Hoddles Creek Pinot Noir


Hoddles Creek Pinot Noir

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A pinot so packed full of dark cherry, it might even be the ‘chic a cherry cola’ that Savage Garden sang about so many moons ago. This is your ideal date night / week night / what night of the week is it wine. Plenty of red berries, some firm tannins and you know the job’s a good’un. 

We’re going out on a (sturdy) limb here, but Hoddles Creek make some of the best value wine in Aus. Led by winemaker and owner Franco D’Anna, Hoddles run a tight ship in the Yarra Valley. Everything is done for a reason. Hand-pruned vines. Hand-picked fruit. An estate grown, gravity-fed winery. Hoddles were ‘minimum intervention’ and as natural as they come long before the hipsters hijacked the movement. Chin-strokingly complex, tightrope-worthy balance.


All fruit is hand-picked in the morning and immediately de-stemmed with no crushing. In tank the fruit will have a small addition of sulphur. Some batches were left to cold soak for approximately 4-5 days, whilst others started fermentation immediately. Natural and cultured yeasts were used on different ferments. Pigage and delastage were used for cap management. Some ferments will undergo post maceration, depending on the tannin structure and the style of the wine. On completion of fermentation the wine was gently pressed and transferred to 30% new, 30% one year old and the balance in two and three year old oak, After 11 months of barrel maturation, the wine was assembled and bottled without filtration or fining.


Long gone are the days of avoiding a fish pairing with red wine. This pinot and a smoked fish or salmon is a one way ticket to Yum Town.


96 Points - James Halliday,