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Hoddles Creek Estate

Hoddles Creek Pinot Noir 2016 (Yarra Valley)

Hoddles Creek Pinot Noir 2016 (Yarra Valley)

Regular price $19.99
Regular price $20.99 Sale price $19.99
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Dozen Price: $239.88
RRP: $21.99

REVIEWS
"Hoddles Creek probably about the best $20 you can spend on Australian Pinot Noir. It’s almost ludicrous.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 'The Winefront'"Medium to deep red/purple, excellent colour. The bouquet is meaty, charcuterie and dark cherry-like, the palate similar with intense, refined, penetrative flavour and good length. Lovely pinot and great value."
92 Points - Huon Hooke

Wine Specifications

Variety: Pinot Noir

Size: 750mL

Region: Yarra Valley

ABV: 13.2%

Vintage: 2016

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Winery & Vintage Info

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.

Red berries and dark cherry dominate the nose, firm mid palate tannins lead to pleasing acidity on the back.

All fruit is hand-picked in the morning and immediately de-stemmed with no crushing. In tank the fruit will have a small addition of sulphur. Some batches were left to cold soak for approximately 4-5 days, whilst others started fermentation immediately. Natural and cultured yeasts were used on different ferments. Pigage and delastage were used for cap management. Some ferments will undergo post maceration, depending on the tannin structure and the style of the wine.

On completion of fermentation the wine was gently pressed and transferred to 30% new, 30% one year old and the balance in two and three year old oak, After 11 months of barrel maturation, the wine was assembled and bottled without filtration or fining. Winery Notes

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