Hochkirch Maximus Pinot Noir 2012
- Vegan Suitable
- Certified Biodynamic
RegionHenty, Western Districts, VIC
Hochkirch Pinots are made in a bold earthy rich burgundian style, quite different to the light soft red fruit styles ofter found in New Zealand & Tasmania.
James Halliday - 91 pts - Jul 2015 - winecompanion.com.au
"The hazy shades of autumn. This fairly puts savouriness and complexity far ahead of brightness and overt fruit. It's smoky, murky, spicy and run with rhubarb-like flavour, with black woody/twiggy cherries flowing beneath. Aromas are caught in a fog but the palate has plenty going on."
Hochkirch vineyard lies on a north facing slope 250 m. above sea level along an elevated plateau running southwest from Dunkeld at the foot of the Grampians in far south west Victoria. The vines are dry farmed (no irrigation) and no synthetic fungicides, pesticides or fertilisers are used; certified bio-dynamic by Demeter.
James Halliday's Winecompanion.com.au Review
Drink By: 2022
Date Tasted: 03 Mar 2015
Published: 27 Jul 2015
Notes from Hochkirch Winery
"The most capricious of varieties, Pinot is however capable of breathtaking magnificence as no other red wine when terroir, season and man meet in the right coincidence. Although these are early days Pinot seems to feel at home in our vineyard with the rigours of a cold southwest Victorian climate.
Fruit is handpicked and partially destemmed into small open fermenters with natural wild ferment in its own time and gentle hand plunging. After a long slow ferment, pressed and gravity transferred to small fine grained French oak, natural malolactic ferment occurred with the warmth and new life of spring. Falling bright with gravity our wines are neither fined nor filtered and in some years show an opaque richness as testament to this natural process. Bottled by hand using natural corks, our wine of course contains no animal products or GMOs." John Nagorcka
|Region||Henty, Western Districts, VIC|
|Wild Yeast Fermentation||Yes|