• 2021
  • Yarra Valley

Wombat Creek Vineyard Pinot Noir

$90
  • Category Red
  • Varietal Pinot Noir
  • Range Single Vineyard
  • Region Yarra Valley
  • Wine Style Elegant & refined
  • Food Pairing Roasted quail, miso-glazed salmon, mushroom dishes, confit duck, cassoulet, aged goats cheese and charcuterie
  • Shipping Availability AUSTRALIA WIDE
Description

Planted on steep slopes at higher elevation than any other vineyard in the Yarra Valley, Wombat Creek Vineyard boasts a long, cool growing season that is perfect for Pinot Noir wines with a beguiling mix of power and purity. This wine has excellent palate weight, layers of red fruits and velvety tannin unfolding over a long finish.

  • Category Red
  • Varietal Pinot Noir
  • Range Single Vineyard
  • Region Yarra Valley
  • Wine Style Elegant & refined
  • Food Pairing Roasted quail, miso-glazed salmon, mushroom dishes, confit duck, cassoulet, aged goats cheese and charcuterie
  • Shipping Availability AUSTRALIA WIDE

ESTATE CHARACTERISTICS

Nestled in the Upper Yarra Valley, our Wombat Creek vineyard is the most elevated vineyard in the valley, making it uniquely situated for producing premium cool climate wines. It is located in Gladysdale’s hilly countryside watered by tributaries of the Yarra River and 6 km south-east of Yarra Junction.

At 424m above sea level, it is a true cool-climate vineyard with reliable annual rainfall of around 1200mm. Mature Pinot Noir and Chardonnay vines are planted on north and west-facing hills. There are 12.1 hectares under vine – 4.7 of Chardonnay and 7.4 of Pinot Noir. The soils are free-draining volcanic loams.

SEASON

With healthy yields in the Yarra Valley, ideally timed rainfall and ripening season temperatures tracking long-term averages, 2021 was an idyllic season for cool-climate varieties. A highlight, "the best in several years", our Pinot Noir perfumed, ethereal and outstanding. Higher yields and cooler conditions favoured the vineyard managers enabling production of generous wines of immediate appeal. January and February were excellent for ripening Pinot Noir fruit. Bunch weights were high, leading to good yields for this Vintage.

WINEMAKING

The fruit was handpicked in cool, dry weather then chilled before destemming and vinification in open fermenters with wild yeasts and hand plunging. The wine was matured for 11 months in French oak barriques and puncheons. We chose a mix of used and new barrels from a selection of Burgundian coopers.

SERVING TEMPERATURE | 12 - 18°C
CELLAR POTENTIAL | Now to 2037