Castelli Estate Pinot Noir 2023

Tasting Notes

• Colour – Watercolour crimson with youthful brightness.
• Aromas – Lifted notes of cherry, cranberry and spicy strawberry layered over leaf litter and turned earth.
• Palate – Light to medium-bodied with a fine mix of red fruits, pomegranate, savoury herbs and mushroom broth.
• Finish – Long, sustained and minerally, with silky tannins and a touch of organic earthiness.

Food Pairings

• Duck Breast with Cherry Glaze – Highlights the wine’s sweet-savoury profile.

• Mushroom Risotto – Umami richness plays perfectly with the wine’s earthy elements.

• Roast Pork with Fennel – A balance of fat and herbaceous spice.

• Truffle Brie – Soft, creamy cheeses enhance the wine’s minerality and spice.

Awards

94 Points – Ray Jordan

“A thoroughly brilliant and bright Pinot… pure joy with notes of cherry and spicy strawberry. Minerally and slightly chalky tannins… wonderfully expressive palate.”

93 Points – Wine Companion (Katrina Butler)

“Watercolour crimson… aromas of leaf litter, turned earth and cranberry… a see-saw of red-centric freshness and organic matter of the earth. Gratifying.”

Winemaking & Vintage Notes

• Clones: 777, Droopy, Upright, 114, 115
  Lean more about clones and what impact they have HERE

• Region: Denmark, Great Southern WA

• Winemaking: Hand-picked and gently handled to preserve fruit vibrancy. Clonal diversity provides aromatic complexity and structure.

• Vintage: 2023 offered cool, even ripening – ideal for developing perfume, acidity, and finesse in Pinot.

Storage & Serving Tips

• Best Serving Temperature: 14–16°C for balance and aromatic lift.

• Cellaring Potential: Drink now for freshness or cellar up to 7 years for savoury complexity.

• Decanting: Optional but recommended to get the most out of it. Decant for 60-120 minutes if you can.

Additional Info

• Grape Variety: 100% Pinot Noir

• Region: Denmark, Great Southern, Western Australia

• Alcohol: Approx. 13.5% ABV

• Closure: Screwcap

• Sustainability: Estate-grown, with a focus on cool-climate precision and low-intervention winemaking