A bright and complex aromatic profile displaying notes of pomegranate, dried strawberry and star anise, with hints of blue fruit, crushed violet, fresh tobacco and truffle. A finely-structured palate offers textural generosity with notes of red currant and dark cherry integrating well with supportive oak spice. Refreshing natural acidity gives the wine drive and line, leading into a long and persistent finish.
Pinot Noir—chiefly associated with the Burgundy region of France— is grown around the world, mostly in cooler climates. The grape’s tendency to produce tightly packed clusters makes it susceptible to several viticultural hazards involving rot that require diligent canopy management. When young, wines made from Pinot Noir tend to have red fruit aromas of cherries, raspberries and strawberries. As the wine ages, Pinot has the potential to develop more vegetal and earthy aromas that can contribute to the complexity of the wine. Thin skins and low levels of phenolic compounds lend Pinot to producing mostly lightly coloured, medium-bodied and low-tannin wines that can often go through phases of uneven and unpredictable aging.
The Yarra Valley is a well-respected Australian wine region which occupies the eastern half of the Port Phillip viticultural zone in the diminutive state of Victoria. One of Australia’s oldest and most celebrated wine regions, the earliest Yarra Valley vineyards were planted in 1838. The climate here is amongst the coolest of any Australian wine region, partly due to elevation—which reaches 500 masl—but mostly due to the hilly topography, which creates shadows, shelter and heat sink.
The Yarra Junction vineyard is home to 10 acres of ‘Burgundian clone’ Pinot Noir vines, which owner Charles Smedley lovingly planted on a north-facing slope in 1999. This particular slice of the Yarra Valley map has a colder climate and records greater rainfalls than average. The clay loam and volcanic mix soil contributes to exceptional Pinot Noir growing conditions.
Hand-harvested Pinot Noir grapes are sorted at the winery and cold-soaked prior to a long, cool ferment via wild yeasts in stainless steel. The wine is aged in older French oak barriques prior to bottling and release.