Primavera 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 13.2%
- PH
3.49
- Acidity
5.9g/L
- Closure ScrewCap
- Bottling Date
12th December, 2023
- Harvest Date
March, 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: Woori Yallock Planted: 2001 Elevation: 240 metres Soil type: Red clay loam Aspect: North and north-east facing slopes Size: 12 Hectares After discovering the Yarra Valley wines 25 years ago, Lou Primavera planted this vineyard in Hoddles Creek in 2001. We have a long-standing relationship with the Primavera family, having sourced fruit from the vineyard from 2006. This small vineyard has Pinot planted on two slopes of the gully right at the start of the Lone Star Creek – with MV6 planted on north slope and 115 and G-clone on south slope. This vineyard always produced our most floral, red fruited and fragrant Pinot Noir, with a sweetness and softness.
- Winemaking
Handpicked, fermented in a combination of small oak fermenters and stainless-steel open vats. Each clone was fermented and matured separately and is either fermented with 100% whole bunches included or 100% Destemmed. The MV6 was fermented as whole bunches in a seasoned oak vat, while the 115 and G clone were fermented as whole berries with a 4-day cold soak before the start of fermentation. The ferments spent between 10 – 14 days on skins, with gentle mixing throughout that time using gravity. The resulting blend is 15% Whole bunch fermented. All parcels completed malolactic fermentation and were then matured in French oak Barriques (225L) – 20% new, 80% seasoned – for nine months. The wine was not moved and kept in contact with its lees before blending in November. 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 13.2%
- PH
3.49
- Acidity
5.9g/L
- Closure ScrewCap
- Bottling Date
12th December, 2023
- Harvest Date
March, 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: Woori Yallock Planted: 2001 Elevation: 240 metres Soil type: Red clay loam Aspect: North and north-east facing slopes Size: 12 Hectares After discovering the Yarra Valley wines 25 years ago, Lou Primavera planted this vineyard in Hoddles Creek in 2001. We have a long-standing relationship with the Primavera family, having sourced fruit from the vineyard from 2006. This small vineyard has Pinot planted on two slopes of the gully right at the start of the Lone Star Creek – with MV6 planted on north slope and 115 and G-clone on south slope. This vineyard always produced our most floral, red fruited and fragrant Pinot Noir, with a sweetness and softness.
- Winemaking
Handpicked, fermented in a combination of small oak fermenters and stainless-steel open vats. Each clone was fermented and matured separately and is either fermented with 100% whole bunches included or 100% Destemmed. The MV6 was fermented as whole bunches in a seasoned oak vat, while the 115 and G clone were fermented as whole berries with a 4-day cold soak before the start of fermentation. The ferments spent between 10 – 14 days on skins, with gentle mixing throughout that time using gravity. The resulting blend is 15% Whole bunch fermented. All parcels completed malolactic fermentation and were then matured in French oak Barriques (225L) – 20% new, 80% seasoned – for nine months. The wine was not moved and kept in contact with its lees before blending in November. Bottled by gravity. No fining. No filtration.
- Peak Drinking / Cellaring Potential
Now - eight years
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