Pinot Noir (Foxeys Hangout)

Pinot Noir (Foxeys Hangout)

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All Foxeys red wines are destemmed berries fermented in small, one to two tonne open fermenters. Native yeasts are used and the wine is left to go through native malolactic fermentation in spring. This winter period in barrel builds colour and structural stability in our red wines. It is important to us not to force fermentations through or sulphur the wine early in its life. The Foxeys pinot noir gets one-third new French oak barrels, the remainder one- and two-year-old barrels. The MV6 clone from our original Foxeys vineyard in Merricks North is a little 'meaty', absorbs new oak easily and integrates it well. The other two vineyard components in the blend, White Gates and Kentucky Road provide red fruits and middle palate roundness.


2013 was quite a warm summer, with a lot of heat around harvest time in March. Most of our pinot vineyards are up the hill in cooler sites - those sites absolutely love the warmer years and 2013 is for us, a really outstanding for pinot noir. Good colour, plenty of structure but not overbearing so as to make our wines 'dry-reddish'. There is lovely perfume and pinot noir varietal character to the Peninsula wines from 2013, yet they still show power and length.


Lifted aromatics and morello cherries on the nose, with some oak, spice and a little gamey, meaty character. Tremendous vigour and concentration. Structure is medium to full bodied for pinot with moderate alcohol at 13.5% and plenty of supple tannins to finish.


Duck of any kind, veal, Cantonese-style beef with black beans will work well, game birds and light braises.


2013 has produced wines that drink quite well in their youth simply due to a volume of flavour; to get the most from these wines though you will want to put some away. We recommend drinking this wine anytime to 2025. It will develop tobacco and twiggy aromas and maintain savouriness with excellent structure.