Denomination Pinot Noir
Producer Rob Hall Vineyard
Region Australia, Victoria, Yarra Valley
Variety Pinot Noir
Serving temperature 18/20 °C
Pairing Beef, Veal, Game (deer, venison), Poultry
The nose has quite complex aromas, dark fruits, Christmas pudding, the clichéd forest floor, some mushroom notes. The palate is savoury, complex and structured; it will cellar very well.
Harvest 21st & 26th February
Fermentation 85% of blend fully de-stemmed, 15% full whole bunch. All ferments with naturally occurring yeast. Plunging once per day early in ferment, some drain and return via gravity late in ferment. Typically 3-4 weeks on skins. Pressed to tank and settled for around 2 days before racking to barrel.
Maturation 50% in 1yo Puncheons, remainder in old hogsheads.
The vineyard is managed in sections, some areas being quite vigorous, while others much less so. These areas are picked separately to create different batches in the winery.
In the winery a variety of fermentation techniques are used, to create options for this blend. A batch that underwent extended maceration ended up being the predominant component in the blend, giving a savoury and structured backbone to the wine. A small batch of 100% whole bunch ferment adds complexity to the aroma and chalky tannins to the finish.