyard\u003c\/strong\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cdiv style=\"text-align: center;\" data-mce-style=\"text-align: center;\"\u003e\n\u003cp class=\"MsoNormal\" style=\"text-align: left;\" data-mce-style=\"text-align: left;\"\u003e\u003cimg alt=\"Curly Flat Vineyard Plantings\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/Curly_Flat_Vineyard_600x600.png?v=1718978872\" style=\"float: none; display: block; margin-left: auto; margin-right: auto;\" data-mce-src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/Curly_Flat_Vineyard_600x600.png?v=1718978872\" data-mce-style=\"float: none; display: block; margin-left: auto; margin-right: auto;\"\u003e\u003c\/p\u003e\n\u003cp class=\"MsoNormal\" data-mce-style=\"text-align: left;\"\u003e\u003cspan style=\"color: rgb(128, 128, 128);\" data-mce-style=\"color: rgb(128, 128, 128);\"\u003e\u003cstrong\u003eCurly Flat Vineyard Plantings\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"MsoNormal\" style=\"text-align: left;\" data-mce-style=\"text-align: left;\"\u003e\"We’ve got about 15 hectares under vines, starting with a block of Pinot Noir planted in 1992. Followed by Chardonnay in 1993; then at the top of the hill there’s Pinot Noir from ’95 and ’96. What we refer to as our 'Western' plantings were in 1997 and ’98. The big block was planted in 2000, and every year we’ve progressively planted more.  \u003cbr\u003e\u003cbr\u003eWe are about 70% Pinot Noir, 25% Chardonnay and 5% Pinot Gris. There’s a massive thirst for Pinot – especially in Melbourne. It’s very parochial down there, and we have an advantage over most other winegrowers in Australia, as we can ripen Pinot. We’re quite continental here – a long way from the sea. We farm very simply and have this mix of young and old vines. We shoot-thin in the Spring and there’s a lot of natural crop control, because we are a frosty site.\u003c\/p\u003e\n\u003cp class=\"MsoNormal\" style=\"text-align: left;\" data-mce-style=\"text-align: left;\"\u003eThe winery was built in 2002, we farm sustainably here, but not organic. In a year like this, you hear stories from places like Heathcote where they haven’t got fruit. We haven’t used any herbicide here since 2006, and we like the effect we get from just mowing underneath the vines. That works for us – keeps the disease pressure down. We do get a bit of botrytis in the Chardonnay, but I don’t think a little bit is a bad thing. \u003cbr\u003e\u003cbr\u003eWith our geology, it is quite similar across the site – degraded basalt – but we’ve got this 430-million year old devonian-era sands up here, which we found after a soil survey in 2019. Our 'Western' plantings have an easterly aspect – so morning sun. They don’t get the afternoon sun, so are the coolest slopes in the vineyard. Quite supple, textured, aromatic, and by 2018 we thought 'these look really different to everything else we’ve got' and we now bottle the 'Western' individually. Initially a blend of two blocks and two different clones, in 2018 to 2020. And now, we’ve got seven rows of clone 114 that we’ll do separately.\u003cbr\u003e\u003cbr\u003e'Central' is from the oldest vines in the place – MV6 clone from 1992. I really like MV6. They reckon James Busby brought it over from Clos du Vougeot in the 1830s. That’s north-facing so it cops the afternoon sun. Much smaller berries and smaller bunch architecture. More tannin and very musky red fruit. There’s a bit of it in NZ, but they don’t like it over there. I think it’s genetically modified itself over here, to suit what happens here. \u003cbr\u003e\u003cbr\u003eSame can be said for Abel – I’ve yet to try an Australian Abel wine where I’ve gone 'well that’s better than everything else'. It works well in Martinborough but they’re not such fans of it in Central Otago. That whole clonal thing is really interesting. I read and see about people who I respect in other parts of the world, where the clonal debate has taken a back seat. We’ll be taking some cuttings from our 1992 MV6 and cultivating from that, to plant the place with. \u003cbr\u003e\u003cbr\u003eHistorically our Pinot Noir has been planted at 3.2 by 1.8 metres in a lyre trellis. Today we are planting at 2.2 by 900, which we really like. We won't be doing high-density planting like over at Bindi. I think that after 30 years in the ground here, Pinot has this ability to adapt to site. I take my hat off to anyone, like Michael, who is doing that density of planting, but I see it fraught with all sorts of things. I have too many questions about it. There were cultural reasons why it occurred over in Burgundy. Winemaking, grape growing – it’s a commercial pursuit. And it’s expensive to put a vineyard in anyway, so three times more expensive to put a close-planted vineyard in.\"  \u003cspan style=\"color: rgb(128, 128, 128);\" data-mce-style=\"color: rgb(128, 128, 128);\"\u003e\u003cstrong\u003eMatt Harrop - from an interview with David Walker Bell that appeared in WineFolio\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/div\u003e","brand":"Canterbury Wines","offers":[{"title":"Default Title","offer_id":42763700928753,"sku":"","price":145.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/curly-flat-pinot-noir-2012.jpg?v=1696227554"},{"product_id":"dexter-pinot-noir-2018","title":"Dexter Pinot Noir 2018","description":"\u003cp\u003eTod Dexter purchased a vineyard site at Tuerong on the Mornington Peninsula in 1987 and planted Chardonnay and Pinot Noir. He became winemaker at Stonier and then Yabby Lake and during that period the Dexter Vineyard provided Stonier with reserve-grade fruit. Almost 20 years later, and with a wealth of experience behind him, he started his own label. What he strives for in his Pinot Noir is what he looks for in any wine he drinks - aromatics, prettiness, texture, elegance, line and length.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e\"Vintage conditions add tone and contrast, but Dexter Pinot always tastes like Dexter Pinot. The site is strong with this one. Delicate and pretty as ever, with a fine dusting of emery tannin, mouth-perfume and red fruits, fresh plum, a slight warmth this vintage, but it's not intrusive, and the finish is clean and long. Lovely lovely.\"  Gary Walsh\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eAn absolutely outstanding pinot noir from the pinot maestro in 2018 – perhaps even as good as the superlative 2017 vintage. Powerful and flavoursome, but gentle and elegant to boot; exceptionally long on the palate; destined to be one of the best pinot noirs to come out of Mornington Peninsula.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003e\"Aromas of dark berry fruits such as blackberry, plums and cherries with background aromas of dried herbs and spices. The wine is similar to the 2016. The complex flavours are of blackberries, plums, spices and hints of oak. It has a soft entry with mid palate fruit sweetness and lovely texture. The finish is long with balanced acid and fine tannins. It should age very well. Matured in French Oak puncheons (25% new, 20% second use, 12% third use and 43% older) for 9 months. Clones: MV6 (50%) 777 (18%) D5V12 (18%) Pommard (14%). Matured in French Oak puncheons (25% New, 15% second use 21% third use and 39% older) for 8 months. Clones: MV6 (70%) 777 (20%) D5V12 (10%).\"  \u003cstrong\u003eDexter Wines\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3 data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eExpert reviews\u003c\/span\u003e\u003c\/h3\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\"The perfumed blossom scents of the bouquet are signals not to be missed because of the light, clear colour. The wine builds progressively as it journeys through the mouth to the lifted finish\u003cspan data-mce-fragment=\"1\"\u003e. Drink by 2029.\"  \u003cstrong data-mce-fragment=\"1\"\u003eJames Halliday, Halliday Wine Companion - 95 points\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\"Vintage conditions add tone and contrast, but Dexter Pinot always tastes like Dexter Pinot. The site is strong with this one. Poached strawberry, mint cream, spice and fragrance. Delicate and pretty as ever, with a fine dusting of emery tannin, mouth-perfume and red fruits, fresh plum, a slight warmth this vintage, but it's not intrusive, and the finish is clean and long. Lovely lovely\u003cspan data-mce-fragment=\"1\"\u003e. Price: $60. Drink: 2020-2030.\"  \u003cstrong data-mce-fragment=\"1\"\u003eGary Walsh, The Wine Front - 94 points\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3\u003e\u003cstrong\u003eAbout the winery\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cimg alt=\"Dexter Wines\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/DexterWines_1024x1024.png?v=1675972591\"\u003e\u003c\/p\u003e\n\u003cp\u003eTod Dexter, the man behind the Dexter label, grew up with wine. A childhood friendship with one of Melbourne's premium wine merchants, the Crittenden family, introduced him to the vast world of wine. It was then no surprise that in 1974 after working a ski season in the US, Tod ended up in the Napa Valley where he spent a seven-year apprenticeship with one of California's premium family wineries, Cakebread Cellars. During that period he met his wife Debbie, and the two of them started to toy with the idea of setting up in Australia. Back-to-back vintages at Brown Brothers in the King Valley in 1985 and '86 served as a trial.\u003c\/p\u003e\n\u003cp\u003eTod moved home to Australia in January 1987 and purchased a vineyard site at Tuerong on the Mornington Peninsula. Later that year, he planted 1.6 hectares of Chardonnay and Pinot Noir. To keep the wolves from the door he became winemaker at Stonier and over the next ten years, he and Brian Stonier grew the company to become one of Australia's premium producers of Chardonnay and Pinot Noir. During this decade Tod leased his vineyard to Stonier and the Dexter vineyard provided them with reserve-grade fruit.\u003c\/p\u003e\n\u003cp\u003eDexter left Stonier in 2003 to take the reins at Yabby Lake, whose vineyards are a stone's throw from his own. In 2006 he turned 50. A friend told him if he didn't do his own thing now, it'd never happen. So almost 20 years after the first vines in the Dexter vineyard were planted, and with a wealth of experience behind him, Dexter Wines was born. His vineyard is planted to 4 hectares of Pinot Noir and 3.1 hectares of Chardonnay and he makes roughly the same quantity of each.\u003c\/p\u003e","brand":"Canterbury Wines","offers":[{"title":"Default Title","offer_id":42763701813489,"sku":"","price":69.95,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/dexter-pinot-noir-2018.jpg?v=1696388425"},{"product_id":"dexter-pinot-noir-2017","title":"Dexter Pinot Noir 2017","description":"\u003cp data-mce-fragment=\"1\"\u003e\u003cspan\u003eTod Dexter purchased a vineyard site at Tuerong on the Mornington Peninsula in 1987 and planted Chardonnay and Pinot Noir. He became winemaker at Stonier and then Yabby Lake and during that period the Dexter Vineyard provided Stonier with reserve-grade fruit. Almost 20 years later, and with a wealth of experience behind him, he started his own label. What he strives for in his Pinot Noir is what he looks for in any wine he drinks - aromatics, prettiness, texture, elegance, line and length.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e\"Bright red\/purple colour and a superbly fresh, fragrant cherry aroma, with background spices and dried herb traces. Very intense, vibrant and precise. An outstanding young pinot destined for a long and distinguished life.”  Huon Hooke\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan data-mce-fragment=\"1\"\u003e\"Aromas of dark berry fruits such as blackberry, plums and cherries with background aromas of dried herbs and spices. The wine is similar to the 2013 and 2015, perhaps more powerful. The complex flavours are of blackberries, plums, spices and hints of oak. It has a soft entry with mid palate fruit sweetness and lovely texture. The finish is long with balanced acid and fine tannins. It should age very well. Matured in French Oak puncheons (20% new, 12% second use and the remainder older) for 8 months. Clones: MV6 (60%), D5V12 (40%).\"  \u003c\/span\u003e\u003cstrong data-mce-fragment=\"1\"\u003eDexter Wines\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003ch3 data-mce-fragment=\"1\"\u003eExpert reviews\u003c\/h3\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\"\u003cspan data-mce-fragment=\"1\"\u003eOpen-fermented, 3 days cold soak, one fermenter for whole bunch fermentation (8% of the blend), the remainder destemmed, matured for 8 months in French oak (20% new). \u003c\/span\u003eClear crimson-purple; wastes no time in laying siege with its fruit bouquet and (in particular) palate. It's hard to decide whether it's the dark berry (black cherry and blackberry) or the savoury texture and length that are the best points of a truly outstanding pinot. 13.5% alc, screwcap. Drink to 2032.\"  \u003cstrong data-mce-fragment=\"1\"\u003eJames Halliday, Halliday Wine Companion - 97 points\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\"Bright red\/purple colour and a superbly fresh, fragrant cherry aroma, with background spices and dried herb traces. Very intense, vibrant and precise. An outstanding young pinot destined for a long and distinguished life\u003cspan data-mce-fragment=\"1\"\u003e. Drink 2018–2030.\"  \u003cstrong data-mce-fragment=\"1\"\u003eHuon Hooke, The Real Review – 96 points\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003e\"It's a more assertive release from Dexter, a little less delicate, but still well under the boxing weight of most pinot noir from the region. It holds its succulence and feathery tannins well, \u003c\/span\u003eit's loaded with cherry juice and pomegranate fruit scents and flavours, it offers a sprinkle of herb n spice to taste. It's exceptionally long in flavour too. Indeed, it's a beautiful wine when you take stock of it all, and best of all, drinkability is high. A really lovely expression once more. Drink: 2018-2026.\"  \u003cstrong data-mce-fragment=\"1\"\u003eMike Bennie, The Wine Front - 94 points\u003c\/strong\u003e\u003c\/p\u003e\n\u003ch3\u003e\u003cstrong\u003eAbout the winery\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cimg alt=\"Dexter Wines\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/DexterWines_1024x1024.png?v=1675972591\"\u003e\u003c\/p\u003e\n\u003cp\u003eTod Dexter, the man behind the Dexter label, grew up with wine. A childhood friendship with one of Melbourne's premium wine merchants, the Crittenden family, introduced him to the vast world of wine. It was then no surprise that in 1974 after working a ski season in the US, Tod ended up in the Napa Valley where he spent a seven-year apprenticeship with one of California's premium family wineries, Cakebread Cellars. During that period he met his wife Debbie, and the two of them started to toy with the idea of setting up in Australia. Back-to-back vintages at Brown Brothers in the King Valley in 1985 and '86 served as a trial.\u003c\/p\u003e\n\u003cp\u003eTod moved home to Australia in January 1987 and purchased a vineyard site at Tuerong on the Mornington Peninsula. Later that year, he planted 1.6 hectares of Chardonnay and Pinot Noir. To keep the wolves from the door he became winemaker at Stonier and over the next ten years, he and Brian Stonier grew the company to become one of Australia's premium producers of Chardonnay and Pinot Noir. During this decade Tod leased his vineyard to Stonier and the Dexter vineyard provided them with reserve-grade fruit.\u003c\/p\u003e\n\u003cp\u003eDexter left Stonier in 2003 to take the reins at Yabby Lake, whose vineyards are a stone's throw from his own. In 2006 he turned 50. A friend told him if he didn't do his own thing now, it'd never happen. So almost 20 years after the first vines in the Dexter vineyard were planted, and with a wealth of experience behind him, Dexter Wines was born. His vineyard is planted to 4 hectares of Pinot Noir and 3.1 hectares of Chardonnay and he makes roughly the same quantity of each.\u003c\/p\u003e","brand":"Canterbury Wines","offers":[{"title":"Default Title","offer_id":42763701879025,"sku":"","price":72.95,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/dexter-pinot-noir-2017.jpg?v=1696388339"},{"product_id":"diamond-valley-vineyards-white-label-pinot-noir-2001","title":"Diamond Valley Vineyards White Label Pinot Noir 2001","description":"\u003cp data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eThe Diamond Valley Diamond Valley Vineyards White Label Pinot Noir is much sought after by serious pinot drinkers. This intensely flavoured, marvellously complex wine consistently delights with concentrated fruit, beautiful balance and lingering full flavours, and has been rewarded with an abundance of show medals and trophies.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cstrong\u003e\"The 2001 release is a stunning wine, which at present needs extended breathing (3 hours+) to open out and reveal its beauty and give some indication of what it will have to offer in a few years time. The palate is utterly seductive - rich and complex, with red berry fruit flavours, cherries, plum, and a hint of game; supported by beautiful oak treatment and lovely acid balance. Wonderful velvety texture. A powerful wine, with great structure, intensity and length.\"  Nick Munday \u003c\/strong\u003e\u003c\/p\u003e\n\u003ch3 data-mce-fragment=\"1\"\u003eExpert reviews\u003c\/h3\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\"Medium purple-red; the bouquet is complex, with an obvious contribution from French oak, and some whole bunch maceration characters; the palate is unusually full-bodied for Diamond Valley, flooded with sweet plum and dark cherry fruit, soft and velvety throughout.\"  \u003cstrong data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eJames Halliday, Halliday Wine Companion - 94 points\u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\"The 2001 release is a stunning wine, which at present needs extended breathing (3 hours+) to open out and reveal its beauty and give some indication of what it will have to offer in a few years time. Brilliant deep ruby red with hints of purple. The nose shows complex aromas of rich, ripe raspberry, wild strawberry, dark cherry, beetroot and plum. The palate is utterly seductive - rich and complex, with red berry fruit flavours, cherries, plum, and a hint of game; supported by beautiful oak treatment and lovely acid balance. Wonderful velvety texture. A powerful wine, with great structure, intensity and length.\"\u003cstrong data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003e  Nick Munday, Canterbury Wines\u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003ch3 data-mce-fragment=\"1\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eAbout the winery\u003c\/span\u003e\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003eDiamond Valley was established in 1976 by David and Cathy Lance in Melbourne's beautiful Yarra Valley wine region. The aim and philosophy were simple – to grow the finest grapes possible, luscious, ripe and with excellent varietal character, and to handcraft these grapes into elegant and distinctive wines of the highest quality.\u003cbr\u003e \u003cbr\u003e Since its first release in 1982, Diamond Valley Vineyards has enjoyed outstanding success with its wines, yet has through choice remained one of Australia's smaller wineries. By adhering to the founding philosophy, the wines have been consistently excellent, amassing a tally of awards quite out of proportion to the size of the winery and justifying Diamond Valley's insistence on quality before quantity.\u003c\/p\u003e\n\u003cp\u003eThe on-site winery is designed to allow vinification to the highest standards. All wines are bottled in the winery's own high quality bottling facility. The White Label wines express the terroir of the site. Excellent sun exposure over consistently long, clear ripening periods and careful canopy management produce low-yielding fruit of superb quality. The resulting White Label range of wines consists of Chardonnay, Cabernets, Merlot, Shiraz and the famous Pinot Noir. The intensely flavoured, marvellously complex wines consistently delight with concentrated fruit, beautiful balance and lingering full flavours, and have been rewarded with an abundance of show medals and more than 30 trophies.\u003c\/p\u003e\n\u003cp\u003eIn early 2005 the business name and wine stocks were sold to Graeme Rathbone, the brother of Doug Rathbone, the owner of Yering station, Parker Coonawarra Estate, Mount Langi Ghiran and Xanadu. James Lance, David's son, continues to make the wine and much of the fruit is sourced from the Lance Family's Vineyard. \u003c\/p\u003e\n\u003cp\u003eDiamond Valley Vineyards is no longer in operation.\u003c\/p\u003e","brand":"Canterbury Wines","offers":[{"title":"Default Title","offer_id":42763701911793,"sku":"","price":74.95,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/Diamond-Valley-Vineyards-White-Label-Pinot-Noir-2001_c68a892e-27df-4fe4-bee8-05270a0ed16a.jpg?v=1696388801"},{"product_id":"ata-rangi-pinot-noir-2014","title":"Ata Rangi Pinot Noir 2014","description":"\u003cp\u003eAta Rangi, meaning 'dawn sky' or 'new beginning', is a small, family-owned, organic winery in Martinborough that has a reputation for producing exceptional quality pinot noir. The Ata Rangi Pinot Noir is their flagship wine and is regarded by many to be one of the greatest pinot noirs that comes out of New Zealand.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e\"This is a beautifully rich and succulent, elegantly balanced and refined Pinot Noir with seamless-flowing, ripe flavours of dark berry and cherry fruit.\"  Raymond Chan\u003c\/strong\u003e\u003c\/p\u003e\n\u003ch3\u003eExpert reviews\u003cbr\u003e\n\u003c\/h3\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003e\"\u003cspan class=\"cs-reviewBody\" property=\"reviewBody\" data-mce-fragment=\"1\"\u003eDense, complex pinot noir in a typical Ata Rangi style, with a nice mix of fruit and savoury characters. Dark-fleshed plum, black cherry with a suggestion of floral, mixed spice and sweet herbs. Spectacular wine with plenty of power and an incredibly lengthy finish. More accessible than the previous vintage was at this stage but showing great cellaring potential. The best Ata Rangi pinot noir I've tasted.\"  \u003c\/span\u003e\u003c\/span\u003e\u003cstrong\u003eBob Campbell MW, The Real Review - 99 points\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\"Ata Rangi 2014 earned a record 99 points from me. I seriously considered awarding 100 points and feel the wine will certainly deserve a maximum score after a bit of bottle age.\"  \u003cstrong\u003eBob Campbell MW\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003e\"Full, even, black-hued ruby-red with youthful purple tints.  The nose is very full with softly concentrated and layered aromas of rich, ripe, dark red berries and cherries along with nuances of dark red plums entwined with fragrant violet florals, fresh herb and spicy detail.  The aromatics blossom to reveal notes of raspberry liqueur, earth and minerals.  This exudes richness allied to elegance and finesse.  \u003c\/span\u003eMedium-full bodied, vibrantly succulent and lusciously sweet fruit flavours of dark red berry and cherry fruit are harmoniously melded with flavours of ripe dark plums and fragrant violet florals, dark herbs, spices and red liquorice.  The flavours are seamlessly mouthfilling and supported by refined, flowery tannin extraction, and enlivened by poised acidity.  This has drive, energy and fine linearity, and the wine carries to a very long and sustained, rich finish of spiced cherries and raspberry liqueur.  This is a beautifully rich and succulent, elegantly balanced and refined Pinot Noir with seamless-flowing, ripe flavours of dark berry and cherry fruit with complexing floral and herbal detail.\"  \u003cstrong data-mce-fragment=\"1\"\u003eRaymond Chan – 19.5\/20 points  ★★★★★\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\"As ever this has an extra dimension and remains the high watermark for New Zealand pinot noir to be measured against. How do they do it: complete and uncompromised dedication to the cause, combined with an early play to make the most of the available land in a young region, as well as the ability to attract talented and dedicated people such as winemaker Helen Masters to the cause. Already entrancingly complex, the wine has a brambly array of cherry and summer berry fruits in addition to blueberries, some spicy saffron and earthy nuances. It's totally composed and still able to deliver a sense of aromatic purity amid web-like complexity. As you swoon into the first mouthful, it takes total control and is plush and layered with an air of playful luxury. The center billows soft and deceptively airy, finishing in a run of succulent, fresh and satisfying tannins that leave you breathless. Drink now to 2025+.