Xavier Pinot Noir Gippsland 2024
- 93
- $45
- Drink by: 2025-2033
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This Pinot is also from the Avon Vineyard in Gippsland, but it is crafted from the new and grafted vines there, from a trio of clones – MV6, Abel and 114. Fermentation was for around three weeks before pressing to large format oak, 1,800 litre foudres, for ten months. The team see this as their equivalent of a Village Pinot, but that seems a little demeaning. I think it is better than that. For me, this is the bargain buy of the range. Pale crimson with a faded rim, we have notes of herbs and spices, red fruits, raspberries, leaf litter, florals and Kirsch. The structure is seamless and supple with juicy acidity, energy and direction. The finish lingers with some serious persistence and there are very fine tannins. Like it a lot. Enjoy it any time over the next five to eight years.
Ken was born and bred in Brisbane, Queensland. He had a non-trendy, perfectly happy childhood, in a family convinced alcohol meant instant condemnation to Hades. But a break fishing on the Great Barrier Reef, and some good wine, started a serious obsession that eventually took over. It did not stop Ken being chastised later for drinking Pol champagne, disgusted he’d drink anything made by a Cambodian dictator. Now, Ken mostly writes on wine, champagne and spirits for various newspapers, magazines and books, but is perhaps best known for his work in The Courier Mail. He also has a little sideline writing on cigars, fishing, travel and food. When not writing, fly-fishing for trout in NZ or bonefish on the flats of Cuba, travelling or smoking cigars, he is no doubt following a variety of sporting teams – the occasionally glorious Queensland Reds rugby, the dysfunctional Washington Redskins, the dodgy Arsenal and especially revels in the world restored to its proper axis with the return of the Ashes to their rightful home.
