Flint Rock Pinot Noir

Howard Park's Flint Rock Pinot Noir originates from the Mt Barker subregion of Margaret River, one of Australia's coolest viticultural zones. The vineyard sits on gravelly loam over ironstone, elevation around 250–300 metres, where maritime influence from the Southern Ocean moderates ripening and preserves acidity. This terroir—named for its distinctive flint-like mineral character in the soil—produces Pinot Noir with structural tension rather than fruit-forward opulence.

The wine undergoes cool fermentation in temperature-controlled stainless steel, followed by 12–14 months in French oak (30% new), allowing the fruit to integrate without oak dominance. Malolactic fermentation occurs in barrel, softening acidity while retaining the wine's mineral spine. The result is a medium-bodied expression with pronounced acidity and fine-grained tannins—built for 8–12 years of evolution rather than immediate consumption.

The special feature lies in the mineral salinity that defines Mt Barker Pinot Noir: a white-stone, graphite-like quality that distinguishes it from warmer Margaret River sites. This is Pinot Noir as a food wine, not a fruit bomb.