\" \u003cstrong data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003e\u003c\/strong\u003e\u003cstrong\u003eNick Stock, JamesSuckling.com - 96 points\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\"Ata Rangi smells like Ata Rangi first and Martinborough second, and while obviously both are true, this vintage seems to deliver the full character of the vineyard. Am I right, or am I right? Typical perfume of roses and potpourri, cherries black and red, spice and a chocolaty flavour in the mix laying on a bit more seduction, in case there wasn't quite enough.  Medium bodied, layers of silk and sap, mouth-perfume of roses and dried herbs, fine acidity and excellent length. Closes with a sappy\/chicory bitterness that may polarise, but those who like a firm NZ tweak on the finish will take it with pinch of pleasure. Strong release from this great producer\u003cspan data-mce-fragment=\"1\"\u003e.\"  \u003cstrong data-mce-fragment=\"1\"\u003eGary Walsh, The Wine Front - 95 points\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3 data-mce-fragment=\"1\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003eAbout martinborough\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cstrong data-mce-fragment=\"1\"\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/MartinboroghWineRegion_1024x1024.png?v=1670998663\" alt=\"Martinborough Wine Region\"\u003e\u003c\/strong\u003eMartinborough is one of the three sub-regions of the Wairarapa wine region in the southern part of New Zealand's North Island. It is world renowned and by far the most important sub-region (the other two being Gadstone and Masterton), so is considered here to be a region to avoid confusion.\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eThe small, picturesque town of Martinborough and its surrounding district are home to some of New Zealand's most highly respected boutique wineries. \u003c\/span\u003eMartinborough lies in a wide river valley between the Rimutaka mountain range and the eastern Wairarapa hills. The Ruamahanga River meanders through the region on its way to Palliser Bay, 32 kilometers to the south. The first vines were planted here by James Busby in 1838 when he was sent from England to collect samples of all grape varieties for potential introduction into Australia (he found that European vines did not grow well in Australia, but thrived in New Zealand's climate conditions). However, it was not until the 1970s that it was discovered as a prime site for viticulture. In 1978, a scientific report compared the climate of the region with that of Burgundy in France, and a few pioneering vignerons began to buy land around Martinborough and plant it with vines.\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eThe viticultural focal point of the region is the Martinborough Terrace – a raised plateau of alluvial gravel just north of the town that has been forced up over time by tectonic movement. The free-draining nature of this soil is excellent for viticulture because it limits the hydration of the vines, leading to stress. These stressed vines put their energy more into producing small, concentrated berries than leafy foliage, increasing the quality of the grapes and subsequently the wines. \u003c\/span\u003eSimilar soils extend around this small area, notably further east, in the unoffical Te Muna sub-region. Vineyards can also be found further south of Martinborough although this region tends to be cooler with a more mixed soil makeup, often with slightly higher levels of clay.\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eDespite the fact that Martinborough has only three percent of all of New Zealand's vineyard land, it is still widely considered to be one of the country's prime wine regions. Its claim to fame is the exceptional quality of its Pinot Noir wines, produced by some of the most highly regarded wineries in New Zealand.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\"\u003cspan data-mce-fragment=\"1\"\u003eMartinborough's reputation for producing high quality pinot has been known for almost as long as the region's existence, but it's a reputation that has seen extraordinary growth in recent times. 'When I came here in 1986 there were only four wine producers,' says McKenna, who to many is recognised as one of the region's father figures. 'Three of them are amongst the best that are still here', referring to Martinborough Vineyard, Ata Rangi and Dry River. 'It's fair to say,' he continues, 'that the combination of vine age and producers' experience with the district has certainly equated to a gradual increase in quality.' The pursuit of excellence is always top of mind, to which Ata Rangi winemaker Helen Masters attests. 'If I need something done, there's no question about cost, time, effort,' she says. 'We just make it happen.' The irony, as any visitor to the region is bound to hear, is that Martinborough contributes just one per cent of New Zealand's annual grape crush but is home to 10 per cent of the country's winemakers. If that's not saying something about the quality of the wine, what is?\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eThe wines here are centred on a few key varieties, but unlike many other regions, are almost impossible to pigeonhole. Everything from the flat, free-draining gravel vineyards of the Martinborough terrace to the denser stony clay soils of Te Muna Road, the heavy focus on terroir, or vintage, or clonal selection, or all of the above, result in a wealth of wine styles that share the common ground of elegance and richness and speak loudly of time and place.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003ePinot noir is by far the region's hero – which typically, thanks to the region's climatic similarities to Burgundy, produces beautiful medium-bodied wines with dark plum fruit flavours and distinct savoury characters – followed closely by luscious pinot gris and mineral-like sauvignon blanc, as well as chardonnay, riesling, gewürztraminer and syrah.\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eThe township was established in the late 1870s by John Martin, an Irish landowner whose patriotism for home remains evident in the Union Jack-shaped town square. However, the region's modern wine industry wasn't established until a century later after soil scientist Dr Derek Milne conducted a report that yielded the resemblance-to-Burgundy results. He subsequently founded Martinborough Vineyard; others soon followed suit and those four or five founding producers spawned a progressive farming community that lives and breathes the 'wine is made in the vineyard' philosophy. It's a special place.\"  \u003cstrong\u003eDom Sweeney, Gourmet Traveller Wine\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3 data-mce-fragment=\"1\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003eAbout the winery\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cimg alt=\"Ata Rangi Vineyard\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/AtaRangi_1024x1024.png?v=1670991521\" data-mce-src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/AtaRangi_1024x1024.png?v=1670991521\" data-mce-fragment=\"1\"\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eAta Rangi, meaning 'dawn sky' or 'new beginning', is a small, \u003cspan data-mce-fragment=\"1\"\u003efamily-owned, organic winery in\u003c\/span\u003e Martinborough that has a reputation for producing exceptional quality pinot noir. Ata Rangi was founded by Clive Paton in 1980. The first vines were planted on a small, stony sheep paddock at the edge of the Martinborough Village. Clive's sister Alison bought an adjoining block soon after and in 1986 Clive's partner Phyll Pattie bought a share in the business after moving from Marlborough where she had been working as a winemaker.\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eToday, 42 years on, Ata Rangi has an enviable reputation as one of the new world's most respected pinot noir producers. Alison Paton heads up the day-to-day running of the business, with Helen Masters crafting the wines aided by the vital stewardship of vineyard manager Braden Crosby.\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eAta Rangi farms around 32 hectares, spread over 14 vineyards, that are clustered around the village of Martinborough. The sites feature the characteristic Martinborough Terrace profile of 300-600mm of shallow silt-loam overlaying 25-30 metre-deep alluvial gravels. The McCrone and Masters Vineyards are differentiated by a higher percentage of clay within the gravels.\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eAta Rangi's home vineyards attained full organic status in 2014. Weeds are managed with under-vine weeding tools, with a combination of cultivation and mowing. The vineyards' biodiversity is enhanced by a mixture of native and exotic shelterbelts and inter-row wildflower planting that provide havens for native predatory and beneficial insects. Compost is made on-site from grape stalks, skins, and yeast lees, mixed with seaweed, forest floor duff and harvested green crops.  This mix is utilised in the vineyard to make compost tea for vine health and boost organic matter within the soil.\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eFruit is drawn from a diverse range of vineyards, each managed to suit its soil and clonal diversity. This individualised care, alongside the age of the original vines which are now reaching 40 years old, are both major factors in the quality and consistency of the wines from year to year. Spring is often cool and windy which reduces fruit set, so yields are naturally low. Summer days are consistently warm, though nights are generally cool. Autumn is often long and dry, perfect for hand harvesting. \u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eThe Ata Rangi winemaking philosophy is a simple, hands-off, traditional approach focused on finding the true expression of the place. They see wines from Martinborough as having a real depth of palate with texture and length. They aim for balance in all their wines, so use winemaking practices such as whole bunch and barrel ageing to ensure that vineyard expression remains the hero.\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eEach season brings its own unique growing conditions. Cooler vintages express more herbal and spicy notes, whereas a warmer season delivers fuller fruit aromas. Staying true to the vintage means the wines will express these features. They focus on harvesting at the point where ripeness is \"optimum” i.e where sugar, tannin and acid intersect at a \"just on the cusp of ripeness”, and tension and vibrancy of aroma are balanced with tannins.\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eWhole bunch inclusion plays a role in the fermentations of the pinot noir — the level of which varies according to site and vine age, which can be from 20 to 100% with the remainder de-stemmed. The fermentation that takes place within the whole berry along with the contact with the stems, lifts the aromas and gives a fine flow to the tannins. \u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eDue to the close proximity to the South Pacific Ocean, the temperate climate results in an extended growing season, allowing the fruit to ripen slowly. This enables the tannins in the seeds and skin of the grapes to fully ripen. This is reflected in the Ata Rangi style,  a backbone of fine tannins, supported by vibrant acidity which gives a structure to the wines that afford them real age-ability.\u003c\/p\u003e","brand":"Canterbury Wines","offers":[{"title":"Default Title","offer_id":42896825057521,"sku":"","price":155.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/ata-rangi-pinot-noir-2014_e67bb516-3c74-4f7e-9dff-6d1d55b91638.jpg?v=1747721155"},{"product_id":"ata-rangi-pinot-noir-2013","title":"Ata Rangi Pinot Noir 2013","description":"\u003cp\u003e\u003cstrong\u003eJames Suckling Top 100 Wines of the World 2015\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eAta Rangi, meaning 'dawn sky' or 'new beginning', is a small, family-owned, organic winery in Martinborough that has a reputation for producing exceptional quality pinot noir. The Ata Rangi Pinot Noir is their flagship wine and is regarded by many to be one of the greatest pinot noirs that comes out of New Zealand.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e\"Clearly a great wine from a great Pinot Noir producer. It was a stand-out wine when tasted in a vertical lineup.\"  Bob Campbell MW\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin: 0cm 0cm 12.0pt 0cm;\"\u003e\u003cspan style=\"font-family: 'Segoe UI',sans-serif;\"\u003e\"2013 provided a long, warm growing season and a cool autumn, resulting in fruit in perfect condition. Enticing floral aromas of star anise, crushed red rose, violets and succulent raspberry meld with savoury notes of sandalwood and orris root. There's a tension and vibrancy on the entry, with a compelling mid-palate. Fine layered tannins flow through giving a seamless mineral quality on the finish - the culmination of an exceptional vintage, vine age and meticulous attention to detail in both vineyard and winery. Winemaking Technique: 30% whole bunch with the remainder destemmed. Fermentation by indigenous yeasts. Hand-plunged. 18 - 24 days cuvaison. 11 months maturation in French oak 35% new.\" \u003cstrong\u003e Ata Rangi\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3\u003eExpert reviews\u003c\/h3\u003e\n\u003cp\u003e\"2013's season has been described as the best in three decades, and the vines of Ata Rangi's signature wine, now up to 35 years old themselves, have responded magnificently. Long, warm days and correspondingly cool nights cemented the fineness of tannins, and added brightness and tension to the acidity. Enticing floral aromas of star anise, crushed red rose, violets and succulent raspberry meld with savoury notes of sandalwood and orris root. Tension and vibrancy on the entry, with a compelling mid palate of fine layered tannins flowing through to a seamless, mineral quality on the finish. A masterpiece. Commanding and seductive pinot noir at its finest\u003cspan\u003e.\"  \u003cstrong\u003eNick Stock, JamesSuckling.com – 98\/99 points and Top 100 Wines of the World 2015\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\"Dark ruby-red. Beautifully ripened dark red berry fruits and subtle, interwoven and harmonious complexing detail. Density, depth, brooding somewhat, with clear potential. Rich and plush on the palate, with concentration. Layers of flavour built in, and unfolding slowly to reveal complex detail. Yet integrated and complete. Beautifully structured, and in total balance, and a fine acid and tannin line. Very long and succulent. Complete and immensely pleasing. Abel, 5, Dijon and 10\/5 clones, indigenous yeast ferment with 30% whole clusters, 11 months in 35% new French oak.\"  \u003cstrong\u003eRaymond Chan – 19.5\/20 points  \u003c\/strong\u003e\u003cstrong data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003e★★★★★\u003c\/span\u003e\u003c\/strong\u003e\u003cstrong\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\"\u003cspan class=\"cs-reviewBody\" data-mce-fragment=\"1\" property=\"reviewBody\"\u003eIntense and potentially complex wine that is firmly structured and built for the long haul. Clearly a great wine from a great Pinot Noir producer although it really deserves to be cellared for at least a couple of years, preferably more. It was a stand-out wine when tasted in a vertical lineup. A classic mix of red-fleshed plum, dark berry and classy oak with the Ata Rangi trademark savoury character. Drink: 2015–2028.\"  \u003c\/span\u003e\u003cstrong\u003eBob Campbell MW, The Real Review - 97 points\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\"Good depth and hue of colour; rich, sweet, very ripe black cherry pinot aromas, exuberant and generous. The same flavours are ample, almost opulent, on the palate. A gorgeous, succulent, easy-to-love pinot. Drink: 2017–2028.\" \u003cstrong\u003e\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003e\u003c\/strong\u003e\u003cstrong\u003eHuon Hooke, The Real Review - 96 points\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\"Reserved bouquet of just-ripe red berry fruits and rose petals with whiffs of graphite, wet slate, clove. Exotic pot pourri – great scent. Immediately wonderful with stern, coiled textural feel chaperoned by stony tannins and driving long, energetically, and fluid, with crisp red fruit character and a dried herb\/garrigue complexity. Finishes mouthwatering and with a lick of sweetness and spice. Pretty epic\u003cspan\u003e.\"  \u003cstrong\u003eMike Bennie, The Wine Front – 95+ points\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\"One of the greatest of all New Zealand wines, this Martinborough red is powerfully built and concentrated, yet seductively fragrant and supple. The grapes are drawn from numerous sites, including the estate vineyard, planted in 1980, and the vines, up to 35 years old, have a very low average yield of 4.5 tonnes of grapes per hectare. The 2013 vintage (5*), from a sunny growing season with cool, clear nights, is notably vibrant, very youthful and supple. Deep ruby, it has dense cherry, plum and spice flavours, woven with fresh acidity. A beautifully poised young wine, savoury and finely textured, it is crying out for more time\u003cspan\u003e; open 2017+.\"  \u003cstrong\u003eMichael Cooper  ★★★★★\u003c\/strong\u003e\u003c\/span\u003e\u003cstrong\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003ch3\u003e\u003cstrong\u003eAwards\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003eJames Suckling Top 100 Wines of the World 2015\u003c\/p\u003e\n\u003ch3 data-mce-fragment=\"1\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003eAbout martinborough\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cstrong data-mce-fragment=\"1\"\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/MartinboroghWineRegion_1024x1024.png?v=1670998663\" alt=\"Martinborough Wine Region\"\u003e\u003c\/strong\u003e\u003cspan\u003eMartinborough is one of the three sub-regions of the Wairarapa wine region in the southern part of New Zealand's North Island. It is world renowned and by far the most important sub-region (the other two being Gadstone and Masterton), so is considered here to be a region to avoid confusion.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eThe small, picturesque town of Martinborough and its surrounding district are home to some of New Zealand's most highly respected boutique wineries. \u003c\/span\u003eMartinborough lies in a wide river valley between the Rimutaka mountain range and the eastern Wairarapa hills. The Ruamahanga River meanders through the region on its way to Palliser Bay, 32 kilometers to the south. The first vines were planted here by James Busby in 1838 when he was sent from England to collect samples of all grape varieties for potential introduction into Australia (he found that European vines did not grow well in Australia, but thrived in New Zealand's climate conditions). However, it was not until the 1970s that it was discovered as a prime site for viticulture. In 1978, a scientific report compared the climate of the region with that of Burgundy in France, and a few pioneering vignerons began to buy land around Martinborough and plant it with vines.\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eThe viticultural focal point of the region is the Martinborough Terrace – a raised plateau of alluvial gravel just north of the town that has been forced up over time by tectonic movement. The free-draining nature of this soil is excellent for viticulture because it limits the hydration of the vines, leading to stress. These stressed vines put their energy more into producing small, concentrated berries than leafy foliage, increasing the quality of the grapes and subsequently the wines. \u003c\/span\u003eSimilar soils extend around this small area, notably further east, in the unoffical Te Muna sub-region. Vineyards can also be found further south of Martinborough although this region tends to be cooler with a more mixed soil makeup, often with slightly higher levels of clay.\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eDespite the fact that Martinborough has only three percent of all of New Zealand's vineyard land, it is still widely considered to be one of the country's prime wine regions. Its claim to fame is the exceptional quality of its Pinot Noir wines, produced by some of the most highly regarded wineries in New Zealand.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\"\u003cspan data-mce-fragment=\"1\"\u003eMartinborough's reputation for producing high quality pinot has been known for almost as long as the region's existence, but it's a reputation that has seen extraordinary growth in recent times. 'When I came here in 1986 there were only four wine producers,' says McKenna, who to many is recognised as one of the region's father figures. 'Three of them are amongst the best that are still here', referring to Martinborough Vineyard, Ata Rangi and Dry River. 'It's fair to say,' he continues, 'that the combination of vine age and producers' experience with the district has certainly equated to a gradual increase in quality.' The pursuit of excellence is always top of mind, to which Ata Rangi winemaker Helen Masters attests. 'If I need something done, there's no question about cost, time, effort,' she says. 'We just make it happen.' The irony, as any visitor to the region is bound to hear, is that Martinborough contributes just one per cent of New Zealand's annual grape crush but is home to 10 per cent of the country's winemakers. If that's not saying something about the quality of the wine, what is?\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eThe wines here are centred on a few key varieties, but unlike many other regions, are almost impossible to pigeonhole. Everything from the flat, free-draining gravel vineyards of the Martinborough terrace to the denser stony clay soils of Te Muna Road, the heavy focus on terroir, or vintage, or clonal selection, or all of the above, result in a wealth of wine styles that share the common ground of elegance and richness and speak loudly of time and place.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003ePinot noir is by far the region's hero – which typically, thanks to the region's climatic similarities to Burgundy, produces beautiful medium-bodied wines with dark plum fruit flavours and distinct savoury characters – followed closely by luscious pinot gris and mineral-like sauvignon blanc, as well as chardonnay, riesling, gewürztraminer and syrah.\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eThe township was established in the late 1870s by John Martin, an Irish landowner whose patriotism for home remains evident in the Union Jack-shaped town square. However, the region's modern wine industry wasn't established until a century later after soil scientist Dr Derek Milne conducted a report that yielded the resemblance-to-Burgundy results. He subsequently founded Martinborough Vineyard; others soon followed suit and those four or five founding producers spawned a progressive farming community that lives and breathes the 'wine is made in the vineyard' philosophy. It's a special place.\"  \u003cstrong\u003eDom Sweeney, Gourmet Traveller Wine\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3 data-mce-fragment=\"1\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003eAbout the winery\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cimg alt=\"Ata Rangi Vineyard\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/AtaRangi_1024x1024.png?v=1670991521\" data-mce-fragment=\"1\" data-mce-src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/AtaRangi_1024x1024.png?v=1670991521\"\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eAta Rangi, meaning 'dawn sky' or 'new beginning', is a small, \u003cspan data-mce-fragment=\"1\"\u003efamily-owned, organic winery in\u003c\/span\u003e Martinborough that has a reputation for producing exceptional quality pinot noir. Ata Rangi was founded by Clive Paton in 1980. The first vines were planted on a small, stony sheep paddock at the edge of the Martinborough Village. Clive's sister Alison bought an adjoining block soon after and in 1986 Clive's partner Phyll Pattie bought a share in the business after moving from Marlborough where she had been working as a winemaker.\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eToday, 42 years on, Ata Rangi has an enviable reputation as one of the new world's most respected pinot noir producers. Alison Paton heads up the day-to-day running of the business, with Helen Masters crafting the wines aided by the vital stewardship of vineyard manager Braden Crosby.