Awards and Accolades

90 Points - James Halliday, The Wine Companion
"Contract-grown on the Bellarine Peninsula, MV6 and Abel clones, hand-picked, destemmed, open-fermented, wild-fermented on skins for 12 days, matured in French hogsheads (30% new). Good hue and depth; in the manner of the low-yielding '16 vintage, a very savoury pinot, with red and black cherry fruit seeking to make its presence felt. 3 or 4 years in the bottle might help."

92 Points, Mike Bennie - The Wine Front
"Winemaker Matt Harrop sources fruit from a single vineyard for this wine. Macedon Ranges fruit. Fruity fruit.
Cherry, graphite, earthiness and some rose petal scents. Good perfume. Rugged but charming. Pinot noir with savoury edge. Has a rugged charm to taste too, tannins a touch coarse but grip is good, and the fruit character sloshes across the palate with a loose-knit feel, but again, does well in pleasure. There’s a silken quality tussling with the dusty tannin profile and the wine finishes fresh and tight. Fruit is bright and acid is squeaky. Like this"

From The Winery

The first Pinot Noir Shadowfax has released from its recently purchased Little Hampton Vineyard. At 700m above sea level, this is one of the highest and coolest vineyards in the Macedon Ranges. An even flowering and careful canopy management resulted in an excellent crop of Pinot Noir with lifted aromatics and beautiful varietal flavours.

All fruit was hand-picked and naturally fermented in open vats. Half the fruit was added as whole bunches, the balance lightly destemmed. After 27 days on skins the new wine was transferred to new (35%) and used French hogsheads for MLF and maturation. The wine was bottled in February 2016.

Medium red, with excellent clarity and a dense red edge. A complex nose of spicy Pinot fruit, some red cherries, bay leaf and a hint of forest undergrowth. A wonderful, complex palate. The wine is bright and dense but wonderfully light on its feet. Red cherries, some sappy spice, framed by very fine tannins. A wonderful expression of cool grown Pinot Noir, which will age beautifully with careful cellaring.