Hoddles Creek Estate Pinot Noir 2012

James Halliday Top 100 Wines of 2013

"This wine, as we all know at The Winefront, is a modern legend. One day, one fine day, far in the future, this label should win a medal for Services to Australian Pinot Noir."  Campbell Mattinson, The Wine Front

Led by winemaking guru Franco D'Anna, the team at Hoddles Creek produce wonderful pinot noir year in, year out that seriously overdeliver at the price-point. The wines are made from fruit grown on their family vineyard in the Upper Yarra Valley. The Hoddles Creek Estate Pinot Noir is always perfumed, elegant, beautifully structured, varietal to the core and a ridiculous bargain. It is the gold standard for quality, affordable pinot noir. Back up the truck. 

"This latest pinot is a cracker. It offers sour cherry varietal aroma, foresty notes and a whisper of gamey mystery. Silky and supple in the mouth, there's good intensity, yet it's light and fresh, with a gentle signature of very fine tannins, a sustained, fragrant finish, and an amazingly low price tag."  Ralph Kyte-Powell

"Really happy with the 2012, think it's probably our best since 2008. Better balanced than 2010, but has the nerve of 2008. Agree, in twelve months it should be singing."  Franco d'Anna, Winemaker

"Fortuitously, in 1960, the D'Anna family had purchased a steeply forested 25ha property which in 1997 they set about planting. Almost overnight, glorious pinot noirs and chardonnays started to flow at prices that were irresistible – and still are."  James Halliday

Expert reviews

"Hand-picked early morning; destemmed and not crushed; some batches cold-soaked 4-5 days; some wild, some cultured ferments; 30% new French oak; 11 months maturation. Excellent crimson-purple; not filtered or fined, yet bright and clear; full of red and black cherry fruits, spice imminent; superfine but persistent tannins."  James Halliday, Halliday Wine Companion - 94 points and Top 100 Wines of 2013

"This latest pinot is a cracker. It offers sour cherry varietal aroma, foresty notes and a whisper of gamey mystery. Silky and supple in the mouth, there's good intensity, yet it's light and fresh, with a gentle signature of very fine tannins, a sustained, fragrant finish, and an amazingly low price tag."  Ralph Kyte-Powell, Epicure Uncorked – 93 points & Wine of the Week

"One of the most eagerly-awaited wines of the year, from a very good season. Hoddles Creek is a staple of an Australian pinot noir-lover's diet. This release needs time – and given it, it'll be cracking. For all its reserve, it still manages to ooze class. Sheer texture. Cherry-plum, mint, sourness and spiciness. It's not a sweet crowd-pleaser and yet it's not challenging; it's just good pinot, straight up. For now or for later, though preferably a bit more for later. Good kick of flavour as you swallow. Crying out to be left alone for a bit. But really good. Alcohol : 13.2% Price : $18.99 Closure : Screwcap Drink : 2016 - 2021+."  Campbell Mattinson, The Wine Front – 92+ points

"Friendly price, serious Pinot. It's not as immediately catchy as the 2012 Estate Chardonnay but after a stint in the cellar it may perform just as well. Or even better. Certainly needed three days to unveil itself. Opens a touch reductively, which isn't unusual for Hoddles Creek Pinot (or Yarra Valley Pinot for that matter) in its youth. Sweet and sour cherries with some darker fruits as well. Cinnamon, star anise and pepper. Sap, bark and undergrowth. It's medium-bodied with sensual satin-like texture and fairly assertive tannin. Some stony minerality, snapped twigs and a complexing herbal note on the back-palate. The finish is sustained and impressive. It just needs time. Big emphasis on the plus sign here. Rating: 92+ Points; Very Good; Region: Yarra Valley; Alcohol: 13.2%; Closure: Screwcap; Price: $18.99."  Jeremy Pringle, Wine Will Eat Itself – 92+ points

Awards

James Halliday Top 100 Wines of 2013
Wine of the Week - Epicure Uncorked 

Franco D'Anna

In 1960 Tony and Bruno D'Anna purchased their future vineyard in the upper reaches of the Yarra Valley at Hoddles Creek, chosen due to the presence of a small creek which provided a natural water supply. Ironically the property was bought completely without vineyards in mind – merely to grow vegetables and run some cattle – and well before the potential of the Yarra Valley as a wine region had re-emerged after a long hiatus. 