\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eAta Rangi farms around 32 hectares, spread over 14 vineyards, that are clustered around the village of Martinborough. The sites feature the characteristic Martinborough Terrace profile of 300-600mm of shallow silt-loam overlaying 25-30 metre-deep alluvial gravels. The McCrone and Masters Vineyards are differentiated by a higher percentage of clay within the gravels.\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eAta Rangi's home vineyards attained full organic status in 2014. Weeds are managed with under-vine weeding tools, with a combination of cultivation and mowing. The vineyards' biodiversity is enhanced by a mixture of native and exotic shelterbelts and inter-row wildflower planting that provide havens for native predatory and beneficial insects. Compost is made on-site from grape stalks, skins, and yeast lees, mixed with seaweed, forest floor duff and harvested green crops.  This mix is utilised in the vineyard to make compost tea for vine health and boost organic matter within the soil.\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eFruit is drawn from a diverse range of vineyards, each managed to suit its soil and clonal diversity. This individualised care, alongside the age of the original vines which are now reaching 40 years old, are both major factors in the quality and consistency of the wines from year to year. Spring is often cool and windy which reduces fruit set, so yields are naturally low. Summer days are consistently warm, though nights are generally cool. Autumn is often long and dry, perfect for hand harvesting. \u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eThe Ata Rangi winemaking philosophy is a simple, hands-off, traditional approach focused on finding the true expression of the place. They see wines from Martinborough as having a real depth of palate with texture and length. They aim for balance in all their wines, so use winemaking practices such as whole bunch and barrel ageing to ensure that vineyard expression remains the hero.\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eEach season brings its own unique growing conditions. Cooler vintages express more herbal and spicy notes, whereas a warmer season delivers fuller fruit aromas. Staying true to the vintage means the wines will express these features. They focus on harvesting at the point where ripeness is \"optimum” i.e where sugar, tannin and acid intersect at a \"just on the cusp of ripeness”, and tension and vibrancy of aroma are balanced with tannins.\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eWhole bunch inclusion plays a role in the fermentations of the pinot noir — the level of which varies according to site and vine age, which can be from 20 to 100% with the remainder de-stemmed. The fermentation that takes place within the whole berry along with the contact with the stems, lifts the aromas and gives a fine flow to the tannins. \u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eDue to the close proximity to the South Pacific Ocean, the temperate climate results in an extended growing season, allowing the fruit to ripen slowly. This enables the tannins in the seeds and skin of the grapes to fully ripen. This is reflected in the Ata Rangi style,  a backbone of fine tannins, supported by vibrant acidity which gives a structure to the wines that afford them real age-ability.\u003c\/p\u003e","brand":"Canterbury Wines","offers":[{"title":"Default Title","offer_id":42896825090289,"sku":"","price":160.0,"currency_code":"AUD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/ata-rangi-pinot-noir-2013.jpg?v=1695623687"},{"product_id":"ata-rangi-pinot-noir-2012","title":"Ata Rangi Pinot Noir 2012","description":"\u003cp\u003eAta Rangi, meaning 'dawn sky' or 'new beginning', is a small, family-owned, organic winery in Martinborough that has a reputation for producing exceptional quality pinot noir. The Ata Rangi Pinot Noir is their flagship wine and is regarded by many to be one of the greatest pinot noirs that comes out of New Zealand.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e\"Silken textured,  elegant wine with subtle power evidenced in its very lengthy finish. It clearly shows great cellaring potential.\"  Bob Campbell MW\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003e\"The relatively cool 2012 season has delivered a very poised and elegant pinot with a delicious red fruit entry followed by notes of plum, red-currant, fresh herbs, hints of truffle and meaty charcuterie. Still young and firm, and more savoury than sweet-fruited, the wine opens in the glass to show a medley of classic pinot aromas and flavours. With beautifully fine tannin structure and length, the 2012 will further develop in the cellar to a more savoury, gamey expression of pinot.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eIn producing our two pinots, grapes from vines that range in age from 10 - 30 years are meticulously hand-sorted as they arrive at the winery, with individual blocks and clones fermented separately. About ten months later a blind tasting, barrel by barrel, decides the first cut. Younger vine fruit tends to end up in Crimson while the original old home block 'Gumboot Clone' and best plots of Dijon Clone invariably have the extra weight and complexity that we favour for the main label Ata Rangi Noir. Martinborough's deep, lean, free-draining gravels, high wind run, low rainfall and exposure to the southern ocean means average pinot noir yields here are the lowest in the country. These factors, along with the significant age of our vines, contribute to the consistency of quality year after year and to the unique and distinctive 'sense of place'.\"  \u003cstrong data-mce-fragment=\"1\"\u003eAta Rangi\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3 data-mce-fragment=\"1\"\u003eExpert reviews\u003cbr\u003e\n\u003c\/h3\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003e\"Ata Rangi normally use a significant percentage of whole bunch grapes in the fermentation but this year all of the grapes were destemmed. Silken textured wine with cherry, plum, mineral and a trademark savoury\/herb character. Elegant wine with subtle power evidenced in its very lengthy finish. A very good example from one of the country's very best producers. It clearly shows great cellaring potential although I must say I enjoyed the leftover wine with roast lamb.\"  \u003c\/span\u003e\u003cstrong\u003eBob Campbell MW, The Real Review - 97 points\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\"Full red colour with a purple rim; the bouquet rich and ripe, smoky black cherry with herbal high-notes. Succulent and concentrated, powerful but smooth as silk on the tongue. Great flesh and density, texturally superb, rich and smooth. Long aftertaste. It's not a delicate ethereal style, but generous and full of flavour and character. Very cellar-worthy\u003cspan data-mce-fragment=\"1\"\u003e. It has a lot of tannin and needs food if drunk young. Drink 2017-2027.\"  \u003cstrong data-mce-fragment=\"1\"\u003eHuon Hooke, The Real Review – 96 points\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003e\"A very cool growing season, with picking approx, one month later than average, finishing with excellent heat. No whole cluster. Dark, deep, youthful purple-red colour. Bright, up-front and aromatically lifted red berry fruits notes show with red florals, subtle fresh herb elements and suggestions of whole berry fermentation jam and confectionary nuances. On the palate deliciously juicy, sweet and lush with a broad spectrum of flavours from raspberry fruits, confectionary, complexing herbs and florals. The richness gives way to fine-grained, dry tannins, which lend a firm, underlying line. The wine has accessibility, and the fine textures lead to a vibrant, lively, dry finish. This is an elegant, accessibly, open-fruited Pinot Noir with fine, drying tannin structure. It will develop over the next 6-7 years.\"\u003cstrong data-mce-fragment=\"1\"\u003e  Raymond Chan – 18.5\/20 points ★★★★★\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\"This is a quintessential Ata Rangi pinot that we know and love, exhibiting sensuality with seductive power. The bouquet is engaging and most appealing with aromas of dark cherry, plum, dried herb and floral with a touch of almond. It's supremely elegant yet intense and persistent. The wine shows seamless mouthfeel and texture, within a frame of fine\/firm tannins. At its best: 2015 to 2025.\"  \u003cstrong data-mce-fragment=\"1\"\u003eSam Kim, Wine Orbit – 96 points\u003c\/strong\u003e\u003c\/p\u003e\n\u003ch3 data-mce-fragment=\"1\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003eAbout martinborough\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cstrong data-mce-fragment=\"1\"\u003e\u003cimg alt=\"Martinborough Wine Region\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/MartinboroghWineRegion_1024x1024.png?v=1670998663\"\u003e\u003c\/strong\u003eMartinborough is one of the three sub-regions of the Wairarapa wine region in the southern part of New Zealand's North Island. It is world renowned and by far the most important sub-region (the other two being Gadstone and Masterton), so is considered here to be a region to avoid confusion.\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eThe small, picturesque town of Martinborough and its surrounding district are home to some of New Zealand's most highly respected boutique wineries. \u003c\/span\u003eMartinborough lies in a wide river valley between the Rimutaka mountain range and the eastern Wairarapa hills. The Ruamahanga River meanders through the region on its way to Palliser Bay, 32 kilometres to the south. The first vines were planted here by James Busby in 1838 when he was sent from England to collect samples of all grape varieties for potential introduction into Australia (he found that European vines did not grow well in Australia, but thrived in New Zealand's climate conditions). However, it was not until the 1970's that it was discovered as a prime site for viticulture. In 1978, a scientific report compared the climate of the region with that of Burgundy in France, and a few pioneering vignerons began to buy land around Martinborough and plant it with vines.\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eThe viticultural focal point of the region is the Martinborough Terrace – a raised plateau of alluvial gravel just north of the town that has been forced up over time by tectonic movement. The free-draining nature of this soil is excellent for viticulture because it limits the hydration of the vines, leading to stress. These stressed vines put their energy more into producing small, concentrated berries than leafy foliage, increasing the quality of the grapes and subsequently the wines. \u003c\/span\u003eSimilar soils extend around this small area, notably further east, in the unoffical Te Muna sub-region. Vineyards can also be found further south of Martinborough although this region tends to be cooler with a more mixed soil makeup, often with slightly higher levels of clay.\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eDespite the fact that Martinborough has only three percent of all of New Zealand's vineyard land, it is still widely considered to be one of the country's prime wine regions. Its claim to fame is the exceptional quality of its Pinot Noir wines, produced by some of the most highly regarded wineries in New Zealand.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\"\u003cspan data-mce-fragment=\"1\"\u003eMartinborough's reputation for producing high-quality pinot has been known for almost as long as the region's existence, but it's a reputation that has seen extraordinary growth in recent times. 'When I came here in 1986 there were only four wine producers,' says McKenna, who to many is recognised as one of the region's father figures. 'Three of them are amongst the best that are still here', referring to Martinborough Vineyard, Ata Rangi and Dry River. 'It's fair to say,' he continues, 'that the combination of vine age and producers' experience with the district has certainly equated to a gradual increase in quality.' The pursuit of excellence is always top of mind, to which Ata Rangi winemaker Helen Masters attests. 'If I need something done, there's no question about cost, time, effort,' she says. 'We just make it happen.' The irony, as any visitor to the region is bound to hear, is that Martinborough contributes just one per cent of New Zealand's annual grape crush but is home to 10 per cent of the country's winemakers. If that's not saying something about the quality of the wine, what is?\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eThe wines here are centred on a few key varieties, but unlike many other regions, are almost impossible to pigeonhole. Everything from the flat, free-draining gravel vineyards of the Martinborough terrace to the denser stony clay soils of Te Muna Road, the heavy focus on terroir, vintage, or clonal selection, or all of the above, results in a wealth of wine styles that share the common ground of elegance and richness and speak loudly of time and place.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003ePinot noir is by far the region's hero – which typically, thanks to the region's climatic similarities to Burgundy, produces beautiful medium-bodied wines with dark plum fruit flavours and distinct savoury characters – followed closely by luscious pinot gris and mineral-like sauvignon blanc, as well as chardonnay, riesling, gewürztraminer and syrah.\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eThe township was established in the late 1870s by John Martin, an Irish landowner whose patriotism for home remains evident in the Union Jack-shaped town square. However, the region's modern wine industry wasn't established until a century later after soil scientist Dr Derek Milne conducted a report that yielded the resemblance-to-Burgundy results. He subsequently founded Martinborough Vineyard; others soon followed suit and those four or five founding producers spawned a progressive farming community that lives and breathes the 'wine is made in the vineyard' philosophy. It's a special place.\"  \u003cstrong\u003eDom Sweeney, Gourmet Traveller Wine\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3 data-mce-fragment=\"1\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003eAbout the winery\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cimg data-mce-fragment=\"1\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/AtaRangi_1024x1024.png?v=1670991521\" alt=\"Ata Rangi Vineyard\" data-mce-src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/AtaRangi_1024x1024.png?v=1670991521\"\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eAta Rangi, meaning 'dawn sky' or 'new beginning', is a small, \u003cspan data-mce-fragment=\"1\"\u003efamily-owned, organic winery in\u003c\/span\u003e Martinborough that has a reputation for producing exceptional quality pinot noir. Ata Rangi was founded by Clive Paton in 1980. The first vines were planted on a small, stony sheep paddock at the edge of the Martinborough Village. Clive's sister Alison bought an adjoining block soon after and in 1986 Clive's partner Phyll Pattie bought a share in the business after moving from Marlborough where she had been working as a winemaker.\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eToday, 42 years on, Ata Rangi has an enviable reputation as one of the new world's most respected pinot noir producers. Alison Paton heads up the day-to-day running of the business, with Helen Masters crafting the wines aided by the vital stewardship of vineyard manager Braden Crosby.\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eAta Rangi farms around 32 hectares, spread over 14 vineyards, that are clustered around the village of Martinborough. The sites feature the characteristic Martinborough Terrace profile of 300-600mm of shallow silt-loam overlaying 25-30 metre-deep alluvial gravels. The McCrone and Masters Vineyards are differentiated by a higher percentage of clay within the gravels.\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eAta Rangi's home vineyards attained full organic status in 2014. Weeds are managed with under-vine weeding tools, with a combination of cultivation and mowing. The vineyards' biodiversity is enhanced by a mixture of native and exotic shelterbelts and inter-row wildflower planting that provide havens for native predatory and beneficial insects. Compost is made on-site from grape stalks, skins, and yeast lees, mixed with seaweed, forest floor duff and harvested green crops.  This mix is utilised in the vineyard to make compost tea for vine health and boost organic matter within the soil.\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eFruit is drawn from a diverse range of vineyards, each managed to suit its soil and clonal diversity. This individualised care, alongside the age of the original vines which are now reaching 40 years old, are both major factors in the quality and consistency of the wines from year to year. Spring is often cool and windy which reduces fruit set, so yields are naturally low. Summer days are consistently warm, though nights are generally cool. Autumn is often long and dry, perfect for hand harvesting. \u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eThe Ata Rangi winemaking philosophy is a simple, hands-off, traditional approach focused on finding the true expression of the place. They see wines from Martinborough as having real depth of palate with texture and length. They aim for balance in all their wines, so use winemaking practices such as whole bunch and barrel ageing to ensure that vineyard expression remains the hero.\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eEach season brings its own unique growing conditions. Cooler vintages express more herbal and spicy notes, whereas a warmer season delivers fuller fruit aromas. Staying true to the vintage means the wines will express these features. They focus on harvesting at the point where ripeness is \"optimum” i.e where sugar, tannin and acid intersect at a \"just on the cusp of ripeness”, and tension and vibrancy of aroma are balanced with tannins.\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eWhole bunch inclusion plays a role in the fermentations of the pinot noir — the level of which varies according to site and vine age, which can be from 20 to 100% with the remainder de-stemmed. The fermentation that takes place within the whole berry along with the contact with the stems, lifts the aromas and gives a fine flow to the tannins. \u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eDue to the close proximity to the South Pacific Ocean, the temperate climate results in an extended growing season, allowing the fruit to ripen slowly. This enables the tannins in the seeds and skin of the grapes to fully ripen. This is reflected in the Ata Rangi style,  a backbone of fine tannins, supported by vibrant acidity which gives a structure to the wines that afford them real age-ability.\u003c\/p\u003e","brand":"Canterbury Wines","offers":[{"title":"Default Title","offer_id":42896825123057,"sku":"","price":150.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/ata-rangi-pinot-noir-2012.jpg?v=1695614743"},{"product_id":"ata-rangi-pinot-noir-2011","title":"Ata Rangi Pinot Noir 2011","description":"\u003cp\u003eAta Rangi, meaning 'dawn sky' or 'new beginning', is a small, family-owned, organic winery in Martinborough that has a reputation for producing exceptional quality pinot noir. The Ata Rangi Pinot Noir is their flagship wine and is regarded by many to be one of the greatest pinot noirs that comes out of New Zealand.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e\"A very serious pinot that needs plenty of time to show its best. A highlight is its perfect ripeness, which gives great flavour.\"  Huon Hooke\u003c\/strong\u003e \u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\"Dark cherry\/dark chocolate, damson plum, and a heady potpourri of rose petal and spice aromas lift from the glass, flow across the palate and right on through to the finish of this powerful 2011 Pinot Noir. Tannins are plentiful and fine, enhancing the full, fleshy texture. A warmer than average season has delivered excellent ripeness not only to the berries but also to grape stems and seeds, allowing us to include around 100% whole, intact bunches in the ferments. This technique, chosen only in warm seasons, allows a portion of ripe stem tannin to supplement the skin and seed tannins in bolstering a wine's shape and structure. Still young and firm, this brooding pinot will continue to open and develop into a more savoury expression of the variety over the coming years.\"\u003cstrong\u003e  Ata Rangi\u003c\/strong\u003e\u003c\/p\u003e\n\u003ch3 data-mce-fragment=\"1\"\u003eExpert reviews\u003c\/h3\u003e\n\u003cdiv data-mce-fragment=\"1\"\u003e\u003c\/div\u003e\n\u003cdiv data-mce-fragment=\"1\"\u003e\"Elegant and quite complex with tight, powerful cherry\/berry fruit flavours and an underlying sappy, savoury mineral character that lifts the wine. A classic Ata Rangi Pinot from a good year\u003cspan data-mce-fragment=\"1\"\u003e.\"  \u003cstrong data-mce-fragment=\"1\"\u003eGourmet Traveller Wine - 98 points  ★★★★★\u003c\/strong\u003e\u003c\/span\u003e\u003cstrong data-mce-fragment=\"1\"\u003e\u003cbr\u003e\u003c\/strong\u003e\u003cbr data-mce-fragment=\"1\"\u003e\n\u003c\/div\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\"As always, the lesser seasons define the greatest estates. While many in New Zealand struggled in the warm 2011 vintage, Ata Rangi shone. Early seed ripening produced impressive structure, emphasised with 20 percent whole bunch fermentation, more than usual for Ata Rangi. The definition of black cherries, blackberries and violets is exemplary, framed in a tightly-honed and well-defined structure, with a coiled spring of tannin tension and refined mineral definition. Notes of liquorice and coal make this an intense Ata Rangi, though lacking nothing in poise and magnificence.\u003cspan data-mce-fragment=\"1\"\u003e\"  \u003cstrong data-mce-fragment=\"1\"\u003eTyson Stelzer, Wine Taste - 96 points\u003c\/strong\u003e\u003c\/span\u003e \u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003e\"Full red colour with a good purple tint. Bright, clean, properly ripe red and dark cherry aromas; youthful and attractive. Slightly oaky and smoky. The palate is quite big and muscular, with a strong tannin grip and a touch of bitterness, which adds rather than detracts. \u003c\/span\u003eDelicious palate flavour, and very good weight and structure. A very serious pinot that needs plenty of time to show its best. A highlight is its perfect ripeness, which gives great flavour\u003cspan data-mce-fragment=\"1\"\u003e. Drink 2014-2026.\"  \u003cstrong data-mce-fragment=\"1\"\u003eHuon Hooke, The Real Review - 96 points\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\"A warm vintage, wet at the end of the growing season. Dark, deep, even, purple-hued ruby-red, very youthful in appearance. This is tightly bound and classically expressed with fine, primary dark red berry and cherry fruits, along with lifted aromatic floral perfumes, the nose beautifully pure. Very subtle nuances of spicy oak with suggestions of toast show the youth of the wine. Medium-bodied and elegantly concentrated, refined tannin extraction forms the core of the palate with tightly bound, dark cherry fruit and violet and dark red floral perfumes providing a gentle sweetness and lusciousness. Fresh, bright, lacy acidity lends vitality and the wine carries to a graceful, lingering finish. This is a beautiful, elegant and balanced wine with finesse and grace. A classical Ata Rangi wine. It will develop over the next 7-8+ years.\" \u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003e\u003cstrong data-mce-fragment=\"1\"\u003eRaymond Chan – 19.0\/20 points  ★★★★★\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\"Good pinot noir ruby, right in the middle for weight. From first opening, this wine is intensely fragrant, with rose, daphne and boronia florals grading into clear-cut cherry fruit, red cherry more than black, and thus contrasting with the Pisa wine. In the daphne component there is the slightest hint of pennyroyal, perhaps a tell-tale for a Martinborough source in blind tastings. In the mouth the pinot quality of the wine is superb, soft yet fresh even crisp red grading to black cherry, perfect oak shaping but in no way dominating the wine, and great length of fruit and flavour. The fruit lightens back to red-dominant in the aftertaste, which is very burgundian, and it seems drier than the seductive Greystone. And yet … that hint of mint just takes the wine out of Burgundy, so we must celebrate this as a great new world pinot noir. Is this the best Ata Rangi pinot noir yet? Cellar 3 – 8 years, maybe 10.