Hochkirch Maximus Pinot Noir 2015
- 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.
Notes from Hochkirch Winery
An early vintage preceded by a dry spring and summer saved by 42 mm rain in early Jan. Harvest began 24/2(earliest ever) and completed 4/3. Early vintage in warmer conditions meant lots of fruit cooling overnight in buckets under the stars in our reliably cool nights. Ripe stems meant a little more wholevbunch in ferments which proceeded in orderly fashion. Harvest baumés were from 12.6-13.0 with pH around 3.3. Despite the difficult season the wines show beautiful balance and engaging vigour with great promise for the 2 or 3 customers who will keep them for 5-10 years of development.
Winefront.com.au Review - 94 points - 2015 Vintage
Left to mature in old oak for some 18 to 19 months before release, with fruit sourced from the oldest plot on the Hochkirch estate (planted 1997). Hochkirch was biodynamic certified in 2003. If you’ve had these under the radar, time again to look for the Hochkirch blips.
Sour cherry, dried herbs, sappy, brambly, berries on grose kind of feel. It’s such a lovely start, less about primary fruit and more about other exciting things. Softer in the palate, open weave with a fleshiness and suppleness, though there’s more intensity of stone, garrigue and dark earthiness. Distinct, unique, wonderful expression.
Rated : 94 Points
Tasted : MAR18
Alcohol : 13.5%
Price : $54
Closure : Cork
Drink : 2018 - 2027
James Halliday's Winecompanion.com.au Review - 2012 Vintage
Drink By: 2022
Date Tasted: 03 Mar 2015
Published: 27 Jul 2015
Background 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|