Region: Yarra Valley 100%

Composition: Pinot Noir 100% (MV6 82%, 114 18%)

Harvest date: 24 February and 1 March

Vintage conditions:
The 2013-14 growing season started out unusually cool and rather damp. After Christmas however, these conditions reversed and we experienced hot dry weather for the remainder of the harvest period. The early ripening varieties such as Pinot Noir responded well to this brief burst of warm weather.


The two clones were fermented separately—MV6 with 10% whole bunches and the 114 destemmed and crushed to vat. Fermentation regimes were similar and pressing took place after twelve days. The wines were then racked to French oak barriques for maturation. Bottling took place in January 2015.


Alcohol: 13.5%                     pH: 3.68                     T/A: 5.4 g/l

Tasting comments:
Vibrant bright  ruby.
Lifted aromas of berry fruits and spice. Some intriguing earthy complexity is already apparent.
The palate is smooth, very spicy and long. Perhaps not as deep as the 2013, it has more lift and spiciness.
Will develop well with a few years in the cellar.

Food match:
Game, duck and rich chicken dishes as well as warm salads and other vegetable dishes.


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