All wines over $25 per bottle will be vintage specific. In the case the listed vintage is out of stock, we will inform you via email for approval to go ahead.
About This Wine
St Huberts Pinot Noir is designed to be a 'fuller' style Yarra Valley Pinot, with more depth and concentration than many of our local brethren. Fruit is sourced from the St Huberts vineyard and other warmer sites - particularly on the Lower Yarra Valley flats. The use of the 114 and 115 clones brings riper 'fleshy berry' characters all the while delivering fantastic structure. In the winery, St Huberts utilises a percentage of whole bunches in the ferments. Wild yeast, a little barrel fermentation, some time on lees, and a lick of good French oak add complexity to the wine. Most importantly this wine stays varietally characteristic. It looks and feels like Pinot Noir and shows great beauty in its regional representation. The wine is light bodied – a ripe year showing generous red fruits and reasonably structured tannins. The wine is even and supple in the mouth – a hint of blood plum and nutmeg preceding a long cherry and toast finish.
Yarra Valley Wine
The Yarra Valley wine region is the most important area of wine production in Victoria today, and with its proximity to Melbourne, also the most visited in the state.
Yarra Valley is split into the Upper Yarra and the valley floor. The Upper Yarra is cooler in climate due to its elevation and coupled with younger, fertile, red soils produces most of the region’s notable varietals: Chardonnay and Pinot Noir. The valley floor is warmer and has predominantly grey soils with pockets of granite and limestone.
Pinot noir has long been considered a notoriously difficult variety to grow. However, the cool climate and longer growing seasons of the Yarra Valley allow the fruit to develop full flavoured and ripe character.
Chardonnay in the past has long been associated with a deep oily, buttery style that experiences full malolactic fermentation and great amounts of oak. This style has since fallen out of favour and wine makers in the Yarra Valley have capitalized on this trend to produce leaner, acid driven Chardonnays that are closer in style to those from Burgundy.