Wombat Creek Vineyard Pinot Noir
2022 Pinot Noir
Yarra Valley, Victoria
Wine Details
- Region Yarra Valley, Victoria
- Vintage 2022
- Type Red Wine
- Variety Pinot Noir
- Vegan Friendly ✔
- Volume 750ml
- Alcohol Volume 13%
- PH
3.51
- Standard Drinks 7.7
- Acidity
5.6g/L
- Closure ScrewCap
- Bottling Date
12th January, 2023
- Harvest Date
25th March, 2022
- Vintage Notes
Picked in one (very small) parcel, the fruit was 100% destemmed into a small seasoned French oak vat. The ferment was cold soaked for three days, during which the ferment was mixed using gravity daily, before fermentation kicked off naturally. During the 7 day ferment, we worked the cap twice daily using gravity. Pressed after two weeks to new and used 228L tight grain French barriques for eight months – 20% new, 80% older. The wine was not moved and kept in contact with its lees before blending in December. Bottled by gravity with no fining or filtration.
- Vineyard Notes
Location: Gladysdale Planted: 1988 Elevation: 410 meters Soil Type: Volcanic loam (red / ferrous) Aspect: North-east facing slopes Size: 16 hectares Wombat Creek Vineyard is the highest altitude vineyard in the Yarra Valley, making it an ideal location for the production of extreme cool climate wines. The vineyard was originally planted in 1988 with the intention of producing base wine for sparkling production but over the years has been gradually transitioned to Chardonnay and Pinot Noir for table wine. The underlying ferrous (red) based volcanic soil and rock produce a distinctively soft yet long and firm palate that contrasts with the finer palates seen from the nearby Applejack Vineyard (basalt based volcanic). This vineyard produces wonderfully exotic Pinot Noir, with a savoury and spicey side.
- Winemaking
Picked in one (very small) parcel, the fruit was chilled then 2% was destemmed in the base of an oak vat to commence a “Pied de Cuve” ferment. The vat was then filled to the brim with whole bunches and closed up to allow carbonic fermentation to occur. After fermentation had begun, daily delestage by gravity was performed for cap management. Occasional foot stomps were done to release a little more juice into the ferment and to extend the time on skins. Pressed after two weeks to new and used 228L tight grain French barriques for eight months – 20% new, 80% older. Bottled by gravity with no fining or filtration.
Wine Details
- Region Yarra Valley, Victoria
- Vintage 2022
- Type Red Wine
- Variety Pinot Noir
- Vegan Friendly ✔
- Volume 750ml
- Alcohol Volume 13%
- PH
3.51
- Standard Drinks 7.7
- Acidity
5.6g/L
- Closure ScrewCap
- Bottling Date
12th January, 2023
- Harvest Date
25th March, 2022
- Vintage Notes
Picked in one (very small) parcel, the fruit was 100% destemmed into a small seasoned French oak vat. The ferment was cold soaked for three days, during which the ferment was mixed using gravity daily, before fermentation kicked off naturally. During the 7 day ferment, we worked the cap twice daily using gravity. Pressed after two weeks to new and used 228L tight grain French barriques for eight months – 20% new, 80% older. The wine was not moved and kept in contact with its lees before blending in December. Bottled by gravity with no fining or filtration.
- Vineyard Notes
Location: Gladysdale Planted: 1988 Elevation: 410 meters Soil Type: Volcanic loam (red / ferrous) Aspect: North-east facing slopes Size: 16 hectares Wombat Creek Vineyard is the highest altitude vineyard in the Yarra Valley, making it an ideal location for the production of extreme cool climate wines. The vineyard was originally planted in 1988 with the intention of producing base wine for sparkling production but over the years has been gradually transitioned to Chardonnay and Pinot Noir for table wine. The underlying ferrous (red) based volcanic soil and rock produce a distinctively soft yet long and firm palate that contrasts with the finer palates seen from the nearby Applejack Vineyard (basalt based volcanic). This vineyard produces wonderfully exotic Pinot Noir, with a savoury and spicey side.
- Winemaking
Picked in one (very small) parcel, the fruit was chilled then 2% was destemmed in the base of an oak vat to commence a “Pied de Cuve” ferment. The vat was then filled to the brim with whole bunches and closed up to allow carbonic fermentation to occur. After fermentation had begun, daily delestage by gravity was performed for cap management. Occasional foot stomps were done to release a little more juice into the ferment and to extend the time on skins. Pressed after two weeks to new and used 228L tight grain French barriques for eight months – 20% new, 80% older. Bottled by gravity with no fining or filtration.
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