This Pinot noir is the flagship from Two Paddocks an organically grown barrel selection from the estate properties. As in the vineyard, the wine is hand crafted using traditional methods including a 25% whole bunch indigenous fermentation and hand plunging. Maturation is in French barriques for 11 months, using a mix of older and new (25%) barrels.

Aromas of black raspberry, forest floor and cedar are followed by flavours of pomegranate, cocoa and rich earth. On the palate the wine is medium-bodied with vibrant acidity and refined tannins. 100% Pinot Noir Over 30 years of experience working with chardonnay and pinot noir have established La Crema as a winery of consistent quality. La Crema produces wines from top cool-climate appellations to include; Russian River Valley, Sonoma Coast, Monterey and most recently Willamette. The unifying factors of all these sites are their cool, windy climates and marine-based soils. La Crema's vineyards are all harvested by hand in the cooler morning hours. The winemaking techniques are primarily traditional with modern enhancements to ensure that the wines are true to both the variety and the terroir. Chardonnays are whole-cluster pressed and fermented and aged in French oak on the lees with bi-monthly battonage to add texture and complexity. The Pinot Noirs are cold soaked for five to eight days before fermentation in small, open-top fermenters and aged in a combination of new and used French oak barrels. As with the Chardonnay, La Crema's Pinot Noirs are pure, accurate and reflective of their origin. Outstanding vineyard sources, limited yields and artisanal wine making produce wines that receive high acclaim.

Aromas of black plum, cherry, rhubarb and hints of earth and loam. Flavours of red plum, raspberry and blood orange are underpinned by distinctive riverstone minerality and savoury umami character. Plush and richly textured with juicy yet balanced acidity and integrated toasty barrel spice. The grapes were picked at night or during the cool early morning hours and cold-soaked for three days. Next, they were punched down three times a day during fermentation, with no post-fermentation maceration, and racked out of barrel once at the time of blending, just prior to bottling. Over 30 years of experience working with chardonnay and pinot noir have established La Crema as a winery of consistent quality. La Crema produces wines from top cool-climate appellations to include; Russian River Valley, Sonoma Coast, Monterey and most recently Willamette. The unifying factors of all these sites are their cool, windy climates and marine-based soils. La Crema's vineyards are all harvested by hand in the cooler morning hours. The winemaking techniques are primarily traditional with modern enhancements to ensure that the wines are true to both the variety and the terroir. Chardonnays are whole-cluster pressed and fermented and aged in French oak on the lees with bi-monthly battonage to add texture and complexity. The Pinot Noirs are cold soaked for five to eight days before fermentation in small, open-top fermenters and aged in a combination of new and used French oak barrels. As with the Chardonnay, La Crema's Pinot Noirs are pure, accurate and reflective of their origin. Outstanding vineyard sources, limited yields and artisanal wine making produce wines that receive high acclaim.

This Loire bubbles has been enjoying plenty of love among those who know the wine, and no wonder. It's a hand-harvested, Estate-grown, biodynamic, naturally fermented, low-dosage fizz that shows up many conventional Champagnes for both quality and value. Topping off an impressive package is the marvellous label designed by legendary French illustrator, Michel Tolmer (of Mimi, Fifi and Glouglou fame). Jo Landron is not a fan of using Muscadet's Melon de Bourgogne for sparkling wine, preferring instead a blend of around 75% Folle Blanche (grown on sandy clay), with a balance of Pinot Noir (grown on gravelly soils). Vine age varies between 18 and 30 years. The yields are typically between 50 and 60 hl/ha--far lower than the average yields in Champagne. The base wines are fermented naturally and then go through a traditional second fermentation in bottle, where they remain for a minimum of 24 months. The dosage is a low five grams per litre. On top of all this, the fruit for this cuvée is from a single vintage (2018 in this case). This list of attributes sounds like the winegrowing and making approach of a top grower in Champagne, not a humble Muscadet producer! It's no surprise then that the result is a wine of impressive depth and complexity. Expect a super-mineral, earthy, rocky wine with waves of racy citrus and fresh nectarine fruit and lots of flinty, talc-like, salty complexity, then a delicious lick of smoky Pinot breadiness to close. This is simply one of the finest sparkling bargains going around.

Red fruit aromas in the red cherry and redcurrant spectrum carry through onto the palate.

This vintage has produced a Pinot Noir displaying ripe rich aromatics; perfumed black fruits of the forest dominate the aroma and these are underpinned by lovely clove, anise and other brown spice notes. The wine displays lovely elegance and flows with striking precision and clarity. On the palate it kicks off with a supple dark berry entry, moving into a beautifully textured plush mid-palate, after which fine elegant textural tannins frame fruit and acidity on a lengthy finish. Mt Difficulty Bannockburn Pinot Noir will improve for 7-10 years given optimal vintage and cellaring conditions.