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Sandro Mosele is one of Victoria's most accomplished vignerons, his celebrated editions of Kooyong and Port Phillip estates are amongst the most cherished renderings of Burgundy styled Pinot Noir in the nation. Mosele has applied his art to a precious parcel of fruit, picked off a single, modest block of vine, grown to the fully fertile soils of a lamb and beef stud, on the brisk, maritime blown coastals of Gippsland South. This is not Pinot for profit, Walkerville represents an aesthetic appreciation of fruit from the farmer, invigorated by the blessings of providence and consecrations of local livestock. A cornucopia of comely characters, forcemeats and fennel, pectins and pith, Walkerville make Pinot Noir as it should be, bucolic, pastoral, articulate of the land whence it came. Partisans and purists of bespoke presentations in Pinot, are quietly advised to pool their pesetas and avail themselves of a case or two Walkerville Pinot Noir, a mere few hundred dozen are made of each.. The grazier's garden of gippsland»

Tamar Ridge Kayena Pinot Noir CONFIRM VINTAGE

Pinot Noir Tamar River Tasmania
Kayena Vineyard makes a big, generous style of Pinot Noir, unique for it's power and weight to match game recipes as strong as heavily sauced garlic and rosemary lamb. A good balance of ripe fruit, tannin astringency and cleansing acids persist, thoroughly enjoyable right now. The aim has been to achieve an elegant and complex expression of terroir, a blend of several clones is called upon to weave a fine, textural style. Maturation in French oak barriques is showing through with subtle spiciness and just a little extra grip on the palate without dominating.
Available by the dozen
Case of 12
Exclusively Pinot Noir from the prestigious Kayena Vineyard on West Tamar. A range of clones, including MV6, Pommard and 114, are assembled for complexity. A harvest of excellent condition with good ripeness and vivacious varietal fruit characters is delivered to the winery in pristine condition. Grapes are destemmed and left to cold soak for several days. Vinification takes place in open fermenters whilst being regularly pumped. Once dry, the ferment is passed through a basket press to barrel, a proportion is treated to post ferment maceration. Malolactic is followed by twelve months maturation in a combination of new and seasoned French oak barriques.
Bright fleshy plum colour. Spicy cigar box bouquet, dark fruits over a subtle undertone of smoky oak. The palate is nicely firm with poised acid/tannin combination and sufficient fruit sweetness to keep it balanced. Kayena Vineyard offers firm structure and a full body that loves to evolve, a generously flavoured style of Pinot Noir that's the classic food match alongside roast duckling or pork sausage cassoulet.
Tamar Ridge
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