Winemaker Notes
The aroma is enticing with intense plum, cherry and strawberry fruit with a hint of spicy oak. The fresh fruit momentum continues on the palate with vibrant plum and dark stone fruits finishing with some firm acid, beautiful tannins and integrated oak.
Great match with roast duck, rabbit and other game meats, or medium intensity dishes like porcini mushroom risotto or fine cheese.
Professional Ratings
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Wine Enthusiast
This Victorian Pinot walks a tightrope between fruit and spice, offering up ripe cherries and currants alongside black pepper and a touch of baking spice warmth. Firmly in the medium-bodied spectrum, the sinewy yet silky tannins and earthy core balance out the juicy red fruit.
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Wine & Spirits
This grows at a vineyard in the Yea Valley, in northern Yarra. It's firm, ripe and floral, a bridge between Pinot Noir's delicacy and the riper, tea-like tones of Grenache. There's enough acid zing to manage the ripeness and point up scents of star anise and orange zest. For tea-smoked duck.
Thin-skinned, finicky and temperamental, Pinot Noir is also one of the most rewarding grapes to grow and remains a labor of love for some of the greatest vignerons in Burgundy. Fairly adaptable but highly reflective of the environment in which it is grown, Pinot Noir prefers a cool climate and requires low yields to achieve high quality. Outside of France, outstanding examples come from in Oregon, California and throughout specific locations in wine-producing world. Somm Secret—André Tchelistcheff, California’s most influential post-Prohibition winemaker decidedly stayed away from the grape, claiming “God made Cabernet. The Devil made Pinot Noir.”
Nestled into the tip of its southeastern coastline, Victoria is Australia’s smallest mainland state, second most populous and third largest wine producer. Victoria includes the cool regions of Yarra Valley, Mornington Peninsula and Geelong, made famous mainly by impressive Pinot Noir and Chardonnay.
The more inland Heathcote and Bendigo lead the way for complex and textured, full-bodied reds. Rutherglen’s fortified wines compete among the best on the planet.