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Coombe FarmPinot Noir
Dry, Light Bodied style of Pinot Noir
Yarra Valley, Australia
About this product
Dry, Light Bodied style of Pinot NoirYarra Valley, AustraliaThe Wine: A bright fruited Pinot Noir with aromas of red cherries and poached summer plums. The palate offers a soft approachable structure with lovely velvet textured tannins. A touch of toasted oak adds to the generous length.
The Vintage: Vintage 2019 presented enormously favourable conditions forgrowers in the Yarra Valley. Following a cold winter, bud-burst was a little later than normal. Early spring conditions were cool and very dry but in both November and December we experienced excellent rainfall. With replenished soil moisture we were well set up for both generous yields and the warm to hot months of January and February. Harvest days were perfect with uninterrupted picking completed by mid-March.Viticulture: Coombe Farm grows a selection of the most premium and sought after clones. Our 2019 Pinot Noir is a majority blend of Burgundian clone MV6, with smaller parcels of 115 and 114 sourced from our north facing, hillside block.
Winemaking: Fruit was hand harvested in series of small batches and fermented separately in open top fermenters with approximately 25% whole bunch fermentation. The wine was matured in a combination of new, one and two year old French
barriques for a period of 10 months.
Food Match: Roasted beetroot tart, Yarra Valley goats curd, red elk & candied walnut.
The Vintage: Vintage 2019 presented enormously favourable conditions forgrowers in the Yarra Valley. Following a cold winter, bud-burst was a little later than normal. Early spring conditions were cool and very dry but in both November and December we experienced excellent rainfall. With replenished soil moisture we were well set up for both generous yields and the warm to hot months of January and February. Harvest days were perfect with uninterrupted picking completed by mid-March.Viticulture: Coombe Farm grows a selection of the most premium and sought after clones. Our 2019 Pinot Noir is a majority blend of Burgundian clone MV6, with smaller parcels of 115 and 114 sourced from our north facing, hillside block.
Winemaking: Fruit was hand harvested in series of small batches and fermented separately in open top fermenters with approximately 25% whole bunch fermentation. The wine was matured in a combination of new, one and two year old French
barriques for a period of 10 months.
Food Match: Roasted beetroot tart, Yarra Valley goats curd, red elk & candied walnut.
The Wine: A bright fruited Pinot Noir with aromas of red cherries and poached summer plums. The palate offers a soft approachable structure with lovely velvet textured tannins. A touch of toasted oak adds to the generous length.
The Vintage: Vintage 2019 presented enormously favourable conditions forgrowers in the Yarra Valley. Following a cold winter, bud-burst was a little later than normal. Early spring conditions were cool and very dry but in both November and December we experienced excellent rainfall. With replenished soil moisture we were well set up for both generous yields and the warm to hot months of January and February. Harvest days were perfect with uninterrupted picking completed by mid-March.Viticulture: Coombe Farm grows a selection of the most premium and sought after clones. Our 2019 Pinot Noir is a majority blend of Burgundian clone MV6, with smaller parcels of 115 and 114 sourced from our north facing, hillside block.
Winemaking: Fruit was hand harvested in series of small batches and fermented separately in open top fermenters with approximately 25% whole bunch fermentation. The wine was matured in a combination of new, one and two year old French
barriques for a period of 10 months.
Food Match: Roasted beetroot tart, Yarra Valley goats curd, red elk & candied walnut.
The Vintage: Vintage 2019 presented enormously favourable conditions forgrowers in the Yarra Valley. Following a cold winter, bud-burst was a little later than normal. Early spring conditions were cool and very dry but in both November and December we experienced excellent rainfall. With replenished soil moisture we were well set up for both generous yields and the warm to hot months of January and February. Harvest days were perfect with uninterrupted picking completed by mid-March.Viticulture: Coombe Farm grows a selection of the most premium and sought after clones. Our 2019 Pinot Noir is a majority blend of Burgundian clone MV6, with smaller parcels of 115 and 114 sourced from our north facing, hillside block.
Winemaking: Fruit was hand harvested in series of small batches and fermented separately in open top fermenters with approximately 25% whole bunch fermentation. The wine was matured in a combination of new, one and two year old French
barriques for a period of 10 months.
Food Match: Roasted beetroot tart, Yarra Valley goats curd, red elk & candied walnut.
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 Vintage2019* - Vintage is not guaranteed and may vary store to store or when delivered.
- Alcohol Volume13.8%
- CountryAustralia
- StateVictoria
- Brand NameCoombe Farm
- Wine MakerMark O'Callaghan
- ClosureScrew Cap
- Wine SweetnessDry
- Wine BodyLight Bodied
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