Wolfe at The Door Pinot Noir 2024

(0)

$35.00

Hugh McCullough makes wine with a light touch and a clear point of view. The Wolfe at The Door is a perfect expression of that. Bright and light, with orange rind, red cherry, and rhubarb crumble on the nose. A small amount of whole bunch carbonic fermentation adds savoury spice and a distinctive lightness. Zippy finish, minimal intervention, maximum personality. Pair with salmon, charcuterie, or just drink it on its own. Drink now through 2027.

Body Scale

Delicate

Rounded

Bold

In stock - Ready to be shipped

Estimated delivery between August 28 and August 30. Order within .

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Wolfe at The Door Pinot Noir 2024

Wolfe at The Door Pinot Noir 2024

$35.00

$35.00

Product specifications

Wine Maker

Hugh McCullough

Year

2024

Region

Tamar Valley

Vineyard

Wellington & Wolfe

Accolades

5-Star Winery 2026 Halliday Wine Companion
5-Star Winery 2024 Halliday Wine Companion4.5-Star Winery 2023 Halliday Wine Companion

Aroma

Orange rind, red cherry, and hints of rhubarb.

Palette

Light and bright with fresh red fruit, balanced with savoury spice and a zippy finish. Clean, crisp, and refreshing, with lingering citrus and spice.

Pairings

Pairs well with salmon, charcuterie, or simply on its own, matching the wine's light, playful character.

Wine Making

Light-hearted, fresh and experimental, Wolfe at the Door wines are to be enjoyed with friends, in the sun, with a good feed. The releases change each year, depending on the fruit, the season, and the batches. Expect bright, crunchy and exciting wines, no matter the variety. They are micro-lot, hand made and utterly natural: no-fuss wines solely for your drinking pleasure.

Meet the owners

Wellington & Wolfe began in 2017 as Hugh McCullough's ode to Riesling, a variety he fell for during a history degree, oddly enough, named after two generals whose names kept cropping up in the places he'd travelled and worked. Hugh sources fruit from growers in the Tamar Valley and Pipers River, using an unusually hands-on approach, oxidative handling and skin contact that he stumbled into during his very first, tiny vintage when the fruit was too meagre to fit a proper press. The wines are fermented with wild yeast, partly in barrel, and bottled unfined and unfiltered, bone dry and full of character.

Hugh McCullough — Wellington & Wolfe

Tamar Valley

About the region

The Tamar Valley is Tasmania's oldest wine region, stretching from Launceston to the Bass Strait in the state's north. Its cool maritime climate and iron-rich soils create ideal growing conditions, and the numbers speak for themselves, home to over 30 family-owned wineries, the Tamar Valley accounts for more than a third of Tasmania's total wine production. Viticulture here goes back a long way too, with the first commercial vineyard established in the mid-1800s at Windermere, its cuttings even helping establish some of South Australia's earliest vineyards. Today, the Tamar Valley is celebrated for its Pinot Noir, Chardonnay, Riesling and sparkling wines, each one reflecting the region's exceptional terroir and winemaking heritage.

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