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
The 2019 Lily pinot noir is wine with a generous fruit weight and flavour. Again the grapes were picked across the season, allowing different blocks to get to optimal ripeness. Drinking well young but like all our pinot noirs will develop beautifully with time. A great 2019 vintage.
"This is an interesting wine. It’s robust in varietal terms, a bit backward, a bit reductive, a bit “in waiting”. I’ve noticed a number of notable Australian Pinot Noirs heading towards a more backward (i.e. less fruit-forward) style in recent years, which may be deliberate or may be vintage condition related, I’m not sure. This is a wine of excellent, steady complexity; it’s a firm-handed wine, muscular pretty much as if it knows a bit about physical education itself. It shows some warmth but it’s not at the expense of flavour; there’s no thinning here, the savoury-spice notes run through the tannin, as do macerated cherry characters. Indeed the tannin here is arguably the wine’s strongest feature; a good thing given that this wine won’t make its main drinking run for a while yet."
LIMITED ALLOCATION OF 24 BOTTLES EACH YEAR.
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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.