{"title":"Premium Australian Pinot Noir","description":null,"products":[{"product_id":"medhurst-wines-yarra-valley-pinot-noir-2025","title":"2025 Medhurst Yarra Valley Pinot Noir | 96 Point Yarra Valley Pinot","description":"\u003ch3\u003e\u003cstrong\u003e🏆 96 HALLIDAY + SPECIAL VALUE STAR | ONE OF THE GREAT YARRA VALLEY PINOT BUYS\u003c\/strong\u003e\u003c\/h3\u003e\n\u003ch3\u003e\u003cstrong\u003e96 Halliday Points for $39 – This Could Be One of the Best-Value Pinot Noirs in Australia\u003c\/strong\u003e\u003c\/h3\u003e\n\u003ch3\u003e\u003cstrong\u003eThis is seriously good Yarra Valley Pinot Noir at a remarkable price\u003c\/strong\u003e\u003c\/h3\u003e\n\u003ch3\u003e\u003cstrong\u003e96 Points \u0026amp; Special Value Star – Halliday Wine Companion\u003c\/strong\u003e\u003c\/h3\u003e\n\u003ch3 class=\"PDq2pG_selectionAnchorContainer\"\u003eYarra Valley, Victoria\u003cspan class=\"PDq2pG_selectionAnchor\"\u003e\u003c\/span\u003e\n\u003c\/h3\u003e\n\u003cp\u003e\u003cstrong\u003eRRP $39 a bottle\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eThere are wines that offer good value—and then there are wines where you look at the score, look at the price and wonder \u003cstrong\u003ehow on earth they have done it\u003c\/strong\u003e.\u003c\/p\u003e\n\u003cp\u003eThe \u003cstrong\u003e2025 Medhurst Yarra Valley Pinot Noir\u003c\/strong\u003e is firmly in the second category.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e96 Points – Halliday Wine Companion.\u003c\/strong\u003e\u003cbr\u003e\u003cstrong\u003eSpecial Value Star.\u003c\/strong\u003e\u003cbr\u003e\u003cstrong\u003eEstate-grown fruit.\u003c\/strong\u003e\u003cbr\u003e\u003cstrong\u003eMostly MV6 Pinot Noir.\u003c\/strong\u003e\u003cbr\u003e\u003cstrong\u003eRRP just $39.\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eHalliday reviewer Philip Rich called it a delicious wine and highlighted its combination of aromatic red fruits, rhubarb, rose petal and spice with an energetic palate and fine, silky tannins. Halliday's official listing confirms the wine at 13% alcohol and a tasted price of $38. \u003cspan class=\"contents\"\u003e\u003cspan class=\"\"\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eThis isn't simply cheap Pinot Noir that happens to have received a big score.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eThis is seriously good Yarra Valley Pinot Noir at a remarkable price.\u003c\/strong\u003e\u003c\/p\u003e\n\u003ch2\u003e96 Points + Special Value Star – Halliday Wine Companion\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003e96 Points – Philip Rich, Halliday Wine Companion\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eAnd importantly:\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e⭐ Halliday Special Value Star\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eThe phrase that really matters is:\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e“Medhurst's calling card is in great form.”\u003c\/strong\u003e \u003cspan class=\"contents\"\u003e\u003cspan class=\"\"\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eThat's exactly what this wine has become—one of Medhurst's signature value propositions.\u003c\/p\u003e\n\u003ch1\u003eTasting Notes\u003c\/h1\u003e\n\u003cp\u003eThe 2025 is incredibly fragrant and immediately appealing, showing:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eMorello cherry\u003c\/li\u003e\n\u003cli\u003eRaspberry\u003c\/li\u003e\n\u003cli\u003eBlack cherry\u003c\/li\u003e\n\u003cli\u003ePomegranate\u003c\/li\u003e\n\u003cli\u003eBlack raspberry\u003c\/li\u003e\n\u003cli\u003ePoached rhubarb\u003c\/li\u003e\n\u003cli\u003eBlood orange\u003c\/li\u003e\n\u003cli\u003eRosehip\u003c\/li\u003e\n\u003cli\u003eRose petals\u003c\/li\u003e\n\u003cli\u003eSavoury spice\u003c\/li\u003e\n\u003cli\u003eFine French oak\u003c\/li\u003e\n\u003cli\u003eSilky tannins\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eMedhurst's tasting note describes a deeply coloured Pinot with floral, perfumed aromatics of \u003cstrong\u003eMorello cherry, pomegranate, black raspberry and sweet rosehip\u003c\/strong\u003e.\u003c\/p\u003e\n\u003cp\u003eThe palate becomes darker and more powerful, bringing together raspberry, black cherry and blood orange with plush, silky tannins and fine natural acidity. \u003cspan class=\"contents\"\u003e\u003cspan class=\"\"\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eIt's juicy—but not simple.\u003c\/p\u003e\n\u003cp\u003ePerfumed—but not delicate.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eThere's real concentration underneath all that beautiful Pinot fragrance.\u003c\/strong\u003e\u003c\/p\u003e\n\u003ch2\u003eMostly MV6 – From Mature Estate Vines\u003c\/h2\u003e\n\u003cp\u003eHere's where the value becomes even harder to understand.\u003c\/p\u003e\n\u003cp\u003eThe \u003cstrong\u003e2025 Medhurst Yarra Valley Pinot Noir is made entirely from Medhurst estate fruit from vines planted around 2000–01\u003c\/strong\u003e. \u003cspan class=\"contents\"\u003e\u003cspan class=\"\"\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eAnd the wine is predominantly \u003cstrong\u003eMV6\u003c\/strong\u003e.\u003c\/p\u003e\n\u003cp\u003ePinot lovers will know how important that is.\u003c\/p\u003e\n\u003cp\u003eMV6 is one of Australia's great Pinot Noir clones, capable of producing wines with beautiful perfume, savoury complexity and structure.\u003c\/p\u003e\n\u003cp\u003eThis isn't inexpensive Pinot assembled from anonymous regional fruit.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eIt's estate-grown Yarra Valley Pinot from mature vines.\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eAt $39.\u003c\/p\u003e\n\u003ch2\u003e5% Whole Bunch – Just Enough\u003c\/h2\u003e\n\u003cp\u003eThe 2025 contains approximately:\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e5% whole bunches.\u003c\/strong\u003e \u003cspan class=\"contents\"\u003e\u003cspan class=\"\"\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eI love that decision.\u003c\/p\u003e\n\u003cp\u003eWhole bunch can bring wonderful perfume, spice and structural complexity to Pinot Noir, but too much can dominate a wine with stemmy or herbal characters.\u003c\/p\u003e\n\u003cp\u003eHere it's used almost like seasoning.\u003c\/p\u003e\n\u003cp\u003eJust enough to lift the aromatics and add another layer of complexity without getting in the way of all that gorgeous red fruit.\u003c\/p\u003e\n\u003ch2\u003eFrench Oak – Around 20% New\u003c\/h2\u003e\n\u003cp\u003eThe oak treatment is equally restrained.\u003c\/p\u003e\n\u003cp\u003eHalliday records approximately \u003cstrong\u003e20% new oak\u003c\/strong\u003e, while detailed production notes from another retailer report eight months in French oak barriques, hogsheads and puncheons, with 18% new oak. \u003cspan class=\"contents\"\u003e\u003cspan class=\"\"\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eEither way, the philosophy is obvious:\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eThe oak is there to support the Pinot—not dominate it.\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eThat allows the cherry, raspberry, rhubarb, rose petal and spice characters to stay front and centre.\u003c\/p\u003e\n\u003cp\u003eExactly where they should be.\u003c\/p\u003e\n\u003ch2\u003e2025 – An Exceptional Vintage at Medhurst\u003c\/h2\u003e\n\u003cp\u003eThere's another reason these 2025 Medhurst wines are looking so exciting.\u003c\/p\u003e\n\u003cp\u003eThe growing season was very dry, with unusually warm and dry conditions through September and October resulting in the earliest budburst Medhurst had experienced.\u003c\/p\u003e\n\u003cp\u003eFlowering was early, conditions remained favourable and the vineyard team was able to carefully manage the canopy through the season.\u003c\/p\u003e\n\u003cp\u003eMedhurst's assessment of the resulting crop is particularly telling:\u003c\/p\u003e\n\u003cp\u003eThe fruit was \u003cstrong\u003esome of the best they had seen\u003c\/strong\u003e, with excellent quality across the varieties. \u003cspan class=\"contents\"\u003e\u003cspan class=\"\"\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eJudging by the \u003cstrong\u003e96-point result here\u003c\/strong\u003e, Pinot Noir clearly excelled.\u003c\/p\u003e\n\u003ch2\u003eMedhurst Is on an Extraordinary Run\u003c\/h2\u003e\n\u003cp\u003eIf you haven't been paying attention to Medhurst, you should be now.\u003c\/p\u003e\n\u003cp\u003eHalliday Wine Companion ranked Medhurst \u003cstrong\u003eNo. 64 in its Top 100 Australian Wineries\u003c\/strong\u003e, noting the remarkable consistency of the range under winemaker Rohan Smith.\u003c\/p\u003e\n\u003cp\u003eOf eight Medhurst wines reviewed for the 2026 Companion:\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eSeven received gold-medal scores.\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eAnd remarkably:\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eSeven received Halliday's Special Value designation.\u003c\/strong\u003e \u003cspan class=\"contents\"\u003e\u003cspan class=\"\"\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eThat's an extraordinary strike rate.\u003c\/p\u003e\n\u003cp\u003eAnd this Pinot Noir perfectly illustrates what Medhurst is doing so well:\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eserious quality without ridiculous pricing.\u003c\/strong\u003e\u003c\/p\u003e\n\u003ch2\u003eYarra Valley Pinot vs Estate Pinot\u003c\/h2\u003e\n\u003cp\u003eMedhurst now gives you two fascinating expressions of Pinot Noir.\u003c\/p\u003e\n\u003ch3\u003e2025 Medhurst Yarra Valley Pinot Noir – $39\u003c\/h3\u003e\n\u003cp\u003e\u003cstrong\u003e96 Points Halliday\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003ePerfumed • Juicy • Cherry • Raspberry • Rhubarb • Rose Petal • Silky\u003c\/p\u003e\n\u003ch3\u003e2023 Medhurst Estate Pinot Noir – $57.50\u003c\/h3\u003e\n\u003cp\u003e\u003cstrong\u003e95 Points Halliday\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eMore structured • Savoury • Spicy • Complex • Cellar-worthy\u003c\/p\u003e\n\u003cp\u003eAnd here's the fascinating part:\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eThe $39 Yarra Valley Pinot has actually scored higher.\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eThat doesn't necessarily mean it's the superior wine—they're different expressions—but it tells you just how extraordinary the value is in the 2025.\u003c\/p\u003e\n\u003cp\u003eFor everyday premium Pinot drinking, \u003cstrong\u003ethis is incredibly hard to beat\u003c\/strong\u003e.\u003c\/p\u003e\n\u003ch2\u003eSerious Pinot Without the Serious Price\u003c\/h2\u003e\n\u003cp\u003ePinot Noir has become expensive.\u003c\/p\u003e\n\u003cp\u003eReally expensive.\u003c\/p\u003e\n\u003cp\u003eQuality Burgundy has moved beyond the reach of many wine drinkers, and even Australia's better Pinot Noirs routinely sit between \u003cstrong\u003e$60 and $100+\u003c\/strong\u003e.\u003c\/p\u003e\n\u003cp\u003eThen along comes this.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eEstate fruit.\u003cbr\u003eMature vines.\u003cbr\u003eMostly MV6.\u003cbr\u003eWhole bunch.\u003cbr\u003eFrench oak.\u003cbr\u003e96 Halliday points.\u003cbr\u003eSpecial Value Star.\u003cbr\u003e$39 RRP.\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eThat's why this wine stands out.\u003c\/p\u003e\n\u003cp\u003eYou don't need to spend $80–$100 to experience genuinely serious Yarra Valley Pinot Noir.\u003c\/p\u003e\n\u003ch2\u003eFood Pairings\u003c\/h2\u003e\n\u003cp\u003eThis is wonderfully versatile.\u003c\/p\u003e\n\u003cp\u003eTry it with:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003ePeking duck\u003c\/li\u003e\n\u003cli\u003eRoast duck\u003c\/li\u003e\n\u003cli\u003eConfit duck\u003c\/li\u003e\n\u003cli\u003eRoast chicken\u003c\/li\u003e\n\u003cli\u003ePork belly\u003c\/li\u003e\n\u003cli\u003eMushroom risotto\u003c\/li\u003e\n\u003cli\u003eSalmon\u003c\/li\u003e\n\u003cli\u003eTuna\u003c\/li\u003e\n\u003cli\u003eCharcuterie\u003c\/li\u003e\n\u003cli\u003ePecorino\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003ePeking duck and pecorino have both been suggested as excellent matches. \u003cspan class=\"contents\"\u003e\u003cspan class=\"\"\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eI'd go straight for \u003cstrong\u003ePeking duck\u003c\/strong\u003e.\u003c\/p\u003e\n\u003cp\u003eThe cherry, raspberry, blood orange and spice would be fantastic alongside it.