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| Drinking Windows and Values |
| Drinking window: Drink between 2015 and 2019 (based on 18 user opinions) |
| Community Tasting History |
| Community Tasting Notes (average 90 pts. and median of 90 pts. in 5 notes) - hiding notes with no text | | | Tasted by RieslingFanatic on 8/4/2018: Red cherries, spice, damp earth and forest floor characters on the nose. Palate is savoury, the fruit beginning to slightly fade, delicate decay beginning to emerge, but so balanced and fine, lovely tannins and acid drawing out the finish. Delicious. (359 views) | | | Tasted by RieslingFanatic on 5/9/2017 & rated 87 points: Drinking well now. On opening, rhubarb, cranberry and unripe strawberry flavours were swamped by twiggy/undergrowth, campfire/smoke and savoury notes. With some time, the fruit staged a fightback. Still, it is a lighter bodied PN (as the Wickhams Rd generally are), fruit finishing a touch stewed on the finish but still with good acidity and balance. (459 views) | | | Tasted by AlexGarner on 7/19/2014 & rated 92 points: In my last tasting note, I speculated that the initial lack of balance (for about 30 minutes or so) was due to youth, and I think I'm right, as this bad boy is punching way above its weight.
Incredible value, and definitely a step above the Yarra and Mornington versions of this wine.
The savouries and florals are turned up another notch on the dial from last time, so I think I'm correct that this wine is on a journey. My local merchant still has a few bottles left. They're mine! (1115 views) | | | Tasted by AlexGarner on 4/5/2014 & rated 91 points: When I first opened this, it was all over the place - with a flat nose and an unbalanced acidity. I'm putting this down to the fact that it is very young, because after an hour or so, things started to come together.
The nose is very floral, with delicate rose petal, underbrush, stewed rhubarb and a lifted sweetness that reminded me of fresh pine needles.
The palette is bright and lively with bold acid and tightly-wound fruit with only a hint of subtle tannin. There is a lot going on here and I'd really like to see this in another 6 months as I suspect this is going places. (1157 views) | | | Tasted by CamWheeler on 2/17/2014 & rated 90 points: Luna with Attila and co.: Roses on the nose, spice, cranberry and red cherry. Structured, with lovely balance between sweet fruit and tannin. Very good lengt. Difficult to beat for the price. (1486 views) |
| Hoddles Creek Producer website
ABOUT
Hoddles Creek Estate was established in 1997 when the D'Anna family decided to establish a vineyard on the property that has been in the family since 1960. The vineyard sits astride Gembrook road and adjacent Hoddles Creek. Its steeply sloping blocks prohibit mechanical harvesting, with both vineyards being hand pruned and harvested. All our wines, which are single vineyard, estate grown, are made in our 300 tonne winery, constructed for the 2003 vintage. The split-level winery has a barrel store located three meters underground. Hoddles Creek Estate is planted with 10ha of pinot noir (five clones), 6 ha of chardonnay, 1ha each of sauvignon blanc, merlot and cabernet sauvignon, and 1.5ha of pinot gris.
The Vineyards
Hoddles Creek Estate is located in the Upper Yarra, which is higher, cooler and more marginal than the lower Yarra, The vineyard is cropped at less than 2.5 tonnes per acre. Being in a marginal climate, requires extensive canopy management. The vineyard is trellised to Scott-Henry, to promote fruit exposure and lessen disease risk.
Winemaking
Our winemaking practises tend to be minimal. All our wines are transferred using gravity and there is generally no added acid addition. Consequently, our wines are balanced and fresh. All grapes are only destemmed, not crushed. This allows full berries to be transferred to either tank or press. No enzymes are used in any wines, the grape juice is allowed to settle naturally over four days at very low temperatures. All wines see a percentage of oak. Some wines will not see any new oak, namely Pinot Gris and Sauvignon Blanc but have a large portion of older oak. This provides mouthfeel, texture and generally builds the wines. The Chardonnay and Pinot Noir normally see about 30% new oak. Fruit from Hoddles Creek is always fresh and bright and can withstand a larger portion of new oak.
