Patina Wines sits on the outskirts of the high elevation town of Orange in Central West of New South Wales. One would think that the high elevation and cool climate would be perfect for Pinot Noir, but it is more known for producing quality Cabernet and Shiraz. Often the Pinot Noir goes into sparkling. Gerald Naef here takes instruction from no other and releases his wines with plenty of age. Here we have around 33% whole bunch and carbonic macerated for 9 days. The wine was pressed off into older French oak barrels for 14 months.
Patina, Pinot Noir, Orange, 2018
Strawberry flesh and jam, sour cherry, just made chicken stock, caramel, woody spice, a touch of fallen autumn leaf and a touch of drying chinotto. A little extraction with jammy flesh that balloons before levelling out to be flat, firm and drying. Darkly bitter chinotto herb/cola/cherry. Feels rustic and old school with a touch of Burgundian charm (but safe for a few years under the screwcap).
Rating: 17.75/20 (91/100)
Wine sample courtesy of Patina and Define Wine