Dilworth and Allain Dougs Vineyard Pinot Noir 2024
The Wine
Doug’s vineyard is located in the cool sub-region of Romsey on the north side of Mt Macedon and sits at an elevation of 530m. It was planted in 2000 to a mix of clones predominantly MV6 along with 114 and 115. Situated on a hill with a north orientation, the soil is volcanic rocky red basalt.
Hand-harvested in late March, approximately 4 weeks earlier than 2023! Once back at the winery we retained a majority of the whole bunches this year. As with all our wines, fermentation commences slowly with naturally occurring yeast and the grapes remained on skins for 3 weeks in total. For extraction we employ mostly pump-overs, but a few plunges are implemented once we reach a cosy warm/hot fermentation temperature. Following this, we press the grapes and the wine is transferred to a mixture of French Oak barriques for barrel aging with 20% of the oak used being new. The wine stays in barrel for 12 months being topped regularly before being racked to tank with a sulphur dioxide addition. Here it stays for 4 months to settle and clarify in the cold winter months prior to bottling.
Crimson in colour with aromas of cherries, plums, pepper, herbal/twigs and earthiness. Tightly strung with the hallmark fine tannins that cover your tongue. Layers of fruit flavours on the palate keep coming, along with more of the peppery spice and earthiness. Yes. Dilworth & Allain
Pic 2: Chris Dilworth at Thecluse 22 Oct 25
The Details
Variety - Pinot Noir
Country - Australia
Region - Victoria
Sub Region - Macedon
Extra - Cork
Year - 2024
Volume - 750ml
About the Wine Maker 
Chris Dilworth and Loique Allain established their small négociant style business in 2017. They now have a small winery in Leonards Hill. Working with vineyards across the Macedon Ranges and surrounds, they produce around 1,000 dozen annually. Based in Daylesford with their young family, they’re deeply connected to the region’s creative and growing community.
Chris grew up in hospitality, in his family’s Sydney restaurant the Incinerator before the family moved to a farm in the Hunter Valley, where they grew fruit and a small vineyard. After his first vintage in 2007, he completed a Viticulture and Winemaking degree at the University of Adelaide. His experience includes work with Dean Hewitson, Castello dei Rampolla(Tuscany), Dominique Lafon both in the Macon and Meursault (Burgundy), Morilla Estate (Tasmania), and five years as winemaker at Eastern Peake.
Loique is an artist and printmaker, raised in the Adelaide Hills and Victor Harbor. With a Fine Arts Honours degree from the University of Tasmania. Loique’s artistic practice is grounded in a deeply lived experience of art and its role in culture. Her passion for wine grew while living abroad in France and Italy, where she worked for Paul Pillot and Bernard Van Berg.
Dilworth and Allain's winemaking is inspired by the living culture of wine, the art of fermentation, and the shared experiences of travel, art, and hospitality. Their wines reflect a thoughtful and expressive approach to both place and process.
