2016 Coldstream Hills Pinot Noir
Sourced from low yielding vineyards in the Lower and Upper Yarra Valley, all fruit is selectively handpicked prior to its delivery into the winery. It is made using a variety of handling and fermentation techniques, including the use of whole bunches. Each batch is then matured in new and used oak for nine months, prior to blending and bottling.
The Yarra Valley Pinot Noir is complex, silky and textural; the essence of the Yarra.
Vintage conditions: An un-seasonally warm Spring led to early budburst and fruit set. Canopies were healthy with yields generally above average. Dry, favourable conditions ensued with rapid fruit ripening and a uncharacteristically compressed vintage. Fruit quality was high, with the wines produced being generous in flavour.
Harvest Date Feb-March 2016
Alcohol 13.5 %
Residual Sugar 0.6g/L
Peak Drinking Now - 2023
Maturation Matured in seasoned and new (19%) French oak for nine months.
Colour Medium light crimson cherry
Nose Vibrant cherry liqueur characters dominate with notes of cranberry, raspberry and spice adding support. Savoury, graphite-like notes, subtle French oak and hints of grape-stalk enhance the bouquet and add complexity.
Palate Medium bodied in style, the palate displays typical Pinot texture and silkiness. The tannins are persistent, fine and chalky, giving the wine both structure and length. Red cherry, cranberry and stalk spice are complemented by subtle nuances of French oak and graphite like wet slate.
Coldstream Hills was established in 1985 by James and Suzanne Halliday and has since grown to become one of Australia's leading and most awarded small wineries. Situated in the picturesque Yarra Valley east of Melbourne, the steep close planted vineyards of Coldstream Hills have become a signature of the region. So too have its wines, which reflect regional character, consistency and style. Sourced from low yielding vineyards in the Lower and Upper Yarra Valley, all fruit is selectively picked prior to its delivery into the winery. It is made using a variety of handling and fermentation techniques, including the use of whole bunches. Each batch is then matured in seasoned and new oak for nine months, prior to blending and bottling.
Winemaker Andrew Fleming