The Yarra Valley is renowned for producing red wines of restraint and finesse. The temperate climate allows full flavour and colour development without excessive ripeness, resulting in wines that are balanced and subtle.
Yarra Valley 100%
Pinot Noir 100% (MV6 80%, 114 20%)
25 and 28 February
Good rainfall during the winter and spring of 2012 gave the vines a fine start. This was followed by a dry, warm summer that hastened ripening, given the smaller than usual bunch and berry size.
The two clones were fermented separately—MV6 with 20% whole bunches and the 114 destemmed and crushed to vat. Fermentation regimes were similar and pressing took place after ten days. The wines were then racked to French oak barriques for maturation. Bottling took place in February 2014.
Alcohol: 13.5% pH: 3.56 T/A: 6.3 g/l
Vibrant and deep ruby/garnet.
Lifted aromas of berry fruit, spice and a hint of vanilla from the oak maturation.
The palate is generous and ripe. More description would be superfluous when one word will suffice—DELICIOUS.
Will develop well with a few years in the cellar.
Duck of course but also other poultry dishes and spicy Asian-style stir-frys.
Pulled pork and smoky Texas barbeque for the adventurous.
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