Atkins Farm Adelaide Hills Pinot Noir 2025
- 93
- $35
- Drink by: 2026-2034
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The fruit for this wine was sourced from four separate Adelaide Hills vineyards, from Lenswood through to Kuitpo. With five different clones adopted, it’s all been done to achieve a high degree of complexity and layers. And to that end, it’s worked. At the outset, most of the fruit was crushed and de-stemmed before being fermented with a combination of wild and cultured yeasts, and about twenty percent was fermented as half whole bunch and half crushed fruit. On the nose, you immediately get that varietal red cherry character with even a subtle spicy plummy note. The palate, while supple, has a firmness and a slightly grainy finish which offsets neatly, while the high natural acidity helps sustain a long finish. It’s a wine that’s drinking rather well now, but will continue to evolve, probably best in the medium term.
Ray Jordan has been writing about wine for more than 40 years. His first articles were published in the early issues of national wine magazine Winestate in the late 1970s when he worked in Sydney as a newspaper correspondent. From 1989 Ray wrote more than 3000 columns as a regular newspaper wine columnist. He currently writes a regular column for the special business publication Business News and is one of the main contributors to national wine platform Wine Pilot. In 2017 Ray co-authored The Way it Was – A History of The Early Days of the Margaret River Wine Industry and previously wrote Wine in the Blood: Australia’s Family Wine Estates, published in Mandarin and English. In 2011 Ray was awarded WA Wine Press Club Jack Mann Memorial Medal for his contribution to the WA wine industry. His love of wine is as strong as his love of the blues and tasting the thousands of wines that cross his bench each year allows him to indulge in both.
