Another nice Pinot Noir from the Beechworth wine region in Victoria, a lighter style red aged in French oak, an easy drink on a Sunday afternoon - pairs well with cheddar cheese or Comte - Frank
The 2019 Pinot Noir is a typical blend from the Fighting Gully Road site, the mid palate exhibits ripe berry fruits with a fine line of acidity and tannin running throughout. It has a structure unlike many examples of Australian Pinot Noir, more related to wines from Pommard.
Our 2019 Pinot Noir is easy on the palate with fine grained tannins providing a backbone and length to the wine. Plush, mouth-filling fruits complete the palate giving great persistence. Inspired by the wines of Burgundy; and particularly Pommard, have generally much more structure than seen in most Australian examples of Pinot Noir. The Fighting Gully Road site lends itself to making wines more in this mould; and a point of difference in the Australian pinot Noir landscape.
- Blend : Pinot Noir
- ABV : 14.2 %
- Closure : Screw cap
- Drink Until : drink now or up to 10 years in cellar
- Bottle Size : 750m
- Beechworth VIC
About The Winery
Sitting atop the golden granite township of Beechworth, amongst stunning gardens, is Mayday Hills, a decommissioned asylum dating back to 1867. The old maintenance workshop of the asylum has been cleared of wood lathes and blacksmithing furnaces, and is now where Fighting Gully Road wines are made. Adrian and Mark have been sharing a workspace for ten years. It began in a little winery at Smiths vineyard, then newly-leased by Mark, where the two progressed from pressing 10 tonnes of fruit in year one to 125 tonnes in year two. In search for a little more room to move, Mark and Adrian moved the winery to a spacious old apple store in the neighbouring township of Stanley, only a ten minute drive away, but an additional 300m above sea level. After two vintages of having their fermenting reds get so cold that they would stop work (fermenting) and require reinoculation, luck so happened that the eclectic Mayday Hills maintenance workshop appeared.
The maintenance workshop space may have contributed a little of its own spirit of experimentation and perseverance to the winery. The four vintages that have been produced here have seen the first Sangiovese trials, experimentation with wild and indigenous yeasts, and perfection of barrel ageing techniques in unexpected varietals.
Everything about the potential of the wine is there in the grapes, which Mark oversees. And then in the winery, he expertly captures what has been brought through the door