95 points - James Suckling.com | 91 points - Wine Advocate

Tasting Notes

Colour

A youthful bright appearance with a core of ruby leading to a just fading rim.

Nose

Aromas of primary red berry fruits including dark cherry and plums, plenty of barrel spice and bottle development complexities. The beginnings of secondary aromas with a whisper of date and toasty spices layer in complexity and depth. 

Palate

Still youthful and firm on the palate with textures from tannins and acidy leading the mouthfeel. Core fruit flavours mirror the bouquet with equal impressions of plums and cherry. An excellent example, just a little bit dry though easily marries with gently salty earthy food. 

The Season

A mild spring was followed by a sunny summer and a lingering dry autumn. It was a perfect growing season with enough warmth to produce optimal ripeness but it was not too hot to destroy varietal purity or freshness.

The Vineyard & The Vines

We have about a dozen different clones of pinot noir and often these grow intermingled throughout our various blocks. The vines, many of which are nearly 30 years old and on their own roots, grow on a series of north facing, gradually descending terraces. While the site is warm during the day it is cool at night. This allows the fruit to ripen fully but slowly and to retain good acid levels of natural acidity. The drainage is helped by stones intermingled with the soil.

Harvest & Wine Making

We use traditional Burgundian winemaking methods. We picked the various blocks at different stages during late April and early May, depending on their maturity. Most of the grapes were destemed and put into small fermenting vats, retaining as many whole berries as possible. Ten percent of whole bunches were also added to these vats. They were kept cool over the next few days to help extract the soft, silky tannins from the pinot noir skins.

After this time the grapes warmed enough to start fermenting. During fermentation the floating cap of grape skins was twice daily gently pushed back under the wine by hand to keep it moist and healthy. When the fermentation finished the vats were sealed and the grape remnants were left to steep in the wine for up to a week to help extract a different range of tannins that add structure and depth. The duration of this period was determined by daily tasting. Subsequently the wine was gently pressed off and put into oak barriques (30% new) from selected artisan Burgundian coopers. In the summer after harvest, when the weather warmed, the wine underwent malo-lactic (secondary) fermentation. Both this and the original fermentation phase were completely natural and without added micro-organisms. After maturing for 18 months in these barriques the batches made from the many different plots of pinot were carefully blended in varying portions to produce this wine.

Accolades

95 points - James Suckling.com

A lovely and fresh late-released pinot with plum, cooked strawberry and cherry aromas that follow through to a full body with layered fruit and tannins, and a savory finish. Shows plenty of ripeness. Sustainable. Drink now. Screw cap. (Nick Stock )

91 points - Wine Advocate

Pale to medium ruby colored, the 2013 Pinot Noir reveals expressive black cherry, mulberry and red currant jelly notes on the nose with hints of tar, black loam, balsamic and dried Provence herbs. Medium-bodied, the palate has elegant styling with gentle savory and red berry preserves characters framed by a lively backbone and chewy tannins, finishing with earthy nuances. (Lisa Perotti-Brown)

91 points - Stephen Tanzer (tasted in 2016)

This is a beautiful wine now with lots of ripe strawberry and cherry fruit character, with hints of iron and peppercorn. It’s full and layered with lots of fruit and firm yet round tannins. A wonderful release of a pinot noir with age. Sustainable. Drink now or hold. Screw cap. 

94 points - Excellent | CamDouglasMS - Master Sommelier

Specifications

Colour

Intensely and brightly coloured wine with a ruby-red hue

Nose

Ruby red in colour this wine has a bright cherry nose supported by complex red and dark fruits, spiced cherry, cedar, mushroom and floral characters on the nose

Palate 

The palate highlights bitter chocolate, cherry and cinnamon spice notes supported by fine acidity and a flowing finish. Nicely balanced and drinking beautifully.

Vintage

The 2021 vintage in Waipara, North Canterbury was warm and dry - good growing conditions. Heat summation was well up on average while rainfall was 50% less than normal over the last three months before harvest. The lower rainfall meant that disease pressure was not present, allowing the winemaker to be patient and instruct the picking of the fruit in absolute pristine condition and when tasted at their premium. The effects of this were enhanced fruit flavours creating a wine of great balance.

Winemaking

The fruit was harvested in excellent condition and gently handled in the cellar using traditional burgundian methods and aged for 12 months in French oak barriques.

Awards & Accolades

• 5 Stars - 93pts | Wine Orbit

Specifications

A consistent winner of both national and international wine awards, our Pinot Noir is nourished by the unique ‘terroir’ of the Graaff family farm in the Witzenberg Mountain range in Ceres. A fabulous vintage!

