This is the only pinot noir from 2023 from POCW. About a third is whole bunch across all the clones and sites on the estate vineyard. The wine ends up in Stockinger barrels for 21 months. Serious approach. A very good wine. Very. Fine, tight, tense, succulent, dark cherry, sour cherry, fennel, blood orange, white pepper, game meat – a lot on, you could keep listing detail but the idea is this is complex, compelling, with everything woven beautifully together. Fruit feels bright and sweet yet just on the cusp, and so fresh, the persistence of all that superb – a touch overtly fruity for those who seek that. An elegance but with a kink of funk and interest. The x-factor we seek. And the personality of place. Stellar.
95 points Mike Bennie thewinefront.com.au
Place of Changing Winds Beyond The Forest Pinot Noir is a brooding, deeply expressive wine from the rugged, cool-climate slopes of Mount Macedon in Victoria. It’s crafted by Rob Walters, whose vision for Place of Changing Winds is rooted in organic viticulture, minimal intervention winemaking and an obsession with site detail. The vineyard itself sits at nearly 500 metres elevation, surrounded by native forest, with ancient soils of quartz, sandstone and shattered clay that lend the wines immense minerality and tension.
Beyond The Forest is made from carefully selected parcels across the site that produce darker, more structured expressions of Pinot Noir. It’s a wine of layered depth rather than upfront fruitiness. The vines are farmed biodynamically with incredible attention to detail—close planted, unirrigated and organically managed—resulting in small yields and intensely flavoured berries.
Winemaking is hands-off. The fruit is handpicked, 100 percent whole bunch fermented using indigenous yeasts, then pressed and matured in large old oak. There’s no fining or filtration. The aim is transparency—letting the site speak, not the winemaker.
In the glass, this Pinot offers lifted aromas of wild raspberry, black cherry, dried rose petal, fresh earth and subtle spice. There’s a foresty, herbal edge that feels distinctly Macedon. On the palate it’s taut and finely structured, with grainy tannins, vivid acidity and a mineral core. Dark cherry, cranberry, and woodsmoke give way to a long savoury finish that is complex and serious.
This is a wine that demands food and attention. Think roast duck with sour cherry glaze, mushroom risotto, or slow-cooked lamb shoulder with rosemary and olives. It also rewards cellaring—five to ten years will add layers of sous bois, truffle and savoury depth.
Product/Service Sold Out | No |
---|---|
En Primeur | No |
New Arrivals | No |
Wine Type | Red Wine |
Wine Style | Certified Organic |
Country | Australia |
Region | Macedon Ranges |
Varietals | Pinot Noir |
Vintage | 2023 |
Bottle Size | 750ml |
Wine Points | 95 |
ABV Percent | 12% |