The grapes were hand-picked and chilled overnight. Processing the following day along a fruit sorting table and destemmed gently into Yarra Yering’s signature small fermenters. Some whole bunches were used to contribute subtle stalk structure and a generous fruit profile. Working of the ferment by gentle hand-plunging twice daily contributes to the soft fruit palate along with gentle pressing. Maturation for 10 months in all French
barrels with 30% new and the balance older oak.
On the nose, Lilac perfumed nose, cherry fruits with a pinch of aniseed spice.Black cherry fruits dominate the palate, with a pinch of Chinese five spice. The palate shows a silky elegance combined with a defined tannin structure, both grape and oak tannin, to produce a medium-bodied yet powerful style. A Pinot Noir that will reward cellaring.