Delicate rose style obtained by using the Mariafeldt clone which is whole bunch pressed and held on skins for three hours, barrel fermented, and rested on lees prior to bottling. Sweet strawberry and cherry nose. Lovely dry textural wine with up front primary fruits...
Pungent attractive dark fruits led by redcurrants, plums, cherries interwoven with spice and a touch of cured meats and cedar oak. Typical Curly Flat firmness on the palate. Savoury style of Pinot displaying more darker fruits and cedar with well-balanced acidity and...
Youthful Chardonnay displaying lemon and pears with a salty, saline minerality. All underpinned with cashew nut driven oak. On the palate the wine has a refined elegance with nuts, touches of melon, lemon and limes. Fresh zesty acidity and a long finish. Will age well...
A lovely savoury style of Gris with pear and yeasty lees notes on the nose. The palate is fleshy and textured but supported by some green apple acidity that extends the wine to a long finish. The wine spends 6 months on lees in barrel.
Curly Flat was established in 1989 by Phillip Moraghan and Jenifer Kolkka. Together they built up an enviable estate up until 2017 when winemaker Philip left for pastures new and Jeni became the sole owner. She wisely employed winemaker Matt Harrop, who had built a...
A brooding Pinot Noir in the Curly Flat classic style. Not your normal bright red fruit here but darker redcurrant. plum and cedar oak with a touch of salami, cured meats. Redcurrant and plum flavours continue onto the palate which is firm, dry, round and textured....
This is from the tiny crop of 2020 that was affected by a cool spring, poor flowering and even frost. Completely different than the 2019. A hint reductive which I like. Then the white peach, lemon citrus notes kick in. Toasty oak palate but very tight. High acidity,...
Nose display strong peach, toasty oak and citrus blossom. It's a joy to watch this wine travel across your palate. Moves from a creamy full bodied wine, but then some surprisingly zesty acidity enters to balance it. The long stone fruit and oak finish leaves you with...
80% whole bunch pressed with 20% whole bunch fermented given 3 weeks of skin contact. The wine is then matured for seven months on lees in old French oak puncheons. Inviting pale salmon pink. Lovely aromas of blood orange, flowers and a hint of red fruits from the...
Complex wine with citrus, a hint of struck match, new oak, buttery as well as yeast lees notes. Dry with lovely crisp acidity to balance the creamy butterscotch and cashew oak flavours. Long finish. Well structured wine with an elegant poise.