Bellarmine Wines

2019 Bellarmine Pinot Noir

Region:Pemberton, Western Australia
Variety:Pinot Noir
Suitable Foods:Duck breast
Oak:10 months French oak
Colour:Medium red
Nose:Varietal aromas of cherries, forest floor supported by spicy oak.
Palate:Layers of dark berry fruit on the palate, fine tannins with good length.
Style:Medium bodied dry red Pinot Noir.


2019 vintage:

Gold Medal - 2020 RSM Timber Towns Wine Show

Silver Medal - Winestate Best of the West, February 2020

90 Points - James Suckling Western Australian Wine Tasting 2020



2014 vintage:
Bronze Medal - Melbourne International Wine Competition 2016
Bronze Medal - 2016 RSM Bird Cameron Timbertowns Wine Show

2013 vintage:
Silver Medal, 2015 Melbourne International Wine Competition
Bronze Medal 2015 Rotary RSM Bird Cameron Timbertowns Wine Show

2012 vintage:
95 points - James Halliday, featured in Top Wines to Cellar, May 2013


The grapes are exclusively sourced from the Bellarmine vineyard in the high quality cool climate region of Pemberton in South-Western Australia. The vineyard is at an altitude of 220 metres above sea level. Planted in 2000 by hand, the vines are trained to Vertical Shoot Positioning (VSP) to give optimum exposure of the fruit to sunshine during the ripening season which occurs from December to March. The soils are red gravel laterite soils which provide excellent drainage and give warmth to the vines' root systems at night from the sunshine the red gravel has absorbed during the daylight hours. This results in the Pinot Noir being ready for harvest before too much rain comes in as Autumn progresses.


Harvested at optimum flavour levels when the tannins are ripe and the seeds are brown, which is determined by the winemaker regularly tasting the grapes. The Pinot Noir is managed carefully to ensure a maximum yield of 5 tonnes to the hectare, which ensures even ripeness and maximum quality potential in the grapes. Crushed and destemmed gently to allow some whole berries through into the ferment, the must is innoculated with neutral yeast to allow natural fruit expression. Once the cap of skins has risen, the juice is pumped over the skins twice daily for half an hour so that colour and flavour is extracted from the skins, and the ferment is cooled naturally. The wine is pressed off the skins and fermentation is completed in tank. Once complete, the wine is racked off solids and innoculated for the second fermentation with malo-lactic bacteria. The wine then goes into new French oak until bottling after 10 months.
6-bottle half carton