Staindl Wines oldest vines turn 30 this year, the depth of flavour in the fruit they provide has been even further enhanced by the natural approach to the viticulture.
Paul Staindl started looking at and thinking seriously about Pinot Noir in Australia in the 1980s. It needed to be cool climate. It needed to be maritime and be easterly and/or northerly facing.
The site near the top of the Red Hill ridge with its east-north east aspect, provides an ideal growing site for the vines.
They have the benefit of waking up with the eastern sun warming their leaves and then the opportunity of enjoying the day view out to Phillip Island across Western Port Bay. The soils are composed of classic Red Hill deep chocolate brown earth with iron buckshot through it.
This composition provides the bones to the wines. The altitude provides the long cool evenings to lengthen the ripening and allows the fruit to build flavours which provides fine perfume, delicate red fruit, and length on the palate.
Staindl Wines uses a biodynamic regime returning balance to the vines. Made with minimal intervention, with variation from year to year.