\u003c\/p\u003e\n\u003cp\u003eServe slightly cool at around \u003cstrong\u003e14–16°C\u003c\/strong\u003e.\u003c\/p\u003e\n\u003ch2\u003eDrinking \u0026amp; Cellaring\u003c\/h2\u003e\n\u003cp\u003eThis is designed to be delicious immediately.\u003c\/p\u003e\n\u003cp\u003eBut don't assume a $39 Pinot can't age.\u003c\/p\u003e\n\u003cp\u003ePhilip Rich suggests drinking the wine over the next \u003cstrong\u003efive to seven years\u003c\/strong\u003e, with Halliday giving a drinking window through \u003cstrong\u003e2032\u003c\/strong\u003e. \u003cspan class=\"contents\"\u003e\u003cspan class=\"\"\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDrink now–2032.\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eYoung, you'll get that beautiful combination of:\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eCherry • Raspberry • Rhubarb • Rose Petal • Spice\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eWith time, expect more savoury, earthy and dried-floral characters to emerge.\u003c\/p\u003e\n\u003cp\u003eAt this price, I'd buy enough to do both.\u003c\/p\u003e\n\u003ch2\u003eWhy We Love It\u003c\/h2\u003e\n\u003cp\u003eThis might be \u003cstrong\u003ethe best-value wine in the entire Medhurst range\u003c\/strong\u003e.\u003c\/p\u003e\n\u003cp\u003eLook at what you're getting:\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e96 Points – Halliday Wine Companion\u003c\/strong\u003e\u003cbr\u003e\u003cstrong\u003e⭐ Halliday Special Value Star\u003c\/strong\u003e \u003cspan class=\"contents\"\u003e\u003cspan class=\"\"\u003e\u003c\/span\u003e\u003c\/span\u003e\u003cbr\u003e\u003cstrong\u003e100% Medhurst Estate fruit\u003c\/strong\u003e \u003cspan class=\"contents\"\u003e\u003cspan class=\"\"\u003e\u003c\/span\u003e\u003c\/span\u003e\u003cbr\u003e\u003cstrong\u003eMostly MV6 Pinot Noir\u003c\/strong\u003e\u003cbr\u003e\u003cstrong\u003e5% whole bunches\u003c\/strong\u003e\u003cbr\u003e\u003cstrong\u003eAround 20% new oak\u003c\/strong\u003e\u003cbr\u003e\u003cstrong\u003e13% alcohol\u003c\/strong\u003e \u003cspan class=\"contents\"\u003e\u003cspan class=\"\"\u003e\u003c\/span\u003e\u003c\/span\u003e\u003cbr\u003e\u003cstrong\u003eRRP $39\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eThen look at the flavours:\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eMorello cherry. Pomegranate. Raspberry. Black cherry. Blood orange. Rhubarb. Rose petals. Spice. Silky tannins.\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eThere are plenty of $60, $70 and $80 Australian Pinot Noirs that would be delighted to receive \u003cstrong\u003e96 Halliday points\u003c\/strong\u003e.\u003c\/p\u003e\n\u003cp\u003eThis one does it at $39.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eIf you love Yarra Valley Pinot Noir from Giant Steps, Yarra Yering, Oakridge or Coldstream Hills, the 2025 Medhurst Yarra Valley Pinot Noir needs to be on your shopping list.\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e96 Halliday points. Special Value Star. $39 RRP. This is outrageous value for Yarra Valley Pinot Noir.\u003c\/strong\u003e\u003c\/p\u003e","brand":"Medhurst Wines","offers":[{"title":"Default Title","offer_id":52418132836654,"sku":null,"price":39.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0950\/5010\/5134\/files\/2025MedhurstYarraValleyPinotNoir_5b9fee93-47b9-4b23-a549-d807ff61d803.png?v=1786928208"},{"product_id":"medhurst-wines-estate-pinot-noir-2023","title":"2023 Medhurst Estate Pinot Noir | 95 Point Yarra Valley Pinot Noir","description":"\u003ch3\u003e\u003cstrong\u003e🏆 95 POINTS | MEDHURST ESTATE | SERIOUS YARRA VALLEY PINOT NOIR\u003c\/strong\u003e\u003c\/h3\u003e\n\u003ch3\u003e\u003cstrong\u003eMedhurst needs to be on the radar of serious Yarra Valley Pinot Noir drinkers.\u003c\/strong\u003e\u003c\/h3\u003e\n\u003ch3\u003e\u003cstrong\u003eIt's bright, perfumed, energetic and beautifully detailed. Exactly what great Yarra Valley Pinot should be.\u003c\/strong\u003e\u003c\/h3\u003e\n\u003ch3\u003e\u003cstrong\u003e95 Points – Halliday Wine Companion\u003c\/strong\u003e\u003c\/h3\u003e\n\u003ch3 class=\"PDq2pG_selectionAnchorContainer\"\u003eYarra Valley, Victoria\u003cspan class=\"PDq2pG_selectionAnchor\"\u003e\u003c\/span\u003e\n\u003c\/h3\u003e\n\u003cp\u003e\u003cstrong\u003eRRP $57.50 a bottle\u003c\/strong\u003e\u003c\/p\u003e\n\u003ch2\u003eClassic Yarra Valley Pinot Noir – 95 Points and Under $60\u003c\/h2\u003e\n\u003cp\u003eThis is exactly why \u003cstrong\u003eMedhurst needs to be on the radar of serious Yarra Valley Pinot Noir drinkers\u003c\/strong\u003e.\u003c\/p\u003e\n\u003cp\u003eThe \u003cstrong\u003e2023 Medhurst Estate Pinot Noir\u003c\/strong\u003e received an outstanding \u003cstrong\u003e95 points from Halliday Wine Companion\u003c\/strong\u003e, combining beautiful red-fruited perfume with spice, earth, vibrant acidity and wonderfully fine tannins.\u003c\/p\u003e\n\u003cp\u003eAnd there's a serious vineyard story underneath it.\u003c\/p\u003e\n\u003cp\u003eThe wine is made entirely from the \u003cstrong\u003eMV6 Pinot Noir clone\u003c\/strong\u003e, hand-picked from two contrasting blocks of Medhurst's Gruyere estate vineyard. Around \u003cstrong\u003e10% whole bunches\u003c\/strong\u003e were included in the final wine, before maturation for nine months in French oak, with 30% new barrels. \u003cspan class=\"contents\"\u003e\u003cspan class=\"\"\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eAt \u003cstrong\u003eRRP $57.50\u003c\/strong\u003e, this is a beautifully made, genuine estate-grown Yarra Pinot that seriously over-delivers.\u003c\/p\u003e\n\u003ch2\u003e95 Points – Halliday Wine Companion\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003e95 Points – Philip Rich, Halliday Wine Companion\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eThat's an impressive result at this price.\u003c\/p\u003e\n\u003cp\u003eBut it's the style of the wine that's particularly appealing.\u003c\/p\u003e\n\u003cp\u003eThis isn't dark, extracted Pinot Noir.\u003c\/p\u003e\n\u003cp\u003eIt's \u003cstrong\u003ebright, perfumed, energetic and beautifully detailed\u003c\/strong\u003e.\u003c\/p\u003e\n\u003cp\u003eExactly what great Yarra Valley Pinot should be.\u003c\/p\u003e\n\u003ch2\u003eTasting Notes\u003c\/h2\u003e\n\u003cp\u003eThe 2023 is wonderfully aromatic and vibrant, showing layers of:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eCranberry\u003c\/li\u003e\n\u003cli\u003eRedcurrant\u003c\/li\u003e\n\u003cli\u003eRaspberry\u003c\/li\u003e\n\u003cli\u003eRed cherry\u003c\/li\u003e\n\u003cli\u003eMacerated strawberry\u003c\/li\u003e\n\u003cli\u003eBlood orange\u003c\/li\u003e\n\u003cli\u003eFresh plum\u003c\/li\u003e\n\u003cli\u003eRosehip\u003c\/li\u003e\n\u003cli\u003eRed florals\u003c\/li\u003e\n\u003cli\u003eExotic spice\u003c\/li\u003e\n\u003cli\u003eBaked earth\u003c\/li\u003e\n\u003cli\u003eFine French oak\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eMedhurst's own tasting note describes fresh raspberry, blood orange, plum and rosehip aromatics before delicate cherry and macerated strawberry emerge on the palate alongside spice and baked earth. \u003cspan class=\"contents\"\u003e\u003cspan class=\"\"\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eThe tannins are \u003cstrong\u003efine and silky\u003c\/strong\u003e, while bright acidity runs through the wine and keeps everything fresh.\u003c\/p\u003e\n\u003cp\u003eThen comes the finish.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003ePowerful, persistent and long.\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eThere's delicacy here—but don't mistake delicacy for a lack of intensity.\u003c\/p\u003e\n\u003ch2\u003e100% MV6 Pinot Noir\u003c\/h2\u003e\n\u003cp\u003eHere's something Pinot lovers will appreciate.\u003c\/p\u003e\n\u003cp\u003eThe \u003cstrong\u003e2023 Medhurst Estate Pinot Noir is entirely MV6\u003c\/strong\u003e. \u003cspan class=\"contents\"\u003e\u003cspan class=\"\"\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eMV6 is one of Australia's most important Pinot Noir clones and has played a significant role in many of the country's great Pinot vineyards.\u003c\/p\u003e\n\u003cp\u003eBut Medhurst makes the story even more interesting by blending fruit from \u003cstrong\u003etwo different parts of the estate\u003c\/strong\u003e.\u003c\/p\u003e\n\u003ch3\u003eB Block – 75%\u003c\/h3\u003e\n\u003cp\u003eNorth-facing, with \u003cstrong\u003egravelly, hungry duplex clay soils\u003c\/strong\u003e.\u003c\/p\u003e\n\u003cp\u003eThis makes up the majority of the blend.\u003c\/p\u003e\n\u003ch3\u003eC Block – 25%\u003c\/h3\u003e\n\u003cp\u003eA cooler, south-facing block with \u003cstrong\u003eloamy brown soils\u003c\/strong\u003e. \u003cspan class=\"contents\"\u003e\u003cspan class=\"\"\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eThose two blocks bring different personalities to the finished wine.\u003c\/p\u003e\n\u003cp\u003eOne provides intensity and drive.\u003c\/p\u003e\n\u003cp\u003eThe other contributes freshness and perfume.\u003c\/p\u003e\n\u003cp\u003eTogether, they create a much more complete expression of the estate.\u003c\/p\u003e\n\u003ch2\u003e10% Whole Bunch + French Oak\u003c\/h2\u003e\n\u003cp\u003eThe winemaking is beautifully judged.\u003c\/p\u003e\n\u003cp\u003eThe fruit was:\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHand-picked\u003c\/strong\u003e\u003cbr\u003e\u003cstrong\u003eSourced from two estate blocks\u003c\/strong\u003e\u003cbr\u003e\u003cstrong\u003eApproximately 10% whole bunch in the final blend\u003c\/strong\u003e\u003cbr\u003e\u003cstrong\u003eMatured nine months in French oak\u003c\/strong\u003e\u003cbr\u003e\u003cstrong\u003e30% new oak\u003c\/strong\u003e \u003cspan class=\"contents\"\u003e\u003cspan class=\"\"\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eThat's exactly the sort of approach I want to see with premium Pinot Noir.\u003c\/p\u003e\n\u003cp\u003eThere's enough whole bunch to contribute aromatic lift, spice and structure without turning the wine excessively herbal.\u003c\/p\u003e\n\u003cp\u003eAnd there's enough new French oak to build complexity without overwhelming Pinot Noir's delicate fruit.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eThe vineyard stays in control.\u003c\/strong\u003e\u003c\/p\u003e\n\u003ch2\u003e2023 – The Fourth Consecutive Cool Vintage\u003c\/h2\u003e\n\u003cp\u003eThe vintage story is particularly interesting.\u003c\/p\u003e\n\u003cp\u003eMedhurst describes \u003cstrong\u003e2023 as the fourth cool season in a row\u003c\/strong\u003e, following the La Niña-influenced conditions of 2020–2023.\u003c\/p\u003e\n\u003cp\u003eOctober through December brought extreme rain and high humidity, placing considerable pressure on the vineyard team.\u003c\/p\u003e\n\u003cp\u003eBut conditions improved dramatically from January onwards, with welcome dry periods carrying through harvest. Fruit was ultimately picked between \u003cstrong\u003e10 March and 4 April\u003c\/strong\u003e. \u003cspan class=\"contents\"\u003e\u003cspan class=\"\"\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eThe result?\u003c\/p\u003e\n\u003cp\u003eElegant wines with beautiful natural freshness.\u003c\/p\u003e\n\u003cp\u003eAnd Pinot Noir is exactly the variety that can shine under those cooler conditions.\u003c\/p\u003e\n\u003ch2\u003ePinot Noir Built Around Perfume\u003c\/h2\u003e\n\u003cp\u003eOne of the things I particularly like about the 2023 is the aromatic profile.\u003c\/p\u003e\n\u003cp\u003eThis isn't simply:\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eCherry + oak + tannin.\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eThere's much more going on.\u003c\/p\u003e\n\u003cp\u003eYou get \u003cstrong\u003ecranberry, redcurrant, raspberry and strawberry\u003c\/strong\u003e, but then the wine moves into \u003cstrong\u003erosehip, florals, blood orange, spice and earth\u003c\/strong\u003e. \u003cspan class=\"contents\"\u003e\u003cspan class=\"\"\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eThat's what separates really good Pinot Noir from simple fruity Pinot.\u003c\/p\u003e\n\u003cp\u003eThe best examples evolve constantly in the glass.\u003c\/p\u003e\n\u003cp\u003eFruit becomes floral.\u003c\/p\u003e\n\u003cp\u003eFloral becomes spice.\u003c\/p\u003e\n\u003cp\u003eSpice becomes earth.\u003c\/p\u003e\n\u003cp\u003eAnd then you go back for another smell and find something different again.\u003c\/p\u003e\n\u003ch2\u003eMedhurst Is Becoming a Serious Pinot Noir Producer\u003c\/h2\u003e\n\u003cp\u003eMedhurst's reputation across the Yarra Valley is growing for good reason.