Region: Australia
Grapes: Pinot Noir
Alcohol: 13%
Notes on the Wine
Wild cherry, pickled riberry, smoked mountain pepper, and crushed clove combine for elegant and complex aromatics. The palate is powerful and acid driven, but with a layer of supple fruit and well-integrated oak- and stem-derived texture
Notes on the Producer
It takes three things: belief; opportunity and commitment. We started negotiating this equation some 10 years ago, and while inspired by our European roots, we are now forging our own path, endeavouring to create true Victorian, cool-climate wines from Ballarat and the Macedon Ranges.
Winemaker Troy Walsh began his journey in wine working as a sommelier in London for 12 years at some of London’s leading restaurants including two Michelin starred The Square, Private Members Club Morton’s and writing the wine list for David Thompson’s award winning restaurant Nahm.
His passion for wine led him to working in Burgundy, France, following his love of Pinot Noir. Having spent several vintages at traditional, biodynamic house; Domaine de L’Arlot and Domaine David Duband in Burgundy, both producers renowned Pinot Noir makers with a fondness for whole bunch wine making, Troy brings this inspiration to his own label Attwoods, established in 2010.
In 2018, the Livingston family came on board, bringing considerable skills to the growing business. John's passion for food and wine paired with his business acumen, was the perfect fit.
