2023 'Perceval' Pinot Noir


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The 2023 ‘Perceval’ is crafted from four selected clones of our Pinot Noir grapes from 23 and 25 year old vines (clones: 35% 777, 30% MV6, 24% 114 and 11% 115) from our 55-hectare single-estate vineyard to produce a classic medium bodied, cool-continental climate Pinot Noir. The wine has been unfiltered and unfined to protect phenolic flavours and aromas.

Perceval takes its name from the 12th century legend, Le Conte du Graal, written by Chrétien de Troyes, whilst at the court of Marie of Champagne. In the story the young Knight Perceval seeks the Fisher King. On his quest, he comes across a ‘Damsel in Distress’ (Blanchefleur) whose castle (Chateau Beaurepaire) is under siege. After meeting Blanchefleur, he falls in love with her, becomes her champion and lifts the siege. The story of Blanchefleur and Perceval was the first medieval romance and first written account of the quest for the Holy Grail – a name often ascribed to the drive to produce a great Pinot!


The de Beaurepaire family’s estate is in the valley above Rylstone in the Central Ranges (GI) of NSW. The vineyard is located on an ancient coral reef located just off the shore of Gondwana (450MYO) which formed a band of limestone (Coomber Formation) running north/south that appears in valleys where the younger Rylstone volcanic rock has been eroded away. 55 hectares of vines were planted in 1998. The vineyard is 150km inland and 580-650m altitude with a North-East aspect. Soil structure is shallow (<1m) sandy-loam mixed with limestone; the temperature range is as cool as Tasmania and Central Otago through the growing season; and the climate is inland/continental (large day/night variation) creating a terroir similar to Burgundy (the ancestral home of the de Beaurepaire family for nearly 1,000 years). The temperature range is very similar to Burgundy – during the growing season (October-April), our low/high/average of 11.9 / 21.7 / 16.9 degrees Celsius vs Beaune (Burgundy) low/high/average of 11.9 / 23.3 /17.6 degrees Celsius.


Pinot Noir sourced from A Block (clones: 24% 114, 11% 115 and 35% 777) from 25-year-old vines and from C Block (clone: 30% MV6) with 23-year-old vines.

Harvest (yield): Machine harvested on the evenings of 13, 17 and 23 March. An average yield of 4.6 tonnes per hectare (~28hl/ha).

Vintage Conditions: 2023 was an exceptionally wet and cool vintage. Ripening was extremely slow for most varieties with harvest being on average 2-3 weeks later than normal. The result was the achievement of flavour, tannin and acid benchmarks at much lower alcohol levels. Canopy management was critical to manage high disease pressures. White wines and early red varieties like Pinot Noir excelled in 2023 developing exceptional floral aromatic profiles.


Whole berry fermentation following two days of cold soaking in open vats (20%) and steel tanks (80%) for 2 months using wild (native) yeast.

Not fined. Not filtered. Vegan friendly.

pH 3..5, TA 5.2g/l


Malolactic fermentation (MLF) and final maturation was in a mixture of finely grained, medium toasted new French (Taransaud) Hogsheads (20%) and 2-year-old hogsheads (80%) for 12 months before bottling.

Tasting Notes

Floral, small red fruit perfume with hints of spices and pepper against an earthy backdrop. Delicate yet fleshy with rich raspberry and plum flavours from front to the back of the palate. Silky tannins with exceptional length providing a long aftertaste of cherry and candied fruit.

Vin et Gastronomie

This wine is well suited to salmon and other fatty fishes (Sardines, Mackerel, Herring and Trout), roast chicken and other white meats, lamb roast / casseroles and of course, boeuf bourguignon.

Wine Tips

Cellaring Potential: 15 to 20 years (2038 to 2043)

Serving Temperature: 14 to 16 degrees C / 57 to 61 degrees F