\" \u003cstrong data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003eGeoff Kelly – 18.5+\/20 points  ★★★★★\u003c\/strong\u003e\u003c\/p\u003e\n\u003ch3 data-mce-fragment=\"1\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003eAbout martinborough\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cstrong data-mce-fragment=\"1\"\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/MartinboroghWineRegion_1024x1024.png?v=1670998663\" alt=\"Martinborough Wine Region\"\u003e\u003c\/strong\u003eMartinborough is one of the three sub-regions of the Wairarapa wine region in the southern part of New Zealand's North Island. It is world renowned and by far the most important sub-region (the other two being Gadstone and Masterton), so is considered here to be a region to avoid confusion.\u003c\/p\u003e\n\u003cp style=\"margin-top: 0cm; background: white;\"\u003e\u003cspan style=\"font-size: 10.5pt; font-family: 'Segoe UI',sans-serif; color: #212b36;\"\u003eThe small, picturesque town of Martinborough and its surrounding district are home to some of New Zealand's most highly respected boutique wineries. \u003c\/span\u003eMartinborough lies in a wide river valley between the Rimutaka mountain range and the eastern Wairarapa hills. The Ruamahanga River meanders through the region on its way to Palliser Bay, 32 kilometres to the south. The first vines were planted here by James Busby in 1838 when he was sent from England to collect samples of all grape varieties for potential introduction into Australia (he found that European vines did not grow well in Australia, but thrived in New Zealand's climate conditions). However, it was not until the 1970s that it was discovered as a prime site for viticulture. In 1978, a scientific report compared the climate of the region with that of Burgundy in France, and a few pioneering vignerons began to buy land around Martinborough and plant it with vines.\u003c\/p\u003e\n\u003cp style=\"margin-top: 0cm; background: white; box-sizing: border-box; margin-bottom: 1rem; font-variant-ligatures: normal; font-variant-caps: normal; orphans: 2; widows: 2; -webkit-text-stroke-width: 0px; text-decoration-thickness: initial; text-decoration-style: initial; text-decoration-color: initial; word-spacing: 0px;\"\u003e\u003cspan style=\"font-size: 10.5pt; font-family: 'Segoe UI',sans-serif; color: #212b36;\"\u003eThe viticultural focal point of the region is the Martinborough Terrace – a raised plateau of alluvial gravel just north of the town that has been forced up over time by tectonic movement. The free-draining nature of this soil is excellent for viticulture because it limits the hydration of the vines, leading to stress. These stressed vines put their energy more into producing small, concentrated berries than leafy foliage, increasing the quality of the grapes and subsequently the wines. \u003c\/span\u003eSimilar soils extend around this small area, notably further east, in the unoffical Te Muna sub-region. Vineyards can also be found further south of Martinborough although this region tends to be cooler with a more mixed soil makeup, often with slightly higher levels of clay.\u003c\/p\u003e\n\u003cp style=\"margin-top: 0cm; background: white; box-sizing: border-box; margin-bottom: 1rem; font-variant-ligatures: normal; font-variant-caps: normal; orphans: 2; widows: 2; -webkit-text-stroke-width: 0px; text-decoration-thickness: initial; text-decoration-style: initial; text-decoration-color: initial; word-spacing: 0px;\"\u003e\u003cspan style=\"font-size: 10.5pt; font-family: 'Segoe UI',sans-serif; color: #212b36;\"\u003eDespite the fact that Martinborough has only three percent of all of New Zealand's vineyard land, it is still widely considered to be one of the country's prime wine regions. Its claim to fame is the exceptional quality of its Pinot Noir wines, produced by some of the most highly regarded wineries in New Zealand.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\"\u003cspan data-mce-fragment=\"1\"\u003eMartinborough's reputation for producing high quality pinot has been known for almost as long as the region's existence, but it's a reputation that has seen extraordinary growth in recent times. 'When I came here in 1986 there were only four wine producers,' says McKenna, who to many is recognised as one of the region's father figures. 'Three of them are amongst the best that are still here', referring to Martinborough Vineyard, Ata Rangi and Dry River. 'It's fair to say,' he continues, 'that the combination of vine age and producers' experience with the district has certainly equated to a gradual increase in quality.' The pursuit of excellence is always top of mind, to which Ata Rangi winemaker Helen Masters attests. 'If I need something done, there's no question about cost, time, effort,' she says. 'We just make it happen.' The irony, as any visitor to the region is bound to hear, is that Martinborough contributes just one per cent of New Zealand's annual grape crush but is home to 10 per cent of the country's winemakers. If that's not saying something about the quality of the wine, what is?\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eThe wines here are centred on a few key varieties, but unlike many other regions, are almost impossible to pigeonhole. Everything from the flat, free-draining gravel vineyards of the Martinborough terrace to the denser stony clay soils of Te Muna Road, the heavy focus on terroir, vintage, or clonal selection, or all of the above, results in a wealth of wine styles that share the common ground of elegance and richness and speak loudly of time and place.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003ePinot noir is by far the region's hero – which typically, thanks to the region's climatic similarities to Burgundy, produces beautiful medium-bodied wines with dark plum fruit flavours and distinct savoury characters – followed closely by luscious pinot gris and mineral-like sauvignon blanc, as well as chardonnay, riesling, gewürztraminer and syrah.\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eThe township was established in the late 1870s by John Martin, an Irish landowner whose patriotism for home remains evident in the Union Jack-shaped town square. However, the region's modern wine industry wasn't established until a century later after soil scientist Dr Derek Milne conducted a report that yielded the resemblance-to-Burgundy results. He subsequently founded Martinborough Vineyard; others soon followed suit and those four or five founding producers spawned a progressive farming community that lives and breathes the 'wine is made in the vineyard' philosophy. It's a special place.\"  \u003cstrong\u003eDom Sweeney, Gourmet Traveller Wine\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3 data-mce-fragment=\"1\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003eAbout the winery\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cimg alt=\"Ata Rangi Vineyard\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/AtaRangi_1024x1024.png?v=1670991521\" data-mce-fragment=\"1\" data-mce-src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/AtaRangi_1024x1024.png?v=1670991521\"\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eAta Rangi, meaning 'dawn sky' or 'new beginning', is a small, \u003cspan data-mce-fragment=\"1\"\u003efamily-owned, organic winery in\u003c\/span\u003e Martinborough that has a reputation for producing exceptional quality pinot noir. Ata Rangi was founded by Clive Paton in 1980. The first vines were planted on a small, stony sheep paddock at the edge of the Martinborough Village. Clive's sister Alison bought an adjoining block soon after and in 1986 Clive's partner Phyll Pattie bought a share in the business after moving from Marlborough where she had been working as a winemaker.\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eToday, 42 years on, Ata Rangi has an enviable reputation as one of the new world's most respected pinot noir producers. Alison Paton heads up the day-to-day running of the business, with Helen Masters crafting the wines aided by the vital stewardship of vineyard manager Braden Crosby.\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eAta Rangi farms around 32 hectares, spread over 14 vineyards, that are clustered around the village of Martinborough. The sites feature the characteristic Martinborough Terrace profile of 300-600mm of shallow silt-loam overlaying 25-30 metre-deep alluvial gravels. The McCrone and Masters Vineyards are differentiated by a higher percentage of clay within the gravels.\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eAta Rangi's home vineyards attained full organic status in 2014. Weeds are managed with under-vine weeding tools, with a combination of cultivation and mowing. The vineyards' biodiversity is enhanced by a mixture of native and exotic shelterbelts and inter-row wildflower planting that provide havens for native predatory and beneficial insects. Compost is made on-site from grape stalks, skins, and yeast lees, mixed with seaweed, forest floor duff and harvested green crops.  This mix is utilised in the vineyard to make compost tea for vine health and boost organic matter within the soil.\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eFruit is drawn from a diverse range of vineyards, each managed to suit its soil and clonal diversity. This individualised care, alongside the age of the original vines which are now reaching 40 years old, are both major factors in the quality and consistency of the wines from year to year. Spring is often cool and windy which reduces fruit set, so yields are naturally low. Summer days are consistently warm, though nights are generally cool. Autumn is often long and dry, perfect for hand harvesting. \u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eThe Ata Rangi winemaking philosophy is a simple, hands-off, traditional approach focused on finding the true expression of the place. They see wines from Martinborough as having real depth of palate with texture and length. They aim for balance in all their wines, so use winemaking practices such as whole bunch and barrel ageing to ensure that vineyard expression remains the hero.\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eEach season brings its own unique growing conditions. Cooler vintages express more herbal and spicy notes, whereas a warmer season delivers fuller fruit aromas. Staying true to the vintage means the wines will express these features. They focus on harvesting at the point where ripeness is \"optimum” i.e where sugar, tannin and acid intersect at a \"just on the cusp of ripeness”, and tension and vibrancy of aroma are balanced with tannins.\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eWhole bunch inclusion plays a role in the fermentations of the pinot noir — the level of which varies according to site and vine age, which can be from 20 to 100% with the remainder de-stemmed. The fermentation that takes place within the whole berry along with the contact with the stems, lifts the aromas and gives a fine flow to the tannins. \u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eDue to the close proximity to the South Pacific Ocean, the temperate climate results in an extended growing season, allowing the fruit to ripen slowly. This enables the tannins in the seeds and skin of the grapes to fully ripen. This is reflected in the Ata Rangi style,  a backbone of fine tannins, supported by vibrant acidity which gives a structure to the wines that afford them real age-ability.\u003c\/p\u003e","brand":"Canterbury Wines","offers":[{"title":"Default Title","offer_id":42896825188593,"sku":"","price":160.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/ata-rangi-pinot-noir-2011.jpg?v=1695614095"},{"product_id":"bannockburn-1314-a-d-pinot-noir-2016","title":"Bannockburn 1314 A.D. Pinot Noir 2016","description":"\u003cp data-mce-fragment=\"1\"\u003eNew winemaker Matt Holmes has changed the style (if just a little), utilizing only 20% whole bunches compared to his predecessor Michael Glover who used 100% full stems. Matt may have toned down the polarising elements of Michael's style, but it's still very classically sappy, spicy and racy Pinot with the kind of hearty disposition so typical of Bannockburn. The stem influence is there but it's in the slipstream of a vibrant, punchy texture with plenty of fresh, dark cherry fruit to go with those sappy notes.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e\"You would be hard pressed to find a better value for money Pinot. Made in similar style to the Estate wine with definitive whole bunch character, lip smackingly expressive fruit and oak treatment that you rarely find on a wine sub $30.\"  Patrick Eckel \u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eThe fruit for 1314 A.D. comes primarily from Ann's Block, a Pinot Noir vineyard planted in 2002 with MV6, 114 and 115 clones, with a density of 2500 vines\/ha. This vineyard also supplies fruit to the much more expensive Bannockburn Estate wine.\u003c\/p\u003e\n\u003ch3 data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eExpert reviews\u003c\/span\u003e\u003c\/h3\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\"I'm happy to go on record as saying this is the most interesting and complex pinot I've tasted for under $30. Dark cherry fruit, spice and sap combine to make up a lip-smacking pinot that is moreish and easy to drink. \u003cspan data-mce-fragment=\"1\"\u003eNot for everyone as it walks on the wild side, but lovers of sour cherry, sappy flavours derived from whole bunch influence should not hesitate.\"  \u003cstrong data-mce-fragment=\"1\"\u003eNick Munday, Canterbury Wines - 95 points \u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\"You would be hard pressed to find a better value for money Pinot, the 1314 release is made in similar style to the Estate wine with definitive whole bunch character (20%), lip smakingly expressive fruit and oak treatment that you rarely find on a wine sub $30.\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eA youthful light red in colour with a nose of sappy rhubarb and cherry with aromatic oak that gives a touch of wood smoke. The palate is medium to full bodied with well defined and expressed dimensions of fruit, oak and tannin. The finish combines dark cherry with subtle undergrowth and a lingering spice of French oak.\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eThe 1314 is still a well kept secret, it's worth hunting some down\u003cspan data-mce-fragment=\"1\"\u003e.\"  \u003cstrong data-mce-fragment=\"1\"\u003ePatrick Eckel, Winereviewer.com.au – 94 points\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003e\"The last vintage of Bannockburn's entry-level (ish) 1314 Pinot I had was wild. Polarising wild. With 100% whole bunches, it was a sappy, bitter beast that had depth, but was way too brutal for a $30 Pinot. \u003c\/span\u003eBut there's been changes at this Geelong icon, with Michael Glover exiting and Bannockburn's new winemaker Matt Holmes changing the style (if just a little).\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eWith the new '16 vintage of 1314 Pinot that equals less whole bunches (just 20%) but the same recipe otherwise – so still sourced from Bannockburn's Ann's Pinot block, wild fermented and matured for 8 months in oak.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eStylistically, this taps into the very best of the Bannockburn styles, with still the same sappy, ripe and very Pinoty nose. This is Geelong Pinot mate, and it smells unlike Burgundy (terroir at work). Importantly, this has a length of sappy, almost stewed (but not in an overripe sense) fruit, and some late bitterness for backbone. The stems are there, but so is that fruit too, in a not-delicate-but-delicious style.\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eI've tasted a bit of Burgundy recently, and know that if you slipped this into a blind lineup of village level wines, it would smash many. Yet price-wise we're talking about a wine that sells for sub $30AUD, which is more akin to shitty Bourgogne prices (in Australia at least).\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eSubstantial wine for the dollars. Best drinking: 2017-2023. 12.5%, $30. Would I buy it? Yes\u003cspan data-mce-fragment=\"1\"\u003e.\"  \u003cstrong data-mce-fragment=\"1\"\u003eAndrew Graham, Australian Wine Review  – 93 points\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3 data-mce-fragment=\"1\"\u003eAbout the winery\u003c\/h3\u003e\n\u003cp\u003e\u003cimg alt=\"Bannockburn Vineyards\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/BannockburnVinyards_1024x1024.png?v=1672042521\"\u003e\u003c\/p\u003e\n\u003cp\u003eStuart Hooper was a successful businessman with a passion for everything about wine and a deep love for the wines of Burgundy. He envisioned creating a vineyard that would produce Australian wine of a quality to emulate the great regions of France.\u003c\/p\u003e\n\u003cp\u003eIn 1974 Stuart selected a plot of land in the Moorabool Valley near the township of Bannockburn and planted 3 hectares of Shiraz. Before long, more land was acquired, more vines and varieties planted and Bannockburn Vineyards is now one of the most highly regarded small winemaking estates in Australia. It was inevitable that pinot noir and chardonnay would form the major part of the plantings, with lesser amounts of riesling, sauvignon blanc, cabernet sauvignon, shiraz and merlot.\u003c\/p\u003e\n\u003cp\u003eStuart has since passed, but Bannockburn Vineyards remains in the Hooper family, with his daughters as custodians to ensure his philosophy is preserved. Matt Holmes was appointed winemaker in 2015. Lucas Grigsby, Viticultural Manager for over 30 years, takes personal pride tending to the vineyards with a belief in organic farming practices to maintain the health of the soils and vines. In the winery, Matt Holmes believes in minimal additions, wild yeast ferments and low intervention winemaking. The results are wines that are made with integrity and that are distinctively Bannockburn.\u003c\/p\u003e","brand":"Canterbury Wines","offers":[{"title":"Default Title","offer_id":42896826171633,"sku":"","price":36.95,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/bannockburn-1314-ad-pinot-noir-2016_bc8b5648-e576-4eac-8fb8-91f85646179c.jpg?v=1695625303"},{"product_id":"bannockburn-pinot-noir-2005","title":"Bannockburn Pinot Noir 2005","description":"\u003cp\u003eBannockburn Vineyards produce \u003cspan data-mce-fragment=\"1\"\u003ethree pinot noirs - the flagship Serre, Stuart and this impressive entry-level varietal. \u003c\/span\u003eFruit for the 2005 Bannockburn Pinot Noir was sourced from the 30-year-old Olive Hill Vineyard and has 25% whole bunch component. New winemaker Michael Glover joined Bannockburn in 2005 and inherited spectacular vineyards and a renowned label particularly celebrated for its chardonnay and pinot noir. But he was keen to make changes - 'If I was to be hyper-critical, I felt that they lacked a degree of finesse, elegance and restraint. I was hoping to give the wines more line and length.'\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cstrong\u003e\"Bannockburn is back in town. I know that the 2004 garnered a fair deal of acclaim, but this is a class above. It's composed, juicy, structured and steady through the mouth. Lovely length. Lovely fragrance. This will be beautiful in seven to ten years.\"  Campbell Mattinson\u003c\/strong\u003e\u003c\/p\u003e\n\u003ch3 data-mce-fragment=\"1\"\u003eExpert reviews\u003c\/h3\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\"New winemaker Michael Glover has maintained the classic Bannockburn style, with a trademark foresty bouquet due to stalks in the ferment. Good depth and richness, fruit sweetness and charm. A delicious pinot, and this is only number three in the hierarchy.\"  \u003cstrong\u003eHuon Hooke, Gourmet Traveller Wine - 94 points  \u003cspan data-mce-fragment=\"1\"\u003e★★★★★\u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\"Bannockburn is back in town. I know that the 2004 garnered a fair deal of acclaim, but this is a class above. It's composed, juicy, structured and steady through the mouth, laced with grapey tannin and gorgeously varietal. It's less sappy than Bannockburn pinot is often want to be, and it's better for it. Lovely length. Lovely fragrance. Integrated oak. This will be beautiful in seven to ten years. Drink: 2013-2019.\u003cspan data-mce-fragment=\"1\"\u003e\"  \u003cstrong data-mce-fragment=\"1\"\u003eCampbell Mattinson, The Wine Front - 94 points\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003e\"A fragrant, highly spiced bouquet; has intense flavours, again quite spicy on the very long palate; 25% whole bunch component works very well. A selection of half of the best barrels; from the 30-year-old Olive Hill Vineyard. 13.5º alc. Drink Now – 2015.\"  \u003cstrong data-mce-fragment=\"1\"\u003eJames Halliday, Halliday Wine Companion - 94 points\u003c\/strong\u003e \u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003e\"\u003c\/span\u003eMichael Glover's energy, attention to detail and thoughtful winemaking has enabled him to put his own mark on the Bannockburn wines. The production of the three pinots (flagship Serre, Stuart and this impressive entry-level varietal) may vary, however, none is fined and all are filtered. The 2005 Pinot is quite restrained and tight with subtle savoury fragrances, a complex array of briary, mushroomy, forest-floor characters, primal and varietal yet finishing with a gentle grip and persistence.\"  \u003cstrong data-mce-fragment=\"1\"\u003ePeter Forrestal, Gourmet Traveller Wine  \u003cspan data-mce-fragment=\"1\"\u003e★★★★★\u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003ch3 data-mce-fragment=\"1\"\u003eAbout the winery\u003c\/h3\u003e\n\u003cp\u003e\u003cimg alt=\"Bannockburn Vineyards\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/BannockburnVinyards_1024x1024.png?v=1672042521\"\u003e\u003c\/p\u003e\n\u003cp\u003eStuart Hooper was a successful businessman with a passion for everything about wine and a deep love for the wines of Burgundy. He envisioned creating a vineyard that would produce Australian wine of a quality to emulate the great regions of France.\u003c\/p\u003e\n\u003cp\u003eIn 1974 Stuart selected a plot of land in the Moorabool Valley near the township of Bannockburn and planted 3 hectares of Shiraz. Before long, more land was acquired, more vines and varieties planted and Bannockburn Vineyards is now one of the most highly regarded small winemaking estates in Australia. It was inevitable that pinot noir and chardonnay would form the major part of the plantings, with lesser amounts of riesling, sauvignon blanc, cabernet sauvignon, shiraz and merlot.\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eStuart has since passed, but Bannockburn Vineyards remains in the Hooper family, with his daughters as custodians to ensure his philosophy is preserved. Matt Holmes succeeded Michael Glover as winemaker in 2015. Lucas Grigsby, Viticultural Manager for over 30 years, takes personal pride tending to the vineyards with a belief in organic farming practices to maintain the health of the soils and vines. In the winery, Matt Holmes believes in minimal additions, wild yeast ferments and low intervention winemaking. The results are wines that are made with integrity and that are distinctively Bannockburn.\u003c\/span\u003e\u003c\/p\u003e","brand":"Canterbury Wines","offers":[{"title":"Default Title","offer_id":42896826269937,"sku":"","price":125.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/bannockburn-pinot-noir-2005_e0a56565-bf77-41e9-ba67-dddfc2085651.jpg?v=1698966051"},{"product_id":"bass-phillip-estate-pinot-noir-2019","title":"Bass Phillip Estate Pinot Noir 2019","description":"\u003cp data-mce-fragment=\"1\"\u003e\u003cstrong\u003e\"The 2019 vintage at Bass Phillip is a ripper. The Estate is excellent. The 2019 wines are essentially Jones's last vintage, and they're a great suite of wines to go out with.\"  Huon Hooke\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\"From the original Estate vineyard; 8,500 vines\/hectare; specific plot cropping at approx. one tonne\/acre. Wine with attractive, rich fruits in the mid-palate, with the strength to improve up to ten years in the cellar. Bottled without fining or filtration.\u003cbr\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eThe exquisitely balanced single vineyard Estate Pinot Noir draws fruit from the extremely low cropping, closely spaced north easterly facing, four hectare un-irrigated vineyard. The wine is vinified in an open stainless steel fermenter with regular plunging to extract colour and flavour. After fermentation the wine is gravity racked into a combination of new (60%) and old French Alliers oak for a maturation period of around 15 to 18 months.\u003c\/span\u003e\" \u003cstrong\u003e Bass Phillip\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cstrong\u003e\u003cspan\u003e\"Phillip Jones handcrafted tiny quantities of superlative pinot noir which, at its best, had no equal in Australia.