Tasting Notes

High on the Witzenberg Mountain range in Ceres, at an altitude of 1,000 meters above sea level, this unique ‘appellation’ exhibits South Africa’s only truly continental climate with winter temperatures frequently dropping below freezing. The later-than-usual and slow harvest of 2021 was definitely worth the wait.

Wine lovers can really look forward to remarkable wines from the 2021 crop. The cooler weather enabled producers to harvest their grapes at exactly the right time, and we are especially excited about good colour extraction, low pH levels and high natural acidity, which all point to exceptional quality wines. These growing conditions ensure that the new 2021 Op Die Berg Pinot Noir will age remarkably well over the next few years. 

Vinification

30% of the hand-picked harvested batch was destalked while the remaining 70% was whole-bunch fermented. Before fermentation, cold maceration was allowed for 4 days. The juice was inoculated with yeast and the fermenting must gently, and only partially, punched down twice a day using the aerated pumpover method. The partial punch-down ensures a longer fermentation period resulting in more colour and flavour development.  Following a gentle basket pressing, the wine was transferred to new French Oak barrels for malolactic fermentation before being transferred to a combination of older barrels to mature for 13 months.

Accolades

2021 Vintage

• Veritas Awards 2022 Double Gold

2020 Vintage

• IWSC 2022 Silver (90 Points)
• Michelangelo International Wine & Spirits Awards 2022 Gold
• SA Terroir Wine Awards 2022 National Winner
• Tim Atkin Report 2022 90 Points
  

2019 Vintage

• Michelangelo International Wine Awards 2021 Gold
• Platter's Guide 2022 4 ½ Stars (94 Points)
• Veritas Awards 2021 Gold 
• Winemag Pinot Noir Report 2021 Top 10 (93 Points)

Specifications

Nuanced and Graceful

Tasting Notes

Réserve Exclusive Rosé is a delicately nuanced Champagne literally bursting with red summer fruit flavours. A delicious cavalcade of redcurrant, blueberry and raspberry notes, combined with a hint of Gariguette strawberries.

From within its refined and vibrant structure, its clean flavours are extremely delicate and nuanced.

The Réserve Exclusive Rosé is a refreshing and exuberant Champagne offering fresh, light fragrances, and just perfect for summer drinking.

Elaboration

Aged for 2 - 3 years in the cellars.

The freshness and structure of this Champagne blend combine to perfection with the expressive fruit of the red wine making up 16% of the blend.

The Chief Winemaker adapts dosage levels to each Champagne in order to enhance its flavours and aromas. The choice of reserve wine is crucial and takes into consideration a whole range of factors, including the proportion of cru wines, year of harvest, grape varieties, and vinification and ageing methods, in order to guarantee the intrinsic style of each Champagne.

Blend

A harmonious blend of 10% Chardonnay imparting elegance and finesse, 45% Pinot Noir for roundness and structure and 45% Meunier for fruitiness and soft, supple character.

Medals & Accolades

• Gold Medal - Mundus Vini Spring Tasting 2022

• Silver Medal - Rosé Masters 2022, Champagne Masters 2022, Decanter World Wine Awards 2022
• 92/100- Wine Spectator November 2022, James Suckling Tasting June 2022
• 15.5/20 - Gault & Millau - Guide des Champagnes 2023

Specifications

1988 Vintage

Specifications

A modern Pinot icon from an incredible vineyard, and one of the country's best winemakers. Wonderful.

The release of the Villages tier represents a huge step in the broader understanding of the wonderfully diverse  Yarra Valley. For years, the Yarra has been represented by both single vineyard wines and broader blends across the whole region. Mac has long held the view that with experience and curiosity, numerous sub-regions will grow in clarity and distinction.  2019 is our first release of the Villages wines and reflects our growing love and understanding of such an exceptional region.  

Tasting Notes

Mac has chosen not to provide traditional tasting notes for any of his wines. His aim is that his wines hopefully capture vineyard life and vitality. As such the wines are constantly evolving. He believes that the only tasting notes that matter are yours!

The Vineyard

Sitting behind the Waramate hills, this area encompasses both red volcanic and grey loam soils making it slightly more complicated to pinpoint a clear identity of this subregion. The undulating hills provide protection from the drier winds, the rainfall is slightly higher and the perfume, weight and structure appears more dense and effortless, pulling through seamlessly to the back palate. 

