This has immediate richness and serious exuberance. Black cherry, ripe strawberry, subtle earthen spice and smoky-savoury character to lift it above the masses of fragrant pinots out there. The palate is intense and textural with all the right amounts of sweetness, sourness and char. Will definitely appeal to fans of Otago pinot for its fragrance and depths, without being charry or over the top. Also fans of Yarra, obviously, especially those who prefer depth and complexity over… well, a lack of them. I guess that’s all of us, then?
“5% whole bunches, wild-fermented, hand-plunged and foot-stomped, 21 days on skins, matured in French oak (40% new) for 10 months. Bright, full colour; a very complex, spicy wine, the bouquet and palate singing the same song. It gives the impression of more than 5% whole bunches, but regardless, it has utterly exceptional length and drive. The flavours are an Aladdin's cave of endless delights, red, purple and blue fruits bouncing off each other.”
It’s cool, we get it, you want to know absolutely everything about this wine. Well here you go, go nuts.
- Yarra Valley
- Alcohol by Vol.
- Bottle Vol
- Blend Info
- 100% Pinot Noir
- Serving Temp.
Our Estate Vineyard. Old vines and fastidious viticulture produce fruit that sings a song of both place and variety. Grown predominantly on our original 1976 vines, together with adjoining 1998 and 2003 plantings, all with a steep Northerly aspect. These vines are hand pruned, dressed and harvested.
Made without added yeast, fining or filtration, this wine is estate bottled, with a limited production of 3,100 bottles.
Under the careful watch of Winemaker James Lance, the Punch vineyard which is set on 3.45 hectares which produces 600 dozen each year and what they lack in volumes they make up for in quality. This 5 red star producer grows some of the regions most premium Pinot Noir and Chardonnay. An absolute treasure of a vineyard with a reputation to match.
With a history spanning over 175 years, there's no doubt that Yarra Valley is one of Australia's most celebrated cool climate wine regions. Victoria's first wine growing district and today home to over 80 wineries specialising in Chardonnay, Cabernet Sauvignon, Pinot Noir, Shiraz and some of our country's best sparkling wines. With stunning hillside, lush greenery, vast space and an enviable climate - it's no wonder that medals, trophies and coveted points are plentiful here.
The rules are there ain’t no rules, but here are some foods we think will work pretty well with this wine...
Balsamic tomato, chorizo and rocket fettuccine
- 400g dried fettuccine pasta
- 2 (125g each) smoked chorizo sausages, sliced diagonally
- 1 red onion, finely chopped
- 1 garlic clove, crushed
- 2 medium tomatoes, chopped
- 500g jar tomato pasta sauce
- 2 teaspoons balsamic vinegar
- 100g pitted kalamata olives
- 70g baby rocket leaves, to serve
- Cook pasta in a large saucepan of boiling water until tender.
- Meanwhile, heat a deep, non-stick frying pan over medium-high heat. Add chorizo. Cook, stirring until browned and crisp. Using a slotted spoon, remove to a plate lined with paper towel. Set aside.
- Add onion and garlic to pan. Cook, stirring, until onion is tender. Add tomatoes. Cook, stirring, for 1 minute. Stir in pasta sauce and vinegar. Cover and bring to the boil. Reduce heat to medium. Simmer for 1 minute until slightly thickened.
- Drain pasta. Return to pan. Add tomato mixture, olives and chorizo. Season with pepper. Toss to combine. Top with rocket. Serve