2018 Curly Flat Pinot Noir
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Region: Macedon Ranges, VIC
Viticulture: Sustainable
Winemaker: Matt Harrop
Established Date: 1989
Stunning Pinot Noir fruit that spends 20 months in French Oak barrels, that one third are new. Showing stunning aromas of Violets, black cherries and wild raspberry that swirl, as scents of undergrowth and forest floor enhance the complexity to form a rich, fragrant and savoury nose. On the palate, this wine shows a delicate fruit wave supported by a subtle raft of tannin floating on a current of lively acidity. The palate journey starts as a single point that gently, but assuredly, expands and evolves into a flourishing finish.
Sommelier’s Recommendation
An amazing pinot noir to drink now or spend time in the cellar. Ample notes of black fruit with some additional spice from the French oak and a delicious savory aspect too. A great example of cool climate Australian Pinot.
Curly Flat was developed in 1989 by Phillip Moraghan and Jenifer Kolkka after the Greenfield site in the Macedon Ranges was identified as the ideal place for growing Pinot Noir and Chardonnay. Macedon Ranges is the coolest mainland wine region in Australia. This unique viticultural site owes much to the combination of altitude (540 metres), latitude (south of The Great Dividing Range), and distance from the mitigating influence of the ocean. After warm summer days we get we get crisp, cool evenings which slow ripening and help retain natural acidity. These are ideal conditions for the early ripening varieties of Pinot Noir and Chardonnay.The cool climate in the Macedon Ranges produces fruit of high natural acidity and intense, yet elegant structure there is little need for us to meddle with what the vineyard delivers.
Curly Flats’ oldest vines were planted in 1992. Subsequent plantings (1993 to 2019) have seen the vineyard grow to 14.5 hectares. A diversity of aspect and clone provide a range of grapes that allow for a wide variety of winemaking opportunities. The red volcanic basalt soils have structure and depth allowing the roots to descend many metres, increasing the soil volume able to be exploited by the vines. Curly Flat wines are naturally fermented – we find that the use of ambient yeast (those that are native to the vineyard and winery) leads to improved texture, mouth feel and more varietal flavour components in our finished wines.
Curly Flats’ oldest vines were planted in 1992. Subsequent plantings (1993 to 2019) have seen the vineyard grow to 14.5 hectares. A diversity of aspect and clone provide a range of grapes that allow for a wide variety of winemaking opportunities. The red volcanic basalt soils have structure and depth allowing the roots to descend many metres, increasing the soil volume able to be exploited by the vines. Curly Flat wines are naturally fermented – we find that the use of ambient yeast (those that are native to the vineyard and winery) leads to improved texture, mouth feel and more varietal flavour components in our finished wines.
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