Colour: Bright ruby in colour.

Bouquet: The aromas from this wine show true Estate Pinot Noir character. Perfume of Blackcurrants, Strawberries and spice. There are also hints of gamey, charry barrel ferment characters all combining to give the wonderful complex aromas you would expect from good Pinot Noir

Palate: The palate is full the blackcurrant and strawberry fruit characters suggested by the bouquet. There is a silky texture and wonderful balance running through the mid palate, with the quality French oak adding subtle charry characters and structure. The tannins are firm, but balanced, combining with a tight acid line to give a long, lingering finish and great cellaring potential. The light gaminess adds complexity, which will continue to develop with age.

Food Accompaniment: Perfect with duck but also try with lamb, chicken and mild Asian dishes.

Cellaring Potential: Will continue to improve and develop complexity with age; cellar for 10+ years.

Winemaking: Estate fruit is sourced from vines aged between 8-37 years. It is hand and machine harvested with the winemaking comprising seven-day cold soak, whole bunch ferment and barrel fermentation. Filled to a mix of new and seasoned French barriques, matured for 10 months on medium lees (24% new oak, 19% whole bunch).

97 points & Top 100 Wines of 2023 - "This puts Castle Rock into the top echelon with those cool climate regions in eastern Australia. The colour is superb, the bouquet and mouth-filling palate a symphony of strawberry and red cherry fruits, spices of every hue, and a peacock’s tail opening on the finish and aftertaste." - James Halliday (Weekend Australian)

TROPHY ‘Best Pinot Noir‘, 2023 Perth Royal Wine Awards
GOLD MEDAL, 2023 Perth Royal Wine Awards

96 Points “Another outstanding Pinot from Castle Rock. Diletti has managed to combine the immense power and flavour of this variety in a very good vintage with a degree of subtle finesse to create a thoroughly beautiful example of Pinot Noir from the Great Southern. The intense strawberry fruits are complemented with a savoury element. Seamless with a fine lingering acidity. Makes quite a statement.” Winepilot, Ray Jordan

95 Points, “Vine age here is between 8 – 37 years with whole bunch fermentation and barrel fermentation. A mixture of old and new oak matured for 10 months on lees. Red strawberries, cranberries and stewed rhubarb with a herbal lift of lavender, redcurrant and pink peppercorn, which adds another exciting dimension to the wine. Tannins are gritty, crumbly and built from fruit rather than oak. Acidity is crunchy and bright. This is a serious Pinot Noir from Porongurup, with angles and edges to pillowy red and black fruit. If this is their estate Pinot Noir what more can they do? I could easily drink this all day long. Pair with seared duck breast served pink. Delicious now and will cellar well for 3-5 years.” Winepilot, Shanteh Wale

93 Points, “The grapes for the estate Pinot come from a range of vines, aged between 8 and 37 years (can’t have been too many Pinot Noir vines in the region thirty-seven years ago). A seven-day cold soak, whole bunch (19%) and barrel fermentation, before the wine goes to a mix of new (24%) and older French oak barriques for ten months. Crimson purple, there are bewitching notes of raspberries, red cherries and root vegetables – exquisite fruit notes with undergrowth and game hints. This is supple, delicious and well balanced with a hint of whole bunch character adding to the complexity, but not so much as to dominate. Fine silky tannins, with a sappiness on the palate plus very good length here. This is an impressive Pinot to be enjoyed any time from now over the next six years.” Winepilot, Ken Gargett

92 Points “Another serious and structured Pinot from the Porongurup Pinot champion. Mint, strawberry, Pinosity – this ’22 works. It’s mid-weight, with a dip towards more tannic depth, but bright fruit, too. Fascinating to put this wine next to the A & W, which has less grunt but more beauty. Worthy WA Pinot wines.” Oz Wine Review, Andrew Graham