2024 Lark Hill Regional Pinot Noir, Canberra District

Fruit is sourced from a few sites across NSW mainly Canberra and Tumbarumba. 50% was carbonic macerated before foot stomping the other 50% was destemmed. This is a cordial of red apple and raspberry. Some strawberry syrup and tobacco leaf. A hint of red clay and underbrush. It’s lithe and juicy with some decently sandy tannins, you can taste the effort that has been made to build detail without relying on oak influence, there is some charming almost Aperol- like bitterness towards the finish. This would be a nice fit for a charcuterie board, even better if it’s outdoors and with good mates. Drink now and often.

91 points Shanteh Wale for Wine Pilot, August 2025

Lark Hill was established in 1978 by Sue and Dave Carpenter on the escarpment above Bungendore, 30km northeast of Canberra. Their home vineyard features shallow soils of depleted shale and at 860m elevation is one of the highest vineyards in NSW. A second vineyard in Murrumbateman was purchased in 2011. Sitting at 600m elevation and featuring deep granite soils, it has expanded Lark Hill’s grape variety palette considerably. Both vineyards hold biodynamic certification.

The Regional Pinot Noir is crafted to showcase an easy drinking side of Canberra District. The wine is partially carbonic macerated and some of the fruit is whole-bunch fermented with a focus on gentle extraction, partially by foot stomping, to preserve the purity and elegance of the fruit.

A bright, vibrant and juicy nouveau style wine that opens with sweet aromas of strawberries and cherries. The light palate is a supple and textural play of red berries and fruit with balsamic notes and an attractive amaro bitterness to the finish.

A wine for the table, not for the rack. Best enjoyed with a light chill. Good company to a lighter charcuterie board, mushroom and mung bean pancakes or charcoal-grilled pork belly with pickled perilla.