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Six bottles of Crittenden Faces Pinot Noir 2025 with colourful hand drawn labels of cartoon faces
Garry's Projects

2025 Faces Pinot Noir 6-pack

Six bottles of Faces, Garry's single barrel 2025 Pinot Noir from the vines he planted in 1982. Drinking now, or cellar for 10 years or more.

$330
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Variety
Pinot Noir
Region
Mornington Peninsula
Alc/Vol
13%
Drink
2026–2036
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Tasting Notes

NOSE

Fragrant red cherry and wild raspberry, with delicate florals and a gentle lift of spice.

PALATE

Light and silky, with fresh red berries, fine tannins and lively acidity. Subtle savoury notes lead to a long, elegant finish.

View tasting note (PDF), opens in a new tab

Garry's Projects

Although in semi-retirement, Garry Crittenden continues to make the wines he loves to drink. Each year he sets aside a small parcel of Pinot Noir from the vines he planted himself in 1982 and makes a single barrel his own way, without intervention. Every release carries a new name, a new label and a new story, most of them drawn from a piece of art that has caught his eye.

THE LABEL

My grandson Finn was eight when he drew Forty Faces. Rediscovering his sketch years later, I couldn’t resist adding some colour, though staying within the lines wasn’t always my strength! His imagination and my colouring now grace our 2025 Faces Pinot Noir, grown on our Mornington Peninsula estate. I hope the wine and its label bring you a smile.

THE WINE

Pommard clone Pinot Noir from the 43 year old Crittenden Home Vineyard, which Garry planted himself in 1982. Hand picked in early March 2025, one of Victoria's best vintages this century. Mostly whole bunch, wild fermented and aged 11 months in new and older French oak. Only one barrel was bottled under this label.

VINTAGE

The 2025 season stands among Victoria’s best this century. Calm dry weather during flowering delivered ample fruit set; a rare treat compared to that of recent years. Summer then brought ideal conditions: moderate rain, no extreme heat, and steady ripening that preserved acidity, built structure, and intensified flavour. A truly exceptional vintage for whites and reds alike.

Best paired with

  1. Roast duck with blood plums and star anise
  2. Wild mushroom and gruyère tart
  3. Grilled salmon with beetroot and dill