REVIEWS

AWARDS

W I N E M A K I N GVARIETAL COMPOSITION 100% Pinot Noir

ALCOHOL 13.5%

FERMENTATION METHOD 100% whole berries, cold soaked 4 days, 1.5-5.0 tonne open top fermenters

FERMENTATION TIME 14 days

BARREL ORIGIN & SIZE French oak 500L

BARREL AGE 25% new, 75% 1-4 years old

TIME IN BARREL 12 Months

MLF 100%

YEAST TYPE Wet cultured BGY

RESIDUAL SUGAR 0.49 g/L

2 0 1 5

Y E R I N G

S T A T I O N

R E S E R V E

P I N O T N O I R

V I T I C U LT U R E2015 was an exceptional year. A classic Yarra Valley growing season: a wet spring followed by moderate daily temperatures and cool nights. Perfectly balanced vines allowed the grapes to ripen in optimal conditions. In these reserve years, the pristine fruit flavours combined with intensity and power give the wine balance and longevity.

REGION Yarra Valley

DATE OF HARVEST Late April - early MayVINE AGE 15-28 yearsYIELD 2.2 tonnes/acreMETHOD Hand picked

CLONE MV6

SOIL TYPE Alluvial loam, yellow clay over deteriorated mudstonesCULTIVATION PRACTICES VSP

TA S T I N G N O T E S

COLOUR Burmese Ruby

NOSE Black cherry fruit complemented with savoury spices. Earthy and brooding yet complex and pretty.

PALATE Intense red and black fruit. Rich and powerful yet elegant and graceful. Fine grain tannins provide texture and support, finishing with incredible length. It will gain greater complexity as it slowly ages.

CELLAR Now - 2030