Pinot Noir

Produced since 2000, Myrtaceae Pinot Noir is allowed to ferment with natural yeasts it has attracted in the vineyard. We believe this has given the wine extra complexity, and the associated longer cold soak has provided greater depth of colour. It may take up to three weeks before it is in barrel, where it remains for 18 months. All French Oak is used with a third new, a third one year old and a third two year old wood.

The style may have a light colour, which belies its full palate of berries, spice and tannins. The season will impact on the dominance of one of these characteristics but the acidity and structure holds the constituents together beautifully for a long palate.

2014 Pinot Noir




  2016 Pinot Noir

Tasting Notes

The 2014 Pinot Noir has a brilliant clear, crimson colour. The bouquet displays berries, earthiness and a hint of pepper and these follow through to the palate. It is elegantly structured and has a smooth, satiny finish. An exciting food wine as it is a mimic eg it can either explode with spicy food or flesh out Mediterranean herbs and tomatoes.



Tasting Note

2016 was a warmer year which provided an intense wine in contrast to the subtleties of the 2015 Pinot. The colour is deeper and the nose is integrated notes of garden herbs and wooded spice. It has a powerful palate with plenty of savoury and cherry accentuated characteristics, firm tannins and a long finish.

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