"Delicately perfumed pinot noir with lifted floral, cherry and spice flavours, with an influence of fresh herbs. A subtle, charming wine that is good now but should become more interesting with bottle age" Bob Campbell, Master of Wine, Real Review, Aug 2016

"Beautifully ripe and fragrant, the engaging bouquet shows dark berry, smoked game, black olive and dark mushroom aromas, leading to a succulent palate that is concentrated and wonderfully weighted. The wine displays excellent depth and complexity, finishing superbly long and velvety. At its best: now to 2020" Sam Kim, Wine Orbit, Sept 2018

Rose petals, smoke & red fruits dominate the aromas of this textural, layered Pinot Noir.  The Pallet is silky, savoury, and seductive –spice & lifted red fruits.

The quality of Kalex Wines is derived from the immaculate standards and unique approach of winemaker, Theo Coles. Theo’s philosophy is one of ‘careful neglect’; with minimal intervention, the wine is encouraged to express its own unique sense of place. This classical wine making approach yields the detailed expressions of Kalex’s hand-picked sites; when coupled with Theo’s patience and his rare sensory discernment, this produces romantic, complex wines, which are full of character and which stand out from the crowd.

Fruit was sourced from Northburn, Bendigo, Bannockburn, Lowburn & Gibbston. Hand harvested when flavour & acidity profile are at their optimum. The fruit is hand sorted twice and partially destemmed (depending on vineyard, usually 50% whole cluster, one or two 100% destemmed) into 2.5 tonne vats. There is no addition of SO2 at this point and the wines ferment spontaneously. The ferment reaches 25-27 C at peak and grapes are pumped over gently twice a day until 2/3 ferment is over, then twice daily foot plunging by the lightest person in the winery. The wine is on skins between 5-8weeks. Pressings are combined with free run juice and each vineyard component is kept separate to ensure the greatest expression of each site. MLF is totally native and no SO2 is added until wine is racked and blended to tank, helping to integrate tannins and allow the wine to develop as a whole.