\u003c\/p\u003e\n\u003cp\u003eHalliday Wine Companion notes that the estate focuses on \u003cstrong\u003esmall-batch production\u003c\/strong\u003e, with head winemaker Rohan Smith bringing a strong emphasis on precision and respect for vineyard site. \u003cspan class=\"contents\"\u003e\u003cspan class=\"\"\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eAnd look at the Pinot Noir quality across the Medhurst range:\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e2023 Estate Pinot Noir – 95 Points Halliday\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e2021 Reserve Pinot Noir – 97 Points Halliday\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eThat's an impressive one-two punch.\u003c\/p\u003e\n\u003cp\u003eThe Estate wine gives you the purity and personality of the vineyard at \u003cstrong\u003e$57.50\u003c\/strong\u003e, while the Reserve takes the best parcels into another level of concentration and complexity.\u003c\/p\u003e\n\u003ch2\u003eEstate vs Reserve Pinot Noir\u003c\/h2\u003e\n\u003cp\u003eIf you're deciding between the two Medhurst Pinots:\u003c\/p\u003e\n\u003ch3\u003e2023 Estate Pinot Noir – $57.50\u003c\/h3\u003e\n\u003cp\u003e\u003cstrong\u003eBright • Perfumed • Red-fruited • Spicy • Silky • Energetic\u003c\/strong\u003e\u003c\/p\u003e\n\u003ch3\u003e2021 Reserve Pinot Noir – $112.50\u003c\/h3\u003e\n\u003cp\u003e\u003cstrong\u003eDeeper • More structured • Powerful • Complex • Cellar-worthy\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eThe Estate Pinot is the wine I'd buy by the half-dozen.\u003c\/p\u003e\n\u003cp\u003eIt's serious enough for the cellar but immediately enjoyable enough that you don't need an excuse to open one.\u003c\/p\u003e\n\u003cp\u003eAnd that's a great place for Pinot Noir to sit.\u003c\/p\u003e\n\u003ch2\u003eFood Pairings\u003c\/h2\u003e\n\u003cp\u003eMedhurst recommends the 2023 Pinot Noir with \u003cstrong\u003eSichuan crispy duck and plum sauce\u003c\/strong\u003e. \u003cspan class=\"contents\"\u003e\u003cspan class=\"\"\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eThat sounds absolutely brilliant.\u003c\/p\u003e\n\u003cp\u003eI'd also try it with:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003ePeking duck\u003c\/li\u003e\n\u003cli\u003eRoast duck\u003c\/li\u003e\n\u003cli\u003eRoast chicken\u003c\/li\u003e\n\u003cli\u003ePork belly\u003c\/li\u003e\n\u003cli\u003eMushroom risotto\u003c\/li\u003e\n\u003cli\u003eSalmon\u003c\/li\u003e\n\u003cli\u003eTuna\u003c\/li\u003e\n\u003cli\u003eBeef tartare\u003c\/li\u003e\n\u003cli\u003eCharcuterie\u003c\/li\u003e\n\u003cli\u003eSoft cheeses\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eThe combination of red fruit, blood orange, spice and earth makes this particularly versatile.\u003c\/p\u003e\n\u003cp\u003eServe it slightly cool at around \u003cstrong\u003e14–16°C\u003c\/strong\u003e in a large Burgundy glass.\u003c\/p\u003e\n\u003ch2\u003eDrinking \u0026amp; Cellaring\u003c\/h2\u003e\n\u003cp\u003eThis is delicious now, but there's absolutely no hurry.\u003c\/p\u003e\n\u003cp\u003eMedhurst gives the wine \u003cstrong\u003e5–8 years of cellaring potential\u003c\/strong\u003e, while Halliday's Philip Rich suggested drinking through \u003cstrong\u003e2032\u003c\/strong\u003e. \u003cspan class=\"contents\"\u003e\u003cspan class=\"\"\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDrink now–2032+.\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eYoung, you'll get all that gorgeous cranberry, raspberry, cherry, rosehip and spice.\u003c\/p\u003e\n\u003cp\u003eWith age, expect more:\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDried flowers • Forest floor • Mushroom • Earth • Savoury spice\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eto emerge.\u003c\/p\u003e\n\u003cp\u003eI'd happily drink some now and put the rest away.\u003c\/p\u003e\n\u003ch2\u003eWhy We Love It\u003c\/h2\u003e\n\u003cp\u003eThis is a \u003cstrong\u003esweet spot wine in the Medhurst range\u003c\/strong\u003e.\u003c\/p\u003e\n\u003cp\u003eLook at what you're getting:\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e95 Points – Halliday Wine Companion\u003c\/strong\u003e\u003cbr\u003e\u003cstrong\u003e100% MV6 Pinot Noir\u003c\/strong\u003e\u003cbr\u003e\u003cstrong\u003eEstate-grown fruit\u003c\/strong\u003e\u003cbr\u003e\u003cstrong\u003eTwo individual vineyard blocks\u003c\/strong\u003e\u003cbr\u003e\u003cstrong\u003eHand-picked\u003c\/strong\u003e\u003cbr\u003e\u003cstrong\u003e10% whole bunch\u003c\/strong\u003e\u003cbr\u003e\u003cstrong\u003e9 months French oak\u003c\/strong\u003e\u003cbr\u003e\u003cstrong\u003e30% new oak\u003c\/strong\u003e\u003cbr\u003e\u003cstrong\u003e13% alcohol\u003c\/strong\u003e \u003cspan class=\"contents\"\u003e\u003cspan class=\"\"\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eAnd the RRP?\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e$57.50.\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eThat's what makes this so compelling.\u003c\/p\u003e\n\u003cp\u003eYou're getting serious Yarra Valley Pinot Noir without moving into the $100–$150 territory occupied by many of the region's top wines.\u003c\/p\u003e\n\u003cp\u003eMost importantly, it tastes like Pinot Noir should.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eCranberry. Redcurrant. Raspberry. Cherry. Rosehip. Blood orange. Florals. Spice. Earth. Silky tannins.\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eIf you love the elegance and perfume of \u003cstrong\u003eYarra Yering, Giant Steps, Coldstream Hills, Oakridge or other top Yarra Valley Pinot Noir\u003c\/strong\u003e, Medhurst deserves a place on your radar.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e95 Halliday points. Estate-grown MV6. $57.50 RRP. The 2023 Medhurst Estate Pinot Noir is seriously good buying.\u003c\/strong\u003e\u003c\/p\u003e","brand":"Medhurst Wines","offers":[{"title":"Default Title","offer_id":52418198602030,"sku":null,"price":57.5,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0950\/5010\/5134\/files\/2023MedhurstEstatePinotNoir.png?v=1786676782"},{"product_id":"medhurst-wines-reserve-pinot-noir-2021","title":"2021 Medhurst Reserve Pinot Noir | 97 Point Yarra Valley Pinot Noir","description":"\u003ch3\u003e\u003cstrong\u003e🔥 97 POINTS | JUST 49 DOZEN PRODUCED | INCREDIBLY RARE YARRA VALLEY PINOT\u003c\/strong\u003e\u003c\/h3\u003e\n\u003ch3\u003e\u003cstrong\u003eOnly 49 Dozen Made – This Is the Pinnacle of Medhurst Pinot Noir\u003c\/strong\u003e\u003c\/h3\u003e\n\u003ch3\u003e\u003cstrong\u003eThis is one of the rarest and most serious wines Medhurst has produced.\u003c\/strong\u003e\u003c\/h3\u003e\n\u003ch3\u003e\u003cstrong\u003e97 Points – Halliday Wine Companion\u003c\/strong\u003e\u003c\/h3\u003e\n\u003ch3 class=\"PDq2pG_selectionAnchorContainer\"\u003eYarra Valley, Victoria\u003cspan class=\"PDq2pG_selectionAnchor\"\u003e\u003c\/span\u003e\n\u003c\/h3\u003e\n\u003cp\u003e\u003cstrong\u003eRRP $112.50 a bottle\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eThis is not simply another premium Yarra Valley Pinot Noir.\u003c\/p\u003e\n\u003cp\u003eThe \u003cstrong\u003e2021 Medhurst Reserve Pinot Noir\u003c\/strong\u003e is an extraordinarily small-production wine made from specially selected \u003cstrong\u003eReserve rows of MV6 Pinot Noir\u003c\/strong\u003e within Medhurst's estate vineyard at Gruyere.\u003c\/p\u003e\n\u003cp\u003eHow small?\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eJust 49 dozen were produced.\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eThat's fewer than \u003cstrong\u003e600 bottles\u003c\/strong\u003e.\u003c\/p\u003e\n\u003cp\u003eThe fruit was harvested from \u003cstrong\u003eB Block\u003c\/strong\u003e, fermented as 100% whole berries and matured for \u003cstrong\u003e15 months in French oak, 50% new\u003c\/strong\u003e. Medhurst describes it as a fine-boned but powerful Pinot with the structure to reward more than a decade in the cellar. \u003cspan class=\"contents\"\u003e\u003cspan class=\"\"\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eThen there's the score:\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e97 Points – Halliday Wine Companion.\u003c\/strong\u003e \u003cspan class=\"contents\"\u003e\u003cspan class=\"\"\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eThis is one of the rarest and most serious wines Medhurst has produced.\u003c\/p\u003e\n\u003ch1\u003eTasting Notes\u003c\/h1\u003e\n\u003cp\u003eThis is beautifully complex Pinot Noir, with layers of:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eRed cherry\u003c\/li\u003e\n\u003cli\u003ePomegranate\u003c\/li\u003e\n\u003cli\u003eRaspberry\u003c\/li\u003e\n\u003cli\u003eRose petals\u003c\/li\u003e\n\u003cli\u003eFive spice\u003c\/li\u003e\n\u003cli\u003eSubtle earthy complexity\u003c\/li\u003e\n\u003cli\u003eFine French oak\u003c\/li\u003e\n\u003cli\u003eChalky tannins\u003c\/li\u003e\n\u003cli\u003eSavoury spice\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eMedhurst describes the bouquet as delicately perfumed, with \u003cstrong\u003ecrystalline red fruits, pomegranate and rose petals\u003c\/strong\u003e, revealing itself gradually in the glass. \u003cspan class=\"contents\"\u003e\u003cspan class=\"\"\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eThere's real intensity through the palate, but nothing feels heavy.\u003c\/p\u003e\n\u003cp\u003eInstead, the wine is \u003cstrong\u003efine-boned, silky and precise\u003c\/strong\u003e, with red fruits flowing through a beautifully structured framework of fine chalky tannin.\u003c\/p\u003e\n\u003cp\u003eAnd the finish?\u003c\/p\u003e\n\u003cp\u003eLong, pure and persistent.\u003c\/p\u003e\n\u003cp\u003eThis is elegant Yarra Valley Pinot Noir with serious substance underneath.\u003c\/p\u003e\n\u003ch2\u003e97 Points – Halliday Wine Companion\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003e97 Points – Halliday Wine Companion\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eThat's an elite score for Australian Pinot Noir and immediately places the \u003cstrong\u003e2021 Medhurst Reserve Pinot Noir\u003c\/strong\u003e among the standout wines produced by the estate. Medhurst's own technical information confirms the 97-point Halliday Wine Companion rating. \u003cspan class=\"contents\"\u003e\u003cspan class=\"\"\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eBut the score becomes even more compelling when you look at the wine itself.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eMV6 clone.\u003c\/strong\u003e\u003cbr\u003e\u003cstrong\u003eReserve rows.\u003c\/strong\u003e\u003cbr\u003e\u003cstrong\u003e100% whole berries.\u003c\/strong\u003e\u003cbr\u003e\u003cstrong\u003e50% new French oak.\u003c\/strong\u003e\u003cbr\u003e\u003cstrong\u003e15 months maturation.\u003c\/strong\u003e\u003cbr\u003e\u003cstrong\u003e49 dozen produced.\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eThis is genuinely small-production fine wine.\u003c\/p\u003e\n\u003ch2\u003eReserve Rows of MV6 Pinot Noir\u003c\/h2\u003e\n\u003cp\u003eThe fruit comes from Medhurst's \u003cstrong\u003eEstate Vineyard at Gruyere\u003c\/strong\u003e, specifically:\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eB Block – Reserve Rows\u003c\/strong\u003e\u003cbr\u003e\u003cstrong\u003eClone – MV6\u003c\/strong\u003e\u003cbr\u003e\u003cstrong\u003eSoils – Mountain-derived brown\/grey loams and gravelly duplex clays\u003c\/strong\u003e \u003cspan class=\"contents\"\u003e\u003cspan class=\"\"\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eMV6 is one of Australia's most important Pinot Noir clones and has produced some of the country's greatest examples of the variety.\u003c\/p\u003e\n\u003cp\u003eHere, Medhurst has isolated its best Reserve material and produced an incredibly limited wine designed to show exactly what this vineyard can achieve.\u003c\/p\u003e\n\u003cp\u003eThis isn't a regional blend.\u003c\/p\u003e\n\u003cp\u003eIt's a tiny parcel from a specific part of the estate.\u003c\/p\u003e\n\u003ch2\u003eSerious Small-Batch Winemaking\u003c\/h2\u003e\n\u003cp\u003eThe attention to detail is impressive.\u003c\/p\u003e\n\u003cp\u003eThe Reserve Pinot Noir was picked on \u003cstrong\u003e24 February 2021\u003c\/strong\u003e and immediately placed in the cool room overnight.\u003c\/p\u003e\n\u003cp\u003eThe fruit was then destemmed into vats while retaining \u003cstrong\u003e100% whole berries\u003c\/strong\u003e.