MIXED CASE - 6 x 2021 'Richard' Reserve Pinot Noir & 6 x 2023 'Perceval' Pinot Noir


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6 x 2023 'PERCEVAL' PINOT NOIR (RRP $45)

'Richard' Description

A 25 year journey to our first reserve Pinot Noir. When we set out to establish a vineyard at Rylstone, the reaction from peers and our family in the Yarra Valley was incredulity. Why go to NSW and establish a new wine region which may be no good, when we should just establish ourselves in the Yarra and enjoy the cellar door traffic it brings. Our idea was that great pinot noir, like in our homeland of Burgundy, needs a continental cool climate which needs to be inland (Burgundy is 400km from the coast) and most of all, it needs to be grown on limestone (calcaire as it is called in France). The search for this ended in Rylstone, and it’s taken 25 years of establishing the vineyard, developing our wine style and gaining confidence before we were happy to produce a reserve Pinot Noir. It’s named after Richard, our co-founder, as a testament to his grit, determination, and vision.

By Richard & Will de Beaurepaire


The vineyard is located above Rylstone in the Central Ranges GI of NSW (40km southeast of Mudgee, 70km northeast of Bathurst). It was planted in 1998 by Richard & Janet de Beaurepaire, with a mixture of Bordeaux, Rhône, and Burgundy varieties with the intention of selling most of the grapes whilst organically growing wine production. The decision to plant the vineyard at this location over other established winegrowing regions (including family winemaking operations in the Yarra Valley) was due to the similarity of the terroir to Burgundy – the home of the de Beaurepaire family. The vineyard is in a mountain valley, 150 kilometres from the coast in the Great Dividing Range. It is planted on North facing slopes rising from the Cudgegong River to an altitude of 650m. Geologically, the vineyard is planted on an Ordovician-era (450 MY ago) coral reef with shallow sandy and sandy-loam soils on limestone. The limestone was mined nearby until recently by Kandos Cement. The altitude, distance from ocean and poor heat retention of the soil and limestone, creates an inland continental climate as cool as Central Otago in New Zealand and Tasmania in Australia during the growing season with extreme diurnal variation – late Sept/Oct Budburst, Jan/Feb Veraison and March/April HHHarvest.


Vintage Conditions: Thanks to drought breaking rain over Winter in 2020, the soil moisture of the soil was high, and budburst was early in September. Unfortunately we were then hit by a hard frost which cut yields by up to 90% in early budburst varieties. The summer was relatively cool, with rainfall ensuring very active canopy management. A cool year so slower ripening and longer flavour development.  A year for great acidity.

Pinot Noir sourced from A Block (clones: 114, 115 and 777) from 23-year-old vines.

Harvest (yield): Harvested on the evenings of 24 February and 2 March 2021. An average yield of 4 tonnes per hectare (~23hl/ha).


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.


Final maturation for 18 months was 20% in new French (Taransaud) oak hogsheads and 80% in 1 to 3-year-old hogsheads sourced from Taransaud (Burgundy). All barrels were finely grained and medium toasted.

Analysis: pH 3.52, TA 6.1g/l

Tasting Notes

The classic Pinot red fruit, cherry and raspberry in particular, opens the nose and defines the palate. Moderate to high acidity makes its presence felt in the attack. But judicious use of oak – just twenty percent new – has really made the wine: framing the gorgeous fruit, balancing the acid, and adding a little spice to the mix.

Although drinking beautifully now, the potential for up to ten years of age should not be ignored. Lay some down and pretend it’s not really there… if you can!

Vin et Gastronomie

Feathered game; lean red meats (venison, fillet steak, lamb); roasted white meats; black truffles; porcini mushrooms; light umami broths; fatty fish (seared tuna or salmon); beetroot salad with goats’ cheese, butternut squash and brussel sprouts; vegetarian risotto.

Wine Tips

Cellaring Potential: 10 to 15 years

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