Winemaker Damian North’s brand is truly about his journey from the Yarra to Oregon to Margaret River and back to the Yarra. Each 6-pack of this pinot contains six different labels with artwork depicting a different stage of his Journey. Oh yeah, and what’s in the bottle is extremely elegant, complex and pretty .Yarra Pinot Noir that is a joy to drink. This is softy, juicy, bright and light. It’s about delicacy and fragrance rather than brawn. It speaks of place, and if you could do much worse than speak about Woori Yallock and the Willowlake Vineyard in Gladysdale. Bright cherries, red plum, sage and spice; bubblegum, strawberry and mint from some whole bunch action, for sure. Lively, chalky tannin and silky spice come together with 2017’s distinctive raspberry lolly, lavender and Damson plums playing brightly in the background. Light and crunchy but full of chirpy characters, and moreishly aromatic.
The last mile of this wine will be the quickest part of its journey: straight into your glass, many times over.
“It’s 79% from the Lone Star Creek vineyard in Woori, and 21% from Willowlake, Gladysdale. I was chatting to a fellow I know the other day, who visited Melbs for the grand final. He commented that he’d drunk a heap of wine while visiting, via friends. I said “And I bet it was mainly Yarra Valley Pinot Noir”. I was right. Smoky undergrowth stuff, spice, cherries and red berries. Medium-bodied, light but sure-footed tannin scratches insistently through sweet red fruits with a savoury smoky edge. Finish is cool and spicy, though a perhaps a little loose. Altogether pleasant drinking here.”
It’s cool, we get it, you want to know absolutely everything about this wine. Well here you go, go nuts.
- Yarra Valley
- Alcohol by Vol.
- Bottle Vol
- Blend Info
- 100% Pinot Noir
- Serving Temp.
From the producer
Our 2017 Yarra Valley Pinot Noir has a bright and sparkling ruby-red colour. The nose shows wonderful intensity, a bouquet of red berries, plums and cherries is complemented by forest-floor aromas and subtle oak. The palate is equally generous and complex, red fruits are balanced with savoury spice. Silky tannins lead on to a delightfully long finish.
Winter and Spring were both cool with plentiful rainfall. Summer was mild, which led to a late start to vintage under clear sunny skies with cool nights - perfect weather for harvesting Pinot Noir. Flavour ripeness was excellent at low sugar levels. Lone Star Creek - Woori Yallock, Upper Yarra Valley. 79%. Deep red volcanic soil over clay. Excellent water retention. Northerly aspect. MV6 clone Pinot Noir planted in 1998. Hand-picked on 16th March 2017. Willowlake - Gladysdale, Upper Yarra Valley. 21%. Clay loam soil. Southerly aspect. MV6 clone Pinot Noir planted in 1991. Hand-picked on 17th March 2017.
The fruit was 80% destemmed, with 20% whole bunches included in open fermenters ranging from 1 - 4 tonnes in capacity. Fermentation commenced in its own time using only wild yeast. The cap was gently hand plunged and also pumped over once per day during the peak of fermentation. After an average of 14 days on skins the wine was pressed and transferred to barrel. 20% of the oak was new French barriques (Dargaud & Jaegle, D’Aquitane & Quintessence), with the remainder in older French barriques. Maturation in oak lasted for around 9 months before bottling on 19th January 2018.
With a history spanning over 175 years, there's no doubt that Yarra Valley is one of Australia's most celebrated cool climate wine regions. Victoria's first wine growing district and today home to over 80 wineries specialising in Chardonnay, Cabernet Sauvignon, Pinot Noir, Shiraz and some of our country's best sparkling wines. With stunning hillside, lush greenery, vast space and an enviable climate - it's no wonder that medals, trophies and coveted points are plentiful here.
The rules are there ain’t no rules, but here are some foods we think will work pretty well with this wine...
Pizza with bocconcini, prosciutto & rocket
- 1 x 440g bought pizza base with tomato paste
- 5 bocconcini, thickly sliced
- 80g (1/2 cup) pitted black olives
- 80g baby rocket leaves
- 30g (1/3 cup) shaved parmesan
- 7 thin slices prosciutto, torn in half
- Preheat the oven to 250°C. Place an oven shelf in the lowest position. Place pizza base on a baking tray. Top with bocconcini and olives.
- Bake on the lowest shelf of oven for 8 minutes or until the bocconcini melts and the base is crisp.
- Meanwhile, combine the rocket and parmesan in a bowl.
- Top the pizza with the prosciutto and the rocket mixture to serve.
The wines we remember are about the moments. The people, the places. That’s life. Here are some ideas...