The Vintage

The 2019 growing season was warm and dry. Below average rainfall and warmer conditions placed huge demands on the plants. Thankfully, in early February the vines welcomed two  weeks of cool days and nights returning freshness and vigour. Overall small bunches and small berries characterised the season with above average structure and fruit weight. 

The Wine

The Woori Yallock epitomises Mac's passion for exploring the sub-regions and special sites of the Yarra Valley. To Mac, Pinot Noir is just a vehicle with which to express the vineyard, not the other way around.

As he said to us, "we as Aussie producers tend to get sucked into trying to emulate great French Pinot." He believes that "if you don’t care what it ends up as, but rather just expressing that site and the season", you're going to make better, more expressive wines.

Of all the vineyards he works with, this is the one Mac speaks of the most. The wines are richly fruited but highly structural, and very long lived.

In terms of characterful, story-telling Yarra Valley Pinot Noir, it really doesn't get much better.

About Mac Forbes

If you love premium and artisanal Australian wine, Mac Forbes is a name you need to know. He’s not only one of the country’s most talented winemakers, but he’s one of the most influential spokesmen for promoting the concept of Australian ‘terroir’, believing that wine should represent a time and a place.

Mac specialises in single-vineyard Pinot Noir, Chardonnay and Cabernet from the Yarra Valley. His wines are delicate and finely etched, characterised by subtlety and grace.

His Pinot Noirs are fine-boned, Chardonnays are loved by those who look for fruit purity rather than winemaking artifice in the variety, his array of off-dry Rieslings from the Strathbogie Ranges are some of the country's most unique.

And his ever-expanding range of experimental wines is a treasure-trove for the curious drinker and he is honestly one of the most genuine and affable winemakers you'll ever meet!

Specifications

Tasting Notes

Mac has chosen not to provide traditional tasting notes for any of his wines. His aim is that his wines hopefully capture vineyard life and vitality. As such the wines are constantly evolving. He believes that the only tasting notes that matter are yours!

The Wine

"This is our warmest Pinot vineyard," says Mac, "so we are conscious of protecting the fruit from hot prevailing winds and high temperatures. The soils hold much of the afternoon heat so this is usually the first vineyard picked. Due to the increased exposure, this wine displays greater fruit punctuation supported by a firm yet dense tannin bed."

The Vintage

The 2019 growing season was warm and dry. Below-average rainfall and warmer conditions placed huge demands on the plants. Thankfully, in early February the vines welcomed two weeks of cool days and nights returning freshness and vigour. Overall small bunches and small berries characterised the season with above-average structure and fruit weight. 

Sub Region - Coldstream

At the entrance to the Valley floor, this subregion is low elevation with grey/loam clay-based soils. Ripping winds from the north slow transpiration in summer but the cooler overnight temperatures aid the plants ability to regulate after hot days. Ironstone/mudstone is a consistently big influence, building full mid-palate structure with soft, melting tannins.  

Review

"Alluringly savoury and saline, with forest berries, fragrant cherries, wild raspberries layered along elongated, fine, structural tannins. Acidity is cranberry tart, and the body is slight." Anthony Gismondi on Wine. Dec 2020 | 91 Points

About Mac Forbes

If you love premium and artisanal Australian wine, Mac Forbes is a name you need to know. He’s not only one of the country’s most talented winemakers, but he’s one of the most influential spokesmen for promoting the concept of Australian ‘terroir’, believing that wine should represent a time and a place.

Mac specialises in single-vineyard Pinot Noir, Chardonnay, and Cabernet from the Yarra Valley. His wines are delicate and finely etched, characterised by subtlety and grace.

His Pinot Noirs are fine-boned, Chardonnays are loved by those who look for fruit purity rather than winemaking artifice in the variety, his array of off-dry Rieslings from the Strathbogie Ranges are some of the country's most unique.

And his ever-expanding range of experimental wines is a treasure trove for the curious drinker and he is honestly one of the most genuine and affable winemakers you'll ever meet!

Specifications

Tasting Notes

Colour

Deep red color

Nose

The nose is open with notes of strawberry jam, liquorice, and coffee.

Palate

The mouth is serious and presents a beautiful tannic composition with a precise structure that remarkably holds the finish. A pleasant wine, with character.

Origin

This appellation is located in the heart of the Côte de Beaune, at the foot of the hills overlooking this famous town, the capital of Burgundy wines. The "Belissand" climate is located southeast of Beaune.

