Editors notes
A complex nose with many layers. Floral aromatics of violets & lavender merge with red fruits ranging from wild strawberry to Satsuma plum. The entrancing spectrum then runs into more savoury territory of game meats and earthen richness, framed by alluring oak spice.
Persistent cherry fruit diffuses into a red fruited glow that is elegantly framed by tones of autumnal undergrowth and dark chocolate. With an ambient, yet voluminous mouthfeel, firm velvety tannins coordinate with good acidity, providing high definition to the overall complexity.
Details
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Light (Light)Full (Full)
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Low Tannin (Low Tannin)Tannic (Tannic)
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Low Acidity (Low Acidity)High Acidity (High Acidity)
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Aroma
- Blackcurrant
- Blueberry
- Violet
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Palate
- Black Cherry
- Blackberry
- Spice
Food Pairings
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Poultry
Critic Scores & reviews
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Campbell Mattinson
95""Curly Flat Pinot Noir is almost always its own beast. As indeed are all the top-shelf players of the Macedon region. It's the sternest, crunchiest, most brooding Curly Flat Pinot Noir I can recall. It's routinely a wine of heft, and cellar worthiness, but this release is a rock. Tannin, acid, fruit and oak all combine to powerful effect. It's simultaneously slippery smooth, creamy in fact, and surly; it's like an approaching cold front: beautiful, intense, intimidating. The colour is not strong but no matter. We have spice, alpine herbs, orange rind and stewed black cherries. We have acidity forming a clear stream. We have sets of tannin."
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James Halliday
95""10% whole bunches fermented with wild and cultured yeast, 30 days on skins, matured for 20 months in French oak (28% new). The bouquet is complex with gently spicy/forest floor/briar aromas that link with the wild strawberry, red cherry and pomegranate fruit flavours. It's a deceptive wine, with more wire in its muscles that appears at first (or second) sight.""
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Jancis Robinson MW
17+""Transparent ruby. Heady violets on the nose. Fresh ferny fruit. Lots to chew on but the fruit is emphatic enough to handle it. Racy and crunchy but still youthful.""
Other vintages
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Locations
Australia
Australia's wine industry is a thriving part of the country's economy, contributing significantly to employment, production, export, and tourism. In fact, the industry is the fourth-largest wine exporter in the world, shipping out 760 million liters of wine to countries including France, Italy, Spain, and the UK. One of the key factors contributing to Australia's success as a "New World" wine producer is the formal export and marketing of its wines through Wine Australia.
Australia's wine regions are scattered across the south and southeast, with almost every state boasting its own vineyards. Victoria, for example, is home to an impressive 21 wine regions. Some of the most famous wine regions in Australia include Margaret River, Barossa Valley, McLaren Vale, Eden Valley, Clare Valley, Hunter Valley, Yarra Valley, and local regions to New South Wales such as Cowra, Southern Highlands, and Mudgee.
Australian winemakers are known for producing a diverse range of grape varieties, with Shiraz, Cabernet Sauvignon, Chardonnay, Sauvignon Blanc, and Pinot Noir being among the most popular. They tend to focus on producing wines that are ripe, fruit-forward, and easy to drink, using modern winemaking techniques and equipment such as stainless steel tanks and temperature-controlled fermentation.
With its bold, fruit-driven flavors and reputation for quality and diversity, Australian wine has become a popular choice for wine lovers around the world. And with such a broad range of wine regions and grape varieties, there's something for every palate to enjoy.
Tasmania
Apart from being the most southerly wine region in Australia, Tasmania has among the coolest growing subregions with the potential to make distinctly different wines than in the rest of the country.
Most well known for cool-climate varietals like Pinot noir and Chardonnay (thus sparkling too), Sauvignon Blanc smaller plantings of Riesling, Cabernet and Pinot Gris (more commonly Pinot labelled Pinot Grigio)
Historically, Tasmania can lay claim to being the founder of both the Victorian and South Australian wine industries as William Henty sailed from Launceston to Portland (in Victoria) in 1834 and planted grape cuttings there. Though not conclusively proven, it's believed that John Hack planted vines in South Australia in 1837, closely followed in 1838 by John Reynell.
Warmer vintages (possibly attributable to global warming) has had positive effects on region's industry, allowing grapes in recent vintages to achieve full phenolic ripeness, making for vibrant wines that have been widely accepted as world class.
About the brand Curly Flat
Curly Flat is the result of the combined inspiration of Phillip and Jeni Moraghan, who planted out their Macedon vineyard back in 1991. They view the winemaking role as 'one of custodian of the vineyard bounty'... the magic happens on the vines, and what magic that is.Their Pinot Noir and Chardonnay are among the country's most sought after examples of each varietal, each year spellbinding wines emerge from the Curly Flat vineyards. That is unless of course the quality doesn't meet their exacting standard, like in 2000 when all of their produce was declassified resulting in the birth of their 'junior' range, the William's Crossing wines.
Macedon Ranges pioneer Laurie Williams of Flynn and Williams provided much of the inspiration and learnings keenly absorbed by Philip and Jeni. The ongoing commitment of the pair is to focus on producing wines of utmost quality and in doing so they consistently receive critical acclaim and praise in local and international markets like Europe and the United States.
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