Bastard Hill Vineyard Pinot Noir
2023 Pinot Noir
Yarra Valley, Victoria
Wine Details
- Region Yarra Valley, Victoria
- Vintage 2023
- Type Red Wine
- Variety Pinot Noir
- Vegan Friendly ✔
- Volume 750ml
- Alcohol Volume 13%
- PH
3.51
- Acidity
5.8g/L
- Closure ScrewCap
- Bottling Date
31st January, 2024
- Harvest Date
April, 2023
- Background
Single Vineyard
- Vintage Notes
2023 was a small, high-quality vintage in the Yarra Valley. The season was defined by a cool Spring, a mild growing season, cool nights, and medium to high rainfall. 2023 was one of the coolest and latest harvests on record, with our first pick starting two and a half weeks later than the previous average. The grapes in 2023 had lovely fruit concentration with bright natural acidities.
- Vineyard Notes
Location: Gladysdale Planted: 1986 Elevation: 380 metres Soil Type: Volcanic loam (red / ferrous) Aspect: North and south facing slopes Size: 13 Hectares Situated in the Upper Yarra Valley in the sub-region of Gladysdale, Bastard Hill is a 31-hectare property with 13-hectares (32 acres) of vines, planted exclusively to Chardonnay and Pinot Noir. The vineyard’s expressive name is derived from its steep slope and high altitude, ranging in elevation from 300-400m. Bastard Hill is a celebrated site planted in the late 1980s by viticultural legend Ray Guerin. Dedicated initially to the production of super-premium sparkling wine, the site was quickly recognized for its potential to produce top quality still wines, releasing the Bastard Hill Chardonnay and Pinot Noir wines in the 1990s. This is an elegant and perfumed Pinot Noir with exotic red fruit and Bergamot aromas. The 2023 vintage marks our first release of this vineyard in the Giant Steps portfolio.
- Winemaking
Handpicked in two parcels and chilled overnight before being 100% destemmed into small seasoned French oak vats for fermentation. Each clone was fermented and matured separately. The grapes were cold soaked for four days before fermentation began and spent between 10 – 14 days on skins, with gentle mixing throughout that time using gravity. All parcels completed malolactic fermentation and were then matured in French oak barriques (225L) – 20% new, 80% seasoned – for ten months. The wine was not moved and kept in contact with its lees before blending in December. Bottled by gravity. No fining. No filtration.
- Peak Drinking / Cellaring Potential
Now - eight years
Wine Details
- Region Yarra Valley, Victoria
- Vintage 2023
- Type Red Wine
- Variety Pinot Noir
- Vegan Friendly ✔
- Volume 750ml
- Alcohol Volume 13%
- PH
3.51
- Acidity
5.8g/L
- Closure ScrewCap
- Bottling Date
31st January, 2024
- Harvest Date
April, 2023
- Background
Single Vineyard
- Vintage Notes
2023 was a small, high-quality vintage in the Yarra Valley. The season was defined by a cool Spring, a mild growing season, cool nights, and medium to high rainfall. 2023 was one of the coolest and latest harvests on record, with our first pick starting two and a half weeks later than the previous average. The grapes in 2023 had lovely fruit concentration with bright natural acidities.
- Vineyard Notes
Location: Gladysdale Planted: 1986 Elevation: 380 metres Soil Type: Volcanic loam (red / ferrous) Aspect: North and south facing slopes Size: 13 Hectares Situated in the Upper Yarra Valley in the sub-region of Gladysdale, Bastard Hill is a 31-hectare property with 13-hectares (32 acres) of vines, planted exclusively to Chardonnay and Pinot Noir. The vineyard’s expressive name is derived from its steep slope and high altitude, ranging in elevation from 300-400m. Bastard Hill is a celebrated site planted in the late 1980s by viticultural legend Ray Guerin. Dedicated initially to the production of super-premium sparkling wine, the site was quickly recognized for its potential to produce top quality still wines, releasing the Bastard Hill Chardonnay and Pinot Noir wines in the 1990s. This is an elegant and perfumed Pinot Noir with exotic red fruit and Bergamot aromas. The 2023 vintage marks our first release of this vineyard in the Giant Steps portfolio.
- Winemaking
Handpicked in two parcels and chilled overnight before being 100% destemmed into small seasoned French oak vats for fermentation. Each clone was fermented and matured separately. The grapes were cold soaked for four days before fermentation began and spent between 10 – 14 days on skins, with gentle mixing throughout that time using gravity. All parcels completed malolactic fermentation and were then matured in French oak barriques (225L) – 20% new, 80% seasoned – for ten months. The wine was not moved and kept in contact with its lees before blending in December. Bottled by gravity. No fining. No filtration.
- Peak Drinking / Cellaring Potential
Now - eight years
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