2025 See Saw Pinot Noir, Orange

A core of Bing cherry juice and red figs. Some pitted plum and gentle lavender florals. The wine has been left to open naturally, with oak just highlighting and outlining the fruit. Tannins have been carefully extracted to provide some angles, powdery but playing an important role in the overall staying power of the wine. Great value. Drink to 2028.

91 points (Special Value) Shanteh Wale for Halliday Wine Companion, February 2026

See Saw is a certified organic estate with 140ha of vines across three properties at 700-900m elevation in the Orange Region of NSW. It’s a family affair, started by Justin and Pip Jarrett who have grown grapes and made wines in the region for thirty years. The second generation has systematically extended that sustainability thinking across every aspect of the business and into protection and regeneration of the surrounding landscape. Monica Gray has led winemaking since 2021 and favours minimal intervention at the winery. All wines are made from estate grown fruit.

This Pinot Noir wears the label of the Balance tier of wines, fruit-forward expressions of the variety and the Orange region that drink well on release. The 2025 season was split in half, starting with cool and occasionally very wet conditions, but with favourable, even conditions during the latter part of the summer and the prolonged autumn. Great flavours with refreshing acidity were achieved by growers who managed their canopies and ventilation in the vineyard.

The wine blends four Pinot clones (MV6, 667, 115 and Abel), with fruit harvested in the cool of the early morning and cold-soaked prior to fermentation in open-top fermenters. Hand plunged daily for light extraction, then pressed off skins after 10 days. Matured in French oak puncheons for six months.

The floral aromas are led by red cherries, with subtle savoury notes of black olives and toasty oak. The palate is lively with cherries, black fruit and a pinch of baking spices. Light to medium-bodied, with powdery tannins.

A wine for any night of the week, especially with soy-braised mushrooms and tofu, woodfired Margherita or chicken yakitori. Appreciate its lively youthful character instead of stacking bottles of it in the cellar.