\"  \u003c\/span\u003eJames Halliday\u003c\/strong\u003e\u003c\/p\u003e\n\u003ch3 data-mce-fragment=\"1\"\u003eExpert reviews\u003c\/h3\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\"Now this certainly entices with its perfume and depth of flavour. Ripe-fruited, spicy, and full of earthiness. The tannins are beautifully shaped, if furry. Fuller bodied, with a refreshing acidity and good persistence. Lovely wine. Drink by 2031.\"  \u003cstrong data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eJane Faulkner, Halliday Wine Companion - 95\u003c\/span\u003e\u003c\/strong\u003e\u003cstrong data-mce-fragment=\"1\"\u003e points\u003c\/strong\u003e\u003c\/p\u003e\n\u003ch3 data-mce-fragment=\"1\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003eAbout the winery\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp style=\"font-weight: 400;\" data-mce-style=\"font-weight: 400;\"\u003e\u003cspan data-mce-fragment=\"1\"\u003e\u003cimg alt=\"Bass Phillip Wines\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/BassPhillipVineyards_1024x1024.png?v=1672090677\"\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\" style=\"font-weight: 400;\" data-mce-style=\"font-weight: 400;\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eBass Phillip was established by Phillip Jones in 1979 when he planted a small 3.5 hectare plot of pinot noir near Leongatha in South Gippsland. The vineyards are located in prime dairy country and are named after early explorers of the region, George Bass and Arthur Phillip. The estate has grown over the years to around 14 hectares and is now one of the most sought-after producers of premium Pinot Noir and Chardonnay in Australia, producing extraordinary wines one vintage after another.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\" style=\"font-weight: 400;\" data-mce-style=\"font-weight: 400;\"\u003eBass Phillip is located not far from the sea, but far enough inland to experience a continental climate ideal for grape growing. Winemaking at Bass Phillip is uncompromising and driven by respect for nature. The vineyards have been organic since 1993 and biodynamic since 2002. \u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\" style=\"font-weight: 400;\" data-mce-style=\"font-weight: 400;\"\u003eMade in a simple and traditional manner, with low-cropped vineyards, no irrigation and minimal intervention in the winery, the wines of Bass Phillip display flavours that are characteristic of the region and their individual vineyards. Deep mineral-rich soils, natural high humidity, and cooler temperatures in South Gippsland are also part of the magic that delivers the length, complexity, flavors, balanced acidity, and natural minerality to Bass Phillip wines. \u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\"Phillip Jones handcrafted tiny quantities of superlative pinot noir which, at its best, had no equal in Australia. Painstaking site selection, ultra-close vine spacing and the very cool climate of South Gippsland are the keys to the magic of Bass Phillip and its eerily Burgundian pinots. One of Australia's greatest small producers, they are heading down a new path after Jones sold the assets (winery, stock and 14ha of vineyards) in May 2020 to a syndicate led by Burgundian winemaker Jean-Marie Fourrier (who has known Jones for 14 years) and 2 Singaporeans who already have lucrative wine businesses.\" \u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003e\u003cstrong data-mce-fragment=\"1\"\u003eJames Halliday\u003c\/strong\u003e\u003c\/p\u003e","brand":"Canterbury Wines","offers":[{"title":"Default Title","offer_id":42896826990833,"sku":"","price":145.0,"currency_code":"AUD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/bass-phillip-estate-pinot-noir-2019.jpg?v=1695626459"},{"product_id":"bass-phillip-premium-pinot-noir-2019","title":"Bass Phillip Premium Pinot Noir 2019","description":"\u003cp data-mce-fragment=\"1\"\u003e\u003cstrong\u003e\"Phillip Jones handcrafted tiny quantities of superlative pinot noir which, at its best, had no equal in Australia.\"  James Halliday\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan\u003e\"While not quite as concentrated or powerful as the Reserve, the premium Pinot Noirs have beautiful, black cherry, floral and gamey aromas, supple, velvety tannins, underlying smoky oak and great flavour length. The fruit is sourced from the low cropping four hectare north-east facing vineyard at Leongatha. Philip Jones' philosophy is to 'allow nature to drive the viticulture and wine making processes'. Natural yeasts, no filtration and extended time on lees are all par for the course. The wine is aged in French Alliers oak for 12 to 18 months depending on vintage. Their 'hidden power' is revealed after around five years of bottle age.\"  \u003cstrong\u003eAndrew Caillard MW\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e\"The palate is full and rounded, rich and sweet and generously flavoured. It finishes with a crescendo and a long, long carry. This has some gravitas, and the backbone to handle flavoursome food. A serious pinot.\"  Huon Hooke\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\"The idiosyncratic, biodynamic and greatly admired Bass Phillip Premium Pinot Noir, aged in French Allier barriques for 18 months, is a defining Victorian pinot noir. Uplifting and memorable, this multi-layered and nuanced wine reflects a superb obsession, based on a low-cropping, four-hectare vineyard site at Leongatha. Black cherry, floral and game aromas, supple viscosity and underlying toasty oak. This wine is long in flavour, powerful and complex. It can be cellared for many years.\"  \u003cstrong\u003eBass Phillip\u003c\/strong\u003e\u003c\/p\u003e\n\u003ch3 data-mce-fragment=\"1\"\u003eExpert reviews\u003c\/h3\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\"Wonderful clarity on display, from the heady aromas to the definition across the palate. A whorl of dark fruits spiced to the max, with wafts of pomegranate, autumnal scents and freshly rolled tobacco. It is definitely in the riper spectrum, yet the palate unfurls with velvety tannins into sweet fruit. Exceptional length and a pleasing, refreshing lift. The pick of the 2019 pinots\u003cspan data-mce-fragment=\"1\"\u003e. Drink by 2033.\"  \u003cstrong data-mce-fragment=\"1\"\u003eJane Faulkner, Halliday Wine Companion - 96\u003c\/strong\u003e\u003c\/span\u003e\u003cstrong data-mce-fragment=\"1\"\u003e points\u003c\/strong\u003e \u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\"\u003cspan class=\"cs-reviewBody\" data-mce-fragment=\"1\" property=\"reviewBody\"\u003eMedium to deep, bright, youthful red\/purple colour, with a reserved but fragrant aroma of spices, rose petals and pot-pourri, while the palate is full and rounded, rich and sweet and generously flavoured, with a firm thread of tannins running through the centre. It finishes with a crescendo and a long, long carry. This has some gravitas, and the backbone to handle flavoursome food. A serious pinot.\u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003e Drink: 2021–2031.\"  \u003c\/span\u003e\u003cstrong\u003eHuon Hooke, The Real Review - 96 points\u003c\/strong\u003e\u003c\/p\u003e\n\u003ch3 data-mce-fragment=\"1\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003eAbout the winery\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp style=\"font-weight: 400;\" data-mce-style=\"font-weight: 400;\"\u003e\u003cspan data-mce-fragment=\"1\"\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/BassPhillipVineyards_1024x1024.png?v=1672090677\" alt=\"Bass Phillip Wines\"\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp style=\"font-weight: 400;\" data-mce-style=\"font-weight: 400;\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eBass Phillip was established by Phillip Jones in 1979 when he planted a small 3.5 hectare plot of pinot noir near Leongatha in South Gippsland. The vineyards are located in prime dairy country and are named after early explorers of the region, George Bass and Arthur Phillip. The estate has grown over the years to around 14 hectares and is now one of the most sought-after producers of premium Pinot Noir and Chardonnay in Australia, producing extraordinary wines one vintage after another.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp style=\"font-weight: 400;\" data-mce-style=\"font-weight: 400;\"\u003eBass Phillip is located not far from the sea, but far enough inland to experience a continental climate ideal for grape growing. Winemaking at Bass Phillip is uncompromising and driven by respect for nature. The vineyards have been organic since 1993 and biodynamic since 2002. \u003c\/p\u003e\n\u003cp style=\"font-weight: 400;\" data-mce-style=\"font-weight: 400;\"\u003eMade in a simple and traditional manner, with low-cropped vineyards, no irrigation and minimal intervention in the winery, the wines of Bass Phillip display flavours which are characteristic of the region and their individual vineyards. Deep mineral-rich soils, natural high humidity, and cooler temperatures in South Gippsland are also part of the magic that delivers the length, complexity, flavours, balanced acidity, and natural minerality to Bass Phillip wines. \u003c\/p\u003e\n\u003cp\u003e\"Phillip Jones handcrafted tiny quantities of superlative pinot noir which, at its best, had no equal in Australia. Painstaking site selection, ultra-close vine spacing and the very cool climate of South Gippsland are the keys to the magic of Bass Phillip and its eerily Burgundian pinots. One of Australia's greatest small producers, they are heading down a new path after Jones sold the assets (winery, stock and 14ha of vineyards) in May 2020 to a syndicate led by Burgundian winemaker Jean-Marie Fourrier (who has known Jones for 14 years) and 2 Singaporeans who already have lucrative wine businesses.\" \u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003eJames Halliday\u003c\/strong\u003e\u003c\/p\u003e","brand":"Canterbury Wines","offers":[{"title":"Default Title","offer_id":42896827777265,"sku":"","price":345.0,"currency_code":"AUD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/bass-phillip-premium-pinot-noir-2019.jpg?v=1695700981"},{"product_id":"bass-phillip-premium-pinot-noir-2017","title":"Bass Phillip Premium Pinot Noir 2017","description":"\u003cp data-mce-fragment=\"1\"\u003e\u003cstrong\u003eJames Halliday Top 100 Wines of 2021\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan\u003e\"While not quite as concentrated or powerful as the Reserve, the premium Pinot Noirs have beautiful, black cherry, floral and gamey aromas, supple, velvety tannins, underlying smoky oak and great flavour length. The fruit is sourced from the low cropping four hectare north-east facing vineyard at Leongatha. Philip Jones' philosophy is to 'allow nature to drive the viticulture and wine making processes'. Natural yeasts, no filtration and extended time on lees are all par for the course. The wine is aged in French Alliers oak for 12 to 18 months depending on vintage. Their 'hidden power' is revealed after around five years of bottle age.\"  \u003cstrong\u003eAndrew Caillard MW\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e\"This wine is all about the peacock's tail and the lingering aftertaste. On re-tasting, red fruits make their appearance, the flavours lustrous and lingering.\"  James Halliday\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\"The idiosyncratic, biodynamic and greatly admired Bass Phillip Premium Pinot Noir, aged in French Allier barriques for 18 months, is a defining Victorian pinot noir. Uplifting and memorable, this multi-layered and nuanced wine reflects a superb obsession, based on a low-cropping, four-hectare vineyard site at Leongatha. Black cherry, floral and game aromas, supple viscosity and underlying toasty oak. This wine is long in flavour, powerful and complex. It can be cellared for many years.\" \u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003eBass Phillip\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e\"Phillip Jones handcrafted tiny quantities of superlative pinot noir which, at its best, had no equal in Australia.\"  James Halliday\u003c\/strong\u003e\u003c\/p\u003e\n\u003ch3 data-mce-fragment=\"1\"\u003eExpert reviews\u003c\/h3\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\"This wine is all about the peacock's tail and the lingering aftertaste. The bouquet is perfumed and very complex, wandering from earth to shrub and tree with tangy herbal\/earthy flavours and aromas. On re-tasting, red fruits make their appearance, the flavours lustrous and lingering.14.3% alc. ProCork. Drink to 2037.\"  \u003cstrong data-mce-fragment=\"1\"\u003eJames Halliday, Halliday Wine Companion - 98 points and\u003c\/strong\u003e\u003cstrong data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003e Top 100 Wines of 2021\u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\"This is such a bold pinot that has very impressive fruit intensity and depth. Sappy fresh herbs and fresh, foresty notes abound with a deeply fresh and super pure red-cherry palate. Sexy, tangy and succulent pinot. The flavors run so long and so even. Very youthful, this has great potential across the next decade or more.\"  \u003cstrong data-mce-fragment=\"1\"\u003eNick Stock, jamessuckling.com - 95 points\u003c\/strong\u003e\u003c\/p\u003e\n\u003ch3 data-mce-fragment=\"1\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003eAwards\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003eJames Halliday Top 100 Wines of 2021\u003c\/p\u003e\n\u003ch3 data-mce-fragment=\"1\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003eAbout the winery\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp style=\"font-weight: 400;\" data-mce-style=\"font-weight: 400;\"\u003e\u003cspan data-mce-fragment=\"1\"\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/BassPhillipVineyards_1024x1024.png?v=1672090677\" alt=\"Bass Phillip Wines\"\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp style=\"font-weight: 400;\" data-mce-style=\"font-weight: 400;\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eBass Phillip was established by Phillip Jones in 1979 when he planted a small 3.5 hectare plot of pinot noir near Leongatha in South Gippsland. The vineyards are located in prime dairy country and are named after early explorers of the region, George Bass and Arthur Phillip. The estate has grown over the years to around 14 hectares and is now one of the most sought-after producers of premium Pinot Noir and Chardonnay in Australia, producing extraordinary wines one vintage after another.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp style=\"font-weight: 400;\" data-mce-style=\"font-weight: 400;\"\u003eBass Phillip is located not far from the sea, but far enough inland to experience a continental climate ideal for grape growing. Winemaking at Bass Phillip is uncompromising and driven by the respect for nature. The vineyards have been organic since 1993 and biodynamic since 2002. \u003c\/p\u003e\n\u003cp style=\"font-weight: 400;\" data-mce-style=\"font-weight: 400;\"\u003eMade in a simple and traditional manner, with low-cropped vineyards, no irrigation and minimal intervention in the winery, the wines of Bass Phillip display flavours which are characteristic of the region and their individual vineyards. Deep mineral-rich soils, natural high humidity, and cooler temperatures in South Gippsland is also part of the magic that delivers the length, complexity, flavors, balanced acidity, and natural minerality to Bass Phillip wines. \u003c\/p\u003e\n\u003cp\u003e\"Phillip Jones handcrafted tiny quantities of superlative pinot noir which, at its best, had no equal in Australia. Painstaking site selection, ultra-close vine spacing and the very cool climate of South Gippsland are the keys to the magic of Bass Phillip and its eerily Burgundian pinots. One of Australia's greatest small producers, they are heading down a new path after Jones sold the assets (winery, stock and 14ha of vineyards) in May 2020 to a syndicate led by Burgundian winemaker Jean-Marie Fourrier (who has known Jones for 14 years) and 2 Singaporeans who already have lucrative wine businesses.\" \u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003eJames Halliday\u003c\/strong\u003e\u003c\/p\u003e","brand":"Canterbury Wines","offers":[{"title":"Default Title","offer_id":42896827875569,"sku":"","price":450.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/bass-phillip-premium-pinot-noir-2017.jpg?v=1695700746"},{"product_id":"bass-phillip-premium-pinot-noir-2016","title":"Bass Phillip Premium Pinot Noir 2016","description":"\u003cp data-mce-fragment=\"1\"\u003e\u003cstrong\u003e\"Phillip Jones handcrafted tiny quantities of superlative pinot noir which, at its best, had no equal in Australia.\"  James Halliday\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan\u003e\"While not quite as concentrated or powerful as the Reserve, the premium Pinot Noirs have beautiful, black cherry, floral and gamey aromas, supple, velvety tannins, underlying smoky oak and great flavour length. The fruit is sourced from the low cropping four hectare north-east facing vineyard at Leongatha. Philip Jones' philosophy is to 'allow nature to drive the viticulture and wine making processes'. Natural yeasts, no filtration and extended time on lees are all par for the course. The wine is aged in French Alliers oak for 12 to 18 months depending on vintage. Their 'hidden power' is revealed after around five years of bottle age.\"  \u003cstrong\u003eAndrew Caillard MW\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e\"The complexity of the bouquet presents itself the moment you pick up the glass, plum, blood plum and a decadent whiff of charcuterie, the palate laying it all out in a three-dimensional display that defies gravity. The dark corners of the forest reveal more and more each time you return.\"  James Halliday\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\"The idiosyncratic, biodynamic and greatly admired Bass Phillip Premium Pinot Noir, aged in French Allier barriques for 18 months, is a defining Victorian pinot noir. Uplifting and memorable, this multi-layered and nuanced wine reflects a superb obsession, based on a low-cropping, four-hectare vineyard site at Leongatha. Black cherry, floral and game aromas, supple viscosity and underlying toasty oak. This wine is long in flavour, powerful and complex. It can be cellared for many years.\" \u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003eBass Phillip\u003c\/strong\u003e\u003c\/p\u003e\n\u003ch3 data-mce-fragment=\"1\"\u003eExpert reviews\u003c\/h3\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\"You don't assess pinot noir colour in the same way as any other red wine, but regardless of the method, this upstages the other three Bass Phillip Pinots with its greater depth. The complexity of the bouquet presents itself the moment you pick up the glass, plum, blood plum and a decadent whiff of charcuterie, the palate laying it all out in a three-dimensional display that defies gravity. The dark corners of the forest reveal more and more each time you return-vinomasochism. Drink By: 2036. Alcohol:13.2%.\"  \u003cstrong data-mce-fragment=\"1\"\u003eJames Halliday, Halliday Wine Companion - 97 points\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\"Light to medium red colour with purple tints. There are chaff and smoky toasty oak-influenced aromas incorporating spices, dark cherrries and dried herbs, while the palate is weightier and more concentrated than the Estate but still on the lighter, more ethereal side of this winery's style. There is richness and gravitas, fleshy density and good persistence. The whole-bunch aspects are discreet. The tannins lend it extra weight and gravitas\u003cspan data-mce-fragment=\"1\"\u003e. Drink: 2018-2029.\"  \u003c\/span\u003e\u003cstrong\u003eHuon Hooke, The Real Review - 95 points\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\"\u003cspan class=\"cs-reviewBody\" data-mce-fragment=\"1\" property=\"reviewBody\"\u003eLighter than expected from this maker: pretty, fragrant, delightful pinot. Good length and drive coupled with refinement. It blew away a pedigreed Morey-St-Denis of similar age.\u003c\/span\u003e Drink: 2022–2028.\"  \u003cstrong data-mce-fragment=\"1\"\u003eHuon Hooke, The Real Review - 95 points (Tasted Nov 2022)\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\"For structure and length we're in business here. This really sets sail on the finish. It has tannin, minerally, woven through that length, giving it a dry, sinewy strictness or sense of control, even as it runs on. I realise that there word 'minerally' gets on some people's goat, mostly because it's so unspecific, but from start to finish this wine evokes rocks and sparks as much or more than it does fruit or spices. There's a whiff of smoky, clovey oak here too but it's well balanced – better balanced than it is on the Reserve release. This isn't a big pinot noir; it's all about the flourish. It should mature beautifully.\u003cspan data-mce-fragment=\"1\"\u003e Drink: 2019-2026+.\"  \u003cstrong data-mce-fragment=\"1\"\u003eCampbell Mattinson, The Wine Front - 94 points\u003c\/strong\u003e\u003c\/span\u003e \u003c\/p\u003e\n\u003ch3 data-mce-fragment=\"1\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003e\u003c\/strong\u003e\u003c\/h3\u003e\n\u003ch3 data-mce-fragment=\"1\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003eAbout the winery\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp style=\"font-weight: 400;\" data-mce-style=\"font-weight: 400;\"\u003e\u003cspan data-mce-fragment=\"1\"\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/BassPhillipVineyards_1024x1024.png?v=1672090677\" alt=\"Bass Phillip Wines\"\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp style=\"font-weight: 400;\" data-mce-style=\"font-weight: 400;\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eBass Phillip was established by Phillip Jones in 1979 when he planted a small 3.5 hectare plot of pinot noir near Leongatha in South Gippsland. The vineyards are located in prime dairy country and are named after early explorers of the region, George Bass and Arthur Phillip. The estate has grown over the years to around 14 hectares and is now one of the most sought-after producers of premium Pinot Noir and Chardonnay in Australia, producing extraordinary wines one vintage after another.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp style=\"font-weight: 400;\" data-mce-style=\"font-weight: 400;\"\u003eBass Phillip is located not far from the sea, but far enough inland to experience a continental climate ideal for grape growing. Winemaking at Bass Phillip is uncompromising and driven by respect for nature. The vineyards have been organic since 1993 and biodynamic since 2002. \u003c\/p\u003e\n\u003cp style=\"font-weight: 400;\" data-mce-style=\"font-weight: 400;\"\u003eMade in a simple and traditional manner, with low-cropped vineyards, no irrigation and minimal intervention in the winery, the wines of Bass Phillip display flavours which are characteristic of the region and their individual vineyards. Deep mineral-rich soils, natural high humidity, and cooler temperatures in South Gippsland are also part of the magic that delivers the length, complexity, flavours, balanced acidity, and natural minerality to Bass Phillip wines. \u003c\/p\u003e\n\u003cp\u003e\"Phillip Jones handcrafted tiny quantities of superlative pinot noir which, at its best, had no equal in Australia. Painstaking site selection, ultra-close vine spacing and the very cool climate of South Gippsland are the keys to the magic of Bass Phillip and its eerily Burgundian pinots. One of Australia's greatest small producers, they are heading down a new path after Jones sold the assets (winery, stock and 14ha of vineyards) in May 2020 to a syndicate led by Burgundian winemaker Jean-Marie Fourrier (who has known Jones for 14 years) and 2 Singaporeans who already have lucrative wine businesses.\" \u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003eJames Halliday\u003c\/strong\u003e\u003c\/p\u003e","brand":"Canterbury Wines","offers":[{"title":"Default Title","offer_id":42896827908337,"sku":"","price":465.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/bass-phillip-premium-pinot-noir-2016.jpg?v=1695700647"},{"product_id":"bass-phillip-reserve-pinot-noir-2018","title":"Bass Phillip Reserve Pinot Noir 2018","description":"\u003cp data-mce-fragment=\"1\"\u003e\u003cstrong\u003eJames Suckling Top 100 Wines of Australia 2020 \u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cstrong\u003e\"Phillip Jones handcrafted tiny quantities of superlative pinot noir which, at its best, had no equal in Australia.