Warm days and cool nights, the best of both worlds…

With Spring well and truly in the air, we now have both warm days and cool nights, giving us the best of both worlds.  Whether it be a finely structured Pinot Noir served with Spring lamb, a zesty, complex Chardonnay with fresh caught seafood or a refreshing yet structured Rosé served with Antipasto, either way all bases are covered as the sun continues on towards its summer zenith.

Below are reviews for our current release Pinot Noir & Chardonnays from James Halliday and The Wine Front as well as a review on the 2011 Curly Flat Rose from Tyson Stelzer. All wines are currently available on our new website.


Tasted 1/3/12.  Review by Ben Edwards (James Halliday Wine Companion 2013)

Bright mid-garnet; a heady and hedonistic array of red and black fruits, Asian spices and subtle floral notes blend together on the bouquet; the palate is silky, deeply textured and layered, with a tightly wound core of super fresh fruit and mouth watering acidity; long, silky and beautifully detailed, this will reward careful cellaring, but will be hard to leave alone.

Rated: 96 Points Alcohol: 13.9% Price: $48 (Direct) Closure: WAK S/Cap Drink by: 2020


Posted 19 September 2012 – Reviewed by James Halliday

Picked 4 May ’11, unoaked but lees contact for nine months; part wild, part inoculated fermentation, mlf occurring naturally. Bright straw-green; throwing all the focus on the fruit has worked very well, for the palate is full of flavour spanning nectarine, white peach and grapefruit, with a slightly creamy note ex mlf and lees contact.

Rated: 94 Points  Alcohol:  13.0%  Price: $36 (Direct)  Closure: S/Cap  Drink by: 2018


Posted on 24 May 2012.  Reviewed by Campbell Mattinson 

A key chardonnay release from Curly Flat. Mostly wild yeast fermented. 100 percent goes through malolactic fermentation. 1515 dozen bottled.

An excellent show of power, persistence and overall finesse. A top-notch wine with complexity in spades. Needs time to integrate properly but the way this lingers in the mouth is an experience to behold. Grapefruit, sweet preserved lemons, oatmeal and creamy, toasty oak. The finish is smoky, minerally, cheesy. Love the way it combines fruit power and funk, oomph and finesse. A prime contender for Best Curly Flat Chardonnay yet.

Rated: 95 Points  Alcohol: 13.6%  Price: $42 (Direct)  Closure: S/Cap  Drink : 2014-2020


Posted on 19 September 2012.  Reviewed by Campbell Mattinson 

There’s no shortage of good and good value Australian chardonnay around but Curly Flat’s Williams Crossing label is still a pretty good price/value proposition. If you want to drink good Macedon gear, there aren’t a lot of options at this price level.

It’s a full, flavoursome, slightly oaky/nutty/buttery style but it’s all lime/nectarine-like fruit on the finish, and the way a wine finishes is always the ultimate arbiter. This is good drinking. Chardonnay to its back teeth and generous from go to whoa.

Rated: 90 Points  Alcohol: 13.3%  Price: $22 (Direct)  Closure: S/Cap  Drink: 2012-2015

CURLY FLAT 2011 ROSÉ –  Reviewed by Tyson Stelzer 

Phillip Moraghan visited this week and pulled one of the most exciting rosés of the season out of his bag. Made in tiny quantities by hand and foot (yes, foot stomped), this is an unusually pale and gorgeously fragrant rosé with restrained wisps of pink pepper, pomegranate and rose petals. The palate is all about texture, consummately refined and elegant, with perfectly handled phenolics, stalks and lees texture uniting to create a silky mouthfeel. Available direct from the winery.

Rated: 95 Points  Alcohol: 12.5%  Price: $26 (Direct)  Closure: S/Cap  Drink: 2012-2013


Happy new shoot year!

The first tentative buds have burst this week (on Wed 19/9) and they herald the beginning of what will hopefully grow to bear Vintage 2013.  But with 7-8 months still ahead to play itself out, we’ll see what platform the season provides us…

If you’d like to know more about Budburst, follow the link for a concise and informative PDF article from the AWRI (The Australian Wine Research Institute)

Pruning Finished!

After three months of pruning our 33 acre Lyre Trellis vineyard (by hand), the team have now finished one of the most important jobs that we do.  We’re always happy to finish pruning and not for the obvious reason of just reaching the end, as in reality it is only the beginning.  We can now turn our attention to the upcoming growth phase of the season, and hopefully build upon the outstanding platform that has now been created for Vintage 2013.  We are of course a long way from bringing the fruits of our labour, as that result lies in equal parts of skill & luck, luck of course being the weather.  With talk of an El Nino returning this summer we can possibly expect drier and warmer weather than we’ve had over the last couple of years.  Only time will tell so we’ll keep you posted as the season unfolds.