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2020 Estate Pinot Noir

The Wine.

Bright garnet in colour with perfumed lift of violet and red rose petals on the nose with red raspberry and cherry fruit and hints of moroccan spices (cardamom, cinnamon and pomegranate molasses). On the palate the wine shows bright red cherry fruit, with tangy pomegranate and a touch or mushroom savouriness on the finish. Long with fine grained silky tannins and a crisp finish.


A lovely wine to enjoy with roast quail, or squab served on a beetroot puree.


Availability: Out of stock

The 2020 Vintage.

2019/2020 is the first cool growing season we have had since 2015, which seems counterintuitive when you reflect back on the news of Australia’s terrible fire season over the summer – we were very lucky, and the conditions here were quite different for us than they were for a lot of Australia. The season started well, with plenty of moisture in the soil and moderate weather conditions. Spring was unseasonably cool, with strong westerly winds resulting in some reduction of fruit set. The drought conditions seen farther north of us extended south in mid-season bringing the most rapid drying of the vineyard we have ever seen. Mild conditions persisted over January and February with intermittent rain events, and cool conditions during the ripening time and lead up to harvest. We escaped the bush fires and the resultant smoke taint seen in other parts of Australia at that time. Vintage started on the 8th of March, three weeks later than in 2019.


Grapegrowing and Winemaking: Richard McIntyre and Jeremy Magyar, with assistance from Peninsula Vinecare in our vineyards and Kate McIntyre MW in the winery



Yields: < 2 tonnes per acre

Hand harvesting, 100% destemmed

100% wild yeast primary fermentation

20 days total on skins

Natural malolactic fermentation in barrel

100% French oak maturation, 20% new

10 months in oak


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