\u003c\/p\u003e\n\u003cp\u003eFermentation began naturally with indigenous yeasts after four days. The cap was handled gently, with twice-daily pump-overs and occasional pigeage, and the wine remained on skins for \u003cstrong\u003e15 days\u003c\/strong\u003e.\u003c\/p\u003e\n\u003cp\u003eAfter pressing, it was transferred into French oak for malolactic fermentation and matured for:\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e15 months in French oak – 50% new.\u003c\/strong\u003e \u003cspan class=\"contents\"\u003e\u003cspan class=\"\"\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eThe wine was bottled on \u003cstrong\u003e10 May 2022\u003c\/strong\u003e.\u003c\/p\u003e\n\u003cp\u003eAnd again, production was microscopic:\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e49 dozen.\u003c\/strong\u003e\u003c\/p\u003e\n\u003ch2\u003eThe Benchmark 2021 Vintage\u003c\/h2\u003e\n\u003cp\u003eThere's another reason this wine is special.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e2021 was an exceptional vintage at Medhurst.\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eAfter a wet start, conditions improved through spring. A mild, dry December was followed by January rain before February turned warm—but importantly, not hot—with just 4mm of rainfall.\u003c\/p\u003e\n\u003cp\u003eThat allowed the fruit to ripen gradually and evenly.\u003c\/p\u003e\n\u003cp\u003eMedhurst describes the resulting wines as bright and energetic, with excellent natural acidity and a combination of \u003cstrong\u003efruit weight, complexity, line and length\u003c\/strong\u003e. The winery's final assessment of 2021 is particularly telling:\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eAn excellent, benchmark vintage.\u003c\/strong\u003e \u003cspan class=\"contents\"\u003e\u003cspan class=\"\"\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eThat's exactly the vintage you want when buying a serious Pinot Noir for the cellar.\u003c\/p\u003e\n\u003ch2\u003eFive Years from Vintage – Now It Gets Really Interesting\u003c\/h2\u003e\n\u003cp\u003eAnd this is one of the strongest selling points for the wine today.\u003c\/p\u003e\n\u003cp\u003eYou're not buying a newly bottled premium Pinot Noir and then having to wait five years.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eThe waiting has already begun for you.\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eThe wine was bottled back in May 2022 and has now had several years to settle and evolve.\u003c\/p\u003e\n\u003cp\u003eThe primary cherry, pomegranate and floral characters should still be beautifully alive, but you're now moving towards the stage where Pinot starts developing more savoury complexity.\u003c\/p\u003e\n\u003cp\u003eThink:\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eForest floor. Dried flowers. Spice. Earth. Game. Mushroom.\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eThat intersection between youthful fruit and emerging maturity can be a magical place for great Pinot Noir.\u003c\/p\u003e\n\u003ch2\u003eMedhurst Reserve – The Best of the Estate\u003c\/h2\u003e\n\u003cp\u003eMedhurst specifically describes its Reserve wines as showcasing \u003cstrong\u003ethe best of what it produces\u003c\/strong\u003e, with a focus on the highest quality and genuine small-batch winemaking. \u003cspan class=\"contents\"\u003e\u003cspan class=\"\"\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eThe Reserve tier sits above the Estate wines and is made only in very limited quantities.\u003c\/p\u003e\n\u003cp\u003eThat makes this 2021 particularly compelling.\u003c\/p\u003e\n\u003cp\u003eYou're not simply buying the premium label.\u003c\/p\u003e\n\u003cp\u003eYou're buying one of only \u003cstrong\u003e49 dozen bottles produced from Reserve MV6 rows in what Medhurst itself calls a benchmark vintage\u003c\/strong\u003e. \u003cspan class=\"contents\"\u003e\u003cspan class=\"\"\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003ch2\u003eFood Pairings\u003c\/h2\u003e\n\u003cp\u003eThis deserves something special:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eRoast duck\u003c\/li\u003e\n\u003cli\u003ePeking duck\u003c\/li\u003e\n\u003cli\u003eDuck breast with cherries\u003c\/li\u003e\n\u003cli\u003eRoast quail\u003c\/li\u003e\n\u003cli\u003eMushroom and truffle risotto\u003c\/li\u003e\n\u003cli\u003eBeef Wellington\u003c\/li\u003e\n\u003cli\u003ePork belly\u003c\/li\u003e\n\u003cli\u003eVenison\u003c\/li\u003e\n\u003cli\u003eWild mushrooms\u003c\/li\u003e\n\u003cli\u003eComté or Gruyère\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eI'd go straight for \u003cstrong\u003educk and mushrooms\u003c\/strong\u003e.\u003c\/p\u003e\n\u003cp\u003eMedhurst recommends serving the wine at around \u003cstrong\u003e13°C\u003c\/strong\u003e, which is an excellent reminder not to serve premium Pinot Noir too warm. \u003cspan class=\"contents\"\u003e\u003cspan class=\"\"\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003ch2\u003eCellaring\u003c\/h2\u003e\n\u003cp\u003eThis is absolutely a Pinot Noir worth cellaring.\u003c\/p\u003e\n\u003cp\u003eMedhurst specifically says the wine will \u003cstrong\u003ereward careful cellaring for 10+ years\u003c\/strong\u003e. \u003cspan class=\"contents\"\u003e\u003cspan class=\"\"\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eGiven the quality of the 2021 vintage, the concentration of the Reserve fruit and its tannin structure, I'd be very comfortable with:\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDrink now–2035+.\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eIf drinking it now, give it a large Burgundy glass and allow it plenty of time to open.\u003c\/p\u003e\n\u003ch2\u003eWhy We Love It\u003c\/h2\u003e\n\u003cp\u003eThis might be \u003cstrong\u003eone of the most compelling Medhurst wines to put in the cellar\u003c\/strong\u003e.\u003c\/p\u003e\n\u003cp\u003eLook at the combination:\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e97 Points – Halliday Wine Companion\u003c\/strong\u003e\u003cbr\u003e\u003cstrong\u003eBenchmark 2021 Vintage\u003c\/strong\u003e\u003cbr\u003e\u003cstrong\u003eReserve-row MV6 Pinot Noir\u003c\/strong\u003e\u003cbr\u003e\u003cstrong\u003e100% Whole Berry\u003c\/strong\u003e\u003cbr\u003e\u003cstrong\u003e15 Months French Oak – 50% New\u003c\/strong\u003e\u003cbr\u003e\u003cstrong\u003eOnly 49 Dozen Produced\u003c\/strong\u003e \u003cspan class=\"contents\"\u003e\u003cspan class=\"\"\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eThat final number is extraordinary.\u003c\/p\u003e\n\u003cp\u003eAt fewer than 600 bottles produced, this is a genuinely rare Australian Pinot Noir.\u003c\/p\u003e\n\u003cp\u003eAnd at \u003cstrong\u003eRRP $112.50\u003c\/strong\u003e, you're buying a 97-point, tiny-production Reserve Pinot with several years of bottle development already behind it.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eIf you collect serious Yarra Valley Pinot Noir, don't overlook this because Medhurst isn't priced like some of the region's cult labels.\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eThe \u003cstrong\u003e2021 Medhurst Reserve Pinot Noir\u003c\/strong\u003e has the score, the vineyard selection, the vintage, the tiny production and the cellaring potential.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eThis is Medhurst showing exactly how good its Pinot Noir can be.\u003c\/strong\u003e\u003c\/p\u003e","brand":"Medhurst Wines","offers":[{"title":"Default Title","offer_id":52418376958254,"sku":null,"price":112.5,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0950\/5010\/5134\/files\/2021MedhurstReservePinotNoir.png?v=1786674990"},{"product_id":"by-farr-irrewarra-pinot-noir-2024","title":"2024 By Farr Irrewarra Pinot Noir | Single Vineyard Victorian Pinot Noir","description":"\u003ch3\u003e\u003cstrong\u003e🍷 BY FARR IRREWARRA | SINGLE VINEYARD | COOL-CLIMATE PINOT WITH A SENSE OF PLACE\u003c\/strong\u003e\u003c\/h3\u003e\n\u003ch3\u003e\u003cstrong\u003eThis is one of the most fascinating Pinot Noirs in the Farr portfolio.\u003c\/strong\u003e\u003c\/h3\u003e\n\u003ch3\u003e\u003cstrong\u003eOne of the smartest buys in the entire Farr portfolio\u003c\/strong\u003e\u003c\/h3\u003e\n\u003ch3 class=\"PDq2pG_selectionAnchorContainer\"\u003eWestern District, Victoria\u003cspan class=\"PDq2pG_selectionAnchor\"\u003e\u003c\/span\u003e\n\u003c\/h3\u003e\n\u003cp\u003e\u003cstrong\u003eRRP $77 a bottle\u003c\/strong\u003e\u003c\/p\u003e\n\u003ch2\u003eBy Farr – But From Somewhere Completely Different\u003c\/h2\u003e\n\u003cp\u003eThis is one of the most fascinating Pinot Noirs in the Farr portfolio.\u003c\/p\u003e\n\u003cp\u003eThe \u003cstrong\u003e2024 Irrewarra Pinot Noir\u003c\/strong\u003e is made by the Farr family, but unlike Sangreal, Farrside and Tout Près, the fruit doesn't come from the family's home vineyards near Geelong.\u003c\/p\u003e\n\u003cp\u003eInstead, Irrewarra comes from a remote vineyard in \u003cstrong\u003eVictoria's Western District\u003c\/strong\u003e, planted by the Calvert family in \u003cstrong\u003e2001\u003c\/strong\u003e.\u003c\/p\u003e\n\u003cp\u003eThe vineyard is predominantly Pinot Noir, with approximately six acres planted alongside two acres of Chardonnay. The vines grow on their \u003cstrong\u003eown roots\u003c\/strong\u003e, and the long, cool growing season means vintage generally doesn't occur until April. \u003cspan class=\"contents\"\u003e\u003cspan class=\"\"\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eThe result is unmistakably Farr in its precision—but completely different in personality.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eSour cherry. Earth. Spice. Mineral drive. Elegant structure.\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eAt \u003cstrong\u003eRRP $77\u003c\/strong\u003e, it also represents one of the most compelling ways to experience Farr Pinot Noir.\u003c\/p\u003e\n\u003ch2\u003eTasting Notes\u003c\/h2\u003e\n\u003cp\u003eThe 2024 is wonderfully savoury and complex, showing:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eSweet and sour cherry\u003c\/li\u003e\n\u003cli\u003eCranberry\u003c\/li\u003e\n\u003cli\u003eRaspberry\u003c\/li\u003e\n\u003cli\u003eDarker berries\u003c\/li\u003e\n\u003cli\u003eRose petals\u003c\/li\u003e\n\u003cli\u003eEarth and forest floor\u003c\/li\u003e\n\u003cli\u003eExotic spice\u003c\/li\u003e\n\u003cli\u003eSubtle char and smoke\u003c\/li\u003e\n\u003cli\u003eSavoury mineral notes\u003c\/li\u003e\n\u003cli\u003eFine, elegant tannins\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eThe official vineyard description captures the character beautifully: \u003cstrong\u003esweet and sour cherries, earth, spice and elegant structure\u003c\/strong\u003e. \u003cspan class=\"contents\"\u003e\u003cspan class=\"\"\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eThere's lovely perfume initially, but this isn't simply a pretty Pinot.\u003c\/p\u003e\n\u003cp\u003eThe fruit moves between sweet red cherry and more tart, sinewy cranberry notes, with earth, spice and darker barrel complexity underneath. The palate has real shape and persistence, with the long mineral finish that has become a hallmark of Irrewarra.\u003c\/p\u003e\n\u003cp\u003eIt's \u003cstrong\u003efragrant, savoury, earthy and beautifully detailed\u003c\/strong\u003e.\u003c\/p\u003e\n\u003ch2\u003eA Remote Western District Vineyard\u003c\/h2\u003e\n\u003cp\u003eThis is where Irrewarra becomes really interesting.\u003c\/p\u003e\n\u003cp\u003eThe vineyard was planted in \u003cstrong\u003e2001\u003c\/strong\u003e and sits high on a slope overlooking large bodies of water known as \u003cstrong\u003eSalt Lake and Calvert Lough\u003c\/strong\u003e.\u003c\/p\u003e\n\u003cp\u003eIt's a very different environment from the Farr family's home vineyards.\u003c\/p\u003e\n\u003cp\u003eThe growing season is long, with harvest typically taking place in \u003cstrong\u003eApril\u003c\/strong\u003e, and the site has developed a reputation for producing wines with expressive fruit and deceptively long, mineral palates. \u003cspan class=\"contents\"\u003e\u003cspan class=\"\"\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eThis isn't Farrside at a cheaper price.\u003c\/p\u003e\n\u003cp\u003eAnd it isn't Sangreal Lite.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eIrrewarra has its own identity.\u003c\/strong\u003e\u003c\/p\u003e\n\u003ch2\u003eMV6 + Dijon Clones\u003c\/h2\u003e\n\u003cp\u003eThere's an important change in the \u003cstrong\u003e2024 vintage\u003c\/strong\u003e.