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2013

First Pinot, 2013

First Pinot, 2013

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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.

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First Chardonnay, 2013

First Chardonnay, 2013

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The inaugural Yarra Valley Chardonnay reflects the 2013 vintage.  It was a warmer year which brought richness, but much of the blend was picked early, keeping it fresh.  The nose has citrus, nettle and nectarine.  The palate is rich, but full of fresh flavour, and balanced by a bit of tang at the finish. There is very little oak influence, mostly matured on lees in older barriques.
Chardonnay, like any wine, is all about balance.  Though in the case of Chardonnay finding the right balance is a matter of taste, and prone to fairly wild swings in fashion.  Chardonnays I made 10 years ago were considered lean, angular, and acidic.  The same wines today would be considered fat and blowsy by the vin-eratti.
I’m not going to be drawn into the trend of making Chardonnays with Riesling-ish acidity, but something needs to hold the palate together, keeping it from being too fat.  The key for me is phenolics (the tannins of white wine is the easiest way to explain it), which give the wine structure, and cut through fatty food in a more elegant way than acidity in my opinion.
Anyhow, very happy with the first release, I hope y’all enjoy plenty of it!

 

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