Pinot Noir 3 Pack
Geelong, Mornington Peninsula, Adelaide Hills

$90.00

Fruit
Earth
Body
Tannin
Acid
Alcohol

Included in this Pack:

1 bottle 2018 Bannockburn ‘1314 a.d.’ Pinot Noir, Geelong, Victoria
1 bottle 2019 Garagiste ‘Le Stagiaire’ Pinot Noir, Mornington Peninsula, Victoria
1 bottle 2019 Murdoch Hill Pinot Noir, Adelaide Hills, South Australia

2018 Bannockburn ‘1314 a.d.’ Pinot Noir: Always a favourite from this winery as it delivers huge value for money. Bright and lifted red fruits in the form of cherry, raspberry and cranberry. There’s a nice pop of spice and savoury complexity build in too and just a faint whiff of fine French oak. The palate is soft and supply. Fine silky tannins sweep across the palate while the bright acidity brings a welcome refreshing edge.

2019 Garagiste ‘Le Stagiaire’ Pinot Noir: From Garagiste’s Balnarring, Tuerong and Merricks vineyards. The grapes were sorted then destemmed–a small percentage was fermented with 10% whole bunches–and fermented in concrete using indigenous yeast, minimal hand plunging and spending 22 days on skins. The wine was aged for ten months, on gross lees, in both concrete and and foudre (5% new). Bottled unfined and unfiltered.

This is a cracker. I am a big fan of what is happening within this winery! The red fruit falls on the pomegranate, cranberry and red current side of things with a web of spice layer built around it. The palate has an attractive pinch of acidity and a poised rip of tannins. Perfect for a night of lockdown with beef bourguignon or a beautiful pork cutlet from Bundarra Berkshires.

2019 Murdoch Hill Pinot Noir: The MH’s Pinot Noir is predominantly sourced from 20-plus-year-old vines in the Piccadilly Valley with a small and similarly aged parcel from Woodside. Twenty-five per cent whole bunches were included in the wild ferments–all of which took place in small-batch, open fermenters–before maturation in French oak barriques, puncheons and foudre (15% new) for 10 months.

Super alluring in style with fragrance, spice and a wonderful silky texture. It is all red fruits, that are perfectly ripe. A little smokey element on the palate with lots of savoury complexity adding detail. Delicious!

Producer Profile

Bannockburn
Stuart Hooper was a successful businessman with a passion for everything about wine. He envisioned creating a vineyard that would produce Australian wine of a quality to emulate the great regions of France. In the early 1970's Stuart selected a plot of land in the Moorabool Valley near the township of Bannockburn. A promising site with the desirable soil composition consistent with quality viticulture and a rich history of premium wine grape production dating back to the 1870's. The initial plantings were shiraz vines. Before long, more land was acquired, more vines and varieties planted - the story had begun. A major contribution to the success of Bannockburn Vineyards was the strong foundation Stuart provided through his purist, uncompromising approach when he established the vineyard and winery. Everything was done with a commitment to producing quality wine. Although Stuart has since passed, Bannockburn Vineyards remains in the Hooper family, with his daughters as custodians to ensure his philosophy is preserved, providing the cornerstone of all that we do at Bannockburn today. We continue to benefit from the foresight shown by Stuart Hooper; in the 1970s and 1980s when the Australian wine industry firmly had Bordeaux as the reference point, Stuart planted Burgundian varieties. Our Serré vineyard is now the site of Australia's oldest close-planted Pinot Noir vines. Matt Holmes commenced making the wines at Bannockburn Vineyards in 2015. He sees his role as a servant to the vineyard, growing season and fruit to produce wines representative of our style and site. Above all, gentle inputs and minimal additions are his goal. In his words, “Well-nourished vines grown in a suitable spot, picked on the right day, transcribed as wine.”

Previously, Matt had been making wine in the Okanagan wine region of British Columbia, Canada. During these 10 years he also gained a broad range of experience working additional vintages in the U.S., France, Italy, New Zealand as well as Australia.