\u003c\/p\u003e\n\u003cp\u003eThe 2023 Irrewarra Pinot Noir was made entirely from \u003cstrong\u003edry-grown, own-rooted MV6 Pinot Noir\u003c\/strong\u003e.\u003c\/p\u003e\n\u003cp\u003eFor the 2024, Nick Farr incorporated a small amount of \u003cstrong\u003eDijon-clone fruit\u003c\/strong\u003e alongside the MV6, specifically to bring additional sweetness and balance to MV6's naturally savoury personality. \u003cspan class=\"contents\"\u003e\u003cspan class=\"\"\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eThat's fascinating for Pinot lovers.\u003c\/p\u003e\n\u003cp\u003eMV6 provides much of the wine's savoury depth, structure and complexity, while the small Dijon component adds another dimension to the fruit.\u003c\/p\u003e\n\u003cp\u003eThe result is a beautifully layered 2024.\u003c\/p\u003e\n\u003ch2\u003eClassic Farr Winemaking\u003c\/h2\u003e\n\u003cp\u003eThe fruit is \u003cstrong\u003ehand harvested and sorted in the vineyard\u003c\/strong\u003e.\u003c\/p\u003e\n\u003cp\u003eInterestingly, despite some tasting notes suggesting whole-bunch character, the winery states that the fruit is \u003cstrong\u003e100% destemmed\u003c\/strong\u003e before fermentation in open-top fermenters. \u003cspan class=\"contents\"\u003e\u003cspan class=\"\"\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eThe wine is then transferred by gravity into \u003cstrong\u003eAllier French oak, with approximately 30% new barrels\u003c\/strong\u003e.\u003c\/p\u003e\n\u003cp\u003eFollowing secondary fermentation, it is racked using gas and eventually bottled after an extended maturation period. \u003cspan class=\"contents\"\u003e\u003cspan class=\"\"\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eThe result is classic Farr philosophy:\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eMinimal handling. Serious attention to detail. Let the vineyard speak.\u003c\/strong\u003e\u003c\/p\u003e\n\u003ch2\u003eWhere Does Irrewarra Sit in the By Farr Pinot Range?\u003c\/h2\u003e\n\u003cp\u003eThis is a great question because each Farr Pinot has such a distinctive personality.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eSangreal\u003c\/strong\u003e\u003cbr\u003ePerfumed • Silky • Seductive • Floral\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eFarrside\u003c\/strong\u003e\u003cbr\u003eDark • Savoury • Structured • Powerful\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eIrrewarra\u003c\/strong\u003e\u003cbr\u003eEarthy • Spicy • Mineral • Wild • Elegant\u003c\/p\u003e\n\u003cp\u003eThat's why Irrewarra shouldn't simply be viewed as the cheaper By Farr Pinot.\u003c\/p\u003e\n\u003cp\u003eIt's a completely different vineyard expression.\u003c\/p\u003e\n\u003cp\u003eFor \u003cstrong\u003e$77\u003c\/strong\u003e, that's incredibly compelling.\u003c\/p\u003e\n\u003ch2\u003ePinot Noir with a Genuine Sense of Place\u003c\/h2\u003e\n\u003cp\u003eNick Farr's own description of this wine isn't just about fruit flavours.\u003c\/p\u003e\n\u003cp\u003eHe asks you to imagine sitting at the top of the vineyard surrounded by \u003cstrong\u003ecows, water, grass and Western District farmland\u003c\/strong\u003e before describing the wine's sweet-and-sour cherry, earth and spice characters. \u003cspan class=\"contents\"\u003e\u003cspan class=\"\"\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eThat tells you a lot about what Irrewarra is trying to achieve.\u003c\/p\u003e\n\u003cp\u003eThis isn't Pinot designed to taste polished and generic.\u003c\/p\u003e\n\u003cp\u003eIt's Pinot designed to taste like \u003cstrong\u003esomewhere\u003c\/strong\u003e.\u003c\/p\u003e\n\u003cp\u003eAnd that's what makes it interesting.\u003c\/p\u003e\n\u003ch2\u003eFood Pairings\u003c\/h2\u003e\n\u003cp\u003ePerfect with:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eRoast duck\u003c\/li\u003e\n\u003cli\u003eDuck breast\u003c\/li\u003e\n\u003cli\u003ePork belly\u003c\/li\u003e\n\u003cli\u003eRoast chicken\u003c\/li\u003e\n\u003cli\u003eMushroom risotto\u003c\/li\u003e\n\u003cli\u003eTruffle pasta\u003c\/li\u003e\n\u003cli\u003eChargrilled salmon\u003c\/li\u003e\n\u003cli\u003eVenison\u003c\/li\u003e\n\u003cli\u003eBeef tartare\u003c\/li\u003e\n\u003cli\u003eSoft cheeses\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eThe savoury, earthy character makes this particularly good with \u003cstrong\u003educk and wild mushrooms\u003c\/strong\u003e.\u003c\/p\u003e\n\u003cp\u003eServe around \u003cstrong\u003e15–17°C\u003c\/strong\u003e in a large Burgundy glass.\u003c\/p\u003e\n\u003ch2\u003eCellaring\u003c\/h2\u003e\n\u003cp\u003eThere's plenty to enjoy now.\u003c\/p\u003e\n\u003cp\u003eThe 2024 has immediate perfume, vibrant cherry fruit and beautiful texture, but the combination of acidity, savoury complexity and fine tannins gives it the structure to develop.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDrink now–2036+.\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eIf opening young, give it \u003cstrong\u003e30–60 minutes of air\u003c\/strong\u003e and watch how the spice and earthiness emerge.\u003c\/p\u003e\n\u003ch2\u003eWhy We Love It\u003c\/h2\u003e\n\u003cp\u003eThis might be \u003cstrong\u003eone of the smartest buys in the entire Farr portfolio\u003c\/strong\u003e.\u003c\/p\u003e\n\u003cp\u003eYou're getting Pinot Noir made by one of Australia's great Pinot-producing families, but from a completely different vineyard and landscape.\u003c\/p\u003e\n\u003cp\u003eThe site was planted in \u003cstrong\u003e2001\u003c\/strong\u003e, the vines are on their own roots, and the 2024 combines predominantly \u003cstrong\u003eMV6 with a small amount of Dijon-clone fruit\u003c\/strong\u003e. The wine is hand harvested, 100% destemmed and matured with approximately 30% new Allier oak. \u003cspan class=\"contents\"\u003e\u003cspan class=\"\"\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eMost importantly, it tastes distinctive.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eSweet and sour cherry. Flowers. Earth. Spice. Smoke. Mineral length.\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eIt's recognisably Farr—but unmistakably Irrewarra.\u003c\/p\u003e\n\u003cp\u003eAnd at \u003cstrong\u003eRRP $77\u003c\/strong\u003e, compared with Sangreal at $145 and Farrside at $117, this is a brilliant entry point into the Farr family's Pinot Noir world.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eIf you love By Farr but haven't tried Irrewarra, don't overlook it. The 2024 may be the vintage that makes you realise this isn't the little brother of the Farr Pinots—it's a serious wine in its own right.\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e👉 \u003c\/strong\u003eJust six acres of Pinot Noir. Dry grown. Own rooted. Made by the Farr family. The 2024 Irrewarra is a fascinating expression of cool-climate Victorian Pinot Noir.\u003c\/p\u003e","brand":"By Farr Wines","offers":[{"title":"Default Title","offer_id":52418785804590,"sku":null,"price":77.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0950\/5010\/5134\/files\/2024IrrewarraPinotNoir.webp?v=1786523519"},{"product_id":"by-farr-farr-side-pinot-noir-2024","title":"2024 By Farr Farrside Pinot Noir | Premium Single Vineyard Geelong Pinot Noir","description":"\u003ch3\u003e\u003cstrong\u003e🍷 BY FARR | FARRSIDE | ONE OF GEELONG'S GREAT SINGLE-VINEYARD PINOT NOIRS\u003c\/strong\u003e\u003c\/h3\u003e\n\u003ch3\u003e\u003cstrong\u003eThe Darker, More Powerful Side of By Farr Pinot Noir\u003c\/strong\u003e\u003c\/h3\u003e\n\u003ch3\u003e\u003cstrong\u003eBy Farr – One of Australia's Great Pinot Producers\u003c\/strong\u003e\u003c\/h3\u003e\n\u003ch3 class=\"PDq2pG_selectionAnchorContainer\"\u003eGeelong, Victoria\u003cspan class=\"PDq2pG_selectionAnchor\"\u003e\u003c\/span\u003e\n\u003c\/h3\u003e\n\u003cp\u003e\u003cstrong\u003eRRP $117 a bottle\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eIf \u003cstrong\u003eSangreal\u003c\/strong\u003e is the seductive, perfumed face of By Farr Pinot Noir, \u003cstrong\u003eFarrside is its darker, more structured sibling\u003c\/strong\u003e.\u003c\/p\u003e\n\u003cp\u003eThe \u003cstrong\u003e2024 By Farr Farrside Pinot Noir\u003c\/strong\u003e comes from a single vineyard planted in \u003cstrong\u003e2001\u003c\/strong\u003e on a northeast-facing slope, where black volcanic soils sit over limestone. Despite Farrside and Sangreal being only around \u003cstrong\u003e300 metres apart\u003c\/strong\u003e, the two vineyards produce remarkably different wines. \u003cspan class=\"contents\"\u003e\u003cspan class=\"\"\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eFarrside is traditionally the more \u003cstrong\u003emasculine, savoury and structured\u003c\/strong\u003e expression.\u003c\/p\u003e\n\u003cp\u003eAnd the warmer, even \u003cstrong\u003e2024 vintage\u003c\/strong\u003e has given it another dimension—deeper fruit, more flesh and power, yet still with the perfume, freshness and fine structure that define great By Farr Pinot Noir. \u003cspan class=\"contents\"\u003e\u003cspan class=\"\"\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eThis is serious Australian Pinot Noir.\u003c\/p\u003e\n\u003ch2\u003eTasting Notes\u003c\/h2\u003e\n\u003cp\u003eExpect a wonderfully complex Pinot Noir showing:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eDark cherry\u003c\/li\u003e\n\u003cli\u003eBlack plum\u003c\/li\u003e\n\u003cli\u003eRaspberry and darker forest berries\u003c\/li\u003e\n\u003cli\u003eRose petals and florals\u003c\/li\u003e\n\u003cli\u003eBlack tea\u003c\/li\u003e\n\u003cli\u003eClove and cardamom\u003c\/li\u003e\n\u003cli\u003eDried herbs\u003c\/li\u003e\n\u003cli\u003eEarth and forest floor\u003c\/li\u003e\n\u003cli\u003eSmoked meat\u003c\/li\u003e\n\u003cli\u003eMineral complexity\u003c\/li\u003e\n\u003cli\u003eFine, persistent tannins\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eThe \u003cstrong\u003e2024 is deeper and more muscular than the cooler 2023\u003c\/strong\u003e, with a gorgeous mixture of red and black fruits, flowers and exotic spice.\u003c\/p\u003e\n\u003cp\u003eThere's generosity through the middle, but underneath sits the classic Farrside structure: \u003cstrong\u003efirm tannins, bright acidity and a distinctly savoury, earthy personality\u003c\/strong\u003e. \u003cspan class=\"contents\"\u003e\u003cspan class=\"\"\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eIt's powerful Pinot Noir, but never heavy.\u003c\/p\u003e\n\u003ch2\u003eOne Vineyard. Five Pinot Noir Clones.\u003c\/h2\u003e\n\u003cp\u003eFarrside isn't built around a single clone.\u003c\/p\u003e\n\u003cp\u003eThe vineyard contains an impressive mix of:\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e114\u003c\/strong\u003e\u003cbr\u003e\u003cstrong\u003e115\u003c\/strong\u003e\u003cbr\u003e\u003cstrong\u003e777\u003c\/strong\u003e\u003cbr\u003e\u003cstrong\u003e667\u003c\/strong\u003e\u003cbr\u003e\u003cstrong\u003eMV6\u003c\/strong\u003e \u003cspan class=\"contents\"\u003e\u003cspan class=\"\"\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eThat diversity helps build the complexity for which Farrside has become famous.\u003c\/p\u003e\n\u003cp\u003eDifferent clones contribute different elements of perfume, fruit, structure and texture, giving the Farr family an extraordinary palette to work with.\u003c\/p\u003e\n\u003cp\u003eThe result is a Pinot Noir with layers rather than simply fruit.\u003c\/p\u003e\n\u003ch2\u003eBlack Volcanic Soil Over Limestone\u003c\/h2\u003e\n\u003cp\u003eThis is where the Farrside story becomes really interesting.\u003c\/p\u003e\n\u003cp\u003eThe vineyard sits on a \u003cstrong\u003enortheast-facing slope\u003c\/strong\u003e, with \u003cstrong\u003eblack volcanic soil over limestone\u003c\/strong\u003e. The rows run east-west, helping protect the fruit from excessive sun exposure. \u003cspan class=\"contents\"\u003e\u003cspan class=\"\"\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eCompare that with Sangreal, only a few hundred metres away, and you begin to understand why the Farr family is so obsessed with individual vineyard expression.\u003c\/p\u003e\n\u003cp\u003eFarrside's darker soils and cooler growing conditions mean the grapes are typically harvested \u003cstrong\u003e10–12 days later\u003c\/strong\u003e than the estate's earlier sites. \u003cspan class=\"contents\"\u003e\u003cspan class=\"\"\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eAnd you can taste that difference.