Why is this Wine so Yummy?
Tom introduced me to Burgundian producers like Rousseau, Lignier, Lafarge, Engel, Ponsot, Mugnier and dozens of others. Australian Pinot producers are now comfortable enough to say they’re not trying to make Burgundy, but, drinking Burgundies from great producers helps winemakers explore finer concepts around textures, fruit flavours, freshness, generosity, restraint and where in the continuum of balance Pinot can sit. More importantly how time in the cellar can impact this. All this leads to pushing the little 1 percenters that can take a wine from being good to being great.
Words from the Winery
This wine is from the old block of MV6 Pinot Noir planted in 2001. We did about 20% whole bunch in the ferments in 2016, which has given the wine a punchy and fragrant aroma that evolves nicely as the wine sits in the glass. It was aged in 500 litre French oak puncheons, on lees for 11months, about 15% new.
The bouquet is dominated by the red fruit spectrum, strawberry, spice, plum and cherry with a powerful lifted floral element.
The palate is tightly wound at this stage, quite primary in flavour and tannin profile, but the hallmark silky tannins and lovely flow across the palate is there. Fine persistent with a lovely texture, there is a generosity of fruit and has a delicious drinkability at this early stage.
“95 Points. 15yo MV6, hand-picked, open-fermented, 20% whole bunches, 14 days on skins, matured in French oak (20% new) for 11 months. Deep colour; the ’16 Yarra Valley pinots don’t lack power and depth, the fruits purple and black rather than red, reluctantly revealing their secrets. But enough escapes to establish its balance and length, thus ensuring it will open up with time in bottle (3+ years) and go on from there. Drink By: 2029 Alcohol: 13.5%” – James Halliday, Halliday Wine Companion 2018.