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Certified organic. Putting it mildly, 2020 was difficult year for Orange, and Byrne managed to craft just one wine from what he calls a “freak” season. “It was the warmest year on record in Orange. The bushfires and later the pandemic made for a tricky year to make wine,” laments Byrne. As a result, the Pinot yields were extremely low, and the intense colours (from thick skins) and super-concentrated flavours of the juice fell outside the style he is searching for with his Pinot Noir. So, the decision was made to focus on a blend instead of going purely varietal.
Having worked in the Hunter for 20 years, Byrne is no stranger to this blend, and he’s put that experience to good use. The ratio is 88% Pinot Noir (from Springvale as above) with 12% Shiraz from 22-year-old vines (old clone 1654) situated at 680m elevation. Both parcels were made individually but with some similarity: 100% destemmed; a three-day cold soak; and nine months in French oak puncheons.
We respectfully acknowledge the Wurundjeri People of the Kulin Nation, who are the Traditional Owners of the land on which we operate in Melbourne, and pay our respect to their Elders past, present and emerging. We also acknowledge and respect the Traditional Owners of lands across Australia, their Elders, Ancestors, cultures and heritage, and recognise the continuing sovereignties of all Aboriginal and Torres Strait Islander Nations.
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