\u003c\/p\u003e\n\u003cp\u003eFarrside consistently produces Pinot with more \u003cstrong\u003edark fruit, meatiness, spice, minerality and tannin\u003c\/strong\u003e.\u003c\/p\u003e\n\u003cp\u003eIt's an extraordinary demonstration of terroir.\u003c\/p\u003e\n\u003ch2\u003eFarrside vs Sangreal\u003c\/h2\u003e\n\u003cp\u003eIf you're choosing between the two, here's the easiest way to think about them:\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eSangreal\u003c\/strong\u003e\u003cbr\u003ePerfumed • Silky • Seductive • Floral • Seamless\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eFarrside\u003c\/strong\u003e\u003cbr\u003eDark • Savoury • Spicy • Structured • Powerful\u003c\/p\u003e\n\u003cp\u003eNeither is necessarily \"better.\"\u003c\/p\u003e\n\u003cp\u003eThey're two completely different expressions from vineyards separated by only a few hundred metres.\u003c\/p\u003e\n\u003cp\u003eThat's what makes tasting them side-by-side so fascinating.\u003c\/p\u003e\n\u003cp\u003eAnd it's one of the clearest demonstrations you'll find in Australian wine of how dramatically \u003cstrong\u003esoil, aspect and microclimate can influence Pinot Noir\u003c\/strong\u003e.\u003c\/p\u003e\n\u003ch2\u003eThe 2024 Vintage\u003c\/h2\u003e\n\u003cp\u003eThe 2024 vintage has given Farrside a little more muscle.\u003c\/p\u003e\n\u003cp\u003eCurrent release notes describe it as \u003cstrong\u003efuller and more powerful than the cooler 2023\u003c\/strong\u003e, with dark cherry, black plum and woodsy spice sitting at the heart of the wine. \u003cspan class=\"contents\"\u003e\u003cspan class=\"\"\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eAnother assessment describes the 2024 as deep and almost plush, with red, black and hedgerow fruits accompanied by flowers, clove, cardamom and hints of smoked meat. \u003cspan class=\"contents\"\u003e\u003cspan class=\"\"\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eYet importantly, the wine hasn't lost its freshness.\u003c\/p\u003e\n\u003cp\u003eThat's the magic of Farrside.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003ePower without heaviness. Structure without brutality. Ripeness without losing perfume.\u003c\/strong\u003e\u003c\/p\u003e\n\u003ch2\u003eBy Farr – One of Australia's Great Pinot Producers\u003c\/h2\u003e\n\u003cp\u003eThere aren't many Australian producers whose entire reputation has become so closely linked with great Pinot Noir.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eBy Farr is one of them.\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eGary and Nick Farr's experience with Pinot Noir stretches across decades and includes extensive winemaking experience in Burgundy.\u003c\/p\u003e\n\u003cp\u003eBut the brilliance of By Farr isn't that the wines taste like Burgundy.\u003c\/p\u003e\n\u003cp\u003eIt's that the family has applied a Burgundian obsession with \u003cstrong\u003esite and individual vineyards\u003c\/strong\u003e to their own extraordinary piece of Geelong.\u003c\/p\u003e\n\u003cp\u003eFarrside is one of the clearest examples.\u003c\/p\u003e\n\u003ch2\u003eFood Pairings\u003c\/h2\u003e\n\u003cp\u003eThis is a Pinot Noir capable of handling serious food.\u003c\/p\u003e\n\u003cp\u003ePerfect with:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eRoast duck\u003c\/li\u003e\n\u003cli\u003eDuck breast\u003c\/li\u003e\n\u003cli\u003ePeking duck\u003c\/li\u003e\n\u003cli\u003eBeef Wellington\u003c\/li\u003e\n\u003cli\u003eRoast quail\u003c\/li\u003e\n\u003cli\u003ePork belly\u003c\/li\u003e\n\u003cli\u003eVenison\u003c\/li\u003e\n\u003cli\u003eWild mushrooms\u003c\/li\u003e\n\u003cli\u003eTruffle dishes\u003c\/li\u003e\n\u003cli\u003eComté and aged Gruyère\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eI'd particularly love this with \u003cstrong\u003educk, mushrooms and truffle\u003c\/strong\u003e.\u003c\/p\u003e\n\u003ch2\u003eCellaring\u003c\/h2\u003e\n\u003cp\u003eThe 2024 has enough fruit generosity to be extremely enjoyable young, but Farrside has always been a Pinot that rewards patience.\u003c\/p\u003e\n\u003cp\u003eThat combination of concentration, acidity and savoury tannin structure gives it excellent potential.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDrink now–2040+.\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eIf drinking it young, give it plenty of air.\u003c\/p\u003e\n\u003cp\u003eI'd happily \u003cstrong\u003edecant it for 1–2 hours\u003c\/strong\u003e and serve it around \u003cstrong\u003e15–17°C\u003c\/strong\u003e in a large Burgundy glass.\u003c\/p\u003e\n\u003ch2\u003eWhy We Love It\u003c\/h2\u003e\n\u003cp\u003eThis is one of the wines that shows just how serious \u003cstrong\u003eGeelong Pinot Noir\u003c\/strong\u003e can be.\u003c\/p\u003e\n\u003cp\u003eThe \u003cstrong\u003e2024 By Farr Farrside Pinot Noir\u003c\/strong\u003e isn't simply pretty and perfumed.\u003c\/p\u003e\n\u003cp\u003eIt has \u003cstrong\u003edark cherry, black plum, flowers, black tea, dried herbs, earth, exotic spice and savoury complexity\u003c\/strong\u003e, all wrapped around serious but beautifully integrated tannins. \u003cspan class=\"contents\"\u003e\u003cspan class=\"\"\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eThen there's the vineyard.\u003c\/p\u003e\n\u003cp\u003ePlanted in \u003cstrong\u003e2001\u003c\/strong\u003e. Five Pinot clones. Northeast-facing. \u003cstrong\u003eBlack volcanic soil over limestone.\u003c\/strong\u003e Fruit that hangs on the vine considerably longer than nearby Sangreal. \u003cspan class=\"contents\"\u003e\u003cspan class=\"\"\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eThat's why Farrside tastes like Farrside.\u003c\/p\u003e\n\u003cp\u003eAt \u003cstrong\u003eRRP $117\u003c\/strong\u003e, you're buying one of the benchmark single-vineyard Pinot Noirs from one of Australia's greatest Pinot-producing families.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eIf Sangreal is the By Farr Pinot that seduces you immediately, Farrside is the wine that makes you sit down, slow down and pay attention.\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eFor serious Pinot Noir drinkers, \u003cstrong\u003ethe 2024 By Farr Farrside is an absolute must.\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e","brand":"By Farr Wines","offers":[{"title":"Default Title","offer_id":52418785902894,"sku":null,"price":117.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0950\/5010\/5134\/files\/2024ByFarrFarrsidePinotNoir_47f20de7-dba9-4eff-87b0-1b1e99ddafeb.webp?v=1786524254"},{"product_id":"by-farr-sangreal-pinot-noir-2024","title":"2024 By Farr Sangreal Pinot Noir | Iconic Single Vineyard Geelong Pinot Noir","description":"\u003ch3\u003e\u003cstrong\u003e🍷 BY FARR | SANGREAL | THE OLDEST VINEYARD \u0026amp; ONE OF THE JEWELS OF THE ESTATE\u003c\/strong\u003e\u003c\/h3\u003e\n\u003ch3\u003e\u003cstrong\u003eThe Heart and Soul of By Farr\u003c\/strong\u003e\u003c\/h3\u003e\n\u003ch3\u003e\u003cstrong\u003eOne of Australia's Benchmark Pinot Noirs\u003c\/strong\u003e\u003c\/h3\u003e\n\u003ch3\u003e\u003cstrong\u003eThere are certain Australian Pinot Noirs that every serious Pinot lover should experience.\u003c\/strong\u003e\u003c\/h3\u003e\n\u003ch3\u003e\u003cstrong\u003eBy Farr Sangreal is one of them.\u003c\/strong\u003e\u003c\/h3\u003e\n\u003ch3\u003eGeelong, Victoria\u003c\/h3\u003e\n\u003cp\u003e\u003cstrong\u003eRRP $145 a bottle\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eThere are certain Australian Pinot Noirs that every serious Pinot lover should experience.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eBy Farr Sangreal is one of them.\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eThe \u003cstrong\u003e2024 Sangreal Pinot Noir\u003c\/strong\u003e comes from the Farr family's oldest vineyard, planted in \u003cstrong\u003e1994\u003c\/strong\u003e, and has become one of the defining wines of this extraordinary Geelong estate.\u003c\/p\u003e\n\u003cp\u003eBy Farr describes Sangreal as the \u003cstrong\u003ebackbone of its wines\u003c\/strong\u003e, and the characteristics that return vintage after vintage are perfume, seduction, seamless balance and remarkable drinkability. \u003cspan class=\"contents\"\u003e\u003cspan class=\"\"\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eThis isn't Pinot Noir trying to impress you with sheer power.\u003c\/p\u003e\n\u003cp\u003eIt's about \u003cstrong\u003eperfume, texture, complexity and an extraordinary sense of place\u003c\/strong\u003e.\u003c\/p\u003e\n\u003cp\u003eAt \u003cstrong\u003eRRP $145\u003c\/strong\u003e, you're entering the territory of Australia's truly serious Pinot Noirs.\u003c\/p\u003e\n\u003ch2\u003eTasting Notes\u003c\/h2\u003e\n\u003cp\u003eThe 2024 is wonderfully seductive, showing layers of:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eRed cherry\u003c\/li\u003e\n\u003cli\u003eStrawberry\u003c\/li\u003e\n\u003cli\u003ePomegranate\u003c\/li\u003e\n\u003cli\u003eDark berries\u003c\/li\u003e\n\u003cli\u003eRose petals and florals\u003c\/li\u003e\n\u003cli\u003eWhole-bunch spice\u003c\/li\u003e\n\u003cli\u003eEarth and forest floor\u003c\/li\u003e\n\u003cli\u003eSubtle game\u003c\/li\u003e\n\u003cli\u003eFine French oak\u003c\/li\u003e\n\u003cli\u003eSilky, persistent tannins\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eThe warmer \u003cstrong\u003e2024 vintage\u003c\/strong\u003e has produced a slightly fuller and more powerful Sangreal than the cooler 2023, with deeper dark-fruited intensity while retaining the vineyard's trademark perfume and seamless texture. \u003cspan class=\"contents\"\u003e\u003cspan class=\"\"\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eThere's flesh and concentration, but the wine remains wonderfully composed.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003ePerfumed. Silky. Savoury. Complex.\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eAnd incredibly difficult to stop drinking.\u003c\/p\u003e\n\u003ch2\u003eBy Farr's Oldest Vineyard\u003c\/h2\u003e\n\u003cp\u003eThis is where Sangreal becomes particularly special.\u003c\/p\u003e\n\u003cp\u003eThe vineyard was planted in \u003cstrong\u003e1994\u003c\/strong\u003e, making it the \u003cstrong\u003eoldest vineyard on the By Farr estate\u003c\/strong\u003e.\u003c\/p\u003e\n\u003cp\u003eIt lies on a \u003cstrong\u003enorth-facing slope\u003c\/strong\u003e, with an unusual soil profile of \u003cstrong\u003ebluestone and overlying limestone, with red ironstone colouring the surface\u003c\/strong\u003e. That's quite different from many of By Farr's other vineyards, which are dominated by black volcanic soils and limestone. \u003cspan class=\"contents\"\u003e\u003cspan class=\"\"\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eThe rows run north–south and receive excellent sunlight throughout the day.\u003c\/p\u003e\n\u003cp\u003eSangreal is consequently the \u003cstrong\u003efirst of the By Farr Pinot vineyards to be harvested\u003c\/strong\u003e, and the site consistently produces one of the family's most perfumed and seductive wines. \u003cspan class=\"contents\"\u003e\u003cspan class=\"\"\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eThis is genuine single-vineyard Pinot Noir with a very clear identity.\u003c\/p\u003e\n\u003ch2\u003eThe 'Sangreal Clone'\u003c\/h2\u003e\n\u003cp\u003eThere's another fascinating part of the story.\u003c\/p\u003e\n\u003cp\u003eThe vineyard was originally planted to \u003cstrong\u003ePinot Noir clones 114 and 115\u003c\/strong\u003e.\u003c\/p\u003e\n\u003cp\u003eBut after more than three decades on this particular site, the Farr family believes those vines have evolved and mutated sufficiently that they now effectively regard the material as their own \u003cstrong\u003e\"Sangreal clone.\"\u003c\/strong\u003e \u003cspan class=\"contents\"\u003e\u003cspan class=\"\"\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eWhether you look at that scientifically or romantically, the important point is what ends up in the glass.\u003c\/p\u003e\n\u003cp\u003eSangreal tastes unmistakably like Sangreal.\u003c\/p\u003e\n\u003cp\u003eIt has a distinctive combination of \u003cstrong\u003ered fruit, perfume, spice, whole-bunch character, acidity and texture\u003c\/strong\u003e that has become remarkably consistent across vintages.\u003c\/p\u003e\n\u003ch2\u003eSerious Pinot Noir Winemaking\u003c\/h2\u003e\n\u003cp\u003eSangreal isn't made to be a simple, fruit-driven Pinot.\u003c\/p\u003e\n\u003cp\u003eThe winemaking is deliberately structured to build perfume, texture and longevity.