(114/115 Clone) By reputation the Dijon clones 114/115 widely used for their perfume and structure transports well here. Dark ruby with purple tones. A waft of hibiscus, lilac and subtle lavender is countered by Bing cherries, prune plums and whole black cardamom pods. Brooding allspice, black pepper and cedar. The palate is yielding and gentle with dusty tannins and a sultry wash over the tongue. The wine feels juicy with acidity, quite pulpy and even flowing. It’s a Pinot Noir for lunchtime with cold cut meats and good bread and butter. Drink now.

(D5V12 Clone) The UC Davis origin clone is also known in Australia for its droopy growing structure. It has had a good run in many plantings throughout the country. Here we get a mix of sweet red strawberries, wild tulip with rhubarb, redcurrants, blackberry, and blood plums. Acidity is elevated and lifts the wine to showcase purple florals and a fleshy medium bodied weight. A wealth of grape tannins and hints of cocoa bean and vanilla spice. It’s rich in substance and longevity. Drinking well now and will cellar 3-5 years. A lovely pairing would be authentic bean tamales with a mole sauce.

(MV6 Clone) Lilac, sweet pea blossom and mulberry. Boysenberry, red cherry and goji. A bazaar of spices with dried cumin, paprika and ground coriander. Tanned leather and white pepper, a zing of sumac and pepperberry. Acidity drives the wine without peaking, tannins are gritty but even across the palate. Red bean, caraway, and rye. It’s savoury and meaty with the impressive staying power of great long lived Pinot Noirs. Beautifully balanced, serve this with pink game meats and sauteed mushrooms.

(667 Clone) High tones from the generous and compact clusters of 667. Black raspberry, bramble and dark cherries. Gala apple skin, red licorice and pomegranate. Heady spices of sweet paprika, mace and allspice. Acidity is sappy and makes its presence known with a lovely pull of fine grained tannins. Big boned skeletal structure holds up the exotic fruit and spice. It’s working hard, this clone, and pulling more than its weight. A moreish, addictive drink that would look beautiful alongside medium rare lamb with garlic and fresh herbs. Drink now and will cellar well for the next 3-5 years.