The Winemaker
Franco D'Anna is the viticulturalist and winemaker at Hoddles Creek Estate. At 13, he started to work in the family liquor store. By 21 he was the chief wine buyer while undertaking (and completing) a bachelor of commerce at Melbourne University. He then turned his attention to Charles Sturt University's viticulture course, while helping to maintain the newly planted vineyard. He attributes his traineeship, at Coldstream Hills, for the rigorous hygiene practices he learnt to be fundamental in the winery. For Hoddles Creek Estates' first vintages, Franco worked with Peter Dredge of Red Edge, and then in consultation with Mario Marson, (ex-winemaker for Mount Mary and Jasper Hill).
CONTACT
Hoddles Creek Estate
505 Gembrook Rd, Hoddles Creek Victoria 3139 AUSTRALIA
mail@hoddlescreekestate.com.au
Winemaker Franco D'Anna
+61 3 5967 4692
Pinot Noir Varietal character (Appellation America) | Varietal article (Wikipedia)
Pinot Noir is the Noble red grape of Burgundy, capable of ripening in a cooler climate, which Cabernet Sauvignon and Merlot will not reliably do. It is unpredictable and difficult both to grow and to vinify, but results in some of the finest reds in the world. It is believed to have been selected from wild vines two thousand years ago. It is also used in the production of champagne. In fact, more Pinot Noir goes into Champagne than is used in all of the Cote d'Or! It is also grown in Alsace, Jura, Germany, the U.S., Canada, Australia, New Zealand, Romania, Switzerland, Austria, Croatia, Serbia, Italy, and so forth, with varying degrees of success.
Pinot Noir is one of the world's most prestigious grapes. It is very difficult to grow and thrives well in France, especially in Champagne and Burgundy. Pinot Noir thrives less in hot areas, is picky on soil, and deserves some oak storage.
Pinot Noir, or Blauburgunder / Spätburgunder in German, is a blue grapevine - and, as the German name suggests, the grape comes originally from Burgundy in France.
The grape, which thrives in calcareous soils, is used primarily for the production of red wine, and it is widely regarded as producing some of the best wines in the world. The wine style is often medium-bodied with high fruit acidity and soft tannins. It can be quite peculiar in fragrance and taste, and not least in structure - which may be why it is referred to as "The Grapes Ballerina".
Pinot Noir is also an important ingredient in sparkling wines, not least in champagne since it is fruity, has good acidity and contains relatively little tannins.
The grape is considered quite demanding to grow. The class itself consists of tightly packed grapes, which makes it more sensitive to rot and other diseases.
Pinot Noir changes quite easily and is genetically unstable. It buds and matures early which results in it often being well ripened. Climate is important for this type of grape. It likes best in cool climates - in warm climates the wines can be relaxed and slightly pickled.
In cooler climates, the wine can get a hint of cabbage and wet leaves, while in slightly warmer regions we often find notes of red berries (cherries, strawberries, raspberries, currants), roses and slightly green notes when the wine is young. With age, more complex aromas of forest floor, fungi and meat emerge.
In Germany, Switzerland, Austria and Hungary, it often produces light wines with less character. However, it has produced very good results in California, Oregon and New Zealand.
With its soft tannins and delicate aroma, it is excellent for white fish, chicken and light meat. For the stored wines you can serve small game. Classic duck breast is a matter of course, a Boeuf Burgundy and Pinot Noir are pure happiness.
Pinot Noir loses quality by over-harvesting.
Pinot Noir is prone to diseases, especially rot and mildew. Viruses cause major problems especially in Burgundy.
Pinot Noir are large round grapes with thin skins. Relatively high in alcohol content. Medium rich tannins and good with acid.
As a young person, Pinot Noir has a distinctly fruity character such as raspberries, cherries and strawberries.
A mature Pinot Noir, the taste is different. Cherry goes into plum and prune flavors. It smells of rotten leaves, coffee, moist forest floor and animal wine. This must be experienced.
In warm climates you find boiled plum, some rustic, little acid.
If the grapes are over-grown, the wine will be thin, with little color and flavor.Australia Wine Australia (Australian Wine and Brandy Corporation) | Australian Wines (Wikipedia)Victoria Wines of Victoria (Victorian Wine Industry Association) |
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