Elegant, perfumed fruit with fine lined acidity. This is Yarra Valley in a glass.
Aromas: cherry pie, raspberry, Chinese five spice
Palate: violets, cranberry, nutmeg, velvety tannins
Drink: now! But you can hold it for up to 15 years
Great for: Tea smoked duck bao with hoisin sauce – invite some friends (or have them all to yourself)
Nutrition: vegan, 86 calories per 120ml glass
Made from hand-harvested grapes sourced from Yarra Valley’s Willowlake Vineyard by Rob Dolan, Adrian Santolin + the team.
The grapes were destemmed & cold soaked for 4 days with whole berries. Open pot ferment with hand plunging before being matured in 40% new French oak for 9 months.
Rob Dolan is known for his skill in the winery, passion for helping others, and cheeky character.
He says the trick is sourcing the best fruit, and from there, using a ‘less is more’ approach in the winery to bring the wine it to its full expression.
Lamb is a robust, flavoursome meat and this dish will work well with the violet perfume and cranberry flavours of the Pinot Noir. The higher-acid of the wine will cut through the fat in the lamb leaving your palate refreshed and craving more.
Our winery and Cellar Door is located in Warrandyte South, just 30 minutes from Melbourne.
Our Wine Specialists will guide you through a table-side tasting as you look over the vineyard. Cheese and charcuterie boards are available with the best produce the Yarra Valley has to offer, including Stone and Crow Cheese, which is made on-site.
Book your visit here