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Description
Lightfoot & Sons Cliff Block Pinot Noir 2023 | GippslandLightfoot & Sons Cliff Block Pinot Noir 2023 Gippsland 93 Points, silky, seductive, earthy. This exceptional Gippsland Pinot Noir from Myrtle Point Vineyard showcases black cherry, dark plum and rhubarb with earthy notes and spicy French oak, crafted with 16% whole bunches and hand plunged fermentation in 20% new oak, delivering a vegan friendly wine of subtlety and complexity from Terra Rossa limestone soils. Tasting Notes Appearance Deep ruby with
Lightfoot & Sons Cliff Block Pinot Noir 2023 Gippsland – 93 Points, silky, seductive, earthy. This exceptional Gippsland Pinot Noir from Myrtle Point Vineyard showcases black cherry, dark plum and rhubarb with earthy notes and spicy French oak, crafted with 16% whole bunches and hand-plunged fermentation in 20% new oak, delivering a vegan-friendly wine of subtlety and complexity from Terra Rossa limestone soils.
Tasting Notes
Appearance
Deep ruby with vibrant crimson hues and excellent clarity, displaying the rich, textural character of this exceptional 2023 Gippsland Pinot Noir from the Cliff Block at Myrtle Point Vineyard.
Aroma
Silky and seductive with layers of black cherry, dark plum and rhubarb, beautifully complemented by earthy notes and spicy French oak. The illusive "pinot character" is written all over this wine, showcasing the unique terroir of the limestone bluff vineyard with reductive, smoky and meaty nuances that open beautifully with air.
Palate
A little darker and more textural than the Myrtle Point Pinot Noir, this generous example of Gippsland Pinot Noir delivers subtlety and complexity that is a joy to drink. Tangy and juicy with morello cherries, rhubarb and daikon alongside herbal inflections and a decent whiff of charcuterie reminiscent of bresaola. Charry oak spices and an appealing Angostura bitters flavour define the tight palate, with 16% whole bunches enhancing structure and aromatics. The finish shows slight green edge to the tannins with a little puckering, reflecting the cool vintage and hand-plunged fermentation.
Pairs With
This earthy Gippsland Pinot Noir pairs beautifully with hearty food including roast duck, beef Wellington, wild mushroom risotto, venison casserole, aged Gruyère or Comté cheese, or charcuterie boards with bresaola, with the wine's textural character and earthy notes making it perfect for rich, savoury dishes and sophisticated dining.
Made exclusively from fruit grown at the Myrtle Point Vineyard in the coastal Gippsland Lakes District, this vegan-friendly wine benefits from decanting.
Reviews
"There's often a reductive/smoky/meaty character to this wine and this vintage it seems to be exacerbated by the stemmy/twiggy/punchy character of the 20% whole bunches included during fermentation. It is best to decant this, as with air it opens up. Also at play, the cool and wet vintage, so there's not the usual structure to Cliff Block. It's still very good, but in a lighter vein, with lots of upfront acidity. It's tangy and juicy with morello cherries, rhubarb and daikon and lots of herbal inflections. A decent whiff of charcuterie - think bresaola - with some charry, oak spices, too. There's an appealing Angostura bitters flavour across the tight palate, with a slight green edge to the tannins, and a little puckering on the finish. Best to match this with hearty food."
93 Points - Jane Faulkner, Halliday's Wine Companion
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Exchange/Return Notes
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