“Probably about the best $20 you can spend on Australian Pinot Noir. It’s almost ludicrous.”
93 Points Gary Walsh
Hoddles Creek Estate was established in 1997 when the D’Anna family decided to establish a vineyard on the property that has been in the family since 1960. The vineyard sits astride Gembrook road and adjacent Hoddles Creek. Its steeply sloping blocks prohibit mechanical harvesting, with both vineyards being hand pruned and harvested. All our wines, which are single vineyard, estate grown, are made in our 300 tonne winery, constructed for the 2003 vintage. The split-level winery has a barrel store located three meters underground. Hoddles Creek Estate is planted with 10ha of pinot noir (five clones), 6 ha of chardonnay, 1ha each of sauvignon blanc, merlot and cabernet sauvignon, and 1.5ha of pinot gris.
All fruit is hand-picked in the morning and immediately de-stemmed and lightly crushed into the press. No enzymes are used; instead the juice is allowed to settle naturally. After a select period of time, some of the juice was inoculated with cultured yeast then transferred to wood for fermentation. The wine is then left on lees for approximately 11 months, with fortnightly battonage. Just before bottling all clones are blended, cold stabilized, fined and filtered.
“It’s rosy, slightly peppery, red fruited, almost minerally, with spicy biscuit oak gently folded in. Light to medium bodied, fine sweep of emery board tannin, fine acidity, delicate flavour, bright and fine boned, with no annoying sweet and sour flavours, and a firm insistently tannic finish. Serious Pinot satisfaction here.” – 93 Points Gary Walsh