\"  James Halliday\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan\u003e\"A madly rare, profoundly intense and exquisitely balanced wine which reflects the nuances of an exceptional vineyard site. The Reserve is made from five rows of 'precocious' Pinot Noir vines in the centre of a closely spaced (9000 vines\/hectare) north-east facing vineyard planted on silty loams. Winemaker Phillip Jones is increasingly using 'minimal intervention' principles to achieve a natural balance and optimum flavour development. He believes the difference between good and great Pinot is texture. The unfiltered Reserve, matured for 20 months in new Alliers oak, is a brilliant example of Australian terroir showing plenty of concentrated spicy\/black cherry fruit, savoury mocha oak and supple tannins and is widely regarded as Australia's greatest, most consistent and characterful Pinot Noir.\"  \u003cstrong\u003eAndrew Caillard MW\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e\"An ethereal nose here. This is a very complex and fragrant expression with a layered and detailed style that has abundant flowers, sappy forest wood, bacon fat, wild red cherries, pomegranate and already well-integrated oak. The palate has a very plush, long and lacy feel with very intense red-cherry flavor, bright acidity crunch and a sleek, long run to the finish. Energetic, yet measured, this is terrific pinot.\"  Nick Stock\u003c\/strong\u003e\u003c\/p\u003e\n\u003ch3 data-mce-fragment=\"1\"\u003eExpert reviews\u003c\/h3\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan\u003e\"An ethereal nose here. This is a very complex and fragrant expression with a layered and detailed style that has abundant flowers, sappy forest wood, bacon fat, wild red cherries, pomegranate and already well-integrated oak. The palate has a very plush, long and lacy feel with very intense red-cherry flavor, bright acidity crunch and a sleek, long run to the finish. Energetic, yet measured, this is terrific pinot\u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003e. Drink or hold.\"  \u003c\/span\u003e\u003cstrong data-mce-fragment=\"1\"\u003eNick Stock, JamesSuckling.com – 96 points and Top 100 Wines of Australia 2020\u003c\/strong\u003e\u003c\/p\u003e\n\u003ch3\u003e\u003cspan data-mce-fragment=\"1\"\u003e\u003cstrong\u003eAwards\u003c\/strong\u003e\u003c\/span\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cspan data-mce-fragment=\"1\"\u003eTop 100 Wines of Australia 2020 - James Suckling\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3 data-mce-fragment=\"1\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003eAbout the reserve pinot noir\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cstrong\u003eThe story\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eThe intense and exquisitely balanced Bass Phillip Reserve Pinot Noir is derived from a remarkably low-yielding vineyard of just 9000 vines per hectare and 270 grams of fruit per vine.\u003c\/p\u003e\n\u003cp\u003eAnchored in deep mineral soils renowned for producing particularly intense and concentrated fruit, the Reserve Pinot Noir is primarily based on five rows of MV6 heritage clones, colonial vine stock material first imported to Australia by James Busby in 1832.\u003c\/p\u003e\n\u003cp\u003eThe balanced acidity and energy in the wine reflect a perfect tension between soil composition, cooler temperatures during the growing season and the relatively high humidity of South Gippsland.\u003c\/p\u003e\n\u003cp\u003eThe wine is a brilliant example of Australian terroir, where the signatures of the vineyard site and winemaker bring profound results.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eThe winemaking\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eNatural balance and optimum flavour development are a key focus and are achieved through minimal intervention winemaking. The vineyard management at Bass Phillip has been organic since 1993 and biodynamic since 2002. The Reserve Pinot Noir is unfiltered and matured in new Allier oak for 20 months.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eThe wine\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eTypically this wine possesses an extraordinary multi-dimensional experience with superb fruit density and beautiful silken tannins. Expect evolution in the glass, with aromas of pure, dark cherries, red plums and cranberries, before transforming into frankincense, wood varnish and gardenias. These are typical descriptors for this great, beautifully crafted Australian pinot noir. \u003c\/p\u003e\n\u003ch3 data-mce-fragment=\"1\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003eAbout the winery\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp style=\"font-weight: 400;\"\u003e\u003cspan data-mce-fragment=\"1\"\u003e\u003cimg alt=\"Bass Phillip Wines\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/BassPhillipVineyards_1024x1024.png?v=1672090677\"\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp style=\"font-weight: 400;\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eBass Phillip was established by Phillip Jones in 1979 when he planted a small 3.5 hectare plot of pinot noir near Leongatha in South Gippsland. The vineyards are located in prime dairy country and are named after early explorers of the region, George Bass and Arthur Phillip. The estate has grown over the years to around 14 hectares and is now one of the most sought-after producers of premium Pinot Noir and Chardonnay in Australia, producing extraordinary wines one vintage after another.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp style=\"font-weight: 400;\"\u003eBass Phillip is located not far from the sea, but far enough inland to experience a continental climate ideal for grape growing. Winemaking at Bass Phillip is uncompromising and driven by respect for nature. The vineyards have been organic since 1993 and biodynamic since 2002. \u003c\/p\u003e\n\u003cp style=\"font-weight: 400;\"\u003eMade in a simple and traditional manner, with low-cropped vineyards, no irrigation and minimal intervention in the winery, the wines of Bass Phillip display flavours that are characteristic of the region and their individual vineyards. Deep mineral-rich soils, natural high humidity, and cooler temperatures in South Gippsland are also part of the magic that delivers the length, complexity, flavors, balanced acidity, and natural minerality to Bass Phillip wines. \u003c\/p\u003e\n\u003cp\u003e\"Phillip Jones handcrafted tiny quantities of superlative pinot noir which, at its best, had no equal in Australia. Painstaking site selection, ultra-close vine spacing and the very cool climate of South Gippsland are the keys to the magic of Bass Phillip and its eerily Burgundian pinots. One of Australia's greatest small producers, they are heading down a new path after Jones sold the assets (winery, stock and 14ha of vineyards) in May 2020 to a syndicate led by Burgundian winemaker Jean-Marie Fourrier (who has known Jones for 14 years) and 2 Singaporeans who already have lucrative wine businesses.\" \u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003eJames Halliday\u003c\/strong\u003e\u003c\/p\u003e","brand":"Canterbury Wines","offers":[{"title":"Default Title","offer_id":42896828072177,"sku":"","price":1495.0,"currency_code":"AUD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/bass-phillip-reserve-pinot-noir-2018_6331607a-3977-4e0f-999f-e7011bfe9a34.jpg?v=1747629587"},{"product_id":"bass-phillip-reserve-pinot-noir-2016","title":"Bass Phillip Reserve Pinot Noir 2016","description":"\u003cp\u003e\u003cstrong\u003e\"Phillip Jones handcrafted tiny quantities of superlative pinot noir which, at its best, had no equal in Australia.\"  James Halliday\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\"A madly rare, profoundly intense and exquisitely balanced wine which reflects the nuances of an exceptional vineyard site. The Reserve is made from five rows of 'precocious' Pinot Noir vines in the centre of a closely spaced (9000 vines\/hectare) north-east facing vineyard planted on silty loams. Winemaker Phillip Jones is increasingly using 'minimal intervention' principles to achieve a natural balance and optimum flavour development. He believes the difference between good and great Pinot is texture. The unfiltered Reserve, matured for 20 months in new Alliers oak, is a brilliant example of Australian terroir showing plenty of concentrated spicy\/black cherry fruit, savoury mocha oak and supple tannins and is widely regarded as Australia's greatest, most consistent and characterful Pinot Noir.\"  \u003cstrong\u003eAndrew Caillard MW\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003e\u003cstrong\u003e\"An extravagantly beautiful wine that floats across the senses making the Premium seem uncouth on the way past. Its perfume is no false dawn, its flavours drawn across the palate by silken threads that only come fully into play when you think about spitting the wine out, and refuse point blank to countenance that. Great pinot noir proves its ascendance over all other varietal wines by its peerless beauty of youth, of middle age, and of old age. I've sworn never to give a table wine 100 points, which this richly deserves.\"  James Halliday\u003c\/strong\u003e\u003c\/p\u003e\n\u003ch3\u003eExpert reviews\u003c\/h3\u003e\n\u003cp\u003e\"An extravagantly beautiful wine that floats across the senses making the Premium seem uncouth on the way past. Its perfume is no false dawn, its flavours drawn across the palate by silken threads that only come fully into play when you think about spitting the wine out, and refuse point blank to countenance that. Great pinot noir proves its ascendance over all other varietal wines by its peerless beauty of youth, of middle age, and of old age. I've sworn never to give a table wine 100 points, which this richly deserves. Drink By: 2046. Alcohol:13.1%.\"  \u003cstrong\u003eJames Halliday - 99 points\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\"Medium to light red\/purple colour. The bouquet has dried herb, dried floral notes as well as earthiness, discreet red and darker cherries and great charm. It's the same in the mouth: very fine and subtle, intense and long, with terrific complexity: a really fine range of aromas. An elegant wine, this is a much lighter, finer, more ethereal, less-oaky and more Chambolle style of Bass Phillip Reserve, a major contrast to the whopping 2015. It's also more beautiful. Drink 2018 to 2032.\"  \u003cstrong\u003eHuon Hooke - 97 points\u003c\/strong\u003e\u003c\/p\u003e\n\u003ch3\u003e\u003cstrong\u003eAbout the reserve pinot noir\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cdiv style=\"text-align: left;\"\u003e\u003cimg style=\"margin-top: 15px; margin-bottom: 16px; float: none;\" alt=\"Bass Phillip Reserve Pinot Noir\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/Bass_Phillip_Reserve_1024x1024.jpg?v=1734781549\"\u003e\u003c\/div\u003e\n\u003cp\u003e\u003cstrong\u003eThe story\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eThe intense and exquisitely balanced Bass Phillip Reserve Pinot Noir is derived from a remarkably low-yielding vineyard of just 9000 vines per hectare and 270 grams of fruit per vine.\u003c\/p\u003e\n\u003cp\u003eAnchored in deep mineral soils renowned for producing particularly intense and concentrated fruit, the Reserve Pinot Noir is primarily based on five rows of MV6 heritage clones, colonial vine stock material first imported to Australia by James Busby in 1832.\u003c\/p\u003e\n\u003cp\u003eThe balanced acidity and energy in the wine reflect a perfect tension between soil composition, cooler temperatures during the growing season and the relatively high humidity of South Gippsland.\u003c\/p\u003e\n\u003cp\u003eThe wine is a brilliant example of Australian terroir, where the signatures of the vineyard site and winemaker bring profound results.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eThe winemaking\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eNatural balance and optimum flavour development are a key focus and are achieved through minimal intervention winemaking. The vineyard management at Bass Phillip has been organic since 1993 and biodynamic since 2002. The Reserve Pinot Noir is unfiltered and matured in new Allier oak for 20 months.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eThe wine\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eTypically this wine possesses an extraordinary multi-dimensional experience with superb fruit density and beautiful silken tannins. Expect evolution in the glass, with aromas of pure, dark cherries, red plums and cranberries, before transforming into frankincense, wood varnish and gardenias. These are typical descriptors for this great, beautifully crafted Australian pinot noir. \u003c\/p\u003e\n\u003ch3\u003e\u003cstrong\u003eThe winery\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp style=\"font-weight: 400;\"\u003e\u003cspan\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/BassPhillipVineyards_1024x1024.png?v=1672090677\" alt=\"Bass Phillip Wines\"\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp style=\"font-weight: 400;\"\u003e\u003cspan\u003eBass Phillip was established by Phillip Jones in 1979 when he planted a small 3.5 hectare plot of pinot noir near Leongatha in South Gippsland. The vineyards are located in prime dairy country and are named after early explorers of the region, George Bass and Arthur Phillip. The estate has grown over the years to around 14 hectares and is now one of the most sought-after producers of premium Pinot Noir and Chardonnay in Australia, producing extraordinary wines one vintage after another.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp style=\"font-weight: 400;\"\u003eBass Phillip is located not far from the sea, but far enough inland to experience a continental climate ideal for grape growing. Winemaking at Bass Phillip is uncompromising and driven by respect for nature. The vineyards have been organic since 1993 and biodynamic since 2002. \u003c\/p\u003e\n\u003cp style=\"font-weight: 400;\"\u003eMade in a simple and traditional manner, with low-cropped vineyards, no irrigation and minimal intervention in the winery, the wines of Bass Phillip display flavours that are characteristic of the region and their individual vineyards. Deep mineral-rich soils, natural high humidity, and cooler temperatures in South Gippsland are also part of the magic that delivers the length, complexity, flavors, balanced acidity, and natural minerality to Bass Phillip wines. \u003c\/p\u003e\n\u003cp\u003e\"Phillip Jones handcrafted tiny quantities of superlative pinot noir which, at its best, had no equal in Australia. Painstaking site selection, ultra-close vine spacing and the very cool climate of South Gippsland are the keys to the magic of Bass Phillip and its eerily Burgundian pinots. One of Australia's greatest small producers, they are heading down a new path after Jones sold the assets (winery, stock and 14ha of vineyards) in May 2020 to a syndicate led by Burgundian winemaker Jean-Marie Fourrier (who has known Jones for 14 years) and 2 Singaporeans who already have lucrative wine businesses.\" \u003cspan\u003e \u003c\/span\u003e\u003cspan style=\"color: rgb(128, 128, 128);\"\u003e\u003cstrong\u003eJames Halliday\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e","brand":"Canterbury Wines","offers":[{"title":"Default Title","offer_id":42896828104945,"sku":"","price":1595.0,"currency_code":"AUD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/bass-phillip-reserve-pinot-noir-2016_e33d4f0d-2678-409c-9782-2ff244df6bd1.jpg?v=1747629721"},{"product_id":"bass-phillip-reserve-pinot-noir-2012","title":"Bass Phillip Reserve Pinot Noir 2012","description":"\u003cp\u003e\u003cstrong\u003e\"Phillip Jones handcrafted tiny quantities of superlative pinot noir which, at its best, had no equal in Australia.\"  James Halliday\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\"A madly rare, profoundly intense and exquisitely balanced wine which reflects the nuances of an exceptional vineyard site. The Reserve is made from five rows of 'precocious' Pinot Noir vines in the centre of a closely spaced (9000 vines\/hectare) north-east facing vineyard planted on silty loams. Winemaker Phillip Jones is increasingly using 'minimal intervention' principles to achieve a natural balance and optimum flavour development. He believes the difference between good and great Pinot is texture. The unfiltered Reserve, matured for 20 months in new Alliers oak, is a brilliant example of Australian terroir showing plenty of concentrated spicy\/black cherry fruit, savoury mocha oak and supple tannins and is widely regarded as Australia's greatest, most consistent and characterful Pinot Noir.\"  \u003cstrong\u003eAndrew Caillard MW\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003e\u003cstrong\u003e\"It's hard to pause long enough to savour all the perfumed spices, ethereal red, purple and black fruits, for all point to the one direction - the palate. Once you yield, its awesome concentration, power and length almost make you flinch. Earth, briar and tannins carry the opulent fruits across into and along every corner of the mouth, the flavours persisting for an interminably long time.\"  James Halliday\u003c\/strong\u003e\u003c\/p\u003e\n\u003ch3\u003eExpert reviews\u003c\/h3\u003e\n\u003cp\u003e\"Full colour, slightly more purple than that of the Premium; it's hard to pause long enough to savour all the perfumed spices, ethereal red, purple and black fruits, for all point to the one direction - the palate. Once you yield, its awesome concentration, power and length almost make you flinch. Earth, briar and tannins carry the opulent fruits across into and along every corner of the mouth, the flavours persisting for an interminably long time. Drink By: 2035. Alcohol:13.2%.\"  \u003cstrong\u003eJames Halliday - 99 points\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWinery Rating - 99 points\u003c\/strong\u003e\u003c\/p\u003e\n\u003ch3\u003e\u003cstrong\u003eAbout the reserve pinot noir\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cdiv style=\"text-align: left;\"\u003e\u003cimg style=\"margin-top: 15px; margin-bottom: 16px; float: none;\" alt=\"Bass Phillip Reserve Pinot Noir\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/Bass_Phillip_Reserve_1024x1024.jpg?v=1734781549\"\u003e\u003c\/div\u003e\n\u003cp\u003e\u003cstrong\u003eThe story\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eThe intense and exquisitely balanced Bass Phillip Reserve Pinot Noir is derived from a remarkably low-yielding vineyard of just 9000 vines per hectare and 270 grams of fruit per vine.\u003c\/p\u003e\n\u003cp\u003eAnchored in deep mineral soils renowned for producing particularly intense and concentrated fruit, the Reserve Pinot Noir is primarily based on five rows of MV6 heritage clones, colonial vine stock material first imported to Australia by James Busby in 1832.\u003c\/p\u003e\n\u003cp\u003eThe balanced acidity and energy in the wine reflect a perfect tension between soil composition, cooler temperatures during the growing season and the relatively high humidity of South Gippsland.\u003c\/p\u003e\n\u003cp\u003eThe wine is a brilliant example of Australian terroir, where the signatures of the vineyard site and winemaker bring profound results.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eThe winemaking\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eNatural balance and optimum flavour development are a key focus and are achieved through minimal intervention winemaking. The vineyard management at Bass Phillip has been organic since 1993 and biodynamic since 2002. The Reserve Pinot Noir is unfiltered and matured in new Allier oak for 20 months.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eThe wine\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eTypically this wine possesses an extraordinary multi-dimensional experience with superb fruit density and beautiful silken tannins. Expect evolution in the glass, with aromas of pure, dark cherries, red plums and cranberries, before transforming into frankincense, wood varnish and gardenias. These are typical descriptors for this great, beautifully crafted Australian pinot noir. \u003c\/p\u003e\n\u003ch3\u003e\u003cstrong\u003eThe winery\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp style=\"font-weight: 400;\"\u003e\u003cspan\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/BassPhillipVineyards_1024x1024.png?v=1672090677\" alt=\"Bass Phillip Wines\"\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp style=\"font-weight: 400;\"\u003e\u003cspan\u003eBass Phillip was established by Phillip Jones in 1979 when he planted a small 3.5 hectare plot of pinot noir near Leongatha in South Gippsland. The vineyards are located in prime dairy country and are named after early explorers of the region, George Bass and Arthur Phillip. The estate has grown over the years to around 14 hectares and is now one of the most sought-after producers of premium Pinot Noir and Chardonnay in Australia, producing extraordinary wines one vintage after another.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp style=\"font-weight: 400;\"\u003eBass Phillip is located not far from the sea, but far enough inland to experience a continental climate ideal for grape growing. Winemaking at Bass Phillip is uncompromising and driven by respect for nature. The vineyards have been organic since 1993 and biodynamic since 2002. \u003c\/p\u003e\n\u003cp style=\"font-weight: 400;\"\u003eMade in a simple and traditional manner, with low-cropped vineyards, no irrigation and minimal intervention in the winery, the wines of Bass Phillip display flavours that are characteristic of the region and their individual vineyards. Deep mineral-rich soils, natural high humidity, and cooler temperatures in South Gippsland are also part of the magic that delivers the length, complexity, flavors, balanced acidity, and natural minerality to Bass Phillip wines. \u003c\/p\u003e\n\u003cp\u003e\"Phillip Jones handcrafted tiny quantities of superlative pinot noir which, at its best, had no equal in Australia. Painstaking site selection, ultra-close vine spacing and the very cool climate of South Gippsland are the keys to the magic of Bass Phillip and its eerily Burgundian pinots. One of Australia's greatest small producers, they are heading down a new path after Jones sold the assets (winery, stock and 14ha of vineyards) in May 2020 to a syndicate led by Burgundian winemaker Jean-Marie Fourrier (who has known Jones for 14 years) and 2 Singaporeans who already have lucrative wine businesses.\" \u003cspan\u003e \u003c\/span\u003e\u003cspan style=\"color: rgb(128, 128, 128);\"\u003e\u003cstrong\u003eJames Halliday\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e","brand":"Canterbury Wines","offers":[{"title":"Default Title","offer_id":42896828203249,"sku":"","price":1795.0,"currency_code":"AUD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/bass-phillip-reserve-pinot-noir-2012_44260c97-b181-45e1-a24e-bb80c290b507.jpg?v=1747629520"},{"product_id":"bindi-original-vineyard-pinot-noir-2012","title":"Bindi Original Vineyard Pinot Noir 2012","description":"\u003cp data-mce-fragment=\"1\"\u003e\u003cstrong\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\"Bindi is one of the icons of Macedon and one of the greatest small producers in Australia. The pinot noir is as remarkable, albeit in a very different idiom, as Bass Phillip.\"  James Halliday \u003c\/span\u003e\u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\"\u003c\/span\u003eThe Original Vineyard has over its history become known for its signature perfumed bouquet and silky, pure palate. This relatively quartz riddled, gently north sloping one hectare 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 and the palate becomes increasingly harmonious and is characterized by a sweet fruited, textured flourish. In comparison to the Block 5 this wine is more seductive and delicious in its youth whilst still significantly rewarding cellar time. The wine spends 15-17 months in French barrels of which about 25% are new. The wine is never oak driven.\u003cspan\u003e”  \u003cstrong\u003eMichael\u003c\/strong\u003e\u003cstrong\u003e Dhillon, Winemaker\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3 data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eExpert reviews\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/h3\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003e\"Pale crimson-magenta; the fragrant, flowery cherry blossom aromas almost inevitably lead into a red cherry palate, its texture a silk brocade, satin underneath; the great length of its palate is built around its delicately etched spine of acidity, bringing notes of far-distant herbs and citrus rind into play.\u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003e Drink by: 2023.\"  \u003cstrong data-mce-fragment=\"1\"\u003eJames Halliday, Halliday Wine Companion - 96 points\u003c\/strong\u003e\u003c\/span\u003e \u003c\/p\u003e\n\u003ch3 data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003eWines and vineyards\u003c\/strong\u003e\u003c\/span\u003e\u003c\/h3\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eBindi Original Vineyard Pinot Noir (planted in 1988)\u003c\/span\u003e\u003c\/span\u003e\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eThe Original Vineyard has over its history become known 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 increasingly harmonious and is characterized by a sweet fruited, textured flourish. In comparison to the Block Five this wine is more seductive and delicious in its youth whilst still significantly rewarding cellar time. The wine spends 15-17 months in French barrels of which about 25% are new. The wine is never oak driven. Production typically varies from 300-450 dozen per vintage.