Hand picked and destemmed, the fruit is fermented in 3 tonne fermenters with 11 days on skins. Once complete, the wine is pressed out and transferred to barrel for 10 months maturation, before it is crossflow filtered and bottled on the Estate.Opulent and vibrant fruit with cinnamon, and clove notes and underlying red berries on the nose. Beautifully textured and balanced, the palate delivers the same intense fruits as the nose, while retaining an enigmatic restraint and a long persistent finish.A wine to drink and enjoy now or cellar for 10 or more years.
2017 was a later and cooler year in the Yarra Valley. January and February brought perfect ripening conditions, with temperatures in the mid to high 20’s, and cool nights during allowing for retention of acid and fine flavor development. Yields were 7 tonnes per hectare. The D5V12 clone ripens later than other Pinot Noir clones on the property.
I Block was originally planted as an experimental block in 1989, with a number of different clones spread throughout. After many years the D5V12 was clearly the outstanding performer on this site. The wine is often a component of our Reserve wine, and in 2017 we decided it was the perfect candidate for a single vineyard wine.