William Downie Gippsland Pinot Noir 2024

Drink it now or cellar for up to 15 years. No need to decant, but best to open it half an hour before service.

William Downie is an Australian winemaker regarded as a pioneer of minimal-intervention winemaking, particularly as applied to Pinot Noir. Following various experiences as an oenologist, he launched his own project in 2007 alongside his wife, Rachel Needoba, based at Guendulain Farm in the Gippsland region, east of Melbourne.

Gippsland Pinot Noir is a blend of grapes sourced partly from the Matthews vineyard in Berrys Creek and partly from Guendulain Farm in Yarragon. The Matthews vineyard features approximately 30-year-old vines of the MV6 clone, which thrive in a cool, damp climate on red volcanic soils. Guendulain Farm, meanwhile, is planted with the MV6 and Pommard clones, planted in 2008. Following harvest and fermentation in open-top vessels, the wine is aged in French oak (15% new).

In the glass, the wine reveals an intense, deep color with dark ruby ​​hues. Its aromatic profile is broad and complex, featuring notes of cherry, pomegranate, ripe strawberry, rhubarb, and wild forest berries, followed by hints of violet and clove, with final touches of spice and damp earth. On the palate, it is soft and round, with vibrant acidity and polished tannins. It has a light-to-medium body and a fresh, lively character. The finish is long, with savory undertones. Try it paired with pheasant stew or roast pigeon.