The first Pinot is very aromatic, cherries, cranberries, fresh cream and an underlying grassy note (there was a small amount of whole bunch in one of the ferments).  The same flavours follow on the palate, which is quite rich, but held together by a fair wallop of savoury tannin.  Definitely more of a food wine than a glugger. I wrote these notes while chewing on some Chèvre on strong rye sourdough (pictured), worked well. Tough job.
This Pinot is quite a departure from those I’ve made previously.  The house-style I had been making involved quite specific fermentation techniques and long term barrel ageing.  This can work well, but isn't suited to every vineyard or vintage.
The style of this release fully embraces the change in direction, acknowledging the reality that it will mostly been consumed over the next year or so.  It also embraces a freshness and concentration of fruit which, I believe, is well suited to Yarra Valley Pinot.  Yarra Pinot is of grown on soils, and in seasons too warm, to realistically emulate the great wines of Burgundy, so why bother? Time to forget that, and make wines that are a pleasure to drink, and are proudly Yarra Valley.