\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/BindiOriginlVineyardPinotLabel_100x100.png?v=1672312522\" alt=\"Bindi Original Vineyard Pinot Noir label\" data-mce-fragment=\"1\" data-mce-src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/BindiOriginlVineyardPinotLabel_100x100.png?v=1672312522\"\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eBindi Block Five Pinot Noir (planted in 1992)\u003c\/span\u003e\u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eThe Block Five vineyard is about half of one hectare in size on a sheltered, north facing, and very quartz riddled site. It is a wonderful natural vineyard exposition. The wine is always darker in fruit expression and immediately more spicy and earthy that the Original Vineyard. It is less immediately perfumed and has more tannin and fruit power. The wines from this vineyard require more bottle ageing to develop the same suppleness and delicacy as the Original Vineyard but even in their youth these wines are more profound. The wine spends 15-17 months in French barrels of which about 35% are new. This wine is never oak driven but can certainly benefit from a higher percentage of new oak without being dominated by sappy, smoky oak elements. Production typically varies from 150-200 dozen per vintage.\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cimg alt=\"Bindi Block Five Pinot Noir Label\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/BindiBlockFivePinotNoirLabel_100x100.png?v=1672313500\" data-mce-fragment=\"1\" data-mce-src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/BindiBlockFivePinotNoirLabel_100x100.png?v=1672313500\"\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eBindi Kaye Pinot Noir (planted in 2001)\u003c\/span\u003e\u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eThis special single vineyard (Block K) bottling is dedicated to Kaye Dhillon (1938-1985) and comes from two select parcels (from within the Block K vineyard) from our most elevated Bindi planting established in 2001. One Block K parcel of 115 clone Pinot Noir runs directly alongside Block 5 and the other parcel comes from the very top Block K rows of the MV6 clone Pinot Noir. This vineyard sits just below the end of the Mount Gisborne lava flow and is underpinned by ancient Ordovician period soils incorporating mudstone, sandstone, much quartz rock and clay with a covering of varying amounts of much younger, fine volcanic top soil. The selection for the Kaye Pinot Noir is limited to the best vats from the specific soil profiles and is generally between 70 and 150 dozen, vintage dependent.  These vines are managed in the usual Bindi way without herbicides or pesticides and utilise undervine cultivation and extremely rigorous hand canopy management from pruning to harvest.\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cimg alt=\"Bindi Kaye Pinot Noir Label\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/BindiKayePinotNoir_100x100.png?v=1672314666\" data-mce-fragment=\"1\" data-mce-src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/BindiKayePinotNoir_100x100.png?v=1672314666\"\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003eBindi Dixon Pinot Noir (planted in 1998 and 2001)\u003cbr data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003e[formerly called Bindi Composition Pinot Noir]\u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eThe 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 barrels, of which about 10-15% is new. Production varies from 500-700 dozen per vintage.\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/BindiDixonPinotNoirLabel_100x100.png?v=1672314797\" alt=\"Bindi Dixon Pinot Noir Label\" data-mce-fragment=\"1\" data-mce-src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/BindiDixonPinotNoirLabel_100x100.png?v=1672314797\"\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003eDarshan planted in 2014 and Block 8 planted in 2016\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\"Now for something out of left field. Since his father, Bill, set up Bindi in Victoria's Macedon Ranges in the 1980s, Michael Dhillon has overseen a steady expansion and ongoing development of the property's vineyards and winery. Today, with eight different sites – each located on the original property – at his disposal, Dhillon owns an extraordinary microcosm of Burgundy-inspired landscape within one of Australia's coolest wine regions. His two latest sites are turning the expectations of Australian pinot noir on their heads. Over the summer of 2012\/2013 Dhillon began to survey and work the soil of what is now his Darshan vineyard, after the Indian name that his father dropped in Australia, becoming 'Bill'. A mere acre in size, it's largely planted in rows 1.1 m apart, with vines planted at 80 cm intervals. A small section is planted at double that density – a staggering 22,600 vines per ha. Two years later, on another site named Block 8, Dhillon planted another 1.9 acres in identical fashion. His objective, which he's now finding the sites deliver without much manipulation, is for each vine to deliver around 400-500 grams of fruit! What kind of wine do you get with that? The nearest thing this country has produced to Chambertin, that's what. Dhillon will release the first wines around 2022\/2023. There will be around 150 cases of each. These are game-changing wines.\" \u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003e\u003cstrong data-mce-fragment=\"1\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eJeremy Oliver\u003c\/span\u003e\u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eBindi Quartz Chardonnay (planted in 1988)\u003c\/span\u003e\u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eAt the upper end of the Chardonnay planting, where the quartz incidence in the soil is the greatest the fruit has extra complexity, finesse and intensity. This wine comes exclusively from this soil. This area is approximately half one hectare in size. The characteristics are similar in the Quartz Chardonnay to the Kostas Rind Chardonnay but all aspects are amplified here yet remain in complete harmony. The winemaking is the same for both wines however the Quartz Chardonnay sometimes spends a few months longer in barrel and there is a higher percentage of new wood used, being around 35%. Production varies from 150-250 dozen per vintage.\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/BindiQuartzChardonnayLabel_100x100.png?v=1672314933\" alt=\"Bindi Quartz Chardonnay Label\" data-mce-fragment=\"1\" data-mce-src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/BindiQuartzChardonnayLabel_100x100.png?v=1672314933\"\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eBindi\u003c\/span\u003e\u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e Kostas Rind\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e Chardonnay (planted in 1988)\u003c\/span\u003e\u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eAn intense, mineral wine fully ripe but lean, taught and intense with savoury, creamy elements. Fragrant notes of orange blossom, nectarine stone, spice and subtle nuttiness are usual with a vibrant, tight, long palate highlighted by clean acidity, wonderful texture and fine length. The Kostas Rind Chardonnay is grown in a 1.5 hectare plot. The wine is fermented in French barrels of which typically 20% are new. Fermentation occurs without the addition of cultured yeast and the wine remains in barrel on yeast lees over winter with only a small amount of malo-lactic conversion taking place. It is racked around eight months after vintage, and returned to barrel for a further three months before bottling. Production varies from 300-600 dozen per vintage.\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eIn the words of Bill Dhillon: \"Kostas Rind was a Lithuanian sage who epitomised wisdom and humility. From a migrant hostel in Albury, this mathematician and former professor was recruited to Ballarat Boys Grammar School. Kostas taught me much. He introduced me to wine. I was privileged to know Kostas and am very grateful for his influence. We continue to dedicate Bindi wines to Kostas.\" \u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/BindiKostasRindChardonnayLabel_100x100.png?v=1672315092\" alt=\"Bindi Kostas Rind Chardonnay Label\" data-mce-fragment=\"1\" data-mce-src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/BindiKostasRindChardonnayLabel_100x100.png?v=1672315092\"\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003ePyrette Heathcote Shiraz\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003ePyrette Heathcote Shiraz is sourced from an impeccably sited and managed vineyard near Colbinabbin on the Mount Camel Range. The specific parcel of vines this fruit comes from is at the highest block on deep red, rocky Cambrian soils on a cooler easterly facing slope. The picking date is carefully assessed in order to capture fruit vibrancy and freshness whilst capturing the typical mouthfilling richness and length of the region. The wine is made in 1000 litre open vats, fermented with ambient yeast and matured in French barrels, 10% new. The yield, harvest date and winemaking are deliberately aimed at producing a wine of regional authenticity in a style highlighting fragrance, vitality, finesse and harmony. Production is typically 800 dozen per vintage.\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/BindiPyretteHeathcoteShiraz_100x100.png?v=1672315258\" alt=\"Pyrette Heathcote Shiraz Label\" data-mce-fragment=\"1\" data-mce-src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/BindiPyretteHeathcoteShiraz_100x100.png?v=1672315258\"\u003e\u003c\/p\u003e\n\u003ch3 data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eAbout the winery\u003c\/span\u003e\u003c\/span\u003e\u003c\/strong\u003e\u003c\/span\u003e\u003c\/h3\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/BindiWines_40cb462f-b8a1-4dae-bfcd-5c258bcb9dc7_1024x1024.png?v=1672303905\" alt=\"Bindi Wines\" data-mce-fragment=\"1\" data-mce-src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/BindiWines_40cb462f-b8a1-4dae-bfcd-5c258bcb9dc7_1024x1024.png?v=1672303905\"\u003e\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eMichael Dhillon was born in the town of Gisborne, 55kms northwest of Melbourne, and grew up at Bindi, a 170 hectare farm just outside the township.  Today he and his family produce chardonnay and pinot from their vineyard at Bindi which Bill and Michael Dhillon established in 1988. In addition, they produce a Heathcote Shiraz \u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003esourced from an impeccably sited and managed vineyard near Colbinabbin on the Mount Camel Range. \u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eMichael served as assistant winemaker to Stuart Anderson from 1991 until 1998 when he assumed full responsibility. Michael learned his craft working with Stuart as well as experiencing vintages in Europe, where he spent time with the Champagne house of Jean Vesselle in Bouzy, with Alain Graillot in Croze-Hermitage and four vintages in Tuscany at Tenuta di Valgiano.  During the mid-1990s Michael also worked with John Wade over parts of three vintages when John was establishing Howard Park Winery.  Michael's passion for Burgundy has seen him visit over 100 different domaines over two decades.\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e2ha of the farm are planted to Chardonnay (Kostas Rind Chardonnay in 1988 and Quartz Chardonnay in 1988) and 5ha are planted to Pinot Noir (Original Vineyard Pinot Noir in 1988, Block Five Pinot Noir in 1992, Block K Pinot Noir in 2001, Darshan in 2014 and Block 8 in 2016). 15ha are dedicated to managed plantation eucalypts for high grade furniture timber whilst the remainder of the land is maintained as remnant bushland and important indigenous grasslands. The Vineyard elevation is 500m above sea level. Soils are predominantly shattered quartz over siltstone, sandstone and clay with some eroded volcanic topsoil over clay.\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eProduction ranges from 1,800-3,000 dozen bottles per vintage. Yields are typically 1.5 to 2 tonnes per acre (3.5 to 5.0 tonnes per hectare). Typical hand management regimes of fastidious small vineyard philosophies are maintained encompassing hand pruning, frequent passes (at least ten passes each vine) through the growing season managing the vertical shoot positioned canopy and hand harvesting. Since 2005 they have been implementing organic procedures and inputs where the focus is on promoting soil life and balance leading to excellent vine health. This involves compost, undervine cultivation and aerating the soil.\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eFermentations occur without addition of yeast, yeast nutrient or enzyme.  Unsettled Chardonnay juice goes straight to barrel, reds are gently worked, delicate pressing, long lees ageing in French barrels and minimal racking. No fining and restricted filtration regimes are followed. \u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e","brand":"Canterbury Wines","offers":[{"title":"Default Title","offer_id":42896829677809,"sku":"","price":165.0,"currency_code":"AUD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/bindi-original-vineyard-pinot-noir-2012.jpg?v=1695785107"},{"product_id":"cannibal-creek-pinot-noir-2022","title":"Cannibal Creek Pinot Noir 2022","description":"\u003cp data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eWinemaker and viticulturist Patrick Hardiker established the Cannibal Creek Vineyard in 1997 in the Tynong Valley, at Tynong North on the fringe of Gippsland in Victoria. At an elevation of 102m above sea level and with fourteen daylight hours in the grape growing season, the conditions are ideal for producing cool climate wines.\u003c\/span\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e\"A lovely pinot from this small winery in Gippsland; fine and supple with wonderful balance and structure. Deceptively powerful, with ripe cherry fruit flooding the elegant palate that finishes with clean fresh acidity. Like all good pinot, the wine goes up a couple of notches with food, the purity and depth of fruit is enhanced and the palate really sings.\"  Nick Munday\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eCannibal Creek's philosophy is simple; to create unique wines of exceptional quality. Cultural practices ensure low-yielding vines that produce intensely flavoured fruit. The grapes are handpicked and minimal winemaking handling techniques are employed. The granite soils, weathered from the granite foothills of the Black Snake Ranges, are responsible for the mineral and flinty characters in the wines.\u003c\/p\u003e\n\u003ch3 data-mce-fragment=\"1\"\u003eExpert reviews\u003c\/h3\u003e\n\u003cp\u003e\u003cspan\u003e\"A lovely pinot from this small winery in Gippsland; fine and supple with wonderful b\u003c\/span\u003ealance and sructure. Deceptively powerful, with ripe cherry fruit flooding the elegant palate that finishes with clean fresh acidity. Like all good pinot, the wine goes up a couple of notches with food, the purity and depth of fruit is enhanced and the palate really sings.\"  \u003cstrong data-mce-fragment=\"1\"\u003eNick Munday, Canterbury Wines - 95 points\u003c\/strong\u003e \u003c\/p\u003e\n\u003ch3 data-mce-fragment=\"1\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003e\u003c\/span\u003e\u003c\/strong\u003e\u003c\/h3\u003e\n\u003ch3\u003e\u003cspan\u003e\u003cstrong data-mce-fragment=\"1\"\u003eAbout the winery\u003c\/strong\u003e\u003c\/span\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cspan\u003e\u003cstrong data-mce-fragment=\"1\"\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/CannibalCreek_1024x1024.png?v=1673930198\" alt=\"Cannibal Creek Vineyard\"\u003e\u003c\/strong\u003ePatrick and Kirsten Hardiker purchased their 29ha farming property in the Tynong Valley, at Tynong North on the fringe of Gippsland in Victoria, in 1988. The property has a soil profile of sandy silt, overlying silty granite clays, weathered from the granite foothills of the Black Snake Ranges. That, together with an elevation of 102m above sea level and fourteen daylight hours in the grape growing season, make conditions ideal for a cool climate vineyard. Cannibal Creek's journey began in 1997 with plantings of Chardonnay and Pinot Noir.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eGranite soils tend to be acidic. It has been shown in these types of soils that the grapes themselves can lack acid. This influences their approach to viticulture and winemaking and they believe the granite soils are responsible for the mineral and flinty characters in the wines, both reds and whites.\u003c\/p\u003e\n\u003cp\u003eVarieties planted include pinot noir, chardonnay, sauvignon blanc, merlot and cabernet sauvignon. The family established the winery in an old farm barn built in the early 1900s, and In 2016 a new cellar door and restaurant, designed by Enarchitects and hand-built by Patrick, was opened.\u003c\/p\u003e","brand":"Canterbury Wines","offers":[{"title":"Default Title","offer_id":42896831611121,"sku":"","price":39.95,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/Cannibal-Creek-Pinot-Noir-2022.jpg?v=1695860787"},{"product_id":"curly-flat-pinot-noir-2006-1500ml","title":"Curly Flat Pinot Noir 2006 (1500ml)","description":"\u003cp data-mce-fragment=\"1\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003e1\u003c\/span\u003e\u003csup data-mce-fragment=\"1\"\u003est\u003c\/sup\u003e\u003cspan data-mce-fragment=\"1\"\u003e Place - 2010 Winewise International Pinot Noir tasting\u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eThe 2006 Curly Flat Pinot Noir was judged the best pinot noir at the 2010 Winewise International Pinot Noir tasting, where six wines from Australia, New Zealand and Burgundy, and all from the 2005 or 2006 vintage, were pitted against each other. The placings were as follows:\u003c\/p\u003e\n\u003cp\u003e1\u003csup\u003est\u003c\/sup\u003e         2006 Curly Flat\u003cstrong\u003e\u003cbr\u003e\u003c\/strong\u003e\u003cspan\u003e2\u003csup data-mce-fragment=\"1\"\u003end         \u003c\/sup\u003e2006 Felton Road\u003cbr\u003e\u003c\/span\u003e\u003cspan\u003e3\u003csup\u003erd\u003c\/sup\u003e        2006 Domaine de la Romanée-Conti Echezeaux\u003cbr\u003e\u003c\/span\u003e\u003cspan\u003e4\u003csup\u003eth\u003c\/sup\u003e        2005 Mount Difficulty Pipeclay Terrace\u003cbr\u003e\u003c\/span\u003e\u003cspan\u003e5\u003csup data-mce-fragment=\"1\"\u003eth\u003c\/sup\u003e        2006 Felton Road Block 5\u003cbr\u003e\u003c\/span\u003e\u003cspan\u003e6\u003csup\u003eth\u003c\/sup\u003e        2006 Kupe by Escarpment\u003cbr\u003e\u003c\/span\u003e\u003cspan\u003e7\u003csup\u003eth\u003c\/sup\u003e        2006 Ata Rangi\u003cbr\u003e\u003c\/span\u003e\u003cspan\u003e8\u003csup\u003eth\u003c\/sup\u003e        2006 Coldstream Hills Reserve\u003cbr\u003e\u003c\/span\u003e\u003cspan\u003e9\u003csup\u003eth\u003c\/sup\u003e        2006 Pegasus Bay\u003cbr\u003e\u003c\/span\u003e\u003cspan\u003e10\u003csup\u003eth\u003c\/sup\u003e      2006 Main Ridge Estate Half Acre\u003cbr\u003e\u003c\/span\u003e\u003cspan\u003e11\u003csup\u003eth\u003c\/sup\u003e      2005 Paringa Estate Reserve\u003cbr\u003e\u003c\/span\u003e\u003cspan\u003e12\u003csup\u003eth\u003c\/sup\u003e      2006 Bream Creek\u003cbr\u003e\u003c\/span\u003e13\u003csup\u003eth\u003c\/sup\u003e      2006 Domaine Perrot-Minot Charmes-Chambertin Vieilles Vignes\u003cbr\u003e14\u003csup\u003eth\u003c\/sup\u003e      2006 Yering Station\u003cbr\u003e15\u003csup\u003eth\u003c\/sup\u003e      2006 Prince Florent de Merode Corton Less Bressandes\u003cbr\u003e16\u003csup\u003eth\u003c\/sup\u003e      2006 Domaine Armand Rousseau Mazy-Chambertin\u003cbr\u003e17\u003csup\u003eth\u003c\/sup\u003e      2006 Domaine AF Gros Richebourg\u003cbr\u003e18\u003csup\u003eth\u003c\/sup\u003e      2005 Jean-Michel Guillon Clos de Vougeot\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e\"Curly Flat pinot noir has been on a steady rise but this is one out of the box. Jumps from the glass. Heady with perfume, strongly flavoured (for a pinot noir) and then keenly structured, and persistent, through the finish. This is a thrilling wine and inexpensive, in pinot noir terms, for the quality delivered. Quality cedary oak is laced through darkly cherried fruit flavour. Foresty elements. Earthen elements. Sappy elements. A stunning release.\"  Campbell Mattinson\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003e\u003c\/strong\u003e\"\u003cspan data-mce-fragment=\"1\"\u003eComplex and brooding, the bouquet is a core of generous dark fruit that anchors vibrant spice and meaty undertones. A graceful dance of strawberry, black cherry, dark ripe plum.\u003c\/span\u003e \u003cspan data-mce-fragment=\"1\"\u003ePunchy acidity ignites a palate of supple dark fruit and funky secondary characters alongside hints of forest floor and a little spice. Fine, drying tannins are balanced with a long and juicy finish.\u003c\/span\u003e\" \u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003e\u003cstrong data-mce-fragment=\"1\"\u003eCurly Flat   \u003c\/strong\u003e\u003cstrong data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003e\u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003ch3 data-mce-fragment=\"1\"\u003eExpert reviews\u003c\/h3\u003e\n\u003cp\u003e\"Curly Flat pinot noir has been on a steady rise but this is one out of the box. Jumps from the glass. Heady with perfume, strongly flavoured (for a pinot noir) and then keenly structured, and persistent, through the finish. This is a thrilling wine and inexpensive, in pinot noir terms, for the quality delivered. Quality cedary oak is laced through darkly cherried fruit flavour. Foresty elements. Earthen elements. Sappy elements. A stunning release. Drink: 2009 – 2015.\" \u003cstrong\u003e Campbell Mattinson, The Wine Front - 95 points\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\"At the Winewise Small Vignerons Awards judged in Canberra in early July, Curly Flat 2006 topped a field of French, Australian and New Zealand Pinot Noirs – many, including one from famed Burgundy producer, Domaine de la Romanee Conti, were far more expensive. It's a sensational wine from Phil and Jeni Moraghan and in the world of pinot noir, it's positively cheap for this quality. It has more fleshy, mid-palate fruit than the Burgundy style and the tannin structure to evolve for many years.\"  \u003cstrong\u003eChris Shanahan, chrisshanahan.com\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\"In the mainstream of the Curly Flat pinot style; supple, velvety red fruits open the story, and persisting while complex spicy\/foresty notes whisper in the background. Pleasure now or later. Screwcap. 13.5% alc. Drink Now – 2016.\"  \u003cstrong\u003eJames Halliday\u003cspan data-mce-fragment=\"1\"\u003e, \u003c\/span\u003eHalliday Wine Companion - 95 points\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\"Very exotic nose with immediate appeal. Already pretty complex. Lovely freshness and tension but strong mulberry flavours too. Great natural acidity. Heat early in the season. Second bottle: Even more vibrant nose. Real punchy racy stuff with lovely fruit and acidity. Drink 2010-2020.\" \u003cstrong\u003e Jancis Robinson MW – 18.0 points\u003c\/strong\u003e \u003c\/p\u003e\n\u003ch3\u003eAwards\u003c\/h3\u003e\n\u003cp\u003e\u003cspan\u003e1\u003csup data-mce-fragment=\"1\"\u003est\u003c\/sup\u003e Place - 2010 Winewise International Pinot Noir tasting\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3 data-mce-fragment=\"1\"\u003e\u003cb\u003eMatt Harrop\u003c\/b\u003e\u003c\/h3\u003e\n\u003cdiv style=\"text-align: left;\" data-mce-style=\"text-align: left;\"\u003e\u003cimg alt=\"Curly Flat Winemaker Matt Harrop\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/Curly_flat_Matt_Harrop_1024x1024.png?v=1719017796\" style=\"margin-top: 30px; margin-bottom: 16px; float: none;\" data-mce-src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/Curly_flat_Matt_Harrop_1024x1024.png?v=1719017796\" data-mce-style=\"margin-top: 30px; margin-bottom: 16px; float: none;\"\u003e\u003c\/div\u003e\n\u003cp class=\"MsoNormal\"\u003e\u003cspan style=\"color: rgb(128, 128, 128);\" data-mce-style=\"color: rgb(128, 128, 128);\"\u003e\u003cstrong\u003eThe text below is taken from an article by Huon Hooke that appeared in The Real Review\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003eI met with owner Jenifer Kolkka soon after Matt Harrop (ex-Shadowfax) had taken the reins at Curly Flat, and she could not disguise her excitement. Speaking again last week, her enthusiasm for the future of Curly Flat was undiminished.