I’ve always had a soft spot for bubbles. They’re fun, they’re bright, and they turn any table into a party.
Over the years I’ve dabbled. A Blanc de Blanc from Heathcote Chardonnay. A few traditional Chardonnay and Pinot Noir blends, for those who remember my Goldie series.
This one starts at a market stall in Duneira Estate Gardens, 2022. I got talking with Penelope and Keith, the owners of this Piper's Creek vineyard. We bonded over law. I had just walked away from my own legal career and was knee deep in vines and ferments. They were weighing up a permanent move to their Victorian farm. Numbers were swapped, and then, nothing. For two and a half years.
In early January 2025, my phone rang. Penelope’s block of Pinot Noir was looking exceptional, in quality and in yield. Would I like to make some sparkling from it?
Yes. Quickly. I was already farming Pinot Noir and Gewürztraminer in the Macedon Ranges, and the history of Straws Lane had made me cautious about yields. Still, Pinot Noir was something I’d always wanted to make. Now I could make a sparkling and a table Pinot. Why not?
Then 2025 delivered. I picked more Pinot Noir in that year than I’ve ever picked of any other variety.
So only half of the 2025 Blanc de Noir has been disgorged and released. The rest is resting. It might wait a good while longer, taking its time on lees until it’s ready.
Region: Macedon Ranges.
Sub-region: Pipers Creek.
Vineyard: This 5-acre dry-grown Pinot Noir vineyard is situated at an elevation of 530 metres in the Pipers Creek (Macedon) region. The vineyard is planted across a complex combination of granitic, basalt-derived volcanic and sedimentary soils, contributing to the site’s distinctive character and providing a diverse foundation for the vines. The dry-grown vines are low yielding, encouraging concentration and intensity in the fruit while reflecting the unique conditions of the site.
Harvest: 2 March 2025.
Winemaking: Picked early on 2 March 2025, the grapes were whole-bunch pressed, using only the free-run juice and light pressings to preserve elegance and minimise phenolic extraction. Fermentation took place in barriques with daily temperature control. Tiraged in December 2025, the wine was aged on lees for nearly nine months before being riddled and disgorged in late August 2026. A dosage of 6 g/L was added to bring balance and finesse, while maintaining a distinctly dry style.
Aged: Seasoned barriques (6 months), on lees for 9 months.
Disgorged: late August 2026.
Closure: Cork composite.
Quantity: 100 dozen.
Palate: Delicate strawberries and cream, with a hint of lemon zest. The fruit balances nicely with the acidity, a little fruit sweetness up front but dry and savoury on the finish. The bubbles are delightfully delicate.
