2023 Prophet's Rock Olearia Vineyard Pinot Noir, Central Otago

Prophet’s Rock Olearia Vineyard Pinot Noir from Central Otago is an intense, haunting and deeply textural Pinot shaped by one of the most distinctive vineyards in the Bendigo subregion. The estate was founded in the late nineties by Paul Pujol, a winemaker whose formative years in Alsace, Oregon and Burgundy instilled a reverence for terroir and patience. His philosophy is simple: extraordinary fruit, minimal intervention, absolute respect for the land. Olearia is his highest, steepest and wildest site, planted on schist and decomposed mica perched high above the Bendigo basin. Named for the native mountain daisies that surround the block, the vineyard is buffeted by alpine winds during the day and cooled sharply at night, conditions that yield small berries, powerful aromatics and striking natural acidity.

Everything is done by hand at Olearia. Yields are very low, farming is painstaking, and harvest happens over multiple passes to chase ideal ripeness from vine to vine. Paul uses wild ferments, and a modest but thoughtful dose of whole bunches to add lift, spice and structure. Maturation unfolds in carefully chosen French barrels, largely seasoned, allowing the vineyard voice to speak with clarity. The result is a Pinot that feels both elemental and deeply refined, a wine that embraces the dramatic landscape that formed it.

The aromatic profile is immediately captivating: concentrated black cherry, dark raspberry and wild strawberry intertwine with violet, rose petal, pomegranate and alpine herbs. Beneath the lifted fruit lie savoury notes of forest floor, dried thyme, cracked pepper and the unmistakable mineral scent of warmed schist. Given a little time in the glass the wine reveals darker tones of cocoa, cola, black tea leaf and woodsmoke, the kind that makes you pause mid-conversation.

Texture is the soul of this cuvée. Dark, concentrated red fruits move across a framework of ultra fine, tightly knit tannins, creating a palate that is both powerful and silken. Flavours unfold in waves: cherry compote, plum skin, cranberry, spice, savoury herbs and a lithe ironstone mineral thread that never loosens its grip. Acidity is bright and beautifully integrated, propelling the wine toward a long, resonant finish that lingers with fruit, florals, spice and earthy depth. It has the structure to mature for twelve to fifteen years, evolving toward truffle, leather and incense.

This is a wine that enjoys the company of serious food. Think duck confit, roast venison backstrap, mushroom and thyme ragù, chargrilled salmon, truffle risotto, game birds, slow cooked lamb shoulder, charcuterie, or aged Comté. Serve just on the cooler side of room temperature to emphasise perfume and poise.