2020 Hoddles Creek Pinot Noir

Community Tasting Notes (5) Avg Score: 90.3 points

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  12/25/2021 - brisbane piefan Likes this wine: 93 Points

  First bottle of a six pack. Has a presence about it, almost brooding. Has some spice to the nose and on the darker side of the pinot spectrum although still lightly framed. Feel this has structure to go for some time and should improve. Next one in 2025.

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  6/3/2021 - mphatic wrote:

  Screwcap, 13.2% alc. Beautifully transparent light crimson.
  
  Serious nose. Rich berried fruit, subtle oak, a hint of citrus, diesel, and a floral and leafy top note.
  
  Sappy palate, almost chewy. Fine tannins. Good length.
  
  Opinion: This changes a lot in the glass. Slightly blocky at first, then it becomes more transparent with air. Builds depth and complexity on the palate, too.

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  5/28/2021 - Screwcaps wrote: 91 Points

  Adult cordial. Instantly Yarra on the nose, on the palate fun, light, bright raspberry cordial. The more I had the more I enjoyed- some meaty flavours worked their way in to the finish- but it’s short and lacks complexity and dark fruit depth at this stage for my taste. A departure from style.

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  5/23/2021 - Avid Wino wrote: 92 Points

  Slippery. Strawberries, cherry, a little twiginess and earth. Powdery tannin and ample length. Hectic evening here so mostly drinking not thinking. Very enjoyable and at least 92.

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  4/9/2021 - travisgm Likes this wine: 85 Points

  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.

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