$38.99
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Region: Yarra Valley
Grapes: Pinot Noir
First Glance: Ripe, Cherry, Spice, Dried Herbs
Acclaim: 96pts
The Wine:
Hand-picked grapes are chilled overnight before processing. The Pinot is either fermented as 100% whole bunches or 100% destemmed with whole berries. The whole bunch treatments have a warm start to fermentation, with minimal mixing throughout the start of fermentation to promote carbonic maceration. These ferments are then left for up to 21 days on skins before pressing. The destemmed and whole berry batches are held cold at 4℃ for four days before the ferment is allowed to heat up and start naturally with indigenous yeasts. Parcels are matured in French oak (10% new, 90% older) for eight months. Blended in October and then bottled by gravity without fining or filtration in November.
The Review:
Philip Rich, Halliday Wine Companion - 96pts
"A 50/50% mix of upper and lower Yarra fruit; 35% whole bunches and matured in French oak (10% new). A bright crimson red. After a few good few swirls, aromas of ripe raspberries, black cherries, wild herbs and some crushed violets soon emerge. The palate, though, doesn't need much coaxing, and this silken, sappy wine has excellent depth and persistence. Will be even better six to 12 months from now."
