JC's Own Morialta Pinot Noir 2020

Stuart McCloskey - Tasted 21 June 2024 "Our final 36-bottles which is sad as it’s been immensely satisfying over the years. A good, autumnal friend and I have also found favour with a little dip into iced water for those hotter days, which is exactly what I plan to do today. Soused cherries and dense raspberry on the nose along with telltale blood orange. Cinnamon, dried rose, sweet spice, white toast – savoury too. The palate is dripping with succulent, ripe fruits. Texturally, this is spot on – luxurious, caressing, fine lacy tannins with a tang of blood orange acidity to bring everything together. The flavours are long, broad and they keep flowing – there’s no end in sight. Spiced and soused fruits (cherry, plum, cranberry along with raspberry). There’s sweet spice, rosehip, along with an adult hit of Campari and orange zest bitters which adds wonderful freshness. Memorable and always deeply enjoyable. Drink now to 2030. Wherever you choose to serve her – she will never fail to impress."

Jaysen Collins - "I spent a few years living in the eastern foothills of Adelaide and would regularly grab a beer at the pub at the top of the hill, watching the sunset move across the city to the coast. I used to pass a newish vineyard on the way there, but never gave it much notice. Now twenty years later, after seeking out a new pinot vineyard in the Adelaide Hills, I found myself back at the same pub after sampling or picking grapes at this vineyard. A little full circle moment for me.

Leading up to harvest, I had been ruminating on a style of medium bodied pinot that reflected the vivid intensity the sun gives shimmering off the ocean. I always chase brightness in wines, so high altitude fruit suits this as a start – box ticked. I had imported a few concrete fermenters for the clarity and energy they give to Grenache. As Grenache ripens after pinot, i had a chance to ferment this wine in cement, to see if it would give the same vitality. The style is pretty much as I intended - is it the vineyard, is it the fermenter – a bit of both? Pull a cork and decide for yourself."