Sexton Vineyard Pinot Noir
2023 Pinot Noir
Yarra Valley, Victoria
Wine Details
- Region Yarra Valley, Victoria
- Vintage 2023
- Type Red Wine
- Variety Pinot Noir
- Volume 750ml
- Alcohol Volume 13.5%
- PH
3.43
- Acidity
6.1g/L
- Closure ScrewCap
- Bottling Date
23rd January, 2024
- 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: Gruyere Planted: 1997 Elevation: 130 - 210 metres Soil Type: Grey clay loam over granite / ironstone. Aspect: North facing slopes Size: 30 Hectares Located on the steep slopes of the Warramate Ranges, the Sexton Vineyard is in one of the most revered pockets of the Valley. Being well up the Range’s north-facing slopes, topsoil is thin and root systems have established themselves in shallow gravelly loams above a tough, rocky clay base. Bunch yields set naturally low in this environment, resulting in intensely flavoured fruit with high skin to juice ratio. The clonal selection of Pinot Noir off this site includes the G5V15 clone, which responds well to the warmer conditions and sunlight exposure to produce juicy and plush wines. The Pinot Noir produced from Sexton have a lovely texture, with dark cherries and plums, sweet spice notes and youthful tannins.
- Winemaking
Handpicked, fermented in a combination of small oak fermenters and stainless-steel open vats. The MV6 parcels were fermented as whole bunches, while the remaining clones were destemmed to whole berries and cold soaked for four days before fermentation started. The resulting blend is 21% whole bunch fermented. All parcels were matured in French oak – 25% new, 75% seasoned – for 10 months in 225L barriques predominately Taransaud and Dargaud & Jaeglé. 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
- Volume 750ml
- Alcohol Volume 13.5%
- PH
3.43
- Acidity
6.1g/L
- Closure ScrewCap
- Bottling Date
23rd January, 2024
- 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: Gruyere Planted: 1997 Elevation: 130 - 210 metres Soil Type: Grey clay loam over granite / ironstone. Aspect: North facing slopes Size: 30 Hectares Located on the steep slopes of the Warramate Ranges, the Sexton Vineyard is in one of the most revered pockets of the Valley. Being well up the Range’s north-facing slopes, topsoil is thin and root systems have established themselves in shallow gravelly loams above a tough, rocky clay base. Bunch yields set naturally low in this environment, resulting in intensely flavoured fruit with high skin to juice ratio. The clonal selection of Pinot Noir off this site includes the G5V15 clone, which responds well to the warmer conditions and sunlight exposure to produce juicy and plush wines. The Pinot Noir produced from Sexton have a lovely texture, with dark cherries and plums, sweet spice notes and youthful tannins.
- Winemaking
Handpicked, fermented in a combination of small oak fermenters and stainless-steel open vats. The MV6 parcels were fermented as whole bunches, while the remaining clones were destemmed to whole berries and cold soaked for four days before fermentation started. The resulting blend is 21% whole bunch fermented. All parcels were matured in French oak – 25% new, 75% seasoned – for 10 months in 225L barriques predominately Taransaud and Dargaud & Jaeglé. 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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