2025 Quartier Pinot Noir

2025
Quartier Pinot Noir

$32

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Tasting Profile

2025 tasting note coming soon….

 

Tasting Profile 2024
Tasting Profile 2023
Tasting Profile 2022

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Reviews

The WineFront, April 2026

Gary Walsh

Quartier Pinot Noir is always a solid drink. Red fruits, woody spice, slightly floral. It’s medium-bodied, strawberry and raspberry, a light autumnal character, balanced cranberry acidity, a light suede grip to tannin, a little sappy, with a crisp finish of good length. It’s light and easy to drink and does the job nicely. Refreshing.

90 points

Reviews 2025
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The Vintage

A near-perfect growing season with nature providing ideal conditions for our vineyards. Although the 2024 Winter was mild, it provided excellent rainfall, with 185 mm falling throughout June, July and August. This balance of warmth and moisture created an optimal environment for vine growth and fruit development. Budburst commenced in the second week of September, and favourable Spring weather conditions contributed to uniform berry growth with deep green canopies to power the ripening. Veraison commenced on 3 January, earlier than the last few seasons. Warm, dry conditions in Summer with very little rain posed challenges from a water perspective. In a first, all three of our vineyards, Tuerong, Balnarring and Red Hill were being picked at the same time. Thanks to the tireless work of both the vineyard and winery teams, we were able to pick and process all parcels of fruit at the ideal time. All varieties exceled with the early season and dry and warm conditions. The winery was full for the first time since 2021, with yields returning to long-term averages.
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The Vineyard

Quartier means neighbourhood in French and the Quartier varietals are a celebration of diverse terroirs on the Mornington Peninsula. The fruit for this wine was sourced from vineyards in Tuerong and Balnarring.

The fruit was fermented in open vats. Fermentation occurred spontaneously with ambient yeasts and lasted 16 to 18 days. The wine underwent indigenous malolactic fermentation. The maturation period was ten months in French oak barriques, puncheons (7% new), and large format foudre. The wine was bottled without fining and with minimal filtration.

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