PA PA Pinot Noir 2024

Xavier Goodridge, a prominent figure in the Australian natural wine movement, has built a strong reputation for his commitment to organic farming and minimal intervention winemaking. After gaining experience in various wine regions and collaborating with notable producers, he settled in Gippsland, Victoria, where he cultivates Pinot Noir and Chardonnay. The 'Pa Pa' range is his flagship line, showcasing his dedication to creating wines that are both approachable and expressive.

The 2024 'Pa Pa' Pinot Noir is sourced from Mount Gambier and Heywood in South West Victoria, regions known for their cool climates and diverse soils. Mount Gambier’s limestone-rich soils and maritime influence contribute to the wine’s bright acidity and minerality, while Heywood’s varied terroir adds depth and complexity. Xavier employs a straightforward winemaking approach: 100% destemming, fermentation in stainless steel for 2–3 weeks, followed by pressing and aging in a combination of stainless steel and old barrels. This method preserves the purity of fruit and the unique characteristics of the terroir.

Appearance Light ruby in colour with a pale, translucent rim that hints at the wine’s youthful freshness. The clarity is pristine, and the medium intensity of the colour indicates a refined, delicate structure. Slow-moving legs suggest a balanced level of acidity and soft tannins, which gives the wine a graceful appearance in the glass.

Aroma: A delicate bouquet of cherry blossoms, rose petals, and hibiscus, intertwined with umami notes of fresh hazelnuts in skins, game meat, and wet forest floor. A touch of crushed granite minerality adds further intrigue.

Taste: Juicy and vibrant, with an abundance of cranberry juice and tart cherries, complemented by a hint of sweet kirsch. The texture is light and ethereal, with lifted acidity adding freshness. A whisper of savoury spice lingers, adding depth to the fruit-forward profile.

Finish: A savoury, refreshing finish with lingering red fruit and a bright, mouthwatering acidity that makes this wine dangerously easy to drink. The balance of fruit, earthiness, and minerality ensures a lasting impression.

Food Pairing:
Grilled salmon with a balsamic glaze, where the wine’s vibrant acidity and red fruit notes enhance the richness of the fish while complementing the sweetness of the glaze.
Wild mushroom and thyme tart, as the wine’s earthy character pairs beautifully with the umami depth of the mushrooms and the herbaceous lift from the thyme.