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2016 Kooyong Haven Pinot Noir

2016 Kooyong Haven Pinot Noir

'Bright. Zinging. This is the ambassadorial expression of the site-specific pinot noir triumvirate, with a red fruited tang and a blacker fruited brood. Transparent.'
95 Points - Ned Goodwin MW

$67.99 Per Bottle


$66.00 (Buy 6 or More)

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  • The most sheltered and protected site on the Kooyong estate. Haven is made from de-stemmed Pinot fruit, and is aged in 20% new oak. Cola nut, red berries, orange peel. This is fainter of colour and has a brooding, reticent character that will unfurl over the years. A lovely wine, it's quite plush, with great balance and freshness.


    This single-block wine is sourced from 1.32 ha of 20-year-old vines within, as the name suggests, the most sheltered of our vineyard sites. The lack of exposure to strong winds allows the vines to keep a rich green canopy until comparatively late in the ripening period and the resulting Haven wines always possess fruit in the more purplish spectrum, with a certain richness and lushness yet a firm underlying tannic structure. The vineyard (6.88 ha in total) is broken down into seven different parcels, with the same two parcels historically being selected for this wine. The fruit was entirely destemmed, and fermentation took place in large-format concrete and wooden tanks. Fermentation occurred spontaneously with ambient yeasts and lasted for 19 days. Following fermentation, the wine was pressed and racked into French oak barriques (of which 20% were new) and underwent indigenous malolactic fermentation. The wine was racked only once, with the total maturation period lasting 14 months. It was then bottled without fining or filtration.

    Vintage - September 2015 welcomed the beginning of budburst leading to a dry and warm spring. October was 3 degrees above the average temperature and El Niño affected the amount of rain we received. Vine vigour was controlled due to the lack of rainfall with the canopy generous and open. Fruitfulness was up from the previous vintage and flowering and fruit set occurred unhindered. Veraison commenced in early January. The period between January and mid-March was warmer than historically usual and harvest began at the same time in February as recent vintages. Conditions remained very dry and warm throughout the harvest period, it was a compact vintage finishing in mid-March. The viticultural team worked steadily throughout harvest and delivered healthy and energetic fruit, with ripeness and acidity well balanced.


    In typical fashion, the 2016 Haven opens with a brooding nose of deep red fruits and spicy aromas of sandalwood, kola nut and dried orange peel. On the palate the wine is deep, full-bodied and tangy, with flavours of cranberry and blood plum, that stretch the full length along with a tight line of very fine tannin. The fleshy fruit weight of the palate allows accessibility now, however the structure suggests this is a wine that will develop even more interest with time.

    Alcohol 13.5%


    'Bright. Zinging. This is the ambassadorial expression of the site-specific pinot noir triumvirate, with a red fruited tang and a blacker fruited brood. Transparent. As a result, though-unlike the danker, corpulent Ferrous-the more delicate fruit is yet to absorb the oak. A bit shins and elbows, this will greatly reward those with patience.'
    95 Points - Ned Goodwin MW (Halliday Wine Companion)

    'I have a bit of a history of Haven fancying. It’s the wine in this range I’ve bought the most of over the years. This is another good release. Structural and powerful, as is its want, though it feels ready to go at the same time. I’d even suggest, for all its bluster, that it will be at its best in its youth, which is not the impression I have of many 2016 releases of this ilk. It has savoury, soy-like nuances, flashes off herbs and nuts, and weaves black cherried fruit through a field of dry, twig-littered tannin. But there’s also a sweetness to the fruit, a silken touch, a fluid momentum that just says Drink Me. I’m not one to argue.'

    93 Points - Campbell Mattinson, The Wine Front