Ghost Rock Climat Pinot Noir 2024

Ghost Rock is a cornerstone of Tasmania’s Cradle Coast, founded by the Arnold family and instrumental in shaping the region’s reputation over the past two decades. Today, the estate is led by second-generation winemaker Justin Arnold alongside his wife, Alicia Peardon.

The vineyards sit on varied expressions of volcanic clay, from loam to sand, carefully farmed to manage vigour and preserve balance. The result is a quietly confident range of wines that reflect both site and season: precise, cool-climate expressions shaped by experience rather than ego.

Grape Varietals & Region: 100% Pinot Noir from Cradle Coast, Tasmania. Planted in 2014 and converted to organics in 2019, this vineyard is exclusively planted to Pinot Noir. Its shletered northern slope and well-drained loam on sand soil provide the ideal backdrop for outstanding Pinot Noir growing. And at
just over 2 hectares in size, its managed through a vine-to-vine program that ensures their organics approach is fully realised.

Taste Profile: A beautifully lifted and ethereal bouquet, showcasing light red fruits—fresh strawberry and dried cranberry—framed by an alluring wildness. Notes of mountain pepperberry add a faint spice, while gravelly, crushed brick and chalky mineral tones evoke a sense of place and subtle tension. There’s a stony precision to the aromatics that hints at refinement and quiet complexity

Bright and red-fruited on entry, the palate is driven by a clean, linear acid profile that provides clarity and lift. Medium to medium- light in weight, it glides across the tongue with finesse, before a tingling, mineral-laced aftertaste leaves a lingering impression. Tantalizing and tactile, this is a Pinot Noir for those drawn to purity, elegance, and the quiet thrill of cool-climate structure.

Winemaking Process: Clones were individually picked on ripeness and fermented in four separate lots. They were wild fermented with no additions bar sulfur. Hand plunged twice daily, pressed at dry. Wild malolactic fermentation completed in the spring, creating a deeper coloured and layered wine. Aged in high quality French oak barriques, 33% of which were new. This wine is a selection of the 9 best barrels. Sulfur was the only addition, added after ferment and just before bottling.