Vinification

Traditional vinification in thermos-regulated stainless steel vats on a 3 weeks period: Cold pre-fermentation maceration around 8°C. Pigeages and pumping over to extract colour and structure. Fermentation with a peak temperature around 30 ° C. Post-fermentation maceration at 25 ° C. Ageing in oak barrels between 8 to 16 months with malolactic fermentation. 40 to 50% of new oak barrels.

Soil

The soil is clayey with a fairly loamy layer on the surface.

Specifications

Tasting Notes

Colour

The colour is intense and deep dark red.

Nose

A wide aromatic palette that takes us between fruity (raspberry, strawberry), mineral (graphite, charcoal) and floral (faded rose) notes.

Palate

The palate is just as complex, with a nice persistence of woody and spicy notes. The structure is worthy of the greatest wines of the Côte de Beaune.

Origin

The Corton vineyard is located north of the Côte de Beaune on the hill of Corton and extends over 3 municipalities: Pernand-Vergelesses, Aloxe-Corton, and Ladoix-Serrigny. The Climat "Les Renardes" is located in the middle of the hillside, on the edge of the village of Ladoix-Serrigny. Corton is the only red Grand Cru in the Côte de Beaune.

Vinification

Traditional vinification in thermos-regulated stainless steel vats on a 3 weeks period: Cold pre-fermentation maceration around 8 ° C. Pigeages and pumping over to extract colour and structure. Fermentation with a peak temperature around 30 ° C. Post-fermentation maceration at 25 ° C. Ageing between 8 to 16 months with malolactic fermentation to gain roundness. 70 à 80% de fût neuf.

Soil

Gently sloping reddish and stony soil, calcareous brown, rich in marl with a high potash content. It offers Pinot Noir its full development.

Specifications

Making the 'Wesi', as Mac calls it, was one of those lightbulb wine moments for this wild-haired Yarra Valley champion.

He says that this is the vineyard that made him see clearly for the first time, that his mission was not to be a great maker of Pinot Noir, but to be a conduit through which a vineyard could tell its story, regardless of the variety planted on it. "Amazingly we see all wines from this site look similar be they red or white." Wesburn just tastes like Wesburn, not just Pinot Noir. 

It is always one of his smallest productions each year and, along with the Woori Yallock Pinot Noir, one of the most sort after.

Tasting Notes

Colour

Medium-dark red

Nose

Shy and complex. Lower tones of sulphides, mulch, dark sour cherry and fresh plums.

Palate

Tannins build from the back carrying a ferrous tang. Wine is focused and shy holding out a little right now. Needs air and time. A wine to watch closely over time. Still water runs deep. (Tasting note from August 2014)

The Vineyard

Notes from Mac - "Wesburn was unloved until a few years ago. Planted in 1981, this vineyard, in the far eastern reaches of the Yarra (just before Warburton), sits in the fringe of what many consider marginal viticultural land. It is these sites that truly inspire us and have the potential to make our most exciting wines. The site sits on our beloved siltstone clay soils at the foot of Mount Bride (1000m) which offers cooler nights and mornings. The resultant extension of the ripening period expresses itself by way of far greater tannin depth, high notes and fruit weight. Sometimes walking the fine line reaps rewards."

The Vintage

"The growing season of vintage 2013 started well with budburst for Chardonnay mid-September," said Mac. "This trend continued through spring with vines using stored moisture well into November. By December however, we were looking for moisture. In addition to this, temperatures were considerably up in January having 14 days over 30°C and multiple peaks over 39°C. This was accompanied by just 3.6mm of recorded rainfall (effectively none). The trend continued into February with 17 days over 30°C combined with the bare minimum amount of rain. The high temperatures and lack of water meant we saw early veraison and vines push their fruit to maturity very quickly, this resulted in one of the most compressed vintages of recent times. The Wesburn vineyard was picked by hand on the 24th February 2013."

About Mac Forbes

If you love premium and artisanal Australian wine, Mac Forbes is a name you need to know. He’s not only one of the country’s most talented winemakers, but he’s one of the most influential spokesmen for promoting the concept of Australian ‘terroir’, believing that wine should represent a time and a place.

Mac specialises in single-vineyard Pinot Noir, Chardonnay and Cabernet from the Yarra Valley. His wines are delicate and finely etched, characterised by subtlety and grace.

His Pinot Noirs are fine-boned, Chardonnays are loved by those who look for fruit purity rather than winemaking artifice in the variety, his array of off-dry Rieslings from the Strathbogie Ranges are some of the country's most unique.

And his ever-expanding range of experimental wines is a treasure-trove for the curious drinker and he is honestly one of the most genuine and affable winemakers you'll ever meet!

Specifications