Gippsland Pinot Noir

Beef, Veal, Game (deer, venison), Poultry

The fruit was carefully selected from vineyards situated in Lucinda Estate and Berry's Creek near Leongatha in South Gippsland. Soils here are red volcanic clay loam. Organic principles are implemented wherever possible. The vineyards are 120 metres above sea level and were planted in 1990 and 1998 respectively, both with a density of 6,500 vines per hectare. Clones used for the Gippsland Pinot Noir are MV6 and 777.

Filled to 30% new French oak for 10 months.

The fruit was hand harvested into 15kg crates and then hand sorted before being fully destemmed. Fermentation took place in wooden open-top fermenters. No temperature control was used and there were no punch downs or pump overs. No additions were made. The wine was pressed after 30 days' maceration.

Bill Downie is famous for his striking William Downie Pinot Noirs from Gippsland... (where he lives) the Yarra (where he makes the wines) and Mornington Peninsula. These wines are produced in tiny quantities so Bill spends most of his time telling people his wines are sold out. When he came across this biodynamic Petit Verdot vineyard in South Australia he saw an opportunity to make a wine an accessibly priced wine that would be available in greater volume. But because the vineyard has been organically managed for the past 15 years and was recently certified as biodynamic he also saw a site that fitted in with the philosophy of grape growing he pursues on his own vineyard in Gippsland. The wine offers great value and individuality from one of Australia’s great young talents.