2023 Lethbridge Hat Rock Pinot Noir Biodynamic, Bellarine Peninsula

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

Hat Rock vineyard on the Bellarine Peninsula captures the raw, windswept character of coastal Pinot Noir, where relentless maritime breezes and volcanic soils push the vines to their limits. Lethbridge's biodynamic approach allows the site's distinctive personality to shine through, producing wines of remarkable tension and minerality that reflect the challenging yet rewarding terroir. The 2023 vintage delivered optimal ripening conditions, yielding a Pinot of exceptional clarity and focus that embodies the Peninsula's unique coastal expression.

Pale ruby with garnet reflections, aromas emerge with complexity: red cherry, wild raspberry and strawberry combine with violet, dried rose petals and subtle sea spray. There's a pronounced mineral edge running through it, hints of flint, wet stone and iodine that speak to the coastal influence, while delicate notes of beetroot, mushroom and Earl Grey tea add savory intrigue. The palate is medium bodied and precisely structured, offering bright red fruit flavors of cranberry, redcurrant and blood orange over silky yet firm tannins. Bracing acidity provides energy and length, carrying a finish marked by saline minerality, earth and spice.

Pair with seared scallops and cauliflower purée, where the wine's coastal salinity creates a natural synergy, or try ocean trout with dill and citrus butter that echoes its bright acidity. The 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.