Garagiste
Anyone with even a passing interest in cool-climate Australia will already know that Garagiste is one of the Mornington Peninsula’s brightest rising stars. Barnaby Flanders created the Garagiste label following his amicable split with Allies co-founder David Chapman (who continues with the Allies label). ‘Barney’ now focuses on a snug range of small-batch wines from fruit sourced from the highly prized Merricks Grove vineyard, the Silverwood vineyard (Balnarring), and the Hugh Robinson vineyard in Moorooduc. Garagiste, the main label, is ably supported by delicious entry-level wines under the Le Stagiaire banner. Barnaby and Cam (Marshall) manage all aspects of the viticulture and winemaking themselves and a range of succulent, finely tuned and elegantly crafted cool-climate Pinot Noir and Chardonnay is what results.

Murdoch Hill
Adelaide Hills is buzzing with change and innovation and Murdoch Hill is a producer that is now at the forefront of this action. It’s worth pointing out that Murdoch Hills is not a new player in the Australian wine scene - the Estate vineyards were planted by the Downer family in 1998. But it has been the return of the family’s youngest member, Michael Downer, to take over the winemaking duties in 2012, that has created the excitement here. Pumped from stages at Vietti (Piedmont), Best's Great Western and Shaw+Smith, Downer has wasted little time in applying his experience and passion to his family vineyard practices and winemaking. The most obvious changes he has implemented have been bringing the winemaking in house (it was previously outsourced to a neighbouring winery) and the creation of the Artisan range of single-parcel, minimal intervention bottlings. Tapping into the freshness gifted by his high-altitude vines, while keeping winemaking artefact to a minimum, Downer’s approach has led to a range of juicy, vibrant wines that highlight the detail and freshness of each site. We are not the only ones who have been following this young winemaker’s progress with interest - Downer was a Young Guns of Wine finalist in 2014 and the joint winner of the ‘Winemaker’s Choice’ in 2015. His wines have also been getting great reviews and a number of gongs in recent times (including two wines in the top ten at the Adelaide Review Hot 100 last year).

Description

Review

Included in this Pack:

1 bottle 2018 Bannockburn ‘1314 a.d.’ Pinot Noir, Geelong, Victoria
1 bottle 2019 Garagiste ‘Le Stagiaire’ Pinot Noir, Mornington Peninsula, Victoria
1 bottle 2019 Murdoch Hill Pinot Noir, Adelaide Hills, South Australia

2018 Bannockburn ‘1314 a.d.’ Pinot Noir: Always a favourite from this winery as it delivers huge value for money. Bright and lifted red fruits in the form of cherry, raspberry and cranberry. There’s a nice pop of spice and savoury complexity build in too and just a faint whiff of fine French oak. The palate is soft and supply. Fine silky tannins sweep across the palate while the bright acidity brings a welcome refreshing edge.

2019 Garagiste ‘Le Stagiaire’ Pinot Noir: From Garagiste’s Balnarring, Tuerong and Merricks vineyards. The grapes were sorted then destemmed–a small percentage was fermented with 10% whole bunches–and fermented in concrete using indigenous yeast, minimal hand plunging and spending 22 days on skins. The wine was aged for ten months, on gross lees, in both concrete and and foudre (5% new). Bottled unfined and unfiltered.

This is a cracker. I am a big fan of what is happening within this winery! The red fruit falls on the pomegranate, cranberry and red current side of things with a web of spice layer built around it. The palate has an attractive pinch of acidity and a poised rip of tannins. Perfect for a night of lockdown with beef bourguignon or a beautiful pork cutlet from Bundarra Berkshires.

2019 Murdoch Hill Pinot Noir: The MH’s Pinot Noir is predominantly sourced from 20-plus-year-old vines in the Piccadilly Valley with a small and similarly aged parcel from Woodside. Twenty-five per cent whole bunches were included in the wild ferments–all of which took place in small-batch, open fermenters–before maturation in French oak barriques, puncheons and foudre (15% new) for 10 months.

Super alluring in style with fragrance, spice and a wonderful silky texture. It is all red fruits, that are perfectly ripe. A little smokey element on the palate with lots of savoury complexity adding detail. Delicious!