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Staindl Wines oldest vines turn 30 this year, representing some of the oldest vines on the peninsula. The depth of flavour in the fruit they provide has been even further enhanced by the natural approach to the viticulture.
Paul Staindl started looking at and thinking seriously about pinot noir in Australia in the 1980s. It needed to be cool climate. It needed to be maritime influenced. It needed to be easterly and/or northerly facing. It needed to be a special spot.
The site near the top of the Red Hill ridge with its east-north east aspect, provides an ideal growing site for the vines. They have the benefit of waking up with the eastern sun warming their leaves and then the opportunity of enjoying the day view out to Phillip Island across Western Port Bay. Being on the easterly side of the ridge, they avoid the worst excesses of the hot western sun as it fades for the day during the long warm days of summer.
The soils are composed of classic Red Hill deep chocolate brown earth with iron buckshot through it. This composition provides the bones to the wines with a little iron in the skeleton. The altitude provides the long cool evenings to lengthen the ripening. Long slow ripening allows the fruit to build flavours which provides the fine perfume, delicate red fruit, and the length on the palate which we all look for.
Staindl Wines embarked on a biodynamic regime which has seen wonderful improvement in the humus and composition of the soil structure as well as a returning balance to the vines.
Made with minimal intervention, the makers seek to have them truly represent what the vintage seasonal conditions provide and thus, there will be variation from year to year
