MADE CHASING THAT ANALOGUE FEEL, LIKE THE WARM SOUND OF YOUR FAVOURITE VINYL. IT'S FINE AND FLORAL FROM HAND-TENDED VINES.
This is analogue wine. Pure, like a classic car, it oozes raw style.
Measured vineyard inputs, a collaboration between winemaker and grape grower & minimal intervention winemaking are the technically important features here.
Our belief is that the production of Pinot Noir is rarely without obstacle. That's why we love it & praise those accomplished seasons.
Everyone needs a go-to Pinot on their wine rack.
Fermented in old oak, ages in 2nd and 3rd use French oak.
Organic. Biodynamic. Minimal intervention.
David Bowley is an Adelaide Hills guy. We love so many of the wines from this area, in the hills in between McLaren Vale and the Barossa. They are at altitude and he farms organically. This was the last vintage before his vineyard burned to the ground. It is absolutely delicious. And actually, there's this HUGE Australian Pinot festival every year called, "Pinotpalooza." It's in every state in Australia and I think 2 markets outside of Australia. They do a "People's Choice" award where each of the thousands of attendees get to vote on their favorite. He won that year with his 2016. He came in second in 2017...to 2017 Moondarra "Conception" Pinot Noir.
David walks a fine line between growing organically and leaning towards "natural" without falling into the faulty wines that come from natural winemaking and frequently from the community of natural winemakers that surround him in the Adelaide Hills.
His Pinot is gently crushed and fermented in French barrique...most all of it is old and it is aged in 2 and 3 year old French barrels for upwards of 14 months.
His wines are crunchy, savory and vibrantly fresh. There is no shortage of fruit, but it is SO far away from so many Australian Pinots in that ripe/super-juicy/viscous style that is so prevalent. That color that you see on it is only slightly from the few years in bottle. That wine was pretty much that color when it was bottled.