Pinot Noir Gippsland Victoria
Phillip Jones was inspired by the great growths of La Belle France, to abondon his career as research scientist and plant Bordeaux varietal clones amongst the pasturelands of Gippsland. All good men of science are persuaded by the facts, a few fruitless vintages convinced Jones to apply his efforts to the noble grapes of Burgundy, Chardonnay, Pinot Noir and Gamay. Jones makes wine like a shaman, his standards of viticulture are at one with local flora and fauna, for the realization of vintages which are crafted through an analytic focus on the sanctity of the wine's texture.
Only nature can make great wine, the hand of man can introduce all the parts but it is ultimately a process defined by the environment. Phillip Jones is non interventionist in his winemaking, encouraging his Pinot Noir grapes to ripen fully and achieve maximum expression before the magic of fermentation turns the fruit into wine. He is also an artisan consumed by a reverence for the textural integrity of his wines. Pumps and abrupt movements are forbidden, transfer of the juices and components are conducted with a view to preserving the tranquility of the wine. Oak is employed judiciously, to soften the wine for up to eighteen months, integrating all parts without disturbing the virtue of a wonderfully textural Pinot Noir.
Very dark scarlet red. Bouquet of bright berries, fresh mushrooms and forest floor, rich with cherry notes, licorice and caraway spice over a background of cured meats. Plummy, silky lined palate, exquisitely balanced with a measure of mid palate richness. A juicy acid backbone and supple, disciplined tannins, before a genteel finish on a lingering length of spiced, festive plummy notes.