Curly Flat, Pinot Noir, Macedon Range 2018

£50.50 (75cl)

Only 4 left in stock


About the wine



Wine type




Bottle size


Our Estate Pinot Noir consists of seventeen separate lots representing distinct aspects, clones and soils. Each of these parcels were handled with minimum intervention in the winery with the aim of maximising site expression. Indigenous yeasts connect all ferment but varying amounts of whole bunch, post ferment skin contact and individual oak handling were utilised respective to the lot characters themselves. These parcels combine to form our most complex Pinot Noir, with fragrant spices and a red fruit lift that seamlessly merges with darker fruits and more savoury complexities. A myriad of vineyard based tannin entwines with gentle oak handling to accentuate a length of mineral clarity. After 16 months maturation our Estate blend consists of 22% whole bunch and 22% new oak and was bottled without filtration.

About the producer

Located just an hour from Melbourne, Jenifer Kolkka and Phillip Moraghan established Curly Flat in 1989 with a clear focus on vinifying world-class cool-climate Pinot Noir & Chardonnay in a modern, Burgundian vein. Now, their winemaking team headed up by Matt Harrop oversees 13.3 hectares of Pinot Noir and Chardonay of multiple clones and they are widely recognised as one of Australia’s best producers of Chardonnay and Pinot Noir. Since the new on-site winery was constructed in 2002 with an underground barrel hall, this has enabled low ambient temperatures and gentle fruit processing in order to fully express the vineyard terroir. Ferments with natural yeast are separated by clone and vineyard block, and whole bunch pressing and barrel fermentation is practiced for the Chardonnay. Pinot Noir processing is focused on small separate lots with a percentage of whole clusters, whilst judicious oak use involves a range of toasts and barrels sourced from several French coopers.