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The Onannon Gippsland Pinot Noir combines the fruit of two of the finest growers in the region: John Ellis’ vineyard in South Gippsland and the Lightfoot and Sons vineyard in the East.
This a smooth and seductive look at Pinot Noir. The fruit was completely destemmed, the winemaking team in search of fruit purity and detail in the 2015 release.
James Halliday awarded it 95 points, labeling it “A wine of considerable finesse.”. A beautiful Pinot done with style.
What It Tastes Like
“From two vineyards, 6 days cold soak, open-fermented, matured in French oak. The light, but bright, colour gives no hint of the intensity and length of the savoury/foresty base to the red fruits of the long, finely structured palate. A wine of considerable finesse.” - James Halliday (Australian Wine Companion)
95 points. “From two vineyards, 6 days cold soak, open-fermented, matured in French oak. The light, but bright, colour gives no hint of the intensity and length of the savoury/foresty base to the red fruits of the long, finely structured palate. A wine of considerable finesse.”
- James Halliday (Australian Wine Companion)
92 points. “Made from grapes grown on both the Bellvale and Lightfoot vineyards in East Gippsland. All clone MV6 and 115. All destemmed. Left on skins for two weeks. Bottled unfined and unfiltered.
Good decision to de-stem here as the wine has an inherent sappy, sweet-sour tang to it. It feels lifted and lively, pure pinot noir in a way, with cherry and charcuterie characters in fine voice. Spots of graphite and pepper-spice add to a complex show. Should mature well over the medium term too.”
- Campbell Mattinson (The Wine Front)
A blend of two vineyards, one from south Gippsland the other from east Gippsland. The majority (70%) is sourced from the high-density vineyard (18-year-old vines) of respected grower and winemaker John Ellis in Berrys Creek, South Gippsland. In 2015 the team used predominately 114/115 and MV6 clones. The other vineyard (17 years old, MV6) is Lightfoot & Sons in East Gippsland.
The fruit from both vineyards was 100% destemmed into separate fermenters with minimal SO2. The fruit was cold soaked for six days, after which time fermentation began. Primary fermentation took eight days with temperatures reaching 34 degrees. The wine was immediately pressed and settled overnight before being racked to barrels to sit on gross lees. The wine was racked prior to bottling in late December. Unfined and unfiltered.
Closure: Screw Cap
Bottle Size: 750ml
Drink Until: 2025
About the Producer
Onannon was founded by Will Byron, Kaspar Hermann and Sam Middleton.
Their commitment is to crafting outstanding wines that speak honestly of the Victorian regions they source from. With relationships from Gippsland to Mornington Peninsula, the refinemnet of these wines is second to none.
No variety captures the hearts and minds of the wine lover quite like Pinot Noir. It’s the unicorn of many a winemaker. Notoriously fickle to grow, this delicate red variety can deliver a kaleidoscope of flavours and aromas, from the bright and floral to the moody and mysterious and everything in between. The cooler regions of Australia are where Pinot Noir is most at home. Look to Tasmania and Victoria for the best examples, with some quality wines beginning to show from the Great Southern and from the cooler parts of NSW. Falling in love with Pinot Noir can be a life long affair, beware the charms of this most enchanting of grapes.
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