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Yarra Burn Pinot Noir 2000

    750ML / 0% ABV
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    750ML / 0% ABV

    Winemaker Notes

    The fruit for this wine was sourced from vineyards situated high above the Yarra Valley floor in the Dandenong Ranges, where a unique microclimate for producing elegant and defined Pinot Noirs' exists. After the fruit was harvested, it was pressed in the traditional basket press, which ensures maximum tannin, flavor and color extraction. Open fermentation was also used – a method reminiscent of winemaking practices of years gone by. This wine was also matured in 100% new French oak barriques, imparting complexity. The Yarra Burn Pinot Noir is best consumed within 3-5 years.

    Alcohol: 13.5%

    Critical Acclaim

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    Yarra Burn

    Yarra Burn

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    Yarra Burn, Australia
    Yarra Burn winery is situated 37 miles north of Melbourne. Nestled below the Warburton Ranges, Yarra Burn benefits from cool breezes that sweep over the mountain peaks, and the afternoon sun that gently warms the valley. Together, these Burgundian climate conditions allow Yarra Burn to produce wines of varietal character, with the delicacy, elegance and intensity expected of the Yarra Valley.

    Attention to detail is paramount at Yarra Burn, and all winemaking and viticultural techniques are constantly reviewed and improved. Drip irrigation, soil analysis and sophisticated trellis systems for canopy management all ensure the grapes being produced are of the highest quality. While the expertise and passion of the winemaking team guarantee the fruit will be crafted into distinctive wines of flair and flavor.

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    Yarra Valley

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    As the most important area of wine production in Victoria today, the Yarra Valley is most popular for Pinot Noir and Chardonnay, which account for over half of vineyard acreage. A gentle, rolling and rural region alongside the Margaret River, the Yarra Valley has a cool maritime climate with a lengthy growing season, perfect for these cool-climate varieties.

    Two styles of Pinot Noir are possible here. The warmer Lower Yarra Valley with sandy, loam soils, produces plush and fruity Pinot Noir while the cooler, higher-elevation Upper Yarra Valley with soils of young red basalt, produces more angular and mineral-driven Pinot Noir.

    Yarra Valley Chardonnay is among the best in Australia. To preserve the floral aromatics and fresh citrus flavors for which this area’s Chardonnay is so appreciated, time in barrel is restrained (though barrel fermentation is common). The best Yarra Valley Chardonnays display brilliant acidity, leesy characteristics, citrus, stone fruit and flavors of ginger and spice.

    Shiraz and Cabernet find success in parts of this region as well.

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    Pinot Noir

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    One of the most finicky yet rewarding grapes to grow, Pinot Noir is a labor of love for many. However, the greatest red wines of Burgundy prove that it is unquestionably worth the effort. In fact, it is the only red variety permitted in Burgundy. Highly reflective of its terroir, Pinot Noir prefers calcareous soils and a cool climate, requires low yields to achieve high quality and demands a lot of attention in the vineyard and winery. It retains even more glory as an important component of Champagne as well as on its own in France’s Loire Valley and Alsace regions. This sensational grape enjoys immense international success, most notably growing in Oregon, California and New Zealand with smaller amounts in Chile, Germany (as Spätburgunder) and Italy (as Pinot Nero).

    In the Glass

    Pinot Noir is all about red fruit—strawberry, raspberry and cherry with some heftier styles delving into the red or purple plum and in the other direction, red or orange citrus. It is relatively pale in color with soft tannins and a lively acidity. With age (of which the best examples can handle an astounding amount) it can develop hauntingly alluring characteristics of fresh earth, savory spice, dried fruit and truffles.

    Perfect Pairings

    Pinot’s healthy acidity cuts through the oiliness of pink-fleshed fish like salmon and tuna but its mild mannered tannins give it enough structure to pair with all sorts of poultry: chicken, quail and especially duck. As the namesake wine of Boeuf Bourguignon, Pinot noir has proven it isn’t afraid of beef. California examples work splendidly well with barbecue and Pinot Noir is also vegetarian-friendly—most notably with any dish that features mushrooms.

    Sommelier Secret

    For administrative purposes, the region of Beaujolais is often included in Burgundy. But it is extremely different in terms of topography, soil and climate, and the important red grape here is ultimately Gamay, not Pinot noir. Truth be told, there is a tiny amount of Gamay sprinkled around the outlying parts of Burgundy (mainly in Maconnais) but it isn’t allowed with any great significance and certainly not in any Village or Cru level wines. So "red Burgundy" still necessarily refers to Pinot noir.

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