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2018 Murdoch Hill Artisan Falcon Syrah Pinot Noir
Production information
2018 Murdoch Hill Artisan Falcon Syrah Pinot Noir
Region : Adelaide Hill, Australia
Vineyard : Having burst back onto the scene in the Hunter Valley and Victoria, it's great to see other states getting in on the act. This is the first release of this wine. "I was a seeking to fuse the 'forest' style of Pinot, matched with slippery, slightly bunchy Syrah from home (Oakbank)." says Downer.
Oakbank (Syrah) : eastern part of the Adelaide Hills where warm day temperatures help facilitate the ripening of Syrah, whilst afternoon gully breezes keep night conditions very cool. This helps to retain natural acidity.
Piccadilly Valley (Pinot Noir) : vineyards have a North West aspect giving plenty of sunshine required to express this intriguing grape varietal to it is full potential. These vines stand at 525m taking a few degrees edge off the summer heat with very cool night temperatures, retaining beautiful natural acidity.
Variety : a blend of Estate-grown Syrah from Oakbank (70%) and Pinot Noir from the Piccadilly Valley (30%). Both vineyard sources average 20-plus years in age.
Color : Ruby
Soil : Oakbank : shallow soils with varying levels of schist rock and ironstone.
Piccadilly Valley : harder soil, medium clay subsoil loam, with iron ore, quartz schist soil.
Harvest Date : March 2019
Date Bottled : 17th September, 2018
Growing environment : 2018 was a very strong vintage, very little disease pressure, with average spring rainfall and very dry summer, conditions mild to warm without any heat waves, importantly cold nights through out Feb/Mar to retain brightness to the fruit profile and natural acidity
Style/Palate : medium-bodied, fresh, beautifully rich, supple and creamy feel, fresh.
Aroma : peppery blackberries and dark cherries, gently spice
Alcohol : 13%
Drinkable Period : Now - 2025
Winemaking : 1st Release. Small batch open fermenters with wild spontaneous ferments. Maturation in barrique and puncheons , with 8% new.
Expert Comment : The first release of this blend of 70% syrah and 30% pinot noir. It has a beautifully rich, supple and creamy feel with a wealth of peppery blackberries and dark cherries, gently spiced in the winery and very neatly groomed. So fresh and delicious.
Score : James Suckling 94 points
Wine Front 92 points
Food Pairing: venison, poultry, beef, spicy food, pork
Region : Adelaide Hill, Australia
Vineyard : Having burst back onto the scene in the Hunter Valley and Victoria, it's great to see other states getting in on the act. This is the first release of this wine. "I was a seeking to fuse the 'forest' style of Pinot, matched with slippery, slightly bunchy Syrah from home (Oakbank)." says Downer.
Oakbank (Syrah) : eastern part of the Adelaide Hills where warm day temperatures help facilitate the ripening of Syrah, whilst afternoon gully breezes keep night conditions very cool. This helps to retain natural acidity.
Piccadilly Valley (Pinot Noir) : vineyards have a North West aspect giving plenty of sunshine required to express this intriguing grape varietal to it is full potential. These vines stand at 525m taking a few degrees edge off the summer heat with very cool night temperatures, retaining beautiful natural acidity.
Variety : a blend of Estate-grown Syrah from Oakbank (70%) and Pinot Noir from the Piccadilly Valley (30%). Both vineyard sources average 20-plus years in age.
Color : Ruby
Soil : Oakbank : shallow soils with varying levels of schist rock and ironstone.
Piccadilly Valley : harder soil, medium clay subsoil loam, with iron ore, quartz schist soil.
Harvest Date : March 2019
Date Bottled : 17th September, 2018
Growing environment : 2018 was a very strong vintage, very little disease pressure, with average spring rainfall and very dry summer, conditions mild to warm without any heat waves, importantly cold nights through out Feb/Mar to retain brightness to the fruit profile and natural acidity
Style/Palate : medium-bodied, fresh, beautifully rich, supple and creamy feel, fresh.
Aroma : peppery blackberries and dark cherries, gently spice
Alcohol : 13%
Drinkable Period : Now - 2025
Winemaking : 1st Release. Small batch open fermenters with wild spontaneous ferments. Maturation in barrique and puncheons , with 8% new.
Expert Comment : The first release of this blend of 70% syrah and 30% pinot noir. It has a beautifully rich, supple and creamy feel with a wealth of peppery blackberries and dark cherries, gently spiced in the winery and very neatly groomed. So fresh and delicious.
Score : James Suckling 94 points
Wine Front 92 points
Food Pairing: venison, poultry, beef, spicy food, pork
