Omari Gates
Australia has some of the world's most renowned Pinot Noir wines, with a thriving community of growers and makers constantly seeking to improve and innovate. The Australian Pinot Noir Challenge celebrates the country's diverse and captivating expressions of this ancient grape variety, which boasts tasting characteristics of floral, fruit, earth, and herb and spice. While Pinot Noir only accounts for 3.7% of Australian vineyards, it has found its home in the temperate corners of regions like Tasmania, the Mornington Peninsula, and the Yarra Valley. The wine's success is due in part to the cooling maritime influence or altitude, which lends suppleness and a unique flavour profile to the wines. With a long and powerful finish, Australian Pinot Noirs are best enjoyed at about 15–16°C, pairing perfectly with confit duck and roast duck.
| Characteristics | Values |
|---|---|
| Colour | Bright crimson with a purple hue, light ruby red |
| Aromatics | Floral, red cherry, cranberry, blood orange, rose petal, nutmeg, cinnamon |
| Palate | Sour cherry, vanilla, mulberry, baking spices, mint, juicy blue fruits, white pepper, cloves, nutmeg |
| Tannins | Fine, grippy, silky, persistent |
| Acidity | Length and drive, helps cut through rich foods |
| Food Pairings | Confit duck with dauphinoise potatoes and green beans, classic roast duck |
| Growing Regions | Adelaide Hills, Tasmania, Mornington Peninsula, Geelong, Gippsland, Yarra Valley, Macedon Ranges |
| Vineyard Size | 4,948 hectares planted, accounts for 3.7% of Australian vineyards |
| Awards | Tasmanian winery Bremley Vineyard won the 2024 Pinot Noir Challenge |
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What You'll Learn
Pinot Noir and Shiraz blends
Although Shiraz and Pinot Noir are almost polar opposites—Shiraz being heavy and tannic and Pinot Noir being light and fragrant—blending the two varieties is not a new concept. In fact, it has a noble history of sharing the same bottle in a uniquely Australian blend. Mount Pleasant, which claims to have Australia's oldest Pinot Noir vines, is the source of one of the country's most revered clones: MV6 or Mothervine 6. This clone is especially prevalent in Victorian vineyards and is often used in Shiraz bottlings, sometimes anonymously.
In the 1940s, one of Australia's legendary winemakers, O'Shea, created the iconic 'Light Dry Red' blend of Shiraz and Pinot Noir, known as the Mount Pleasant 'Mount Henry' bottling. O'Shea frequently used white grapes to achieve the weight and aromatic profile he desired, fermenting red grapes on white skins and sometimes vice versa. He also took blending a step further by using the raw materials to create light and shade, focusing on the differences in varieties and the vagaries of sites.
Today, there is a renewed interest in the Pinot Noir and Shiraz blend, with both traditional and creative winemakers experimenting with this pairing. Australian blends tend to be more varied given the wide range of climates present in the country. While the surreptitious addition of Shiraz to Pinot Noir is common in lower-quality wines, some producers embrace the challenge of blending the two varieties. When done properly, the blend can express the red berry flavours of Pinot Noir against the darker side of Shiraz's fruit spectrum.
Pinot Noir, in general, is an ancient grape variety with soft tannins and tasting characteristics of floral, fruit, earth, and herb and spice. It is a challenging wine to produce due to its sensitivity to different soil types, site aspect, row orientation, pruning strategy, canopy management techniques, crop levels, and many other factors. However, the risk and reward of producing Pinot Noir make it satisfying for winemakers.
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The Australian Pinot Noir Challenge
Pinot noir is a delicate and challenging variety to produce, as it is sensitive to different soil types, site aspects, light exposure and many other factors. It is also relatively new to Australia, with its arrival in the early 19th century, but it only flourished in the 1970s and 1980s when cooler regions were pioneered. Today, it accounts for only 3.7% of Australian vineyards, excelling in temperate corners cooled by maritime influence or altitude. The Adelaide Hills in South Australia, Tasmania, and coastal-influenced regions of Victoria, such as the Mornington Peninsula, are some of the notable regions for pinot noir production.
The 2024 Challenge saw Tasmanian winery Bremley Vineyard claim the top honour for the fifth consecutive year, with the award announced at a gala dinner in Melbourne. Tom Carson, one of Australia's most renowned winemakers, led the judging panel, which included some of the country's top pinot noir experts. The event also offered guests unlimited tastings of the top pinot noir wines, a grazing table, and a RIEDEL glass to take home.
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Top Pinot-producing regions
Australia is home to several top Pinot-producing regions, with the country's first Pinot Noir vines planted in the Hunter Valley. However, the Adelaide Hills in South Australia, Tasmania, and coastal-influenced subregions of Victoria are now the key regions for Australian Pinot Noir.
Adelaide Hills, South Australia
The Adelaide Hills region is known for its fruit-forward and accessible Pinot Noirs, often with ripe cherry and plum flavours. The cool nights in the region help retain a freshness and vibrancy in the wines.
