Wine Spectator 90
“Focused, with loamy overtones to the cranberry, cherry and raspberry flavors at the core, with matcha and a note of clove, on a supple frame. Drink now. 10,000 cases made, 5,000 cases imported.”
The 2019 Farm to Table Pinot Noir is a vibrant cherry red color. Aromas of strawberry, cherry and spicy oak. On the palate, young and bright with rich red fruits and silky tannins. ~winery notes
Farm To TableView all from Farm To Table
A mixture of English and Irish, the Fowles family ancestors arrived in Australia (by choice!) in the early 1800's to pursue all the opportunities and excitement the new continent had to offer.
Successive generations and branches of the family have featured business men and women (including the founder of what is now the Bendigo Bank during the gold rush), lawyers, doctors, miners, soldiers, journalists, farmers and auctioneers.
After 34 years David Fowles parted with his interest in Fowles Auction Group to focus on the family's property, financial and rural interests including viticulture and winemaking.
Matt Fowles, one of four boys in the Fowles family, stepped up from a successful legal career with international law firm Baker & McKenzie to lead Fowles Wine.
In 2007 Matt was selected as part of the 'Future Leaders' program aimed at fostering the next generation of wine industry leaders. The program is run by peak industry bodies; the Winemakers' Federation of Australia and Wine Australia.
Matt's focus is on building Fowles Wine to be recognized as one of Australia's finest cool climate wine producers.
A passionate food and wine man, when Matt isn't taking Fowles Wine to the world he can be found playing with wine or hunting for his table.
farm reared meat. As farmers and winemakers with significant experience growing our own grass fed sheep meat or sourcing game from the wild, we have identified the different qualities of these meats and understand how to blend wine to match its profile.
With this in mind, our Farm to Table wines are underpinned by fresh acidity but have slightly fleshier fruit and a little more oak when compared with our 'wild food' wines. This bright acidity keeps the palate balanced and fresh (critical when food and wine matching), while the more generous fruit definition and firmer tannin structure from the oak complements the characters of farmed meats.
Like all of our food wines, Farm to Table is driven by our hunger to get closer to the source of food and wine, and build an understanding of how to hunt, grow and blend it to create harmonious taste experiences.