Certified organic. The Pinot Noir is sourced from the Springvale block, southwest of Orange just outside the town of Cargo. This is believed to have been the first certified organic vineyard in NSW and, as per the Chardonnay, the vines are some of the oldest in the region at roughly 30 years. The vineyard is comprised of Abel and 115 clones, all on their own roots at an altitude of 820m.
Byrne has worked with fruit from this site for a dozen years, mostly with the Abel clone, which he prizes for its Christmas spice perfume. The fruit was hand-picked, 100% destemmed and sent to three-tonne open fermenters where it cold-soaked for four days, followed by a 10-day ferment on skins. The wine was then lightly pressed and sent to 500-litre oak barrels where it matured for 10 months (10% new) before being blended.
As a Burgundy lover and having worked in Vosne-Romanée, Byrne’s inspiration wears its heart on its sleeve. Tight and restrained at first glance, it grows dramatically in the glass, revealing berry fruit and florals, spice and hints of earth and salinity. There’s impressive purity on the palate which, while fleshy, is finely drawn and crunchy with medium-bodied structure, lovely silky tannins and fine length. VGV, as Jancis Robinson would say.