\u003c\/p\u003e\n\u003cp\u003eThe 2024 is reported as using around \u003cstrong\u003e70% whole bunches\u003c\/strong\u003e, followed by approximately \u003cstrong\u003e18 months maturation in French oak, around 70% new\u003c\/strong\u003e, before being bottled unfined and unfiltered. \u003cspan class=\"contents\"\u003e\u003cspan class=\"\"\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eThat's a significant amount of new oak.\u003c\/p\u003e\n\u003cp\u003eBut great Pinot isn't about how much oak is used—it's about whether you can see the seams.\u003c\/p\u003e\n\u003cp\u003eAnd that's where Sangreal excels.\u003c\/p\u003e\n\u003cp\u003eFruit, stalk, acidity, tannin and oak come together into something remarkably seamless.\u003c\/p\u003e\n\u003ch2\u003eThe Burgundy Connection\u003c\/h2\u003e\n\u003cp\u003eYou can't talk about By Farr without mentioning Burgundy.\u003c\/p\u003e\n\u003cp\u003eThe Farr family's experience in Burgundy has had a profound influence on their understanding of Pinot Noir.\u003c\/p\u003e\n\u003cp\u003eBut Sangreal isn't an attempt to make Burgundy in Geelong.\u003c\/p\u003e\n\u003cp\u003eThat's missing the point.\u003c\/p\u003e\n\u003cp\u003eWhat Gary and Nick Farr have taken from Burgundy is the importance of \u003cstrong\u003esite, individual vineyards, vine material, texture and minimal interference\u003c\/strong\u003e.\u003c\/p\u003e\n\u003cp\u003eSangreal is the result of applying those ideas to their own extraordinary piece of Victoria.\u003c\/p\u003e\n\u003cp\u003eThe result is unmistakably Australian—and unmistakably By Farr.\u003c\/p\u003e\n\u003ch2\u003eOne of Australia's Benchmark Pinot Noirs\u003c\/h2\u003e\n\u003cp\u003eBy Farr has reached a point where its Pinot Noirs deserve to be discussed alongside the finest produced anywhere in Australia.\u003c\/p\u003e\n\u003cp\u003eAnd Sangreal sits right at the heart of that reputation.\u003c\/p\u003e\n\u003cp\u003eThe wine comes from the estate's oldest vines and has developed a remarkable consistency, with the vineyard proving dependable in difficult years and exceptional in great vintages. By Farr itself calls the site the \u003cstrong\u003ebackbone of its wines\u003c\/strong\u003e. \u003cspan class=\"contents\"\u003e\u003cspan class=\"\"\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eThat combination of history, site and consistency is what separates genuinely great vineyards from merely good ones.\u003c\/p\u003e\n\u003ch2\u003eFood Pairings\u003c\/h2\u003e\n\u003cp\u003eThis deserves something special:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eRoast duck\u003c\/li\u003e\n\u003cli\u003ePeking duck\u003c\/li\u003e\n\u003cli\u003eDuck breast with cherries\u003c\/li\u003e\n\u003cli\u003eRoast quail\u003c\/li\u003e\n\u003cli\u003eTruffle and mushroom risotto\u003c\/li\u003e\n\u003cli\u003eBeef Wellington\u003c\/li\u003e\n\u003cli\u003ePork belly\u003c\/li\u003e\n\u003cli\u003eWild mushrooms\u003c\/li\u003e\n\u003cli\u003eComté\u003c\/li\u003e\n\u003cli\u003eSoft washed-rind cheeses\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eFor me, \u003cstrong\u003eroast duck and Sangreal\u003c\/strong\u003e would be very difficult to beat.\u003c\/p\u003e\n\u003ch2\u003eCellaring\u003c\/h2\u003e\n\u003cp\u003eThere's enormous pleasure in the 2024 already.\u003c\/p\u003e\n\u003cp\u003eThe perfume and fruit are seductive, but underneath sits the concentration, acidity and silky tannin structure required for serious ageing.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDrink now–2040+.\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eIf you're opening one young, I'd give it \u003cstrong\u003ean hour in a decanter\u003c\/strong\u003e and serve it in the biggest Burgundy glass you own.\u003c\/p\u003e\n\u003cp\u003eDon't serve it too warm—around \u003cstrong\u003e15–17°C\u003c\/strong\u003e is ideal.\u003c\/p\u003e\n\u003ch2\u003eWhy We Love It\u003c\/h2\u003e\n\u003cp\u003eThis is the kind of Pinot Noir that explains why people become obsessed with Pinot Noir.\u003c\/p\u003e\n\u003cp\u003eThe \u003cstrong\u003e2024 By Farr Sangreal\u003c\/strong\u003e isn't about enormous fruit or obvious winemaking.\u003c\/p\u003e\n\u003cp\u003eIt's about how everything comes together.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eRed cherries. Pomegranate. Flowers. Earth. Whole-bunch spice. Oak. Acidity. Silky tannins.\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eNothing dominates.\u003c\/p\u003e\n\u003cp\u003eThe vineyard was planted in \u003cstrong\u003e1994\u003c\/strong\u003e, it's the oldest on the Farr estate, and the family considers Sangreal fundamental to the identity of By Farr. \u003cspan class=\"contents\"\u003e\u003cspan class=\"\"\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eAnd the 2024 looks particularly compelling, with the warmer season giving the normally ethereal Sangreal a little more flesh and power while preserving its extraordinary perfume and seamlessness. \u003cspan class=\"contents\"\u003e\u003cspan class=\"\"\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eAt \u003cstrong\u003eRRP $145\u003c\/strong\u003e, this isn't inexpensive Pinot Noir.\u003c\/p\u003e\n\u003cp\u003eBut when you start comparing it with Australia's greatest Pinot Noirs—or with serious Burgundy—the equation changes dramatically.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eIf you love By Farr, Sangreal is essential. If you love great Pinot Noir, Sangreal is a wine you need to experience.\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eThe \u003cstrong\u003e2024 By Farr Sangreal Pinot Noir isn't simply one of Geelong's great wines. It's one of Australia's benchmark expressions of Pinot Noir.\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e","brand":"By Farr Wines","offers":[{"title":"Default Title","offer_id":52418786001198,"sku":null,"price":145.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0950\/5010\/5134\/files\/2023ByFarrSangrealPinotNoir_c8c22c92-29ff-4fd9-9c56-6be1a4528b7a.webp?v=1786425889"},{"product_id":"the-wanderer-upper-valley-valley-pinot-noir-2025","title":"2025 The Wanderer Upper Yarra Pinot Noir | 97 Point Yarra Valley Pinot Noir","description":"\u003ch3\u003e\u003cstrong\u003e🏆 97 HALLIDAY | ONE OF THE UPPER YARRA'S MOST EXCITING PINOT NOIRS\u003c\/strong\u003e\u003c\/h3\u003e\n\u003ch3\u003e\u003cstrong\u003eThis Is One of the Upper Yarra's Pinot Noir Stars\u003c\/strong\u003e\u003c\/h3\u003e\n\u003ch3\u003e\u003cstrong\u003eone of the most compelling premium Pinot Noir releases coming out of the Yarra Valley\u003c\/strong\u003e\u003c\/h3\u003e\n\u003ch3\u003e\n\u003cstrong\u003e97 Points – Halliday Wine Companion\u003c\/strong\u003e\u003cbr\u003e\u003cstrong\u003e94 Points – Campbell Mattinson, The Wine Front\u003c\/strong\u003e\n\u003c\/h3\u003e\n\u003ch3 class=\"PDq2pG_selectionAnchorContainer\"\u003eYellingbo, Upper Yarra Valley, Victoria\u003cspan class=\"PDq2pG_selectionAnchor\"\u003e\u003c\/span\u003e\n\u003c\/h3\u003e\n\u003cp\u003e\u003cstrong\u003eRRP $62 a bottle\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eNow this is exciting.\u003c\/p\u003e\n\u003cp\u003eThe \u003cstrong\u003e2025 The Wanderer Upper Yarra Pinot Noir\u003c\/strong\u003e has just received a spectacular \u003cstrong\u003e97 points from Halliday Wine Companion\u003c\/strong\u003e, adding to the \u003cstrong\u003e94 points from Campbell Mattinson at The Wine Front\u003c\/strong\u003e.\u003c\/p\u003e\n\u003cp\u003eAnd at an RRP of just \u003cstrong\u003e$62\u003c\/strong\u003e, this has immediately become one of the most compelling premium Pinot Noir releases coming out of the Yarra Valley.\u003c\/p\u003e\n\u003cp\u003eThe Wanderer is the personal project of \u003cstrong\u003eAndrew Marks\u003c\/strong\u003e, the winemaker behind his family's celebrated \u003cstrong\u003eGembrook Hill\u003c\/strong\u003e vineyard. His philosophy is centred around low-yielding vineyards and minimal-intervention winemaking, with the aim of preserving the natural character of each site. \u003cspan class=\"contents\"\u003e\u003cspan class=\"\"\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eThe 2025 comes from a \u003cstrong\u003esingle vineyard at Yellingbo in the Upper Yarra\u003c\/strong\u003e, planted to MV6 Pinot Noir on free-draining volcanic red soils.\u003c\/p\u003e\n\u003cp\u003eAnd it is seriously good.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eRed and black cherries. Roses. Sweet spice. Autumn leaves. Smoky minerality. Fine tannins.\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eThis is Pinot Noir with perfume and finesse, but the 2025 vintage has given it an extra level of depth and generosity.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e97 Halliday points. $62 RRP. That's a combination that's going to get people's attention.\u003c\/strong\u003e\u003c\/p\u003e\n\u003ch2\u003e97 Points – Halliday Wine Companion\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003e97 Points – Halliday Wine Companion\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eThat puts the 2025 The Wanderer firmly into elite Australian Pinot Noir territory.\u003c\/p\u003e\n\u003cp\u003eA score of \u003cstrong\u003e97 points\u003c\/strong\u003e is significant for any Australian Pinot Noir.\u003c\/p\u003e\n\u003cp\u003eAt \u003cstrong\u003e$62\u003c\/strong\u003e, it becomes even more compelling.\u003c\/p\u003e\n\u003cp\u003eThis isn't a $120, $150 or $200 flagship Pinot.\u003c\/p\u003e\n\u003cp\u003eIt's a small-production, single-vineyard Upper Yarra Pinot made by one of the region's most talented winemakers at a price that remains remarkably accessible for this level of quality.\u003c\/p\u003e\n\u003cp\u003eFor serious Pinot drinkers, \u003cstrong\u003ethis is exactly the kind of wine to buy before everyone else catches on\u003c\/strong\u003e.\u003c\/p\u003e\n\u003ch2\u003eTasting Notes\u003c\/h2\u003e\n\u003cp\u003eThe 2025 is a deeper and more generous expression of The Wanderer, showing:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eRed cherry\u003c\/li\u003e\n\u003cli\u003eBlack cherry\u003c\/li\u003e\n\u003cli\u003eWild strawberry\u003c\/li\u003e\n\u003cli\u003eRaspberry\u003c\/li\u003e\n\u003cli\u003eRed roses\u003c\/li\u003e\n\u003cli\u003eCrushed flowers\u003c\/li\u003e\n\u003cli\u003eSweet spice\u003c\/li\u003e\n\u003cli\u003eAutumn leaves\u003c\/li\u003e\n\u003cli\u003eSavoury herbs\u003c\/li\u003e\n\u003cli\u003eSubtle smoke\u003c\/li\u003e\n\u003cli\u003eForest floor\u003c\/li\u003e\n\u003cli\u003eFine French oak\u003c\/li\u003e\n\u003cli\u003eMineral complexity\u003c\/li\u003e\n\u003cli\u003eFine, persistent tannins\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eThere's beautiful aromatic purity here.\u003c\/p\u003e\n\u003cp\u003eThe red and black cherry fruit is immediately seductive, but then the wine starts to reveal \u003cstrong\u003erose petals, spice, autumn leaves and savoury complexity\u003c\/strong\u003e.\u003c\/p\u003e\n\u003cp\u003eThe volcanic-soil vineyard gives the wine a distinctive smoky edge, while the fine tannin structure keeps everything beautifully controlled. \u003cspan class=\"contents\"\u003e\u003cspan class=\"\"\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eIt's generous without becoming heavy.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003ePerfumed without becoming delicate.\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003ePowerful without losing elegance.\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eThat's serious Pinot Noir.\u003c\/p\u003e\n\u003ch2\u003eSingle-Vineyard Pinot Noir from Yellingbo\u003c\/h2\u003e\n\u003cp\u003eThis is where the story becomes even better.\u003c\/p\u003e\n\u003cp\u003eThe 2025 The Wanderer isn't simply regional Yarra Valley Pinot Noir.\u003c\/p\u003e\n\u003cp\u003eIt's a \u003cstrong\u003esingle-vineyard wine from Yellingbo in the Upper Yarra Valley\u003c\/strong\u003e. \u003cspan class=\"contents\"\u003e\u003cspan class=\"\"\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eThe vineyard sits at approximately:\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e200 metres elevation\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003ewith a:\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eNorth-easterly aspect\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eand the vines grow in:\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eFree-draining volcanic red soil.\u003c\/strong\u003e \u003cspan class=\"contents\"\u003e\u003cspan class=\"\"\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eThe Upper Yarra is one of Australia's great places for Pinot Noir.