2022 RIKARD Pinot Noir


Our white labelled Pinot Noir is made to be red-fruited, elegant and fragrant. Pinot Noir fruit is usually sourced from our higher sites in the Orange wine region at a slightly earlier stage of physiological ripeness. Clonal selection is carefully considered also to encourage prettiness and fragrance over structure and power.

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The 2022 season was one of the longest and coolest we’ve experienced in Orange and yields of Pinot were down considerably. Quality was fantastic – we only wish there was more! As a result, we were unable to source sufficient quantity of fruit to be able to produce two Pinots.  Sadly, there’ll be no Black Label Pinot in 2022.


Our 2022 Pinot Noir is a beneficiary of the fruit shortage because every delicious bunch went into it alone. It receives all the usual love, care and attention as always and is a fantastic reflection of a wonderful vintage. It punches well above its weight and is a single-vineyard wine. Fruit was sourced entirely from the Kywarra vineyard at 860m ASL. There are two clones of Pinot Noir in this wine: 115 and MV6. This wine is made with minimal intervention and is one of the best we’ve made under this label.


Colour – Medium cherry red with purple hues.


Nose – Dark lapin cherries with clove-like spice. Some caramel and nougat richness, brightened by red fruits of pomegranate and raspberry – generally darker in spectrum than previous vintages. Toasty oak overlays it without dominating.


Palate – Deceptively intense. There’s a burst of cherry and forest berries in the mid-palate, then some soft malo creaminess to round the edges. Jasmine tea and fine grain tannins keep things together and a good lick of 2022 acid runs it straight down your throat! Delicious.


Winemaking notes:

  • Harvested by hand over 2 separate picks in April 2022
  • 115 and MV6 clones from one single vineyard, Kywarra at 850m above sea level
  • Each pick wild yeast-fermented with a varying amounts of whole clusters in 1 tonne open fermenters and kept separate until blending
  • 100% Whole bunch fermentation used for one component which makes up about 10% of the blend.
  • Plunged by hand twice daily during fermentation then pressed gently once dry
  • Settled and then racked to 225L French oak barriques for maturation (10 months), approximately 15% new oak
  • Wine undergoes malolactic fermentation naturally in Spring, sulphured thereafter, November 23
  • Blended February 2023, allowed to settle in tank on fine lees for a 2nd winter
  • Bottled November unfined and unfiltered.