2016 Peta's Pinot Noir
Appearance, Deep garnet in colour with a bright hue
Bouquet, A perfumed bouquet of bright floral notes, red and black cherry fruit and lifted spice.
Palate, Intense palate earthy cherry, dark plum notes, with spice and savoury characters. Full and fleshy mid palate, balanced by firm acidity, fine compact tannins and a long finish.
Conclusion, Enjoy now with food or cellar for the next 10 years.
2017 Geelong wine Show
- Gold Medal
- The Black Salt Trophy for Best Pinot Noir
Winestate Magazine, Wine of the Year Feature
- Finalist, Top 5 Pinot Noir
RATINGS & REVIEWS
- 95 points, 2019 Halliday Wine Companion - Wild-fermented with some whole bunches, matured for 12 months in new and used French barriques. The pure cherry/plum bouquet leads into a palate that easily picks up the fruit promised by the bouquet and adds spicy savoury notes augmented by the whole bunches. The overall fruit/oak/tannin balance can't be faulted.
- The Wine Front, Campbell Mattinson, 91 points - Wild fermented with some whole bunches. Pinot noir from the Bellarine Peninsula. It smells pretty and varietal, it has ample complexity, the texture is pleasing and there’s a good kick of spice-riddled flavour through the finish. Ticks in lots of boxes. The mid palate dips slightly, the finish then rearing up from it, but there’s little doubt we’re in good territory here.”