Warramunda EstateYarra Valley Pinot Noir 2018
Dry, Light Bodied style of Pinot Noir
Yarra Valley, Australia
About this product
Dry, Light Bodied style of Pinot NoirYarra Valley, AustraliaThree different clones, G5V15, 114B & MV6, were added to individual fermenters as 100% whole bunch and sealed up to undergo a 7-10 day period of carbonic maceration. After this the fermenter was dug out, destemmed entirely and returned to the tank to finish primary fermentation as whole berry, with daily plunging. Once complete, the wine was gently pressed and matured in seasoned French oak 500L puncheons.
Three different clones, G5V15, 114B & MV6, were added to individual fermenters as 100% whole bunch and sealed up to undergo a 7-10 day period of carbonic maceration. After this the fermenter was dug out, destemmed entirely and returned to the tank to finish primary fermentation as whole berry, with daily plunging. Once complete, the wine was gently pressed and matured in seasoned French oak 500L puncheons.
Light bodied red wines have a water-light mouthfeel and light flavour impact. Often pale to light/medium in colour.
Dry wines have no trace of sweetness at all.
- TypePinot Noir
- Size750ML
- RegionYarra Valley
- Current Vintage2018
- Standard Drinks7.4
- Alcohol Volume12.5%
- CountryAustralia
- StateVictoria
- Brand NameWarramunda Estate
- ClosureCork
- Wine SweetnessDry
- Wine BodyLight Bodied
Vintage 2018
95 points James Halliday's Wine Companion
Hand-picked, complex vinification: first 7-19 days on skins for critical carbonic maceration, the second period of 5-7 days for completion of primary ferment, the two stages linked by digging out the fermenter at the end of the carbonic maceration. Destemmed and returned to the fermenter for the last stage, the process invented by Simon Black of Montalto. A perfumed bouquet and elegant palate. The impact of the whole bunch is obvious, but does not obscure the varietal red berry/spicy/savoury flavours.
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