Cape Banks, Pinot Noir 2016
$24.95 inc GST
♥ Vegan Friendly
♥ Low in sulphur
♥ Dry wine
♥ No residual sugar
Cool growing conditions, rocky mineraly soils, and low-yielding vines have helped create a complex bouquet awash with true Pinot characters. It has hints of vanilla and fresh tobacco over spicy cherry notes.
Mount Gambier is the perfect spot to create really good Pinot. The temperatures between Mount Gambier and the most famous French Pinot Noir region – Burgundy are extremely similar. If you add all the temperatures of the growing season together (minus 10 degree base temp), it gives you the Biological Effective Degree Days (BEDD). For 1st Cru Areas of Burgundy, the BEDD is 1242 and 1245 for Mt Gambier.
Named after the Cape Banks Lighthouse, which is only 30mins drive from our vineyards, near Carpenter Rocks on South Australia’s rugged South East coastline.
“There is a buzz around pinot grown in Mount Gambier and there’s a good reason for it. Cool growing conditions, rocky, minerally soil, and low-yielding vines contribute to the hints of vanilla and fresh tobacco over spicy cheery notes. This is a more-ish tribute to the local landscape and begs for foggy evenings, an armchair and plenty of time to waste.” 4 Stars, Katie Spain, Wine Writer Adelaide Advertiser 2019
Food match: Tea smoked duck breast and roast potatoes with truffle salt.
Download tasting notes PDF for 2016 vintage
Download tasting notes PDF for 2015 vintage
Download tasting notes PDF for 2013 vintage
Additional information
| Region | Mount Gambier, South Australia |
|---|---|
| Variety | 100% Pinot |
| Alcohol | 13.2% Alc/Vol |
| Closure | Stelvin cap |
| Cellaring | Now until 2020 |
The Head Honcho, Coonawarra Cab 2015
Our Wine, Red Wines♥ Organically grown ♥ Vegan Friendly ♥ Low in sulphur ♥ Dry wine ♥ No residual sugar
The Head Honcho was created from our 10 acre single Cabernet vineyard. This vineyard produces small berries full of intense flavour, harvesting a tiny 1 tonne per acre. In the 2012 vintage, it had only organic additives, and no pesticides (none have been used in this vineyard for 10 years). We aged this wine for 24 months in the finest French Oak barrels. From these, only the most complex flavours from the finest barrels were selected. This year only 3 barrels made the cut, creating only 100 cases, with only 888 bottles being released. The French Oak barrels have integrated beautifully in this wine. The darkest of dark berries went into this; blueberry, cassis, and molasses over mint. Extremely long finish. The Head Honcho will age well until 2042.- Equal Top In Category, Winestate Magazine Qatar Airways Cabernet & Bordeaux Challenge 2018
- Gold Huon Hooke, The Real Review, Wine Writer
Lucy & Alice, Pinot Gris 2019
Our Wine, White Wines
Angels Footprints Sauv Blanc 2019
Our Wine, White Wines♥ Vegan Friendly ♥ Low in sulphur ♥ Dry wine
“Friends are angels that lift you up when your wings have forgotten how to fly. Many people walk through your life, but true friends leave footprints in your heart.” So raise your glass - here’s to friends.
Mount Gambier is even cooler than Malborough in NZ, so the long growing period allows the grapes to develop an abundance of flavours without losing the crisp freshness of true cool-climate grapes.
Single vineyard. Crisp apple and gooseberry notes, perfect for natural oysters, fresh salmon sashimi or chicken salad.
Download tasting notes PDF - 2019 vintage Download tasting notes PDF - 2018 vintage Download tasting notes PDF - 2016 vintage Download tasting notes PDF - 2015 vintage 
Cape Banks, Chardonnay 2016
Our Wine, White Wines♥ Vegan Friendly ♥ Low in sulphur ♥ Dry wine
Est. 1883, the Cape Banks Lighthouse is a significant orange monument 30 mins drive from our vineyards in Mount Gambier. Cool growing conditions, rocky mineraly soils, and low-yielding vines have helped create a complex wine - indeed a beacon of a Chardonnay. 2016 is, in our opinion, our best vintage yet. Organically grown grapes are starting to show the beautiful fruit spectrum of cool climate fruit. 50% new French oak Hogshead barrels for 9 months, going through malo-latic (2nd ferment) changing the malo acids into lactic acid, the same as in milk and butter, giving it a creamy mouth feel. 50% select yeast ferment - single ferment only keeping the crisp lime, pink lady apple and mineral notes. This is ‘left on lees’ (the dead yeast after ferment) and is stirred to increase flavours and complexity. Our 2016 vintage was awarded:- Silver Sydney Royal Wine Show KPMG 2017