Coming Soon - 2023 Mount Mary Pinot Noir

Pinot Noir has been integral to Mount Mary since the early years, with fruit drawn from both the original 1971 block and more recent plantings of modern clones including MV6, 777, 667, 115 and Pommard. The winemaking remains deliberately simple: fermentation with whole berries, gentle skin contact for around two weeks, and 16 months of maturation in barrel, including 25% new oak. The 2023 release continues the estate's tradition of producing Pinot Noir defined by clarity, balance and understated elegance.

Other Reviews....
Deeply scented with earthy, spice-driven aromas of black cherries, blackberry bushes, blood plums, purple flowers, wet earth, cured beef, Asian spices, potpourri and dried strawberries. The palate is textural, with finely tuned tannins and a high level of polish, offering a silken mouthfeel with no hard edges. Underlying notes of dried flowers, lead pencils, crushed blueberries and bark. Pure and refined, with dark, savory and brooding undertones. Drink or hold.
96 points
JamesSuckling.com

The 2023 Pinot Noir is delicate and fine and leads with an array of red berries, exotic spices and bramble. The oak adds a creamy element that frames the aromas, and this pulls through to the palate as well. The wine here is full spectrum and savory; while the fruit core is bright red, there is a distinct wrap of iodine, oyster shell, forest moss, sweet tobacco pouch and the merest hint of tapenade. The wine really grows on you the more it is tasted, the net affect being totally charming, complex and intriguing. 13.5% alcohol sealed under natural cork. Drink 2025-2038.
96 points
Erin Larkin - Robert Parker's Wine Advocate

2026 Pinot Noir of the Year. PR writes: Destemmed and fermented with as many whole berries as possible. 15 months in French barriques (25% new). First year using Diam as opposed to natural cork. Bright purple. Youthful with complex aromas of wild strawberry, boysenberry, potpourri, star anise and a little Sichuan pepper, even. Even better on the palate where old vines and low yields have conspired (along with the winemaker, Sam Middleton) to produce a supremely textured, layered and flawlessly balanced wine. The tannins are silky and very persistent, and this will be worth both the money and time for those that still have some 10–20 years from now. Drink 2026-2040.
98 points
Philip Rich - James Halliday's Australian Wine Companion

People rush for Mount Mary Pinot Noir, and it’s a much smaller make than the Quintet, and very good it is too, but it’s the Cabernet that most often makes it into my own cellar.
This is perhaps a little more spicy, concentrated and lively than some of the releases in recent years. Strawberry, blood plum, quite some five spice exotic top notes, nutmeg, dried roses, a lick of cedar oak. It’s bright and gently sappy, rhubarb and blood orange, a fine grained emery grip to tannin, with a bright and juicy red cherry and strawberry finish of excellent length. There’s a bit of extra electricity and energy to this wine, and I reckon it will be a beautiful thing with considered cellaring. Drink 2028 - 2043.
95+ points
Gary Walsh - The Wine Front