Pinot Noir

Yarra Yering Pinot Noir is from a single estate block of some of the oldest vines of their type in Australia. A mixed planting of four clones was undertaken by Dr Carrodus in 1969, then repeated in 1981 (this time close planted), and again in 1984.

The fruit is destemmed and partially crushed in Yarra Yering's traditional tea chest open fermenters. Stalks are added back for structure and complexity. Fermentation is initiated naturally then supplemented with cultured yeast to ensure completion.

One third of the ferments are selected for pressing; the balance are allowed to macerate post fermentation to draw more tannins. The final blend is aged for up to 15 months in new and seasoned French oak.

Deep vermillion, Yarra Yering Pinot Noir has a rich velvety taste, crisp natural acidity and lingering flavours. Simultaneously both elegant and powerful. Cellaring potential is 12 years.