• 2018
  • Yarra Valley

Wombat Creek Vineyard Pinot Noir

$90
Minus Plus
  • Category Red
  • Varietal Pinot Noir
  • Range Single Vineyard
  • Region Yarra Valley
  • Wine Style Elegant & refined
  • Food Pairing Roasted quail, miso-glazed salmon, mushroom dishes, confit duck, cassoulet, aged goats cheese and charcuterie
Description

Wombat Creek Vineyard reveals more of its special qualities in this classy wine from a warm vintage.

GOLD MEDALS:

Royal Queensland Wine Show

Perth Royal Wine Awards

Royal Hobart Wine Show

ERIN LARKIN - ROBERT PARKER WINE ADVOCATE

'The 2018 Wombat Creek Vineyard Pinot Noir has pickling spices aplenty: cloves, mustard seeds, cinnamon, allspice and peppercorns, all of it pressed into a bed of cherries. The bouquet is laced with singed bush, fresh tobacco leaf and strawberries at the height of summer. The wine is succulent and juicy in the mouth; it is the bouquet and lingering aftertaste that bracket the fruit with exotic spice and savoury characters. A lovely wine here.'

More details Right
  • Category Red
  • Varietal Pinot Noir
  • Range Single Vineyard
  • Region Yarra Valley
  • Wine Style Elegant & refined
  • Food Pairing Roasted quail, miso-glazed salmon, mushroom dishes, confit duck, cassoulet, aged goats cheese and charcuterie

TASTING NOTES

Planted on steep slopes at higher elevation than any other vineyard in the Yarra Valley, Wombat Creek Vineyard boasts a long, cool growing season that is perfect for Pinot Noir wines with a beguiling mix of power and purity. This wine has excellent palate weight, layers of red fruits and velvety tannin unfolding over a long finish.

SERVING TEMPERATURE | 12 - 18°C
CELLAR POTENTIAL | Now to 2035

SEASON

There were no big heat spikes in the 2018 season, but it was a warm season overall and the harvest was a little early. Cool weather and regular rain up until Christmas made a slow start to the season, setting up good ground moisture and vine health coming into summer. Extended dry, mild weather over January and February was excellent for ripening Pinot Noir fruit. Bunch weights were high, leading to good yields

WINEMAKING

The fruit was handpicked in mid-March in cool, dry weather then chilled before destemming and vinification in open fermenters with wild yeasts and hand plunging. The wine was matured for 11 months in French oak barriques and puncheons. We chose a mix of used and new barrels from a selection of Burgundian coopers.

Download Tasting Notes