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Flint Rock, Pinot Noir, Howard Park Award Winning

Flint Rock, Pinot Noir, Howard Park 2014

Western Australia


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Product details

  • Winemaker

    Mark Bailey
  • Variety

    Pinot Noir
  • Floral scents of rose oil and aromas of soft red berries poaching in aromatic spices. The palate has a vibrant and rich fruit weight of blueberry and dark cherry fruits with subtle savoury herbs and mocha/vanillian oak spice. In structure, the wine is fine, with guiding silky tannins and a soft mineral acidity, adding length and finish.
  • Alcohol

  • When to drink

    Drink now or keep for 2-3 years
  • Bottle

  • Style

    Elegant & Silky Red
    • Screwcap

Press ReviewPress

Western Australia is not necessarily famous for its Pinot Noirs, but this epic new release from the imperious Howard Park winery is about to change all of that. Bursting with damson and cherry fruit it is a perfect wine with chicken and lighter game dishes. 2015 vintage.

Matthew Jukes - 2015

Smokey oak, sweet dark fruits and fresh herb aromas. Supple yet powerful and fine with rich dark cherry varietals, integrated toasty oak and plush, feathery tannins. A nicely-weighted and quite complex Pinot expression with great mouth-feel and flavour persistence with a touch of sap to finish. 2015 vintage.

Wine Selectors Top 50 - 2015 vintage


The Flint Rock Pinot Noir is an annual selection from individual vineyard blocks of the Mt Barker and Porongurup vineyards. These vineyards are located on south and north facing ridge-tops respectively, with elevations of between 285 to 370m. Growing in some of the oldest and most weathered landforms in the world, the vines remain sustainable by yielding only small crops year in, year out. Selected blocks are hand-picked, all blocks are hand sorted, and a portion of cold soak and whole bunch is also incorporated before fermentation. At dryness, the wines are basket pressed, then allowed to settle before decanting to French oak. The oak maturation combines barriques, hogsheads and 600lt puncheons of which 20% are new and 80% once used. The malolactic is initiated and completed in oak where the wine remains for a further 8 months. The wine was blended, fined with fresh egg white, filtered then bottled.

Food recommendation

Roasted lamb shoulder with thyme gremolata or sesame pan-seared tuna filet with a dipping soy sauce.

  • Vintage

  • Producer

    Howard Park
  • Closure

  • Residual Sugar

  • Titratable Acidity

  • Case Size

  • SKU


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