We aim to have all wines be vintage specific. In the case the listed vintage is out of stock and you note you would like that particular vintage, we will inform you via email for approval to go ahead.
James Halliday – The same vinification as the â€˜white label' cabernet, but rigourous barrel selection and maturation in French hogsheads (30% new). More fruit, more oak, the same balance and texture. - James Halliday
About This Wine
The Gruyere sub-region of the Yarra Valley where Tokar Estate sits, produces a more savoury, dark fruited and structured Pinot Noir than other parts of the Yarra Valley.
Our Pinot Noir is made from the fruit of the two Pinot blocks at the entrance of Tokar Estate, planted in 1996 and 1998. The main difference between the blocks is the orientation, Pinot A faces West whilst Pinot B faces East. From one we get structure and power and the other provides prettiness. Both blocks are Pinot clone MV6 and are spur pruned on VSP trellis.
Our Pinot Noir made from several small batches, all treated differently to build layers of complexity. This is a wine of elegance and power, showing flavours of cherry, sesame, vanilla, smoke-cured meat and spice. Made with 30% whole bunches and 30% new oak.
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.