Quantcast

2018 Frederick Stevenson Pinot Noir Adelaide Hills Summertown

2018 Frederick Stevenson Pinot Noir Adelaide Hills Summertown

$37.99 Per Bottle

|

$36.99 (Buy 6 or More)

Cork
Adelaide Hills
2018
750ml
+
BOTTLE(S)
In Stock, ready for dispatch.More info
$37.99
Cork
Adelaide Hills
2018
750ml
  • THE BRIEF
  • THE FINER DETAILS
  • WHO MADE IT?
  • EXPERT REVIEWS
  • THE BRIEF
  • Steve Crawford is the man behind Frederick Stevenson. The label was created as a reaction to the mass-produced, wine-by-numbers part of the industry, where the hands-on craft of small-batch wine making was being lost. Add in some premium, old vine fruit, and Fred was born!

    This is the first vintage of this Pinot, using fruit picked from Paul and Sarah Hill's vineyard in Summertown, Adelaide Hills. Steve has been lending them a helping hand over the last couple of years, with organic conversion and re-training and pruning the vines. It's a rare chance for a winemaker to work so closely with the growers, helping to produce the wine from (literally) the ground up. Stunning wine too.

  • THE FINER DETAILS
  • 500m above sea level. East facing slope. D5V12 Clone 28 year old vines.

    Grown by Paul & Sarah Hill, I have been helping them since they purchased the property in 2017 - conversion over to organics and a considerable re-address of pruning and training.

    30-40% Whole Bunches.

    WHAT SHOULD YOU EXPECT?


    A pretty, soft fruited wine, with an undertow of tannin and mineral acidity. Nothing overt, yet nothing understated.

  • WHO MADE IT?
  • Frederick Stevenson is the winemaking alias of Steve Crawford. He started the project as an antidote to the industrial scale and trophy winemaking that he felt had overwhelmed the Aussie wine scene. Travelling around Europe Steve was inspired by the fresh drinkable wines and the merger of wine into daily life. When he returned home he decided that he wanted to show an elegant side to south Australian wines, and prove that structure and balance can be achieved without the addition of acid, tannin, enzymes and new oak. Working out of a small warehouse in Adelaide Steve focuses on texture, interest and creativity. The vineyards are by far the most important part of his production tending to focus on tannin and acid, and he will pick according to this. Steve always felt ‘weirdly anxious about recipe winemaking in Australia’, so instead he has taken a low intervention approach in the winery, varying what he does depending on the vintage. He adds a small amount of sulphur to the wine just prior to bottling - to eliminate bottle variation and protect the wines from exposure to oxygen on its first racking.

  • EXPERT REVIEWS
  • 96 POINTS

    JAMES SUCKLING


    The fruit here is so vibrant and the acidity so crunchy; there is such a sense of purity to this. Wild strawberries interact with freshly picked herbs and orange rind in a wild state of energy. This isn’t just about savory cherries, as the irony tannins manage to deliver a complex structure. Medium-bodied and very long. So mineral. Drink now.