It was not until the nineties, when interest in small wineries exploded around the country, that the D'Annas made the logical leap to plant vines at Hoddles Creek. Mario Marson, who was viticulturalist and winemaker at Yarra icon Mount Mary, assisted in the planting of traditional varieties such as Chardonnay and Pinot Noir with the surprise addition of Pinot Blanc, which has turned out to be one of the star wines.  With their now highly successful Boccacio Cellars wine business behind them, all the pieces were in place to return to serious winemaking and again follow in the steps of their forefathers. 

For Tony's son, Franco D'Anna, the path into the family business was almost a foregone conclusion. On finishing a commerce degree at the University of Melbourne he moved straight into a buying role for Boccacio Cellars but never quite settled. "I did this for a few years but never loved it. I went out to the vineyard to help out after planting and never left. I loved being outside, not enclosed within four walls and working flexible hours. On the vineyard I'll start work at 5am and then go play golf in the afternoon. What's not to love about being a farmer?" 

But Franco still lacked the technical knowledge and he knew it. So Franco went back to university – this time studying Applied Wine Science – which was followed by vintages with James Halliday at Coldstream Hills as well as overseas in Burgundy, Sicily and Piedmont. What those experiences have given him, combined with a lifetime surrounded by wine, is a unique take on classic Yarra Valley styles which centers on fruit quality. "Without good fruit it's impossible to make good wine. I have four staff members, and we spend 90 percent of our time in the vineyard." 

Winemaking is also relatively natural and in true Italian style concentrates as much on mouthfeel and structure as the more traditional Australian flavour-oriented wines. "We are lucky enough to grow grapes in an area where additions aren't really necessary. We don't add acid, enzymes, filter so there isn't much manipulation in the winery." And what stands out is that these winemaking philosophies are imprinted on each and every wine under the Hoddles Creek and Wickham Road labels which are unique, characterful and savoury expressions of the modern Yarra style. They are also delicious and generally made to age.

The above text was taken from an article by Angus Hughson published in Winepilot

About the winery

Hoddles Creek Estate was established in 1997 when the D'Anna family decided to establish a vineyard on the property that has been in the family since 1960. The vineyard sits astride Gembrook Road and adjacent to Hoddles Creek. Its steeply sloping blocks prohibit mechanical harvesting, with both vineyards being hand pruned and harvested.

Initially, 8 hectares of pinot noir and chardonnay were planted to the steepest slopes on the vineyard. More pinot noir and chardonnay, plus some pinot blanc followed in 2001, with cabernet sauvignon, pinot gris and sauvignon blanc coming later still. Franco, whose twin brother, Anthony, takes the reins at the store and for their prolific wine importing arm, Mondo Imports, first worked onsite in 1998, and it skewed him away from a career employing his commerce degree (Melbourne University) to retraining as a viticulturist at Charles Sturt.

The first commercial vintage at Hoddles Creek was in 2003, in their just-completed bespoke winery. All the wines, which are single vineyard, estate grown, are made in the 300 tonne winery. The split-level winery has a barrel store located three meters underground. Mario Marson (ex-Mount Mary, now Vinea Marson) steadied the course in the early days, but it was not long before Franco was in full charge, with the mandate to make the best wines he possibly could.

Hoddles Creek produce two tiers of wine, their Estate range and their flagship '1er' (or Premier Cru) range with fruit from certain blocks that excel year after year. Along with the established range, Franco has started bottling single block wines as he starts to see distinct micro-site variation with the vines hitting meaningful maturity. In the vanguard of these bottlings is a chardonnay from the coolest, most elevated and steepest blocks, 'Syberia'.

Hoddles Creek's mission is to produce terroir driven Yarra Valley wines of the highest possible quality sourced from impeccably farmed old vines with a focus on balance, complexity, concentration and ageability. They also lay a serious claim to being one of the best value producers in Australia.

In addition to the wines of their Yarra Valley vineyard, Hoddles Creek also produce an entry level range under the Wickhams Road label. Fruit is sourced from vineyards in Gippsland, Yarra Valley, King Valley and Yea. Hoddles Creek have become as well known for their dazzlingly economical Wickhams Road range as for their premium bottlings, as they are perennially the best-value chardonnay and pinot noir in the market.

Sections of the above text are taken from an article on Franco d'Anna that appeared in Young Gun of Wine