The 2016 Taturry 'Applewood Vineyard' Pinot Noir is also produced using Burgundian winemaking techniques and minimal intervention. From the coolest site in the region, this shows rose and cranberry around a core of perfumed dark fruit in a tense, beautifully chiseled wine. Each taste reveals different shades of nuance and a portion of whole bunches add lift through the mid-palate as the wine finishes with notable energy. This is a superb Pinot Noir
Luke started working on the Mornington Peninsula in 1999 first amongst the vines and then, after a wine science degree, he became a winemaker at Red Hill Estate. Since starting out on his own recently, he farms the 4.5 hectare Mosselini Vineyard which is nearly 20 years old and is planted to Chardonnay, Pinot Noir and Syrah.
These are lovely, elegant and refined wines crafted using Burgundian winemaking techniques and minimal intervention. They have quickly found themselves onto some of the best winelists in Melbourne and Sydney and I urge you to consider them for your own cellar.