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Gilbert Pinot Noir
£32.00
An elegant Pinot Noir from volcanic high-altitude vineyards in Orange, Australia, this wine from the award-winning Gilbert Family Wines is fermented with wild yeast. It undergoes partial whole bunch and carbonic maceration, and then is aged in French oak. This light-bodied red is bursting with notes of red cherry and berries, accompanied by an enticing dusting of spice and earthy notes. A perfect match for roast duck!
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At a Glance
Australia
Red
Pinot Noir
13
Light
Orange
2023
Pinot Noir
75CL
Gilbert Family Wines is a leading name in Australian cool-climate winemaking, founded in 2004 by fifth-generation winemaker Simon Gilbert. The Gilbert family’s connection to viticulture dates back to Joseph Gilbert, who was behind the first vine plantings in Eden Valley. Today, the estate is led by Simon and his son Will Gilbert, one of the country’s most exciting young winemakers. Working side by side, the pair bring a balance of deep technical knowledge and intuitive winemaking, with a shared focus on purity, elegance and regional expression.
This Pinot Noir is sourced from high-altitude vineyards in Orange, New South Wales—the highest winegrowing region in Australia, with sites reaching up to 1,100 metres above sea level. The fruit comes from multiple clones grown across small, carefully managed plots. The cool temperatures and volcanic soils of the region, combined with significant diurnal shifts, allow for slow, even ripening and exceptional aromatic development. Grapes are hand-picked early in the morning to preserve freshness and vibrancy.
The winemaking is meticulous yet restrained, aimed at allowing the character of the site to shine through. Around 25% of the fruit undergoes carbonic maceration for seven days before being foot-trodden and fermented wild in open tanks. This parcel remains on skins for 32 days, bringing aromatic lift and energy. An additional 40% is fermented as whole bunches, while the remaining 35% is gently pressed and fermented in French oak barrels, 15% of which are new. All components undergo malolactic fermentation in barrel and are matured on fine lees for six months. Final blending takes place in stainless steel, where the wine rests for a further two months before being bottled unfined and unfiltered.
The resulting wine is light to medium-bodied with a silky structure and vibrant aromatics. Notes of wild strawberry, red cherry and rose petal are supported by savoury spice, earthy undertones and a touch of creamy, well-integrated oak. There’s a refreshing line of acidity and fine, dusty tannins that carry through to a long, energetic finish with hints of blood orange, fennel and graphite. It’s a wine of both charm and clarity, shaped by its cool-climate origins and the hands that made it.
Awarded 94 points by Gary Walsh at The Wine Front, who praised its “ripe strawberry and spice, a lick of dusty graphite tannin, with a juicy blood orange and fennel-laced finish of excellent length,” this is a Pinot that combines drinkability with quiet complexity.
Best enjoyed slightly chilled, it’s a perfect match for roast chicken, duck, or flavourful fish dishes such as grilled salmon or tuna.
