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The only blended Pinot in the Quealy range is drawn from all five of the estate’s premium vineyards, from the lower-lying Campbell & Christine to the late-ripening Musk Creek. Planted to different clones and with varying degrees of vine age, what binds these sites together is Quealy farming—led by viticulturist Will Byles, the estate manages every vine. All ferments were spontaneous and the fruit spent an average of 25 days on skins. The batches matured in older barrels for 15 months before assembling and bottling.
Like others on the Peninsula, Quealy got a raw deal with yields in 2024. That said, winemaker Tom McCarthy explained that conditions were ideal in the run-up to and during the harvest period, resulting in small crops of incredibly concentrated fruit. He’s chuffed with the results. With the parcels selected for ripeness and gentle tannin, this is the estate’s most generous, early-drinking Pinot. It’s bright, generous and lifted, with lip-smacking, crunchy red fruits mixed with flowers and spice, silky weight and plush, soft charm. Moreish stuff.