Product information

Serrat Pinot Noir 2019

Pinot Noir from Yarra Valley, Victoria

$50

$47ea in any 3+
$44ea in any 6+
Closure: Screw Cap

Description

This wine is from the old block of MV6 Pinot Noir planted in 2001 (about 90%), plus a 10% proportion of newer plantings of Pommard clone. We added about 30% whole bunch in the ferments in 2019, which has given the wine quite 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 11 months, about 20% new.

The bouquet is dominated by the cherry and red fruit spectrum, strawberry, raspberry, spice, cherry, with detailed fragrance and floral notes. It’s a heady mix.

The palate is at this stage, quite primary in flavor and tannin profile, but the hallmark silky tannins and lovely flow across the palate is there. It has a generosity and volume of fruit, generously proportioned and long silky finish.

Best 2026-2036

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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.

This wine is from the Shiraz block planted in 2003, with Viognier from the original 2001 plantings. There are two Shiraz clones in the block; Best’s Old Block sourced from the original 1868 plantings at Best’s Great Western and clone 1654, a Barossa selection. The Viognier is from cuttings at Yarra Yering, that l cut personally in 2000, Dr Carrodus told me he had personally taken them from Chateau Grillet in Condrieu in the 60’s. Highly illegal at the time….

The nose is detailed and fragrant, loaded with spicy red and blue fruits and a lick of ginger and spice from the Viognier. Dense and expressive, there is so much going on here; violets and perfume and a heady mix of Asian spice and black pepper.

The palate is layered and woven with super fine savoury but silky tannins. Blue and red fruits, spice, perfume and fragrant, it is finely structured and detailed. The 2018 has a richness, fleshiness and real volume of fruit, structurally and texturally it reminds of the 2014 and 2015.

Drink 2025-2040


This is Tom and Nadège’s Serrat Vineyard. It looks so peaceful. First plantings in the early 00’s, vineyard coming inline, the 2009 fire destroyed it including the shed on the hill, 2010 no crop, 2011 tough year, end if 2011 hail destroyed 2012. Now in 2017 if you look carefully to the left you can see the vineyard looks different. That’s a 16 year old vineyard about to reach its peak ripped out as phylloxera has hit and they are back to square one.


So when you pay less than a pineapple for a bottle of Serrat you are helping someone survive and share their passion. No superfund in vineyards! This is simply the reality of farming grapes.

P.S. The couple of cows that eat that grass make for pretty bloody tasty steaks too!

The 2019 Vintage at Serrat

The 2019 growing season was characterised by a warm and dry spring, leading into a warmer than average summer. There were plenty of fine and mildly hot days and the rain was noticeably absent. Overall it was a temperate, dry season, of recent years most reminiscent of the 2008 vintage.

We began picking in early-mid February with the Chardonnay, slightly earlier than normal. The Pinot Noir was about average in the last week of February, but the Shiraz Viognier was hot on the heels of the Pinot Noir almost 10 days earlier than normal.

The 2019 vintage is another high quality vintage in the Yarra Valley, the wines are layered, detailed and balanced, with lovely density and concentration. They are quite expressive of the vintage, generous and full of flavour.