-
95
/ 100
James Halliday -
95
/ 100
Nick Stock -
95
/ 100
Campbell Mattinson
Red
Classification
Pinot Noir
Variety
2019
Vintage
750ml (Bottle)
Bottle Size
Australia
Country
Victoria, Yarra Valley
Region
13.2%
Alcohol %
15 Plus Years
Cellaring
Scores
95 / 100"A light garnet hue, beguiling and belying the flavours here. A whiff of autumnal scents from damp leaves to wood mushrooms and a scattering of Middle Eastern spices. There’s freshness throughout but there’s certainly structure, though no new oak encumbering. It has a neat, sinewy streak, with tannins stretching across the palate, ending with a tangy chinotto, blood orange flavour and a bright acid line. Mouth-watering. Screw cap."
- James Halliday
95 / 100
"(2017 vintage) Attractive, brambly red-cherry, dried-flower and bracken aromas here with such intensely fresh and pure style. The palate has athletically agile tannin texture and arcs out a sapid, red-cherry core with a succulent, fresh and energetic finish. Impressive. Drink or hold. Screw cap."
- Nick Stock
95 / 100
"(2017 vintage) The chardonnay is excellent. But this Pinot Noir … I started tasting this without knowing its price but after a couple of sips I was quickly hunting around; I wanted some. It’s a beautiful expression of the variety. Mouthwatering in its freshness, strewn with herbs, pushed with just-enough cranberry and black cherry and laced with exquisitely formed tannin. Its aromas draw you in, all garden and nut, and then the palate convinces entirely. Drink 2020-2027+"
- Campbell Mattinson
Tasting Notes
Made by Gourmet Traveller Winemaker of the year 2017, Dave Bicknell. A showcase of highly detailed micro-selections from the most exceptional single vineyard sites in the Yarra Valley. Oakridge are one of the most consistent producers in this fantastic cool-climate Victorian region.
Harvest took place 3 days earlier than in 2018, on March 7th due to the warmer conditions. Like the chardonnay, the crop load was light 3.5 t/Ha, with harvest analysis at 12.7° baume, 3.37 pH and 5.9 g/L of acid.
Likewise, the fermentation followed a similar route to previous iterations, although 20% whole bunches were included this year to add more savoury notes and additional structure. Fermentation started after 2 days and progressed through the next 14 days with just the odd pump over followed some hand pigeage towards the end of fermentation, until fully dry. We then left the wine on skins for a further 3 days of maceration before pressing and transferring to barrels.
No new oak was used, 15
Tasting Profile
- Light
- Full
- Low Tannin
- Tannic
- Sweet
- Dry
- Low Acidity
- High Acidity