Founded in 1921 by the legendary Maurice O’Shea, whose contribution to Australian wine cannot be understated. Widely recognised for setting the standard for modern Australian winemaking, his ‘fanatical perfectionism’ saw him create Mount Pleasant’s signature style of elegance, balance and exceptional longevity. For 100 years, Mount Pleasant has produced iconic, elegant and expressive wines championing the fruit and individual character of our four vineyard sites. The rare ancestral vines include some of the oldest clone plantings in the country. This makes the Old Hill vineyard, while best known for Shiraz, the oldest Pinot Noir vineyard in Australia.

Handpicked in three passes through the vineyard, only selecting the perfect bunches on each run.  The fruit was destemmed to small open fermenters for a brief cold soaking period where intense colour was gained immediately. Fermented at 18-25 ˚C for approximately 9 days. Gently pressed to large format French oak barrels (~20% new) for almost 12 months maturation, before blending and bottling.

This has a very complex and alluring array of rich red plums, blackberries, dark cherries and blueberries. Entrancing depth and purity with some stony, graphite-like notes, too. The palate has a striking core of intense, fresh dark-berry and plum flavors and some orange peel and dark chocolate to close. Drink or hold. Screw cap. Rating: 99 Points; James Sucking

1880! Still busy at 140 years of age. Incredible. What history. How lucky we are! All the liquorice, a touch of pepper and roast beef, floral with bright mixed berry fruit, intensity and balance, all just so, and so long. Textbook. The tannin is deep and rolls through the wine, and for want of better words, it’s a wine of charisma and individual personality. There’s just something about it that makes me push it along to a whopping 97 point rating. Tasted: October 2020; Alcohol: 14%; Price: $140; Closure: Screwcap; Drink: 2023-2049; Rated: 97 Points; Gary Walsh; The Wine Front