Yarra Valley Pinot Noir

Yarra Valley Pinot Noir

2023 Pinot Noir

Yarra Valley, Victoria

From $50.00 per bottle
    Halliday Wine Companion
    "A 50/50% mix of upper and lower Yarra fruit; 35% whole bunches and matured in French oak (10% new). A bright crimson red. After a few good few swirls, aromas of ripe raspberries, black cherries, wild herbs and some crushed violets soon emerge. The palate, though, doesn't need much coaxing, and this silken, sappy wine has excellent depth and persistence. Will be even better six to 12 months from now." - Philip Rich
    96 points, April 2024.

    Wine Details

    • Region Yarra Valley, Victoria
    • Vintage 2023
    • Type Red Wine
    • Variety Pinot Noir
    • Vegan Friendly
    • Volume 750ml
    • Alcohol Volume 13.5%
    • PH 3.53
    • Standard Drinks 8
    • Acidity 6.20g/L
    • Closure ScrewCap
    • Bottling Date OCTOBER 2023
    • Harvest Date March - April 2023
    • Background Yarra Valley
    • Vintage Notes 2023 was a small, high-quality vintage in the Yarra Valley. The season was defined by a cool Spring, a mild growing season, cool nights, and lots of rainfall. 2023 was one of the coolest and latest harvests on record, with our first pick starting two and a half weeks later than previous average. The grapes in 2023 had lovely fruit concentration with bright natural acidities.
    • Vineyard Notes Sourced from vineyards across the Yarra Valley. 50% sourced from the upper Yarra ranges.
    • Winemaking All Giant Steps fruit is 100% hand-picked. Our grapes are then chilled overnight before processing. The Pinot is either fermented as 100% whole bunches or 100% destemmed with whole berries. The whole bunch treatments have a warm start to fermentation, with minimal mixing throughout the start of fermentation to promote carbonic maceration. These ferments are then left for up to 21 days on skins before pressing. The destemmed and whole berry batches are held cold at 4℃ for four days before the ferment is allowed to heat up and start fermentation naturally with indigenous yeasts. Cold soaked for 3 days, then allowed to warm in small open fermenters in order to kick start wild fermentation. Parcels are matured in French oak (10% new, 90% older) for eight months. Blended in October and then bottled by gravity without fining or filtration in November.
    • Food Matches Turmeric and garlic roasted chicken with couscous. Mushroom Risotto with roasted enoki. BBQ Quail with five spice, fried spring onion and garlic flakes.
    Halliday Wine Companion
    "A 50/50% mix of upper and lower Yarra fruit; 35% whole bunches and matured in French oak (10% new). A bright crimson red. After a few good few swirls, aromas of ripe raspberries, black cherries, wild herbs and some crushed violets soon emerge. The palate, though, doesn't need much coaxing, and this silken, sappy wine has excellent depth and persistence. Will be even better six to 12 months from now." - Philip Rich
    96 points, April 2024.

    Wine Details

    • Region Yarra Valley, Victoria
    • Vintage 2023
    • Type Red Wine
    • Variety Pinot Noir
    • Vegan Friendly
    • Volume 750ml
    • Alcohol Volume 13.5%
    • PH 3.53
    • Standard Drinks 8
    • Acidity 6.20g/L
    • Closure ScrewCap
    • Bottling Date OCTOBER 2023
    • Harvest Date March - April 2023
    • Background Yarra Valley
    • Vintage Notes 2023 was a small, high-quality vintage in the Yarra Valley. The season was defined by a cool Spring, a mild growing season, cool nights, and lots of rainfall. 2023 was one of the coolest and latest harvests on record, with our first pick starting two and a half weeks later than previous average. The grapes in 2023 had lovely fruit concentration with bright natural acidities.
    • Vineyard Notes Sourced from vineyards across the Yarra Valley. 50% sourced from the upper Yarra ranges.
    • Winemaking All Giant Steps fruit is 100% hand-picked. Our grapes are then chilled overnight before processing. The Pinot is either fermented as 100% whole bunches or 100% destemmed with whole berries. The whole bunch treatments have a warm start to fermentation, with minimal mixing throughout the start of fermentation to promote carbonic maceration. These ferments are then left for up to 21 days on skins before pressing. The destemmed and whole berry batches are held cold at 4℃ for four days before the ferment is allowed to heat up and start fermentation naturally with indigenous yeasts. Cold soaked for 3 days, then allowed to warm in small open fermenters in order to kick start wild fermentation. Parcels are matured in French oak (10% new, 90% older) for eight months. Blended in October and then bottled by gravity without fining or filtration in November.
    • Food Matches Turmeric and garlic roasted chicken with couscous. Mushroom Risotto with roasted enoki. BBQ Quail with five spice, fried spring onion and garlic flakes.

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