2019 Pinot noir
93 Points - Steve Leszczynski, Q Wine
I was a big fan of the 2018 release but this 2019 is a step up once again. A delicate and delicious Pinot Noir from a small Macedon Ranges producer.
The fruit sat on skins for a month before seeing twelve months in French oak. That weight! I love it! It's so generous yet so nimble on its feet. Strawberries, dark and sour cherries, the suggestion of earthiness too. Skinsy feels, the time in contact with those skins is clear. Fine spices tease with a soft grip seeing things out. A fabulous Pinot and clever buying for the asking price! Drink to five years+
93 Points - Andrew Graham, Oz Wine Review
Wild fermented with 15% whole bunches, the juice spending 3-4 weeks on skins, then 12 months in 25% new oak. No additions, save for some SO2. Bottled unfined and unfiltered. The whole shebang! Great colour here – it’s a bright ruby thing. A subtle wine it is too, but still plenty of raspberry fruit. Lovely sappy vinous light red, is the mode, and I like it. Interestingly, I notice the oak: but it makes this softer, gentler as the acidity is a given. Gentle raspberry fruit – it’s light and lithe and svelte, yet never looks underripe. A success of elegance and balance.
Sean Mitchell, The Grape Observer
The Macedon Ranges is a top region for serious pinot noir in Victoria. This pinot noir has been destemmed and ages for 11 months in French oak (20% new). In the glass, it has complex floral aromas. The palate is medium to full bodied and its high acidity cuts through. It finishes very long, with a refined and elegant bearing. This wine can be approached now, but will suit short term cellaring for 2 to 3 years, and have a best drinking window of a further 5 to 7 years.
90 Points - Campbell Mattinson, The Wine Front
This Pinot Noir from the Macedon Ranges is light to the point of airiness but it has sure lines of flavour, acid and tannin and it shows good persistence too. Mint and forest berry flavours are seamlessly integrated with meat, toasted cedar and sweet, musky spice. It works well.
2018 pinot noir
92 Points - Steve Leszczynski, Q Wine
A super Pinot! It floats through the mouth unobstructed. A great find from Lyons Will Estate, a small Macedon Ranges producer.
Made with 20% whole bunches and seeing French oak for 12 months, this is bright in the glass. The appearance entices the eye and the nose is immediately drawn to the glass. A chorus of cloves, bay leaf, plums, earth and undergrowth race for your attention. Classic Pinot characteristics wrapped up in a neat package yet there is even a slight scent of tomato bush. Delve deeper and a wash of cola slowly reveals itself. Well balanced and with a wonderful presence, it is long and persistent. A great Pinot hands down. Drink to five years+.
90 Points - Gary Walsh, The Wine Front
Spice, sourdough brown bread, caraway seed, red fruits. Medium-bodied, sap and strawberry, spice and blood orange, a little diffuse, but nice to drink for its spicy and light-framed style. Finish is a little malty, and of solid length.
2017 Pinot noir
96 Points - James Halliday, Wine Companion
Clones D5V12, 115, D4V2 and MV6 vinified separately, hand-picked, bunch-sorted, 85% destemmed, 15% whole bunches, open-fermented, 12 months in French barriques (20% new), not fined or filtered. Clarity of colour, of varietal red cherry, of mouthfeel, of length, of ripeness.
92 Points - Campbell Mattinson, The Wine Front
Macedon Pinot Noir from vines over 20+ years old. It’s a meaty Pinot Noir with good depth and reach. It looks light-ish and it certainly has a cranberried aspect but bacon, Black Forest cake, twiggy spice and sweet herb/rose-bush characters are arranged in number. It’s spicy, dry, meshed with fine-grained tannin and satisfying. It’s just starting to evolve; it will be interesting to see where it ends up.
2016 Pinot Noir
95 Points - Patrick Eckel, Wine Reviewer
A blend of D5V12, D4V2 and 115 Pinot Noir clones with the Abel clone an addition to the blend in the coming years. The wine has really benefited from time in bottle, one of the challenges of Pinot Noir in the Macedon Ranges is the need for bottle age for the wines to really show their best. The cool climate region produces wines that can be tightly coiled in their youth but become beautifully fragrant and complex in time. The wine itself is a light red with great clarity, the nose is of rhubarb, spice and sullen dark cherry fruits with the faintest sous boys characters starting to fold through. The palate enjoys a textural baseline of tannin that’s gets a sheath of richness from the inclusion of quality new oak; fruit is on the black side of the cherry spectrum with a mix of understated cardamom and bay leaf like spice that adds considerable interest. The finish is kept in line by textural acidity and unsweetened cherry cola. Continue to watch this wine unfurl.
89 Points - Toni Paterson, The Real Review
Gorgeous restrained fruit with faint nutty oak. An open, light, ethereal palate.
2015 Pinot Noir
95 Points - James Halliday, Wine Companion
Estate-grown clones D5V12, D4V2 and 115, open-fermented, 14 days on skins, matured in French oak (33% new) for 16 months. Bright, clear crimson-purple; an altogether impressive wine, all its parts in alignment; the fragrant red flower aromas presage a red cherry, damson plum and spice palate. The wine glides along and across the mouth, fruit to the fore, but cedary oak makes a quiet statement as it joins with superfine tannins on the finish and aftertaste.
93 Points - Patrick, Eckel Wine Reviewer
A great follow up release to the inaugural 2014 release from this small Macedon Ranges producer. The wine gives a beautiful light red in the glass that is characteristic of the region. The nose shows dark cherry and rhubarb with a gentle minerality which is a nod to cool climate viticulture.
A tightly bound wine at this point of its development with pristine dark cherry working alongside earthen notes and sage like spice. The palate is medium bodied with drying, sappy tannins that have just enough oak spice to provide richness and underwrite a long cellaring life. Finishes with tight, drying and long-lived dark cherry fruit, as well as dusting of spice.
89 Points - Campbell Mattinson, Wine Front
Macedon Pinot Noir from vines now 20+ years old. It’s no shrinking violet and in varietal terms it has a real sense of impact. It’s essentially cranberried and red cherried though there’s a sweetness, almost a redcurrant note, which musky oak picks up and runs with. Mint notes play a role too, almost into spearmint. It’s a convincing wine if not quite an irrepressible one.
2014 Pinot Noir
94 Points - Patrick Eckel, Wine Reviewer
This is the first release from Lyons Will Estate, and it’s impressive. A medium red in the glass with lighter hues towards the rim, on the nose you are met with cherry and rhubarb that benefits from subtle herbaceous and earthen notes, aromatic baking spices leave a lasting impression. The acid structure is impeccable and combines with fine and drying tannins to set this wine up for the long haul. In terms of fruit it sits on the dark cherry spectrum with touches of rhubarb and a savoury edge providing no end of interest. If this was the first attempt, i can’t wait to see future vintages.
90 Points - James Halliday, Wine Companion
From a 1.2ha estate vintage with three clones, hand-picked, crushed and cold-soaked before fermentation, matured in French barriques (35% new) for 15 months. A very powerful pinot with black cherry and plum fruit still in embryonic form, needing time.