2023 3 by AttWoods Pinot Noir, Macedon Ranges

Winemaker Note 

Fruit is destemmed and fermented in open concrete fermentation tanks. The fruit is lightly worked, i.e. plunged only once a day. Fermentation is made with wild yeast and lasts roughly 2 weeks. Once the wine has finished fermentation it is pressed and put to barrel, which 20% is new French Remond. 
We don’t inoculate for MLF, preferring it to occur naturally the following spring. Once MLF is through we sulfur the wine. The wine is aged in barrels for 10-12 months before being racked to tanks for 6 months then bottled. The wine is unfined and unfiltered

A former Sommelier in London for over a decade and then flying winemaker in Burgundy for several years, Troy Walsh established Attwoods in 2010. With a 1.5ha close-planted home vineyard in Scotsburn near Ballarat, another 2ha in Glenlyon (Macedon) as well as purchasing fruit from Geelong, the vision is for cool-climate, minimal intervention Pinot Noir and Chardonnay. Attwoods is considered amongst the most exciting emerging talents from the interior regions of Victoria.

"Take your pick of Attwoods' wines: the chardonnays and pinot noirs are all stunning, combining savoury flavours, filigreed structure and fruit expression to great effect. Winemaker Troy Walsh's eye for fruit and vision for winemaking has resulted in some of the most impressive (and under-the-radar) wines in Australia." 

Jane Lopes, How to Drink Australian