Sourced exclusively from the Yarra Valley, not far from Melbourne, where exceptional sites can be found for Pinot Noir, one of the hardest grapes to ripen and vinify well. Destemmed and gently crushed into either open stainless fermenters or rotofermenters. Cold maceration for 3 days of some selected parcels to improve tannic structure. 5 days maceration with frequent plunging of the cap by hand. Pressed to barrel to complete fermentation prior to malolactic fermentation, and racked once before bottling after 11 months ageing in French oak barriques.
Concentrated and complex nose with lovely ripe, intense fruit of black cherry and plums. Fine French oak adds a toasty, smoky aroma. The palate is full, plush and concentrated with great poise and velvety tannins. It has a long, persistent finish.
Ready to Drink? Can be drunk young as well as being left to mature for a further 5-7 years.
Food and Wine Matches: Perfect to accompany all types of game, especially pigeon, duck or quail. Shows very well with a wild mushroom and boar risotto or mature, veined cheeses.
Wine Reviews: IWC Bronze Award, Inclusion in Matthew Jukes 100 Best Wines 2007, “This is undeniably a highly designed wine and one that glides over the palate like a Maserati Gran Turismo. Muscle and tone in perfect symmetry”. 18+ points from Jancis Robinson “More transparent than the 2003. Bright cherry red. Lovely, elegant, round and subtle. Dances. Vital. Very fresh and quite brave because not that intense, just so elegant”