\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003e\"Matt is so hands-on, both in the vineyard and the winery,\" she enthused.\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003e\"He even tops the barrels up with Ben (Kimmorley, assistant winemaker). Every barrel gets that individual attention. We used to always give the pinot noir 20 months in oak, but when Matt took over the 2017 pinot was in barrel, and it was a big vintage so there were a lot of new barrels, and he went through all the barrels and took a lot of the wines out of the new oak and put them in older, neutral oak because it’s a delicate year and he didn’t want the new oak to crush the delicate fruit.\"\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003eShe says Harrop gets out in the vineyard and prunes with the rest of the crew, and gets the team in at least four times a year to show them how the wines are progressing, and show them how different pinot noir can be from different parts of the vineyard.\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003eAnother Harrop change has been frost control. Curly Flat has a great supply of water, from a massive 20-megalitre dam (which covers four acres), as well as a bore supplying high-quality water.\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003eUntil Harrop arrived, frost was controlled with a sprinkler system, but he discovered that too much water was going into the soil, so he installed frost fans and turned the water off. Then he found that due to soil variation, some parts of the vineyard weren’t getting enough water, so he installed soil moisture probes. Now irrigation is managed specifically for each part of the vineyard.\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003eAnother change is with the second label, Williams Crossing.\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003e\"No more Williams Crossing,\" says Jeni Kolkka.\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003e\"We used to treat all of the fruit the same as it came out of the vineyard. The best wine went into Curly Flat, the rest went into Williams Crossing. Matt decided that if it doesn’t make it into Curly Flat it goes into White Pinot (a rosé style), which sells like hot-cakes. No oak. It sells in the year of making so it’s quick turnover and good for cash-flow.\"\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003eAnd the wine is delicious, incidentally.\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003eHarrop, who also owns a vineyard in the Macedon area with his wife Tamara Grischy (head of Langton’s Fine Wine Auctions), started at Curly Flat in October 2017. He finished the 2017 vintage wines and oversaw the bottling of the 2016 pinots, but 2018 was his first complete vintage.\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003e\u003cspan style=\"color: rgb(128, 128, 128);\" data-mce-style=\"color: rgb(128, 128, 128);\"\u003e\u003cstrong\u003eHarrop was asked in April 2024: \"Is there one thing that you wouldn’t have done, if you could go again?\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003e\"Oh God, there’s about 5000 things. I would have spent more time in the Northern Hemisphere sucking up a little bit of what they’re doing there. I haven’t done enough of that. Not a flying winemaker job. Just going in and talking to people – like you’re doing here today. We’ve got access to a lot of wine over here now, but things were different twenty years ago.\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003eFrom a winemaking point of view – maybe wouldn’t have farmed in Heathcote for ten years, like I did at Shadowfax. I’m glad I’ve got regrets about what I have done, rather than what I haven’t done.\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003eWith regards to Curly Flat, one thing we will do is slowly converting things over to VSP. Whether we top-work stuff like we’ve done in the past and re-trellis. It is a ten-year project. \u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003eStepping back and looking at wines from 2020… one of the things we love about the ‘20s is that they talk a little bit more about the earth rather than the sky. One of the massive limiting factors in this part of the world is that big orange ball in the sky. It’s a strong influence. If there’s one thing that can obscure where a grape is from, it is too much sun. The 2020 is savoury tannins,  more earthy and quite reserved. We think there is a Curly Flat theme. One of the things that shits me about the Aussie industry is that our 'most important producers', the Penfolds of the world, are actively working to persuade people that vintage variation doesn’t exist. The rest of us think it’s really important to say to people that wine is not the same every single time. That’s part of the pleasure of it.\"\u003c\/p\u003e\n\u003ch3 data-mce-fragment=\"1\"\u003e\n\u003cspan data-mce-fragment=\"1\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003eAbout the winery\u003cbr\u003e\u003cbr\u003e\u003c\/strong\u003e\u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003e\u003c\/strong\u003e\u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003e\u003c\/strong\u003e\u003c\/span\u003e\n\u003c\/h3\u003e\n\u003cdiv style=\"text-align: left;\" data-mce-style=\"text-align: left;\"\u003e\u003cimg style=\"float: none;\" alt=\"Curly Flat Vineyard\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/Curly_Flat_Vineyard_ebdba1f0-7211-4c66-8e4b-16d5f7e0a02f_1024x1024.png?v=1719016450\" data-mce-style=\"float: none;\" data-mce-src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/Curly_Flat_Vineyard_ebdba1f0-7211-4c66-8e4b-16d5f7e0a02f_1024x1024.png?v=1719016450\"\u003e\u003c\/div\u003e\n\u003cp\u003eCurly Flat, a small privately owned vineyard and winery in the Macedon Ranges, was founded in 1989 by Phillip Moraghan and Jenifer Kolkka. The Macedon Ranges is the coolest viticultural area on mainland Australia and the Curly Flat Vineyard has proved to be ideal for growing the early ripening varieties of pinot noir and chardonnay. \u003c\/p\u003e\n\u003cp\u003eThe first vines were planted in 1991 but problems with clonal identification and quality of planting material resulted in these vines being removed. The hard work of planting was repeated in 1992. Subsequent plantings (1993 to 2000) have seen the vineyard grow to 14.5 hectares. The majority of the area is planted to Pinot Noir (72%), with smaller plantings of Chardonnay (23%) and Pinot Gris (5%). \u003c\/p\u003e\n\u003cp\u003eThe Curly Flat Vineyard is acknowledged as the greatest influence on wine quality. This unique viticultural site owes much to the combination of altitude (540 metres), latitude (south of The Great Dividing Range), and distance from the mitigating influence of the ocean.\u003cspan\u003e \u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003eA diversity of aspect and clone provide multifaceted winemaking opportunities. The climate is ideal for growing Pinot Noir and Chardonnay - \u003c\/span\u003ewarm summer days, then crisp, cool evenings which slow ripening and produce fruit of high natural acidity and intense flavour. The red volcanic basalt soils have structure and depth allowing the roots to descend many metres, increasing the soil volume able to be exploited by the vines.\u003c\/p\u003e\n\u003cp\u003eIn 2006 Curly Flat ceased using herbicides and have seen a marked improvement in soil microfauna. The resulting increase in organic matter has been staggering and bodes well for the future health of the vines.\u003c\/p\u003e\n\u003cp\u003eCurly Flat wines are naturally fermented; the use of ambient yeast (those that are native to the vineyard and winery) leads to improved texture, mouthfeel and more varietal flavour components in the wines.\u003c\/p\u003e\n\u003cp\u003eIn 2017, Jenifer accepted Phillip's offer to take over sole ownership of Curly Flat. Under her leadership, the winery's reputation for high-quality winemaking continues. Jenifer and her team, led by new winemaker Matt Harrop, are fully committed to producing the best possible wines from their carefully nurtured site. \u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eThe Vineyard\u003c\/strong\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cdiv style=\"text-align: center;\" data-mce-style=\"text-align: center;\"\u003e\n\u003cp class=\"MsoNormal\" style=\"text-align: left;\" data-mce-style=\"text-align: left;\"\u003e\u003cimg alt=\"Curly Flat Vineyard Plantings\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/Curly_Flat_Vineyard_600x600.png?v=1718978872\" style=\"float: none; display: block; margin-left: auto; margin-right: auto;\" data-mce-src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/Curly_Flat_Vineyard_600x600.png?v=1718978872\" data-mce-style=\"float: none; display: block; margin-left: auto; margin-right: auto;\"\u003e\u003c\/p\u003e\n\u003cp class=\"MsoNormal\" data-mce-style=\"text-align: left;\"\u003e\u003cspan style=\"color: rgb(128, 128, 128);\" data-mce-style=\"color: rgb(128, 128, 128);\"\u003e\u003cstrong\u003eCurly Flat Vineyard Plantings\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"MsoNormal\" style=\"text-align: left;\" data-mce-style=\"text-align: left;\"\u003e\"We’ve got about 15 hectares under vines, starting with a block of Pinot Noir planted in 1992. Followed by Chardonnay in 1993; then at the top of the hill there’s Pinot Noir from ’95 and ’96. What we refer to as our 'Western' plantings were in 1997 and ’98. The big block was planted in 2000, and every year we’ve progressively planted more.  \u003cbr\u003e\u003cbr\u003eWe are about 70% Pinot Noir, 25% Chardonnay and 5% Pinot Gris. There’s a massive thirst for Pinot – especially in Melbourne. It’s very parochial down there, and we have an advantage over most other winegrowers in Australia, as we can ripen Pinot. We’re quite continental here – a long way from the sea. We farm very simply and have this mix of young and old vines. We shoot-thin in the Spring and there’s a lot of natural crop control, because we are a frosty site.\u003c\/p\u003e\n\u003cp class=\"MsoNormal\" style=\"text-align: left;\" data-mce-style=\"text-align: left;\"\u003eThe winery was built in 2002, we farm sustainably here, but not organic. In a year like this, you hear stories from places like Heathcote where they haven’t got fruit. We haven’t used any herbicide here since 2006, and we like the effect we get from just mowing underneath the vines. That works for us – keeps the disease pressure down. We do get a bit of botrytis in the Chardonnay, but I don’t think a little bit is a bad thing. \u003cbr\u003e\u003cbr\u003eWith our geology, it is quite similar across the site – degraded basalt – but we’ve got this 430-million year old devonian-era sands up here, which we found after a soil survey in 2019. Our 'Western' plantings have an easterly aspect – so morning sun. They don’t get the afternoon sun, so are the coolest slopes in the vineyard. Quite supple, textured, aromatic, and by 2018 we thought 'these look really different to everything else we’ve got' and we now bottle the 'Western' individually. Initially a blend of two blocks and two different clones, in 2018 to 2020. And now, we’ve got seven rows of clone 114 that we’ll do separately.\u003cbr\u003e\u003cbr\u003e'Central' is from the oldest vines in the place – MV6 clone from 1992. I really like MV6. They reckon James Busby brought it over from Clos du Vougeot in the 1830s. That’s north-facing so it cops the afternoon sun. Much smaller berries and smaller bunch architecture. More tannin and very musky red fruit. There’s a bit of it in NZ, but they don’t like it over there. I think it’s genetically modified itself over here, to suit what happens here. \u003cbr\u003e\u003cbr\u003eSame can be said for Abel – I’ve yet to try an Australian Abel wine where I’ve gone 'well that’s better than everything else'. It works well in Martinborough but they’re not such fans of it in Central Otago. That whole clonal thing is really interesting. I read and see about people who I respect in other parts of the world, where the clonal debate has taken a back seat. We’ll be taking some cuttings from our 1992 MV6 and cultivating from that, to plant the place with. \u003cbr\u003e\u003cbr\u003eHistorically our Pinot Noir has been planted at 3.2 by 1.8 metres in a lyre trellis. Today we are planting at 2.2 by 900, which we really like. We won't be doing high-density planting like over at Bindi. I think that after 30 years in the ground here, Pinot has this ability to adapt to site. I take my hat off to anyone, like Michael, who is doing that density of planting, but I see it fraught with all sorts of things. I have too many questions about it. There were cultural reasons why it occurred over in Burgundy. Winemaking, grape growing – it’s a commercial pursuit. And it’s expensive to put a vineyard in anyway, so three times more expensive to put a close-planted vineyard in.\"  \u003cspan style=\"color: rgb(128, 128, 128);\" data-mce-style=\"color: rgb(128, 128, 128);\"\u003e\u003cstrong\u003eMatt Harrop - from an interview with David Walker Bell that appeared in WineFolio\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/div\u003e","brand":"Canterbury Wines","offers":[{"title":"Default Title","offer_id":42896836067569,"sku":"","price":380.0,"currency_code":"AUD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/Curly-Flat-Pinot-Noir-2006-1500ml.jpg?v=1696227224"},{"product_id":"dalrymple-pinot-noir-2017","title":"Dalrymple Pinot Noir 2017","description":"\u003cp data-mce-fragment=\"1\"\u003eFruit was sourced from Dalrymple's own vineyard at Pipers River and growers at Swansea and Ouse. Each of these sites making its own unique contribution to the final blend with maturation taking place in French oak barriques.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e\"Juicy, slippery textured pinot of cherry fruit, pleasing bitterness, a touch of flint and graphite minerality in the mix and a general sense of precision across the palate. It's a fine example, very fresh, touched by slender tannin and drawn long to a point. Very lovely drinking.\"  Mike Bennie\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cstrong\u003e\u003c\/strong\u003e\"Pinot Noir has always underpinned my enthusiasm for wine. It is the perfect example of what wine should be: mysterious, challenging, a complete reflection of its environment and the most satisfying when you get it right.\" \u003cstrong\u003ePeter Caldwell - Vigneron\u003c\/strong\u003e\u003c\/p\u003e\n\u003ch3 data-mce-fragment=\"1\"\u003eExpert reviews\u003c\/h3\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\"This puts on a show. Oak, fruit and tannin taste as though they could leap tall buildings in a single bound. Woodsmoke, ripe plum, sweet-sour cherries, fistfuls of woodsy spice notes, star anise included. It's firm, powerful and insistent. It's imposing, and impressive. Drink: 2021-2028+.\"  \u003cstrong data-mce-fragment=\"1\"\u003eCampbell Mattinson, The Wine Front - 94 points\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\"It carries a serious clip of cedar wood-accented oak, but the fruit is pure and strong. This is a muscular pinot noir with plum and anise notes bursting through dry spice and wood smoke. The tannin here has the crackle of quality to it, as indeed does the fruit. It has every muscle flexed right now but it'll be better once it's had time to ease off and settle into itself. Drink by 2029.\"  \u003cstrong data-mce-fragment=\"1\"\u003eCampbell Mattinson, Halliday Wine Companion - 94 points\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\"Juicy, slippery textured pinot of cherry fruit, pleasing bitterness, a touch of flint and graphite minerality in the mix and a general sense of precision across the palate. It's a fine example, very fresh, touched by slender tannin and drawn long to a point. Very lovely drinking.\"  \u003cstrong data-mce-fragment=\"1\"\u003eMike Bennie, The Wine Front - 92 points\u003c\/strong\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003ch3 data-mce-fragment=\"1\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003eAbout the winery\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp data-mce-fragment=\"1\"\u003eKnown as Black Clusters since 1827 Tasmania has been recognised as a producer of quality Pinot Noir. Tasmanian Pinot first hit the world stage at the Paris exhibition in 1848 before the Tasmanian wine industry was lost for more than 100 years. A handful of visionaries began to revive the industry and amongst them were Bertel and Anne Sundstrup who established Dalrymple Vineyards in 1987. It was the sloping hills overlooking Bass Strait that made the site unique and inspired the Hill-Smith family to purchase the vineyard in 2007, along with distinct single sites around Tasmania in their pursuit to produce the perfect single site Pinot. \u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\"Dalrymple was established many years ago by the Mitchell and Sundstrup families; the vineyard and brand were acquired by Hill-Smith Family Vineyards in late '07. Peter Caldwell has been responsible for the vineyard, viticulture and winemaking since '10. He brought with him 10 years' experience at Te Kairanga Wines (NZ) and 2 years with Josef Chromy Wines. His knowledge of pinot noir and chardonnay is comprehensive. In Dec '12 Hill-Smith Family Vineyards acquired the 120ha property on which the original Frogmore Creek Vineyard was established; 10ha of that property is pinot noir specifically for Dalrymple.\" \u003cstrong\u003eJames Halliday\u003c\/strong\u003e\u003c\/p\u003e","brand":"Canterbury Wines","offers":[{"title":"Default Title","offer_id":42896836133105,"sku":"","price":44.95,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/dalrymple-pinot-noir-2017.jpg?v=1696378566"},{"product_id":"de-bortoli-villages-pinot-noir-2019","title":"De Bortoli Villages Pinot Noir 2019","description":"\u003cp\u003e\u003cspan\u003eThe fruit for the 2019 De Bortoli Villages Pinot Noir was sourced from the three De Bortoli vineyards in the Yarra Valley along with fruit from selected growers with vineyards in Coldstream, Tarrawarra and Beenak. Approximately 15-25% whole bunches are included in the ferment with maturation taking place in French oak casks for 8 months.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e\"Given that 2019 was a great vintage for pinot noir in the Yarra Valley, it comes as no surprise that this is a particularly successful release under this label. Highly varietal with lovely fresh strawberry and cherry flavours on a palate that is sharpened by bright acidity. Very European in structure and style. Pinot noir of this quality at this price truly defies the odds.\"  Nick Munday\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\"Vibrant red hue with a nice depth of colour. Youthful and complex, showing aromas reminiscent of wood spice, violets and red fruits. Textural, plump, fine and silky tannins. \u003c\/span\u003e\u003cspan\u003eThe fruit was hand harvested. A combination of whole berry and whole bunch is tipped into both open-top and small static fermenters. 10-15 days of maceration and fermentation. Pressed, settled overnight and then filled to French oak casks for maturation for 8 months.\"  \u003cstrong\u003eDe Bortoli\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3\u003e\u003cspan\u003e\u003cstrong\u003eExpert reviews\u003c\/strong\u003e\u003c\/span\u003e\u003c\/h3\u003e\n\u003cp\u003e\"Given that 2019 was a great vintage for pinot noir in the Yarra Valley, it comes as no surprise that this is a particularly successful release under this label. Highly varietal with lovely fresh strawberry and cherry flavours on a palate that is sharpened by bright acidity. Very European in structure and style. Pinot noir of this quality at this price truly defies the odds.\"  \u003cstrong data-mce-fragment=\"1\"\u003eNick Munday, Canterbury Wines - 93+ points and Special Value Wine  \u003cspan data-mce-fragment=\"1\" style=\"color: #f9e00c;\" data-mce-style=\"color: #f9e00c;\"\u003e★ \u003c\/span\u003e\u003c\/strong\u003e \u003c\/p\u003e\n\u003ch3 data-mce-fragment=\"1\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eAwards\u003c\/span\u003e\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003eSpecial Value Wine – Canterbury Wines\u003cspan data-mce-fragment=\"1\"\u003e  \u003c\/span\u003e\u003cstrong data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\" style=\"color: #f9e00c;\" data-mce-style=\"color: #f9e00c;\"\u003e★\u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003ch3\u003eAbout the winery\u003c\/h3\u003e\n\u003cp\u003e\u003cimg alt=\"De Bortoli Yarra valley Vineyard\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/DeBortoliVineyards_7b65c4d1-bb85-4da2-a42e-e523c47d67b9_1024x1024.png?v=1679173952\" data-mce-src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/DeBortoliVineyards_7b65c4d1-bb85-4da2-a42e-e523c47d67b9_1024x1024.png?v=1679173952\"\u003e\u003c\/p\u003e\n\u003cp\u003eVittorio De Bortoli carried his dreams of a better life from the alpine foothills of Italy's north to the fertile Riverina region in New South Wales when he immigrated to Australia in 1924. He subsequently p\u003cspan data-mce-fragment=\"1\"\u003eurchased a 55-acre fruit farm in 1928, a year there was a glut of shiraz grapes and many farmers see it cheaper to let the grapes rot on the vines. Vittorio takes them for free and crushes 15 tonnes of shiraz grapes. Local Italians and other European workers in the area offer to buy wine from him and De Bortoli Wines is born.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan data-mce-fragment=\"1\"\u003eVittorio's son, \u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003eDeen De Bortoli, was born in 1936 and at 15 years of age he left school against his parents' wishes to begin working in the family winery at Bilbul. In the late '50s he begins modernising the winery and expanding production.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan data-mce-fragment=\"1\"\u003eDarren, Leanne, Kevin and Victor De Bortoli, the third generation of the family and the children of Deen and Emeri De Bortoli, are the custodians of De Bortoli Wines today. Each has pride in and a commitment to the business, alongside a passion for great wine and a sense of responsibility about leaving a legacy for future generations.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eDe Bortoli Wines established the Yarra Valley Estate in 1987, acquiring some of the oldest plantings in the region. In 1989, Leanne De Bortoli married winemaker Steve Webber and the De Bortoli family approached them to head up operations at the new Yarra Valley Estate.\u003c\/p\u003e\n\u003cp\u003eSteve Webber completed his studies in winemaking at Roseworthy in 1982 and prior to taking up the reins at De Bortoli, gained valuable winemaking experience at Leo Buring and Lindemans. Steve describes the transition at de Bortoli as \"a steep learning curve\"; understanding the seasons, learning about the different aspects, experimenting with varieties and clones, all with the goal of making wine with a sense of place. He has won several major awards including Gourmet Traveller Winemaker of the Year in 2007 and the Jimmy Watson Trophy in 1997, and has been a Wine-show judge over the last 25 years.\u003c\/p\u003e\n\u003cp\u003eThe De Bortoli wines are released in three quality and price tiers - at the top Single Vineyard, then Estate Grown and then Villages. The Estate and Villages labels, in particular, offer exceptional value for money. In addition, there are a number of small-volume labels produced:\u003cbr\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003ethe PHI range from the iconic 7.5ha Lusatia Park Vineyard in the Yarra Valley and the Freemans Bridge Vineyard in Heathcote, both purchased by De Bortoli in 2016\u003c\/li\u003e\n\u003cli\u003ethe Riorret Single Vineyard range from the \u003cspan data-mce-fragment=\"1\"\u003eLusatia Park Vineyard and the Abbey Vineyard at Tarrawarra\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli\u003ethe Melba range; three premium Cabernet Sauvignons from the Melba Vineyard at Dixons Creek \u003c\/li\u003e\n\u003cli\u003e\u003cspan data-mce-fragment=\"1\"\u003eLa Boheme, an aromatic range of bistro Yarra Valley wines  \u003c\/span\u003e\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"Canterbury Wines","offers":[{"title":"Default Title","offer_id":42896836919537,"sku":"","price":21.5,"currency_code":"AUD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/De-Bortoli-Villages-Pinot-Noir-2019.jpg?v=1696387607"}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/collections\/b2_1b3feb0a-f76d-4a16-b985-3734cb3b87a7.jpg?v=1654494417","url":"https:\/\/canterburywines.au\/collections\/pinot-noir.oembed?page=9","provider":"Canterbury Wines","version":"1.0","type":"link"}