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Pinot Noir   |   Macedon Ranges - Australia


This is a very sentimental wine for Michael from his most elevated vineyard, planted in 2001, that pays tribute to his mother, Kaye. It’s a vineyard with a stunning perspective over the other vineyards, the winery, house and to the forests and hills beyond. There are some lovely metaphors, no doubt. The site has a lot of quartz and mudstone, a smattering of volcanic soils that have eroded down from the volcanic plateau above, and produces a wine of fragrance, structure and complexity.

The grapes were hand-harvested and destemmed. The whole berries were gently worked and fermented with ambient yeast in small, open vats. A combination of gentle hand plunging and very primitive ‘pumpovers’ was employed for gentle extraction. After two weeks on skins the lots were pressed directly to French barriques, about 30% new, for maturation and in some cases to finish primary fermentation and malolactic fermentation. One very light addition of sulfur was employed in the spring and after a total of 15 months barrels were racked to tank to settle. The wine was bottled without just another small addition of sulfur and a gentle filtration. No fining.


  • Grapes: 100% Pinot Noir
  • Vineyard: Bindi Estate Vineyard – (Kaye block)
  • Vine Age: 21-years-old
  • Soil Type: Volcanic and Ordovician soils
  • Viticulture: Practicing organic
  • Fermentation: Native — open-top stainless-steel (100% whole-berry)
  • Skin Contact: 14 days
  • Aging: 15 months in 228L French oak barrique (30% new)
  • Alcohol: 12.6%
  • pH: 3.74
  • Total Acidity: 5.5 g/L
  • Total SO2: 54 ppm
  • Total Production: 125 cases

Tasting Notes

The 2022 Kaye is typically fragrant for this site with seductive rose and earth. There are also wild red fruit aromas. The palate is juicy, creamy of fruit, chewy of tannin and mouth filling. The finish is balanced, structured and long. It will drink at its best from five years of age.

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