A cool climate footprint
Australian winemakers have only vinified pinot noir commercially since the 1970s. You will find a relatively small foothold in Australia, with only 4,948 hectares planted. It is produced successfully in cooler regions such as Tasmania, Victoria, Adelaide Hills, Great Southern and the Hunter Valley.
Pinot noir is the fourth most cultivated variety in the world, with over 112,000 hectares planted globally.
Australia’s workhorse clone
The first vines made their way to Australian shores in 1817. In 1921 Maurice O’Shea planted pinot noir in the Hunter Valley, which are now considered the oldest pinot noir vines in Australia. These vines are particularly significant in Australia’s pinot noir story as they were instrumental in the birth of the MV6 clone, which is now widely cultivated in Australia and New Zealand.
Pinot through an Australian lens
The flavours of pinot noir are diverse, with the growing climate and winemaker playing a significant role in its expression. Cool climate pinot noirs are typically lighter-bodied and can be aged for 10 to 15 years, allowing deep earthy, savoury flavours to develop, while warmer climates tend to produce riper, fuller-bodied expressions.
