2023 Lethbridge Hat Rock Pinot Noir, Bellarine Peninsula

Planted on black clay at a vineyard in Port Arlington. About 50% whole bunches and 50% new French barriques. Far more perfumed than the '22, with its aromas of wild strawberry, musk sticks and whole bunch-derived garrigue. Silky textured and persistent, this can be approached now or cellared over the next five to seven years. Drink to 2034.

96 points (Special Value) Philip Rich for Halliday Wine Companion, July 2026

Pretty, refined and pure, with aromas of black cherries, spices, citrus peel, lead pencils,and fresh herbs. The palate is textural and refined, with firmly framed and finely tuned tannins. A lovely balance of fruit purity and freshness, with a plush mouthfeel and a mineral and floral edge. Well balanced. Drink or hold." 

95 points James Suckling, August 2025

The Hat Rock Pinot Noir is sourced from a bay-side site near Portarlington on the Bellarine Peninsula, where self-mulching black clay over limestone supports MV6, 114, and 115 vines planted in 2000. The wine is hand-picked and wild-fermented with around 50% whole bunches, then matured in 50% new French oak and bottled un-fined and unfiltered. The Bellarine Peninsula is noted for producing depth and flavour, and the 2023 vintage was cool and low-yielding, with a long, carefully managed growing season that ultimately delivered bright, finely balanced wines with high natural acidity.

Pinot works beautifully with roasted duck leg and cherry jus, charcuterie featuring duck rillettes and prosciutto, or rare seared tuna with ginger and soy. Vegetarian options like roasted beetroot tarte tatin, stuffed eggplant with feta and herbs, or sautéed mushrooms with garlic and thyme all complement the wine's earthy, mineral character. Aged Comté, creamy Camembert or tangy goat cheese provide excellent matches.