Scotchmans Hill
Scotchmans Hill Pinot Noir 2024 (Bellarine Peninsula)
Scotchmans Hill Pinot Noir 2024 (Bellarine Peninsula)
Dozen Price: $395.88
RRP: $45.00
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Scotchmans Hill Pinot Noir 2024 is an elegant expression from the Bellarine Peninsula, showcasing intricate aromas and refined structure. This sophisticated wine offers vibrant fruit flavours with delicate spice and earthy undertones.
Appearance
Bright ruby red with excellent clarity, reflecting the wine's elegant character and cool-climate origins from the Bellarine Peninsula.
Aroma
Intricate and captivating aromas of red plums, dark berries, and subtle spice. The bouquet is complex and inviting, showcasing the purity and refinement of Bellarine Peninsula Pinot Noir.
Palate
Vibrant raspberries, plums, and luscious cherries dominate the palate, enhanced by delicate spice and earthy undertones that create a harmonious and refined profile. The wine's elegant structure and smooth tannins offer a sophisticated tasting experience, with excellent balance between fruit intensity and savoury complexity. The finish is long and satisfying, with lingering red fruit and subtle spice notes that make this wine wonderfully food-friendly.
Scotchmans Hill's commitment to cool-climate viticulture shines through in this beautifully crafted Pinot Noir, perfect for discerning wine enthusiasts seeking elegance and refinement.
Pairs With
Duck breast, roasted salmon, mushroom dishes, soft cheeses, charcuterie, roasted chicken, pork tenderloin, aged brie
Serve at 14-16°C. This wine is ready to enjoy now and will develop further complexity over the next 3-5 years. Decant for 20 minutes to allow the wine to open.
Wine Specifications
Wine Specifications
Variety: Pinot Noir
Size: 750mL
Region: Bellarine Peninsula
ABV: 13.5%
Vintage: 2024

Winery & Vintage Info
Scotchmans Hill was established in 1982 on Mount Bellarine, an extinct volcano that forms the tip of the peninsula. The land on which the vineyard was planted had been given its name by a group of Scottish immigrants who settled in the area in 1885.
De-stemmed to small fermenters with the inclusion of 15% whole bunches and cold soaked for 5 days. Wild ferment at 28˚C for 7 days. Pressed to barrel for a wild malolactic fermentation. Matured in new to 4 year old French barriques for 12 months.
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