A 100% whole bunch pinot noir, dedicated to Domaine de L'Arlot in Burgundy, where Troy Walsh spent his formative years in winemaking.

"Troy Walsh's eye for fruit and vision for winemaking has resulted in some of the most impressive (and under-the-radar) wines in Australia." Jane Lopes, How to Drink Australian 

Tasting Note

Macedon Ranges
A wine made for our 10-year anniversary. This is a Hommage to my time at Domain de L’Arot in Burgundy where I did most of my studying. (300 bottles only) 100% wholebunch wine aged in a 1 year old Remond Barrel for 18mnths. And a year in Bottle before release
The fruit is fermented in a 1 ton wooden fermenter and is sealed up and gassed with Co2 until fermentation starts. Once wild yeast Fermentation begins, I work the ferment very lightly, not wanting to damage the stems and impart bitter tannins.
I think this wine shows what I love about wholebunch, it has beautiful aromatics, fine tannins and lovely acid to finish and drive the wine.
This wine is elegant, but with loads of structure and will age for 5-10 years.

Winery Overview

A former Sommelier in London for over a decade and then flying winemaker in Burgundy for several years, Troy Walsh established Attwoods in 2010. With a 1.5ha close-planted home vineyard in Scotsburn near Ballarat, another 2ha in Glenlyon (Macedon) as well as purchasing fruit from Geelong, the vision is for cool-climate, minimal intervention Pinot Noir and
Chardonnay. Attwoods is considered amongst the most exciting emerging talents from the interior regions of Victoria.