Tasting Notes
The Clos de la Connerie is a name that we have given to the part of the vineyard we first planted in 2012, a continuous north and northeast-facing amphitheatre of Pinot Noir. The vines here have a density of 12,500 vines per hectare and tend to produce a darker, more structured wine that seems to be built for very long aging.
As you can see, in 2019 we produced two bottlings of the Clos in order to better understand how this wine behaves through maturation in cask. Both bottlings are the same wine; we simply held one barrique of the final blend in cask for an additional four months (this is the version bottled with the red waxcap). Both wines will benefit from further aging although the red waxed version is clearly more open for business. Both wines are deep and powerful, yet still offer great seduction. We have no track record, but these wines taste like they will live for decades.
We used one-third whole-bunch in 2019. It’s still very early days for these muscular wines, especially the first bottling. We certainly recommend people open the late-bottled version first and hold back as much as they can on the black capsule version. No fining or filtration. Minimal SO2. Bottled by gravity, June 2020. There were 913 bottles produced of the first bottling (black cap) and 260 bottles produced of the second (red wax). - Rob Walters
| Product Type | Wine Red Pinot Noir |
| Volume | 1500ml |
| Country | Australia |
| Region | Victoria |
| Sub Region | Macedon Ranges |
| Winemaking Practices | Minimal Intervention |
| Vineyard Practices | Organic/Biodynamic |