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In hindsight, we were lucky it was Shiraz and not Pinot Noir that Cam came across on that fateful day back in 2015 when the idea of Bloody Shiraz Gin was born. Shiraz is a resilient workhorse that could withstand Cam’s initial trials and testing in a way that the precious and precocious Pinot Noir probably couldn’t.
But in 2023, after eight years of making Bloody Shiraz Gin, we felt we’d learnt enough lessons to treat the delicate, ethereal Pinot Noir grape just right. And from there, our second bloody experiment (hopefully) gone right was born: Bloody Pinot Noir Gin. After selling out online during the pre-release, we knew we were onto something special. So here we are, a year later, dropping another bloody limited batch of Bloody Pinot Noir Gin.
This year’s vintage started a bit shaky thanks to some early rain in the season that had us questioning if we’d be able to pull it all off. But lo and behold, the weather gods came through and 2024, in Cam’s own words, is some pretty bloody good Pinot! It also helps that we source our grapes from a couple of vineyards across the Yarra, which creates a more complex gin at the end. The only downside? We couldn’t get enough of them!
After picking, whole bunches of Pinot grapes are soaked in high-proof Rare Dry Gin for around seven weeks, extracting amazing colour and flavour, especially rhubarb characters from the whole bunches. The grapes are then pressed off to make sure every drop of flavour is captured, and more Rare Dry Gin is blended in to finish it off.
This gin is as you might expect – a lighter, paler and more delicate gin than that made with Shiraz.
Aromas of rhubarb, rose petals and strawberries are coupled with a palate that dances a little lighter across the tongue than its Shiraz sibling. There is a hint more fresh acidity, the gin character is a little more pronounced and the taste is a little drier and softer.
Your first taste of Bloody Pinot Noir Gin should be straight up or on the rocks and after that, well it’s up to you.