Tasmania
Tasmania is known for producing brisk and fresh Pinot Noirs, likely influenced by the cold Southern Ocean. Tolpuddle has been a pioneer for Tasmanian Pinot Noir, and the region has gained recognition as one of Australia's premier fine-wine regions.
Victoria
Victoria, surrounding Melbourne on Australia's south coast, is the key state for mainland Pinot Noir production. The regional tourist board has dubbed Victoria's shoreline the 'Pinot Coast'. The subregions of Yarra Valley and Mornington Peninsula are the most planted with Pinot Noir, but it is also present in Geelong, Gippsland, and the Macedon Ranges. The Yarra Valley is known for its complex wines, while the Mornington Peninsula is a mecca for cool-climate Pinot Noir, known for its long growing season that produces complex, fresh, and aromatic wines.
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Flavour notes
Australian Pinot Noirs are known for their bright, crimson colour with a purple hue and their delicate floral and red fruit aromatics. The palate is full of dark cherry, pomegranate, cranberry, and red cherry fruits with earthy undertones. The wine also has spicy, floral, and berry overtones with hints of vanilla, mulberry, and baking spices.
Pinot Noirs from the Mornington Peninsula are known for their spicy, floral, and berry overtones due to the volcanic soils at higher elevations. The cooling influence of the ocean lends suppleness to the wines.
Pinot Noirs from the Yarra Valley are described as brisk and fresh, with a bright ruby red colour and ultra-fragrant aromas of red cherries, cranberry, blood oranges, rose petals, nutmeg shavings, and a dusting of cinnamon.
Pinot Noirs from Tasmania are known for their elegance and are described as having a playful mix of mint and juicy blue fruits, balanced by a delicate hint of white pepper and warming notes of cloves and nutmeg.
Pinot Noirs from the Adelaide Hills in South Australia are known for their soft tannins and tasting characteristics of floral, fruit, earth, and herb and spice.
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Winemaking process
The winemaking process for Australian Pinot Noir involves several steps, each requiring careful attention to detail to create a high-quality wine. Here is a detailed overview of the winemaking process:
Vineyard Selection and Grape Growing
Pinot Noir grapes are notoriously difficult to grow due to their sensitivity to different soil types, site aspects, row orientation, and other factors. The grapes thrive in cool to moderate climates, and Australian regions like Tasmania, the Mornington Peninsula, and the Yarra Valley provide ideal conditions. The careful selection of vineyard sites and the management of growing conditions are crucial to the winemaking process.
Harvesting and Fermentation
Once the grapes are ready for harvesting, the next step is to ferment the grapes to convert their sugars into alcohol. Winemakers may use traditional methods like open-top fermentation or more modern techniques. Some winemakers use whole clusters or portions of whole bunches in the fermentation process, while others destem the grapes. The fermentation process aims to extract the delicate flavours and structure that characterise Pinot Noir.
Ageing and Oak Influence
After fermentation, the wine is typically aged to perfection. Ageing in oak barrels can add flavours of vanilla and soft spice, enhancing the wine's complexity. The percentage of new oak used and the duration of ageing can vary depending on the desired style and characteristics of the wine.
Blending and Bottling
Pinot Noir wines are often blended from different parcels of fruit to create a harmonious balance while reflecting the unique characteristics of each parcel. This blending process is a critical step in achieving the desired flavour profile and complexity in the final wine. After blending, the wine is bottled and may undergo further ageing or be released for consumption.
Regional Variations and Winemaker's Style
The winemaking process for Pinot Noir can vary across different Australian regions, with each region having its unique microclimates and soil characteristics that influence the wine's style. Additionally, individual winemakers may have their own approaches, such as focusing on a minimalistic style or emphasising the essence of their cool-climate vineyards. These variations contribute to the diverse range of Pinot Noir wines available in Australia.
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Frequently asked questions
Pinot Noir is an ancient grape variety with soft tannins and tasting characteristics of floral, fruit, earth, and herb and spice.
The Australian Pinot Noir Challenge celebrates the best Pinot Noirs from the country. Tasmanian winery Bremley Vineyard claimed the top honours in 2024, marking the fifth consecutive year a Tasmanian winery has taken the top spot. Some other top Australian Pinot Noir regions include the Mornington Peninsula, Yarra Valley, and Adelaide Hills.
Pinot Noir is sensitive to different soil types, site aspect, row orientation, pruning strategy, canopy management techniques, and crop levels, making it a challenging yet rewarding variety to work with.
Winemakers carefully assess every aspect of the winemaking process each year, including the quantity of whole bunches, extraction methods, and percentage of new oak, tweaking them based on the growing season and fruit ripeness and flavours. Some wineries are purpose-built for Pinot Noir production, with small open fermenters to keep individual fruit parcels separate.
Australian Pinot Noirs go well with roast duck, confit duck with dauphinoise potatoes and green beans, and classic Aussie rissoles.
