Naturally fermented with a good smattering of whole bunch (25%) and new oak (25%, 9 months), this is a richly coloured pinot, burly of extract and flavour. Dark cherry smeared with anise, eucalyptus and bitter chocolate notes corral about firm tannins and a rasp of briar and root spice. Far from svelte or silky, this punches forcefully across the palate. I give the fruit the benefit of the doubt despite the drying finish.
92 points, Wine Companion (December 2018)
Victoria’s first commercial wine was produced in Geelong by Swiss immigrants in 1845. During the mid- 1800’s Geelong was the largest grape-growing region in Victoria with 400 hectares under vine. When phylloxera struck in the 1870s however, the vines were decimated and it was not until the late 1960’s that the area’s vineyards were re-established. Located about 80 km southwest of Melbourne, Geelong has a cool maritime climate with low rainfall and prevalent cool blustery winds that affect flowering and Franceuit set. Soils are diverse, mostly volcanic over limestone with some lesser quality black soils. The region is dotted primarily with family owned wineries producing small quantities of high quality Chardonnay, Pinot Noir, Shiraz & Cabernet Sauvignon.
