Ashton Hills Estate Pinot Noir Adelaide Hills 2023
A lower-yield year with prolonged ripening and coolness alongside. It's a svelte and meticulous pinot noir, tightly coiled around a strongly minerally profile with brisk acidity dragging the wine long and to a distinct, persistent finish. There's tart red cherry, some smoky spice elements, a touch of forest floor and brambly blackberries in the mix, clove as a gentle indicator of oak seasoning and an array of exotic souk-like aromatics and flavours lending complexity. The wine is quite understated in its profile but delivers a strong sense of structure and tension, length and control. It's a very fine pinot noir leaning beautifully into its more savoury flex. Utter charm is the result.
96 points Mike Bennie winecompanion.com.au
Ashton Hills Estate Pinot Noir from the Adelaide Hills is one of Australia’s most revered cool-climate reds, celebrated for its purity, aromatic lift and finely tuned structure. Situated at 570 metres above sea level in the Piccadilly Valley, the Ashton Hills vineyard is a jewel of the region — meticulously planted with multiple Pinot Noir clones by founder Stephen George, who pioneered the variety in the Hills and set a benchmark for site-expressive, terroir-driven Australian Pinot.
This estate wine is made from a selection of the best parcels across the original dry-grown vineyard, which is now organically farmed. Each clone is picked and vinified separately, using wild yeast fermentation and partial whole bunch inclusion to build perfume and savoury complexity. The wine is matured in a mix of new and seasoned French oak barriques for around 12 months before blending.
The nose is aromatic and detailed, with red cherry, cranberry, rose petals, forest floor and subtle spice. The palate is medium bodied, silky and finely structured, with bright acidity, chalky tannins, and flavours of sour cherry, pomegranate, black tea and dried herbs. There’s a line of minerality that carries through the finish, giving the wine poise and persistence.
Food pairing: ideal with duck breast, mushroom risotto, roasted beetroot salad, or thyme-roasted chicken. Also excellent with charcuterie or a good Comté.
Cellar potential: beautifully expressive now, but will evolve gracefully over 8 to 12 years, gaining savoury depth, truffle and forest-floor complexity.
A lower-yield year with prolonged ripening and coolness alongside. It's a svelte and meticulous pinot noir, tightly coiled around a strongly minerally profile with brisk acidity dragging the wine long and to a distinct, persistent finish. There's tart red cherry, some smoky spice elements, a touch of forest floor and brambly blackberries in the mix, clove as a gentle indicator of oak seasoning and an array of exotic souk-like aromatics and flavours lending complexity. The wine is quite understated in its profile but delivers a strong sense of structure and tension, length and control. It's a very fine pinot noir leaning beautifully into its more savoury flex. Utter charm is the result.
96 points Mike Bennie winecompanion.com.au
Ashton Hills Estate Pinot Noir from the Adelaide Hills is one of Australia’s most revered cool-climate reds, celebrated for its purity, aromatic lift and finely tuned structure. Situated at 570 metres above sea level in the Piccadilly Valley, the Ashton Hills vineyard is a jewel of the region — meticulously planted with multiple Pinot Noir clones by founder Stephen George, who pioneered the variety in the Hills and set a benchmark for site-expressive, terroir-driven Australian Pinot.
This estate wine is made from a selection of the best parcels across the original dry-grown vineyard, which is now organically farmed. Each clone is picked and vinified separately, using wild yeast fermentation and partial whole bunch inclusion to build perfume and savoury complexity. The wine is matured in a mix of new and seasoned French oak barriques for around 12 months before blending.
The nose is aromatic and detailed, with red cherry, cranberry, rose petals, forest floor and subtle spice. The palate is medium bodied, silky and finely structured, with bright acidity, chalky tannins, and flavours of sour cherry, pomegranate, black tea and dried herbs. There’s a line of minerality that carries through the finish, giving the wine poise and persistence.
Food pairing: ideal with duck breast, mushroom risotto, roasted beetroot salad, or thyme-roasted chicken. Also excellent with charcuterie or a good Comté.
Cellar potential: beautifully expressive now, but will evolve gracefully over 8 to 12 years, gaining savoury depth, truffle and forest-floor complexity.
A lower-yield year with prolonged ripening and coolness alongside. It's a svelte and meticulous pinot noir, tightly coiled around a strongly minerally profile with brisk acidity dragging the wine long and to a distinct, persistent finish. There's tart red cherry, some smoky spice elements, a touch of forest floor and brambly blackberries in the mix, clove as a gentle indicator of oak seasoning and an array of exotic souk-like aromatics and flavours lending complexity. The wine is quite understated in its profile but delivers a strong sense of structure and tension, length and control. It's a very fine pinot noir leaning beautifully into its more savoury flex. Utter charm is the result.
96 points Mike Bennie winecompanion.com.au
Ashton Hills Estate Pinot Noir from the Adelaide Hills is one of Australia’s most revered cool-climate reds, celebrated for its purity, aromatic lift and finely tuned structure. Situated at 570 metres above sea level in the Piccadilly Valley, the Ashton Hills vineyard is a jewel of the region — meticulously planted with multiple Pinot Noir clones by founder Stephen George, who pioneered the variety in the Hills and set a benchmark for site-expressive, terroir-driven Australian Pinot.
This estate wine is made from a selection of the best parcels across the original dry-grown vineyard, which is now organically farmed. Each clone is picked and vinified separately, using wild yeast fermentation and partial whole bunch inclusion to build perfume and savoury complexity. The wine is matured in a mix of new and seasoned French oak barriques for around 12 months before blending.
The nose is aromatic and detailed, with red cherry, cranberry, rose petals, forest floor and subtle spice. The palate is medium bodied, silky and finely structured, with bright acidity, chalky tannins, and flavours of sour cherry, pomegranate, black tea and dried herbs. There’s a line of minerality that carries through the finish, giving the wine poise and persistence.
Food pairing: ideal with duck breast, mushroom risotto, roasted beetroot salad, or thyme-roasted chicken. Also excellent with charcuterie or a good Comté.
Cellar potential: beautifully expressive now, but will evolve gracefully over 8 to 12 years, gaining savoury depth, truffle and forest-floor complexity.
