The Tb points given to this wine are the world’s most valid and most up-to-date evaluation of the quality of the wine. Tastingbook points are formed by the Tastingbook algorithm which takes into account the wine ratings of the world's best-known professional wine critics, wine ratings by thousands of tastingbook’s professionals and users, the generally recognised vintage quality and reputation of the vineyard and winery. Wine needs at least five professional ratings to get the Tb score. Tastingbook.com is the world's largest wine information service which is an unbiased, non-commercial and free for everyone.
Curly Flat has been one of our long-time favourite Australian Pinot Noirs and we've keenly observed the reputation of this Macedon Ranges winery continue to soar. The 2015 Curly Flat Pinot Noir is the 18th vintage released, and as usual this is another epic example of Australian Pinot Noir. Only very limited stocks are available.
"95 Points. Curly Flat Pinot Noir is almost always its own beast. As indeed are all the top-shelf players of the Macedon region. It’s the sternest, crunchiest, most brooding Curly Flat Pinot Noir I can recall. It’s routinely a wine of heft, and cellarworthiness, but this release is a rock. Tannin, acid, fruit and oak all combine to powerful effect. It’s simultaneously slippery smooth, creamy in fact, and surly; it’s like an approaching cold front: beautiful, intense, intimidating. The colour is not strong but no matter. We have spice, alpine herbs, orange rind and stewed black cherries. We have acidity forming a clear stream. We have sets of tannin. This is a monty for the cellar. Tasted: Jul17 Alcohol: 14.2% Price: $56 Closure: Screwcap Drink: 2020 - 2028+" - Campbell Mattinson, The Wine Front.
Curly Flat is owned and operated by Jenifer Kolkka and Phillip Moraghan. Everyone in the Curly Flat vineyard and winery team is focused on producing the best wines possible from their carefully selected and nurtured site. The team at Curly Flat has an interesting, diverse and complementary skills set. While some now have formal viticulture and wine science qualifications, all have practical skills acquired in different backgrounds – Robert the builder, Lisa with a degree in communication studies, Matt a civil engineer, Ben a quality control officer, Jenifer did accounting, and it goes on. Interestingly, the average length of service of the vineyard team now exceeds seven years – most unusual, yet very valued.
Phillip came from a farming background but strayed into the world of accounting and finance before coming back to his roots. He had a long held interest in wine, and developed affection for Pinot Noir while doing post-graduate business studies in Switzerland. This affection grew as he spent increasing amounts of his scarce spare time in Burgundy, as did his determination to return to Australia and grow Pinot Noir and Chardonnay. Fortunately, Jenifer shared that vision.
There are no passive or external financial investors; hence we do not have to compromise on quality to meet financial targets of others. An example of this culture of not compromising quality was our decision to declassify the entire vintage of 2000 Chardonnay because it did not reach our benchmark scores – this was the genesis of our ‘junior’ label, Williams Crossing.
Phillip and Jeni’s mentor in establishing the vineyard and early winemaking experiences was Macedon Ranges pioneer Laurie Williams of Flynn and Williams.