La Crema Pinot Noir 2017
The lifted pretty aromatics give way to similar vibrant spice on the palate. There is plenty of lush generous fruit alongside juicy red cherries, supported by clove, nutmeg and five spice. Soft velvet like tannins work with the bright acid to contribute to a sustained length of flavour.
“Sure, but in the context of a snapshot of a region that shows wines that people mostly want to drink, then that’s a pretty good result. If you want profound wines, you have to be deeply invested in regenerative agriculture, otherwise those wines won’t exist. It’s early days for Mosele, but he is excited by the prospect of what those deep-rooted vines might express about his site, which is situated on the east side of the Peninsula la crema pinot noir 2017 in Balnarring. McIntyre had already devoted half his 2-hectare vineyard to chardonnay, with 160 pinot vines “just in case”, while cabernet sauvignon, cabernet franc and merlot made up the rest. The figures that Crittenden and McIntyre were relying on had been harvested from a hot, built-up area, and were a poor reflection of the prevailing conditions across much of the Peninsula.
Join us and support emerging winemakers, sustainable vineyards, and the development of young professionals. Victoria Pun began her career as a speech pathologist, but she was diverted following a tasting in the Yarra Valley. After being offered a casual job opportunity as a cellar door assistant in 2019, her interest in wine deepened, beginning a first role in hospitality that was disrupted by the pandemic. Pun passed the Advanced Sommelier exam with the Court of Master Sommeliers in 2022 while working at Vue de Monde. She is the recipient of the Sommelier Australia Education Scholarship in 2022 and is currently pouring at The Recreation Bistro & Bottleshop. Simon Black is the winemaker at Red Hill’s Montalto, setting up the winery in 2009 and having run it ever since.
We gathered every Mornington pinot noir that we could find and set our expert panel the task of finding the wines that compelled the most. All wines were tasted blind, and each panellist named their top six wines. Below are the wines that made the panellists’ top-six selections from the tasting. A blend of all our estate vineyards plus the St James's vineyard in Uraidla.
In the glass, this Pinot Noir is a celebration of bright red fruits—wild strawberries, cherries, and a hint of cranberry—balanced by a touch of earthy spice and silky, structured tannins. A fresh line of acidity brings energy and precision, making it a delightfully vibrant and elegant drop. Pale ruby garnet in colour with a lifted nose of ripe red and black cherries, black rose petals, a touch of pomegranate and coriander seed and cardamom spice. On the palate the red cherry dominates with subtle spice and floral lavender and rosewater notes. A delicious, long mouthful of wine, with tangy pomegranate molasses on the finish. Ripe dark cherry, plum and anise aromas mix with hints of dried herbs, earth and spicy cedar.
Black countered that recent vintages would likely play a part in that, and several of the wines were likely made to be consumed more readily – that even though there was a decently sized selection, it was still a limited survey. It’s an opportunity to collaborate with some exceptional vineyards and people across the state and produce wines that connect with our philosophy of making wine from the ground up. All of our decisions are focused on how we can do things better in order to minimise our impact on the environment.
Due to the warmer season, the palate delivers delicious dark fruits and savoury flavours which are complemented by fine-grained tannins. This wine was aged in a blend of new and seasoned French oak barriques for 10 months. Bright and aromatic, the nose delivers raspberry, strawberry and red cherry with savoury spice notes.
Fabiens vinification for this wine is all about capturing finesse fragrance and purity and he has succeeded brilliantly. The Bindi Dixon Pinot Noir is based upon declassified grapes from the Original Vineyard planted in 1988 and grapes from the new Block K, planted in 2001. The ideal of this wine is to produce a delicious, perfumed, spicy harmonious, textured wine that is not as intense, complex nor ageworthy as our individual vineyard wines. Even when the outstanding Block K vines are older we will continue to declassify sections or barrels from each vineyard and produce this wine.
Mid garnet in colour with a nose of strawberry and red cherry fruit with a hint of rose petal perfume and orange zest. Juicy and fresh on the palate with bright red and black cherry, a touch of spice, tangy blood orange acidity and silky tannins. Pale garnet in colour with a fragrant nose of red cherry, macerated strawberries, red and yellow rose petals and a touch of fresh thyme.
Mansons Farm Pinot Noir is hand crafted in very limited quantities. Our 2016 is medium ruby red in colour with a bouquet of black cherry, savoury brown spice, and notes of baronial flower. On the palate, a dense, dark berry entry and hints of spice are supported by an elegant tannin structure. Dark cherry and spice aromas integrate nicely with a hint of forest floor (sous bois).
Sustainability threads through and underpins our approach to everything we do. We are Justin Bubb and Anna Pooley and we have each been making wine across the globe for over 20 years. After living and working in Tasmania making wine for a number of premium vineyards throughout the state the time has come for us to release our own wines alongside working with our existing clients. Intensely aromatic, a darker fruit spectrum and complex savoury spice is interwoven seamlessly with firm, structural tannin. Sweat and sour cherries, earth, spice and a lovely elegant structure. Picardy Pinots exhibit finesse and complexity, inspired by the great Pinot Noir wines of the old world.
He also managed to squeeze in a winemaking degree in his spare time. Since 2003, Nadeson has been focused solely on the estate, farming with biodynamic principles and making wine from home vines, select local vineyards and as far afield as Heathcote, the Pyrenees and Henty. With a generally vaunted reputation, Mornington Peninsula pinot noir is already in an enviable position, even without the significant advantage of tourism that its idyllic location and surrounds encourage. The foundation was laid long ago, and the wines have found their place around the country and indeed around the world, with many estates exporting broadly, albeit often in small quantities.
This Pinot is deep ruby red with brilliant clarity and aromas of black cherry, cranberries, cola root, and spice. With time, more undergrowth and savage characters come to the fore. The palate has a core of red fruits and gentle oak spices that lead to a structured and generous finish.
“As opposed to other Victorian pinot regions, the defining thing is that we’ve got three bodies of water around us,” says Garagiste’s Barnaby Flanders, who has worked in the region for two decades, including at Moorooduc Estate. Like many youthful Australian wine regions, that exploration of site differences and mapping out areas of similarity to identify subregions is a critical one. Also like many regions, the borders employ existing political boundaries, with the edges blurring together, even if the generalities hold true.