-
96
/ 100
James Halliday's Wine Companion -
95
/ 100
Huon Hooke -
95
/ 100
Campbell Mattinson
Red
Classification
Pinot Noir
Variety
2022
Vintage
750ml (Bottle)
Bottle Size
Australia
Country
Victoria, Yarra Valley
Region
13.5%
Alcohol %
15 Plus Years
Cellaring
Awards
James Halliday Wine Companion 2025 Winery Of The YearScores
96 / 100"From the Wombat Creek vineyard, planted around 400m elevation in the early 1980s. All clone MV6; 100% whole berries, fermented in a 3t oak vat and matured in French barriques (20% new). Redcurrants, early season raspberries, pomegranate, coriander seeds and tea rose scents. Vibrant and silky in the mouth, this is both elegant and structured. Finishes even and long with pliant, persistent tannins and juicy acidity."
- James Halliday's Wine Companion
95 / 100
"Medium-full red with a tint of purple and aromas of Campari/dried-herbs, red fruits of all sorts, the taste intense and measured with an abundance of fine, papery tannins leading to a clean dry finish. There's a trace of herbal bitterness on the finish which cleanses and adds kick. A very fine pinot that promises more for the future."
- Huon Hooke
95 / 100
"Dry, grapey, and yet inherently savoury. This is pretty wild, pretty exotic, flowers and herbs flying. Cranberry, strawberry and red cherry with twig and herb notes. The finish here is so dry, with so much crunch and grip, that I’ve underlined the words ‘crackle and squeak’ in my notes. And yet – importantly – all this dryness is served with a juiciness running through it. If you like the lighter/more structural style of Yarra Valley pinot, then I’d reckon that you should be bullish on this."
- Campbell Mattinson
Tasting Notes
Wombat Creek Vineyard is the highest altitude vineyard in the Yarra Valley, making it an ideal location for the production of extreme cool climate wines. The vineyard was originally planted in 1988 with the intention of producing base wine for sparkling production but over the years has transitioned to Chardonnay and Pinot Noir for table wine. The underlying ferrous (red) based volcanic soil and rock produce a distinctively soft yet long and firm palate, that contrasts with the finer palates seen from the nearby Applejack Vineyard (basalt based volcanic).
Picked in one (very small) parcel, the fruit was chilled then 2% was destemmed in the base of an oak vat to commence a “Pied de Cuve” ferment. The vat was then filled to the brim with whole bunches and closed up to allow carbonic fermentation to occur. After fermentation had begun, daily delestage by gravity was performed for cap management. Occasional foot stomps were done to release a little more juice into the ferment and to extend the time on skins. Pressed after two weeks to new and used 228L tight grain French barriques for eight months – 20% new, 80% older. Bottled by gravity with no fining or filtration.
Tasting Profile
- Light
- Full
- Low Tannin
- Tannic
- Sweet
- Dry
- Low Acidity
- High Acidity