Simon Steele at Medhurst Wines
Q: How has your pinot noir evolved over the years?
A: The evolution of our style in the vineyard has occurred due to climate change. Picking in the middle of February, rather than March, has changed the way we prune, shoot thin and bunch thin, and clearly the picking date. We aim to protect the fruit with a good canopy, have dappled light to help airflow and ripening, and we ensure we crop at around 2.5–2.8 kilograms per vine to increase power in the wines, whilst keeping a natural acid balance.
Q: Is there a pinot noir region that especially inspires your styles?
A: Burgundy is always an inspiration – the history, style, quality and character of their wines, vines and people. However, closer to our climate and of particular interest to me are places like Tasmania, Macedon Ranges and Geelong. Above all, we wish to make the wines true to our site which are delicious and balanced.
Q: What foods pair best with your pinot noir?
A: Pinot noir is classically matched with duck. For me, duck leg confit alongside a simple green salad with vinaigrette is all you will need with our 2018 Estate Vineyard Pinot Noir.
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Photo credit: Tom Ross
Anna Pooley at Pooley Wines
Q: How has the Australian wine vintage 2019 treated your pinot noir?
A: This year looks to be another wonderful vintage. A very dry growing season, the early indications are pinot noir of significant power and structure, but also lovely perfume.
Q: Why are Australian pinot noirs worth considering?
A: They are now more refined with more varietal and regional definition. The styles are also varied from the light ethereal, to the more dark and intense.
Q: What foods pair best with your pinot noir?
A: Not very original, but confit duck with potato gratin is impossible to go past. Our pinots are quite textured with good tannin volume, and this works well with the duck. Add a nice side of salad to refresh your palate also.
Steven Paul at Oakdene Vineyards
Q: Why are Australian pinot noirs worth considering?
A: Australian pinot noirs are light- to medium-bodied, with complex aromas and generous fruit weight, offering wine drinkers many different styles and great versatility when matching with food.
Q: Tell us about your approach to pinot noir.
A: Our pinot noir style tends to have strong earthy and savoury aromas in the red-fruit spectrum. This is a direct expression of the Geelong region's soil and climate. We ferment the fruit with an addition of whole bunches to assist with the fruit balance and overall structure of the wine. Maturing in tight-grained French oak completes the picture.
Q: How has the Australian wine vintage 2019 treated your pinot noir?
A: This year will be remembered as an extremely dry growing season, producing low yields of intensely flavoured fruit, with great colour. We look forward to watching the evolution of these wines in barrel, prior to bottling early next year.
Peter Dredge at Meadowbank
Q: Tell us about your approach to pinot noir.
A: It's most definitely hands off. Tasmania has no problem ripening pinot noir to an optimal level. There's no lack of colour or flavour either, so to pick it super ripe and make a very big and rich style from this medium-bodied variety is easily accomplished. Meadowbank vineyard do not aim for this style whatsoever.
Q: Is there a pinot noir region that especially inspires your styles?
A: In the early days, yes of course Burgundy inspired me to pursue pinot noir, and I’d endeavour to learn from my favourite styles. Some ten years later, the Derwent Valley in Tasmania, and the Meadowbank vineyard in particular inspire the style. Future plans revolve around making consistent quality wines, nuanced around each season for cellarable wines, and some cracking vertical tastings down the track.
Q: What foods pair best with your pinot noir?
A: Whole lamb, butterflied, and cooked over a fire pit. Or wild venison backstrap, with potato and celeriac mash. Either would be a worthy last supper.
Luke Polson and Terry Jongebloed at Clyde Park
Q: Tell us about your approach to pinot noir.
A: Inspired by classic Burgundy, our use of French oak allows us to explore the softer side of pinot noir, while also embracing our cool climate. We create wines that are refined, elegant and fruit driven, all the while maintaining good tannin structure and longevity. It all starts in the vineyard.
Q: How has the Australian wine vintage 2019 treated your pinot noir?
A: This year has been one of the driest years on record, with Clyde Park having only around 140 millimetres of rain during the growing season. Pinot was ripening gently, then came the 40 degree weekend which pushed vintage into a fast and furious manner. We are expecting great wines from the 2019 vintage.
Q: How has your pinot noir evolved over the years?
A: As our vines mature and our skills develop, our pinot noirs have naturally evolved in a sustainable way, with improved soils through mid-row cropping, composting, mulching, hand pruning, handpicking, in a low yielding cool-climate vineyard.
Find everything you need to know about pinot noir in our essential guide.
This article was produced by Halliday Wine Companion in partnership with Medhurst Wines, Pooley Wines, Oakdene Vineyards, Meadowbank and Clyde Park.
