Pinot Noir is a very selective grape. It does not like the heat but does like the sun. It likes to be on well drained soils so not good on flat landscapes. It likes warm days but more important, cold summer nights. It is so demanding that only a few Australian regions can aspire to produce a Pinot Noir of any pedigree. The Yarra Valley has attained that status over the decades and we have set out to support that reputation with our attention to detail and first-rate vineyard sites.
2019 Single Vineyard Pinot Noir Hexham
$40.00
Varietals: Pinot Noir
Clones: MV6, 777, 115
Harvest: 19 February 2019
Baume at Harvest: 12.5
pH at Harvest: 3.55
TA at Harvest: 5.0
Vegan Friendly: Yes
We tend a selection of Pinot Noir clones in our Hexham Vineyard. The MV6 clone, matured in one-year old puncheons (500l barrels), has the structure and depth to form the base of our wine, with added colour and intrigue from the 777 clone and lifted elegance from the 115 clone. Elegant weight, balanced length and precise fruit definition means the wine finishes with clean minerality.
[2019 Vintage] – 94 Points by Nick Stock for JamesSuckling.com, October 2020
[2018 Vintage] – 93 Points by Steven Creber, 2021 Halliday Wine Companion
[2018 Vintage] – Bronze Medal at 2019 Victorian Wine Show
[2018 Vintage] – Bronze Medal at 2019 Perth Royal Wine Show
[2018 Vintage] – Gold Medal (93 Points) by Australian Wine Showcase, Sept 2019
[2018 Vintage] – Silver Medal at 2019 Melbourne International Wine Show
[2017 Vintage] – Bronze Medal at 2019 ANZ Boutique Wine Show
[2017 Vintage] – Gold Medal (95 Points) by Australian Wine Showcase, Sept 2019
[2017 Vintage] – 95 Points by James Halliday, Halliday Wine Companion 2020
[2017 Vintage] – Gold Medal (95 Points) at Decanter World Wine Awards 2019
[2017 Vintage] – Gold Medal (95 Points) at International Cool Climate Wine Show
[2017 Vintage] – In TOP 50 2017 Yarra Valley Pinot Noir, 2018 The Real Review
[2017 Vintage] – Gold Medal at Japan Wine Competition
[2017 Vintage] – Silver Medal at 2018 Melbourne International Wine Competition
[2017 Vintage] – Bronze Medal at 2018 International Cool Climate Wine Show
[2017 Vintage] – Bronze Medal at 2018 Royal Melbourne Wine Awards
[2017 Vintage] – 93 Points from Rob Geddes
[2016 Vintage] – 90 Points by Andrew Graham for Oz Wine Review
[2016 Vintage] – 90 Points by James Halliday 2018 Wine Companion
[2016 Vintage] – Double Gold Medal at 2017 Melbourne International Wine Competition
[2016 Vintage] – Bronze Medal at 2017 Decanter World Wine Awards
[2015 Vintage] – Gold Medal at 2016 Sakura Wine Awards
“Plenty of bold red cherries and berries in a sappy and gently earthy frame of complex aromas. The palate has a very vividly powerful stance and elegant yet intense tannins, carrying strawberry, red-cherry and plum flavors. Impressive. 94 Points.”
Nick Stock for JamesSuckling.com, October 2020 [2019 Vintage]
“Produced from three clones but predominantly MV6, that parcel aged in 1yo puncheons. Sappy, sour cherry aromas are prominent in the bouquet, with some mulchy, stalky and smoky characters. It fans out quickly on the palate, the flavours swirling around the mouth and gathering on the finish. Still sorting itself out; will be better with time. 93 Points.”
Steven Creber, Halliday Wine Companion, August 2020 [2018 Vintage]
“Very sour cherry orientated bouquet, almost citrusy notes, high toned florals and green herb. Palate is similar, minty-green and sour cherry notes, cool acidity, a starburst of blood orangey acidity to close. Nice texture, slips over the palate well, tannins shapely and a fine, squeaky finish. Just that greener spectrum vibe might catch you. I quite like all this. It’s very ‘Australian cool climate whole bunch-y’ in style, even if it isn’t (tasted blind). 93 Points.”
Mike Bennie, The Winefront, February 2020 [2018 Vintage]
“Crimson-red colour with paler red edges. Complex aromatics – spicy, savoury elements, mushrooms and hummous, red licorice and black cherries, toasty oak. It’s beautifully ripe, red cherries with a delightful bruised-apple fleshy character. Definitely set to flourish with time in the bottle. Delicious now. 95 Points.”
Nick Butler, The Real Review, December 2019 [2018 Vintage]
“The aromas from the first pour had me hooked. A cracking single vineyard Pinot Noir. A touch of menthol early but that blew off. Purple flowers sneak up and are flanked by lillipilly aromas too. Juicy red cherries and red berry fruit dance with ease seemingly floating across the top of the tongue. Fine tannins are brushed across leaving their mark. A ripper!”
QWine, November 2019 [2018 Vintage]
“Predominantly forged from MV6, with support from clones 777 and D4V2 (aka Pommard), wild-fermented and matured in French puncheons (20% new) for 12 months. Excellent colour; a very impressive wine, intense and complex, its foresty/savoury profile suggesting some whole bunches in the ferment. 95 Points.”
James Halliday, Halliday Wine Companion 2020 [2017 Vintage]
“I’m a card-carrying fan of the 2017 Soumah Pinots. Every egg is a (tasty, varietal) bird. Great colour for this Hexham Vineyard Pinot too. It’s a slightly sappy, vinous style with prominent whole bunch character, but not too much. Just enough. It’s firm and serious, if maybe just a little masculine, but then there’s that core of red fruit – a real redcurrant concentration and firm stem tannins to give structure. Power and pleasure. I’m a fan. 93 Points.”
Andrew Graham, Oz Wine Review, March 2019 [2017 Vintage]
“Fresh red fruits plus a hint of stems. The palate is full of life, with a fine tannin structure. It needs just a little more intensity.”
2018 Winewise Yarra Valley Pinot Noir Tasting – 4/5 stars [2017 Vintage]
“Dark cherry and spicy red fruits on the nose unfold to a savoury palate showing fine oak integration and a clean focus, with strawberry and cherry fruit balanced by the tannins.”
Halliday Wine Companion Jun/Jul 2018 Edition
“Elegance is definitely the theme at Soumah. Dark cherry/Ribena coloured, this is a light Pinot Noir style that is bony and faintly bitter the red fruit palate backed by lots of acidity. Just a fraction underpowered, but an elegant style and certainly charming.”
Andrew Graham – Oz Wine Review [2016 Vintage]
“MV6, 777 and D4V2 clones, matured in French oak (27% new) for 11 months. Many Burgundians believe there is synergy in a clonal mix. It may be this, or the Hexham site, but either way, I have a slight preference for the more silky, supple mouthfeel and fractionally riper flavours of this wine.”
James Halliday – 95 points [2015 Vintage]
