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Certified organic. Putting it mildly, 2020 was difficult year for Orange, and Byrne managed to craft just one wine from what he calls a “freak” season. “It was the warmest year on record in Orange. The bushfires and later the pandemic made for a tricky year to make wine,” laments Byrne. As a result, the Pinot yields were extremely low, and the intense colours (from thick skins) and super-concentrated flavours of the juice fell outside the style he is searching for with his Pinot Noir. So, the decision was made to focus on a blend instead of going purely varietal.
Having worked in the Hunter for 20 years, Byrne is no stranger to this blend, and he’s put that experience to good use. The ratio is 88% Pinot Noir (from Springvale as above) with 12% Shiraz from 22-year-old vines (old clone 1654) situated at 680m elevation. Both parcels were made individually but with some similarity: 100% destemmed; a three-day cold soak; and nine months in French oak puncheons.
Delicious as it is, you can almost forget this is a Pinot-dominant blend. Expect layers of dark cherries and blue fruits alongside savoury spice, florals and a lick of black olive. Packing a serious punch in the flavour department, it’s ripe and supple yet also fine-boned in style with stacks of crunchy mulberry fruit, subtle spice and perfume. Alcohol sits at just 12%, and it’s full of personality backed up by impressive balance and length.