Kate Goodman began her wine journey nearly three decades ago. After honing her craft at wineries in South Australia, Western Australia, France, Spain and the U.S., Kate eventually moved to the Yarra Valley in 2000 and fell in love with the region she now calls home. In 2012, Kate opened her own winery and Goodman Wines was born.
The high elevation and red volcanic soils of the Willowlake Vineyard in the Yarra Valley makes this a site I am lucky to access for both my Chardonnay and Pinot Noir wines. The fruit is hand harvested and dispersed in the winery into small open fermenters. I keep about 30% of the fruit in whole bunches and de-stem the rest. After 14 days on skins I pressed the wine to French oak barrels for maturation. Twenty percent of the oak was new.
The nose is delicate yet complex. Perfumed with red fruit, flowers and forest undergrowth, the palate has great length and structure form the careful use of stalks, finishing with a silky texture and fine tannins.
JAMES HALLIDAY - HALLIDAY'S WINE COMPANION
Hand-picked, 25% whole bunches, the balance destemmed, open-fermented, 14 days on skins, matured in French oak, (10% new). A very powerful wine in the context of the Upper Yarra, although Willowlake Vineyard is the oldest vineyard in the Upper Yarra. It rides high, wide and handsome on its pile of red and black fruits. Left field for its district and vintage, but will richly reward the patient.'
This Pinot is the standout of the range. Sourced from the Willowlake Vineyard, which provides fruit for at least a thousand small winemakers, this includes 30% whole bunches in the blend, and matured in 20% new oak. There's that easy ripe raspberry fruit character that is the trademark of '15 Yarra Pinots, with a dash of woody whole bunch, the (natural) acidity just helping to give this even more tang, more life. That balance between ripe fruit and a hint of spice makes this light to mid weight style appeal, the limpid pure fruit not too light, not too heavy. Perfect.'