Bibendum Wine Co.
Bibendum Wine Co.
Bibendum Wine Co.
Bibendum Wine Co.

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Hoddles Creek Estate Pinot Blanc 2024

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Hoddles Creek Estate Pinot Blanc 2024
Producer Hoddles Creek Estate
Region, Country Yarra Valley, Australia
Bottle Size 750ml
Case Size 12
Product Code 23761-750

After a few years’ break, Hoddles Creek’s Blanc is back. The original Pinot Blanc plantings went into the ground at the Hoddles Creek estate in the upper Yarra back in 1997. The growing proved a learning curve for vigneron Franco D’Anna, but by 2006, he felt comfortable enough to add to the holdings and planted another block across the road. Hoddles Creek didn’t make a straight bottling of Pinot Blanc until 2008, when D’Anna felt he had fine-tuned things in the vineyard and the winery. Since then, it’s become something of a cult classic. 

Franco plays things straight in the cellar. The fruit is picked and chilled overnight, then destemmed and pressed to tank for fermentation. D’Anna keeps the ferments warm (25 to 27 degrees) to avoid overt tropical aromas and flavours. The wine then matures on lees for a short spell before bottling without additions. 

Hoddles Creek Estate Pinot Blanc 2024

Reviews

“As so often, a scintillating, mouth-watering, brilliantly exciting and delicious wine. Squeaky texture, a little powder puff of talc to close, some crushed rock minerality too; the texture a highlight but flavours fill things out well with brown skin pear, ginger, bitter lemon, faint hazelnut and attractive dill characters. It’s got tension and torsion, off like a rocket while gently staining the palate.”
94 points, Mike Bennie, The Wine Front
“Tank fermented. Subtle aromas of nashi pear, honeydew melon and white flowers lead onto the palate, which is dry, chalky-textured and beautifully balanced. Tasting it made me salivate thinking about pairing this with pan fried garfish or white bait fritters!”
93 points, Philip Rich, The Wine Companion

Reviews

“As so often, a scintillating, mouth-watering, brilliantly exciting and delicious wine. Squeaky texture, a little powder puff of talc to close, some crushed rock minerality too; the texture a highlight but flavours fill things out well with brown skin pear, ginger, bitter lemon, faint hazelnut and attractive dill characters. It’s got tension and torsion, off like a rocket while gently staining the palate.”
94 points, Mike Bennie, The Wine Front
“Tank fermented. Subtle aromas of nashi pear, honeydew melon and white flowers lead onto the palate, which is dry, chalky-textured and beautifully balanced. Tasting it made me salivate thinking about pairing this with pan fried garfish or white bait fritters!”
93 points, Philip Rich, The Wine Companion

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