Primavera Vineyard Pinot Noir
2025 Pinot Noir
Yarra Valley, Victoria
Wine Details
- Region Yarra Valley, Victoria
- Vintage 2025
- Type Red Wine
- Variety Pinot Noir
- Vegan Friendly ✔
- Volume 750ml
- Alcohol Volume 14%
- pH
3.52
- Acidity
5.4g/L
- Closure ScrewCap
- Bottling Date
13 January, 2026
- Harvest Date
2 March, 2025
- Background
Single Vineyard
- Vintage Notes
The 2025 season kicked off with a generous, wet winter that filled the soil profile with moisture. From there, spring arrived warm and dry. Shoots pushed early; we had fantastic spring conditions during flowering and fruit set. The dry season pushed growth and ripening along even though temperatures weren’t hot, in fact barely warmer than average, a pleasant surprise for the dryness of the season. Harvest came earlier than usual and moved quickly, a compressed vintage that asked a great deal of the team and rewarded the effort with fruit of exceptional quality, concentration and weight.
- Vineyard Notes
Location: Woori Yallock Planted: 2001 Elevation: 240 metres Soil type: Red clay loam Aspect: North and north-east facing slopes Size: 12 Hectares After discovering the Yarra Valley wines 25 years ago, Lou Primavera planted this vineyard in Hoddles Creek in 2001. We have a long-standing relationship with the Primavera family, having sourced fruit from the vineyard from 2006. This small vineyard has Pinot planted on two slopes of the gully right at the start of the Lone Star Creek – with MV6 planted on north slope and 115 and G-clone on south slope. This vineyard always produced our most floral, red fruited and fragrant Pinot Noir, with a sweetness and softness.
- Winemaking
Handpicked, fermented in a combination of small oak fermenters and stainless-steel open vats. Each clone was fermented and matured separately. The 115 was fermented with 100% whole bunches while the MV6 and G clone were 100% destemmed. The destemmed batches a 4-day cold soak before the start of fermentation. The ferments spent between 18 days on skins, with gentle mixing throughout that time using gravity. The resulting blend is 16% whole bunch fermented.
All parcels completed malolactic fermentation and were then matured in French oak Barriques (225L) – 18% new, 82% seasoned – for nine months. The wine matured in oak and kept in contact with its lees before blending in November. Bottled by gravity. No fining. No filtration. - Peak Drinking / Cellaring Potential
Now - eight years
Wine Details
- Region Yarra Valley, Victoria
- Vintage 2025
- Type Red Wine
- Variety Pinot Noir
- Vegan Friendly ✔
- Volume 750ml
- Alcohol Volume 14%
- pH
3.52
- Acidity
5.4g/L
- Closure ScrewCap
- Bottling Date
13 January, 2026
- Harvest Date
2 March, 2025
- Background
Single Vineyard
- Vintage Notes
The 2025 season kicked off with a generous, wet winter that filled the soil profile with moisture. From there, spring arrived warm and dry. Shoots pushed early; we had fantastic spring conditions during flowering and fruit set. The dry season pushed growth and ripening along even though temperatures weren’t hot, in fact barely warmer than average, a pleasant surprise for the dryness of the season. Harvest came earlier than usual and moved quickly, a compressed vintage that asked a great deal of the team and rewarded the effort with fruit of exceptional quality, concentration and weight.
- Vineyard Notes
Location: Woori Yallock Planted: 2001 Elevation: 240 metres Soil type: Red clay loam Aspect: North and north-east facing slopes Size: 12 Hectares After discovering the Yarra Valley wines 25 years ago, Lou Primavera planted this vineyard in Hoddles Creek in 2001. We have a long-standing relationship with the Primavera family, having sourced fruit from the vineyard from 2006. This small vineyard has Pinot planted on two slopes of the gully right at the start of the Lone Star Creek – with MV6 planted on north slope and 115 and G-clone on south slope. This vineyard always produced our most floral, red fruited and fragrant Pinot Noir, with a sweetness and softness.
- Winemaking
Handpicked, fermented in a combination of small oak fermenters and stainless-steel open vats. Each clone was fermented and matured separately. The 115 was fermented with 100% whole bunches while the MV6 and G clone were 100% destemmed. The destemmed batches a 4-day cold soak before the start of fermentation. The ferments spent between 18 days on skins, with gentle mixing throughout that time using gravity. The resulting blend is 16% whole bunch fermented.
All parcels completed malolactic fermentation and were then matured in French oak Barriques (225L) – 18% new, 82% seasoned – for nine months. The wine matured in oak and kept in contact with its lees before blending in November. Bottled by gravity. No fining. No filtration. - Peak Drinking / Cellaring Potential
Now - eight years
Kind Words & Accolades
