Applejack Vineyard Pinot Noir

Wine Details

• Region Yarra Valley, Victoria
• Vintage 2025
• Type Red Wine
• Variety Pinot Noir
• Vegan Friendly ✔
• Volume 750ml
• Alcohol Volume 13.5%
• pH

  3.47

• Acidity

  5.6g/L

• Closure ScrewCap
• Bottling Date

  14 January, 2026

• Harvest Date

  28 February, 2025

• Background

  Single Vineyard

• Vintage Notes

  Hand-picked, fermented in a combination of small oak fermenters and stainless-steel open vats. One block of MV6 was fermented as whole bunches, while the remaining clones were destemmed to whole berries and cold soaked for four days before wild fermentation. The final blend is 15% whole bunch fermented. All parcels were matured in French oak 15% new, 85% seasoned for ten months in 225L barriques, predominately Taransaud and Dargaud & Jaeglé. The wine was matured in barrique and kept in contact with its lees before blending in December. Bottled by gravity. No fining. No filtration.

• Vineyard Notes

  Location: Gladysdale Planted: 1997 Elevation: 300 metres Soil type: Grey clay loam over black (basalt) volcanic base Aspect: East facing slopes Size: 12.5 Hectares Applejack Vineyard is one of the Yarra Valley’s most distinctive Pinot Noir sites, set on a dramatic slope in the Upper Yarra and planted by respected viticulturist Ray Guerin in 1997. Its eastern aspect allows the morning sun to gently warm the vines, while the temperate rainforest surrounding the site shelters the vineyard from the heat of the afternoon. The wines often show the characters we love most in Pinot Noir: lifted forest fruits, red berries and mulberry, layered with more complex notes of freshly turned earth, red bean miso, Chinese five spice and XO sauce. On the palate, Applejack delivers intensity and texture, carried by tightly wound tannins and a long, savoury finish.

• Winemaking

  Hand-picked, fermented in a combination of small oak fermenters and stainless-steel open vats. One block of MV6 was fermented as whole bunches, while the remaining clones were destemmed to whole berries and cold soaked for four days before wild fermentation. The final blend is 15% whole bunch fermented. All parcels were matured in French oak 15% new, 85% seasoned for ten months in 225L barriques, predominately Taransaud and Dargaud & Jaeglé. The wine was matured in barrique and kept in contact with its lees before blending in December. Bottled by gravity. No fining. No filtration.

• Peak Drinking / Cellaring Potential

  Now - eight years