Pinot Noir is a red wine grape variety associated with the Burgundy region in France. The name derives from the French words for "pine" and "black", which reference the similarity between the clusters of Pinot Noir grapes and the shape of pine cones! The Yarra Valley is one of the best regions in the world for producing highly-sensitive Pinot Noir, which is one of the few exceptional wines to reflect the specific land and climatic conditions into the taste of the wine. Pinot Noir is Charles' first love, leading him to the Yarra Valley back in 1999, where he developed the Yarra Junction vineyard to plant Burgundian clones for premium Pinot Noir production.
Vibrant cerise red in colour, an aromatic punch is the first impression. Lifted cherry berry fruits with a mulberry spice and hint of potpourri lead onto a palate that is both lush and textured with a highly attractive smattering of spiced biscuity oak and cedary layered complexity. The palate is youthful and full, with a generosity that is pulled into line by some beautifully structured tannins and fresh cherry pit acidity. Fine and long, elegant and sophisticated. 12.8% Alc/Vol.
Numerous small batches of individual clones from both the Yarra Junction and Dixons Creek Vineyards were whole berry fermented in open pot vessels. Specific batches were cold soaked for numerous days, slowly warmed and allowed to initiate ferment naturally then overseeded with inoculated strains. These batches form the core of this wine, the cold soak adding velvety richness, silky tannins and highlighted primary characters. All batches were gently pressed and allowed to finish MLF in oak. Maturation was for approximately nine months in 25% new, and a mixture of older French barrels specifically selected from forests that we have learnt over time, seamlessly integrate and highlight the nuances of this wine.
This Wine Is Best Enjoyed
All-season and occasion drinking - a truly versatile addition to every scenario.
Meal Pairing Suggestions
M: Slow-cooked pork belly served with a white bean cassoulet. V: Mushroom risotto, with fresh basil and parmesan cheese.