2016 Curly Flat Pinot Noir

2016 Curly Flat Pinot Noir

48 in stock


48 in stock 1.33 kg . .


Reviews Five clones, 17% whole bunch, wild ferment, 27 days on skins; 20 months in French oak (32% new). Excellent hue and clarity. Glorious bouquet with a riot of spices, red fruits and forest notes; the palate has exceptional structure – the fruit/oak/tannin trilogy is perfect. 96 points James Halliday, Weekend Australian
What a wine it is. A polished gem from top to toe, it flows seamlessly from the first whiff to a long lingering finish. Oozing class and charisma, fruit and oak are perfectly handled delivering a wine of opulence and respectability. Dark cherry fruit sits at the wheel with apricot kernel, plums, twiggy and forest floor characteristics synonymous with the variety dripping through its pores. There’s a tension evident which time will slowly release, but there’s a generosity too. Pour and sip slowly – a wine which ensures that time is irrelevant. 95 points Steve Leszczinski, Q Wine
This ’16 Curly Flat is a lovely, generous example of Macedon Pinot Noir. There’s tomato juice and sarsaparilla cool clime Pinot spice, but with plusher oak and juicier raspberry flavour. That combination, and the late bitterness, makes this a really enjoyable drink – there’s a real sense of fullness, the warm year filling out the palate. A bigger wine in context, but not to the point of excess. Nice wine. 94 points Andrew Graham, Australian Wine Review
Fermented wild, 17% whole bunches, 32% new oak for 20 months. It’s a dry, measured, slightly savoury version of Curly Flat Pinot Noir. There’s volume and power to the mid palate but the characterisation is found moreso in the wine’s spicy, autumnal highlights – combined with trademark velvety texture. Undergrowth; a little. Oak; yes, but more texture than flavour. It’s a cerebral release; its best days are ahead of it. 93+ points Campbell Mattinson, The Wine Front

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