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This is the first release from Byrne Farm’s Glenidle vineyard in Nashdale, Orange. Years spent as chief winemaker for Agnew Wines gave Jeff Byrne a deep understanding of this genuinely cool-climate region's fruit quality―and untapped potential. So, when it came time for a Byrne family tree change in 2019, Orange was the only consideration. The Glenidle property―originally a working orchard, with some trees still present and productive―sits at 900-950 metres on the north side of Mount Canobolas and is planted to three hectares of Chardonnay and two of Pinot Noir. Jeff put a selection of Pinot Noir clones in the chocolate ferrosol soils: Abel and 115 for colour and structure; 777 and 667 for perfume; and 114 for power and linear drive. In its first year, the yield was a paltry two tonnes―about as uneconomical as you can get!
2023 was the coldest, latest season Jeff can remember, meaning the fruit had plenty of time to hang out on the vine, developing deep, complex flavours. The cool nights and lofty elevation ensured bright natural acidity was maintained. The fruit was handpicked over eight passes in early April. Jeff destemmed almost all of it―he is keen to allow the site to shine with little artifice in these first few years―for fermentation as whole berries in a single 2.5-tonne fermenter. A token 10% bunches were included to boost structural integrity and add woodsy nuance. After eight days with daily plunging, the wine was pressed to 500-litre seasoned French wood for 10 months’ maturation.
Glenidle is off to a flying start. This is brightly coloured, with big flavour and powerful structure to carry it. Expect waves of raspberry, red plum and dark cherry with alluring Campari and spice notes around alpine-fresh feel, cinching tannin and driving length.