\u003c\/p\u003e\n\u003cp\u003eIts cooler conditions allow Pinot to ripen slowly while retaining the acidity, perfume and fine structure that make the variety so compelling.\u003c\/p\u003e\n\u003cp\u003eAnd this particular vineyard is clearly something special.\u003c\/p\u003e\n\u003ch2\u003e100% MV6 Pinot Noir\u003c\/h2\u003e\n\u003cp\u003ePinot lovers will appreciate this.\u003c\/p\u003e\n\u003cp\u003eThe vineyard is planted to:\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eMV6 Pinot Noir.\u003c\/strong\u003e \u003cspan class=\"contents\"\u003e\u003cspan class=\"\"\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eMV6 is one of Australia's most important Pinot Noir clones and has been responsible for some extraordinary wines.\u003c\/p\u003e\n\u003cp\u003eHere the vines are \u003cstrong\u003ecane pruned\u003c\/strong\u003e and grown on those free-draining volcanic red soils at 200 metres elevation.\u003c\/p\u003e\n\u003cp\u003eThe 2025 was another \u003cstrong\u003elow-cropping vintage\u003c\/strong\u003e, naturally restricting yields and contributing to the additional depth and concentration found in the wine. \u003cspan class=\"contents\"\u003e\u003cspan class=\"\"\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eAnd that's something Mattinson specifically noticed.\u003c\/p\u003e\n\u003cp\u003eThe 2025 isn't quite as ethereal as some earlier Wanderer releases.\u003c\/p\u003e\n\u003cp\u003eInstead, there's \u003cstrong\u003emore depth, more fruit and more generosity\u003c\/strong\u003e. \u003cspan class=\"contents\"\u003e\u003cspan class=\"\"\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003ch2\u003e20% Whole Bunch – 80% Whole Berry\u003c\/h2\u003e\n\u003cp\u003eThe winemaking is fascinating.\u003c\/p\u003e\n\u003cp\u003eThe 2025 uses:\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e20% whole bunches.\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eThe remaining fruit is destemmed but \u003cstrong\u003enot crushed\u003c\/strong\u003e, allowing the berries to remain whole. \u003cspan class=\"contents\"\u003e\u003cspan class=\"\"\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eThat's a beautifully considered approach.\u003c\/p\u003e\n\u003cp\u003eThe whole bunches contribute additional:\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003ePerfume • Spice • Structure • Savouriness\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003ewhile retaining whole berries helps preserve the purity and brightness of the Pinot fruit.\u003c\/p\u003e\n\u003cp\u003eThe fruit then undergoes a \u003cstrong\u003ecold soak\u003c\/strong\u003e before fermentation in open fermenters. \u003cspan class=\"contents\"\u003e\u003cspan class=\"\"\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003ch2\u003eWild Fermentation\u003c\/h2\u003e\n\u003cp\u003eNo cultured yeast recipe here.\u003c\/p\u003e\n\u003cp\u003eThe wine undergoes:\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWild fermentation\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003ein:\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eOpen fermenters\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003ewith both:\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003ePump-overs and hand plunging.\u003c\/strong\u003e \u003cspan class=\"contents\"\u003e\u003cspan class=\"\"\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eThat's completely consistent with Andrew Marks' philosophy.\u003c\/p\u003e\n\u003cp\u003eThe Wanderer isn't about manipulating wine into a predetermined house style.\u003c\/p\u003e\n\u003cp\u003eIt's about allowing an individual vineyard to express itself.\u003c\/p\u003e\n\u003cp\u003eAnd when you've got a site this good, that's exactly what you want.\u003c\/p\u003e\n\u003ch2\u003e11 Months in Large-Format French Oak\u003c\/h2\u003e\n\u003cp\u003eAfter fermentation, the wine spends:\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e11 months on lees\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003ein:\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eLarge-format French oak\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eincluding:\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e30% new Damy Alliers oak.\u003c\/strong\u003e \u003cspan class=\"contents\"\u003e\u003cspan class=\"\"\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eThe use of larger-format barrels is important.\u003c\/p\u003e\n\u003cp\u003eThere's less wine-to-oak surface contact than with traditional small barriques, helping to keep obvious oak flavours in the background.\u003c\/p\u003e\n\u003cp\u003eThe oak builds \u003cstrong\u003etexture, structure and complexity\u003c\/strong\u003e, but it doesn't bury the Pinot underneath vanilla and toast.\u003c\/p\u003e\n\u003cp\u003eThe vineyard remains the star.\u003c\/p\u003e\n\u003ch2\u003eNo Fining. No Filtration.\u003c\/h2\u003e\n\u003cp\u003eAnd Andrew Marks doesn't mess around with the finished wine either.\u003c\/p\u003e\n\u003cp\u003eThe 2025 is:\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWild fermented\u003c\/strong\u003e\u003cbr\u003e\u003cstrong\u003eMatured on lees\u003c\/strong\u003e\u003cbr\u003e\u003cstrong\u003eNot fined\u003c\/strong\u003e\u003cbr\u003e\u003cstrong\u003eNot filtered\u003c\/strong\u003e\u003cbr\u003e\u003cstrong\u003eEstate bottled\u003c\/strong\u003e. \u003cspan class=\"contents\"\u003e\u003cspan class=\"\"\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eThat's the philosophy of The Wanderer in a nutshell.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eGreat vineyard. Low yields. Minimal intervention.\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eThen get out of the way.\u003c\/p\u003e\n\u003ch2\u003eAndrew Marks – The Man Behind The Wanderer\u003c\/h2\u003e\n\u003cp\u003eThe Wanderer is the personal label of \u003cstrong\u003eAndrew Marks\u003c\/strong\u003e, who is based at his family's famous Gembrook Hill vineyard in the Upper Yarra Valley. \u003cspan class=\"contents\"\u003e\u003cspan class=\"\"\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eThat connection matters.\u003c\/p\u003e\n\u003cp\u003eGembrook Hill has long been one of the benchmark names of the Upper Yarra, particularly for Chardonnay and Pinot Noir.\u003c\/p\u003e\n\u003cp\u003eThe Wanderer gives Marks the opportunity to explore other vineyard sites and create wines that reflect his own approach.\u003c\/p\u003e\n\u003cp\u003eAnd this Upper Yarra Pinot has become one of the signature wines of the project.\u003c\/p\u003e\n\u003cp\u003eFor Pinot Noir lovers, \u003cstrong\u003eAndrew Marks is a name worth remembering\u003c\/strong\u003e.\u003c\/p\u003e\n\u003ch2\u003eWhy the Upper Yarra Matters\u003c\/h2\u003e\n\u003cp\u003eThe Upper Yarra is different.\u003c\/p\u003e\n\u003cp\u003eIt's cooler and higher than many parts of the broader Yarra Valley, making it particularly well suited to varieties such as Pinot Noir and Chardonnay.\u003c\/p\u003e\n\u003cp\u003eAt Yellingbo, you've got:\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e200m elevation\u003c\/strong\u003e\u003cbr\u003e\u003cstrong\u003eCool Upper Yarra climate\u003c\/strong\u003e\u003cbr\u003e\u003cstrong\u003eFree-draining volcanic red soil\u003c\/strong\u003e\u003cbr\u003e\u003cstrong\u003eLow yields\u003c\/strong\u003e\u003cbr\u003e\u003cstrong\u003eMV6 Pinot Noir\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003ePut those elements together and you've got the foundation for Pinot Noir with both \u003cstrong\u003earomatic intensity and structural finesse\u003c\/strong\u003e. \u003cspan class=\"contents\"\u003e\u003cspan class=\"\"\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eThat's exactly what you're seeing here.\u003c\/p\u003e\n\u003ch2\u003e2024 vs 2025 – An Extraordinary Run\u003c\/h2\u003e\n\u003cp\u003eThe Wanderer is on a serious roll.\u003c\/p\u003e\n\u003cp\u003eThe previous \u003cstrong\u003e2024 Upper Yarra Pinot Noir\u003c\/strong\u003e received:\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e97 Points – Halliday Wine Companion\u003c\/strong\u003e\u003cbr\u003e\u003cstrong\u003e95+ Points – The Wine Front\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eand won:\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eBest Pinot Noir – Yarra Valley Wine Show 2025.\u003c\/strong\u003e \u003cspan class=\"contents\"\u003e\u003cspan class=\"\"\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eNow the \u003cstrong\u003e2025 has backed it up with another 97-point Halliday result\u003c\/strong\u003e.\u003c\/p\u003e\n\u003cp\u003eThat's significant.\u003c\/p\u003e\n\u003cp\u003eIt means we're no longer talking about one exceptional vintage.\u003c\/p\u003e\n\u003cp\u003eWe're looking at a producer putting together a genuine run of elite Upper Yarra Pinot Noir.\u003c\/p\u003e\n\u003ch3\u003e2024\u003c\/h3\u003e\n\u003cp\u003e\u003cstrong\u003e97 Halliday | 95+ Wine Front\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eMore ethereal • Tense • Perfumed • Electric\u003c\/p\u003e\n\u003ch3\u003e2025\u003c\/h3\u003e\n\u003cp\u003e\u003cstrong\u003e97 Halliday | 94 Wine Front\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eDeeper • Darker • More Generous • Rose • Cherry • Spice\u003c\/p\u003e\n\u003cp\u003eTwo very different vintages.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eSame extraordinary quality.\u003c\/strong\u003e\u003c\/p\u003e\n\u003ch2\u003eSerious Pinot Noir Without the Burgundy Price Tag\u003c\/h2\u003e\n\u003cp\u003eThis is where the wine becomes particularly compelling.\u003c\/p\u003e\n\u003cp\u003eAnyone who buys Burgundy knows what's happened to prices.\u003c\/p\u003e\n\u003cp\u003eAnd even the top Australian Pinot Noirs increasingly command \u003cstrong\u003e$100, $150 and considerably more\u003c\/strong\u003e.\u003c\/p\u003e\n\u003cp\u003eThen look at this:\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eSingle vineyard.\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eUpper Yarra.\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eMV6.\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eLow yielding.\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e20% whole bunch.\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWild fermented.\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eLarge-format French oak.\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eUnfined and unfiltered.\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e97 Halliday points.\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eRRP $62.\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eThat's a pretty extraordinary package.\u003c\/p\u003e\n\u003ch2\u003eFood Pairings\u003c\/h2\u003e\n\u003cp\u003eThis is a brilliant food Pinot.\u003c\/p\u003e\n\u003cp\u003eTry it with:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eRoast duck\u003c\/li\u003e\n\u003cli\u003ePeking duck\u003c\/li\u003e\n\u003cli\u003eDuck breast\u003c\/li\u003e\n\u003cli\u003eRoast chicken\u003c\/li\u003e\n\u003cli\u003ePork belly\u003c\/li\u003e\n\u003cli\u003eMushroom and truffle risotto\u003c\/li\u003e\n\u003cli\u003eBeef tartare\u003c\/li\u003e\n\u003cli\u003eVenison\u003c\/li\u003e\n\u003cli\u003eSalmon\u003c\/li\u003e\n\u003cli\u003eTuna\u003c\/li\u003e\n\u003cli\u003eCharcuterie\u003c\/li\u003e\n\u003cli\u003eSoft cheeses\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eI'd go straight for \u003cstrong\u003educk and wild mushrooms\u003c\/strong\u003e.\u003c\/p\u003e\n\u003cp\u003eThe combination of red and black cherry, rose petals, spice and autumnal savouriness would be magnificent.\u003c\/p\u003e\n\u003cp\u003eServe slightly cool at around \u003cstrong\u003e14–16°C\u003c\/strong\u003e in a large Burgundy glass.\u003c\/p\u003e\n\u003ch2\u003eDrinking \u0026amp; Cellaring\u003c\/h2\u003e\n\u003cp\u003eOne of the attractions of the 2025 is its generosity.\u003c\/p\u003e\n\u003cp\u003eMattinson believes the depth of the vintage makes the wine particularly attractive to drink young, while still expecting it to perform well in the cellar. The Wine Front lists a drinking window of \u003cstrong\u003e2026–2031+\u003c\/strong\u003e. \u003cspan class=\"contents\"\u003e\u003cspan class=\"\"\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eI'd comfortably suggest:\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDrink now–2035+.\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eIf you're opening one young, give it \u003cstrong\u003e30–60 minutes in a decanter\u003c\/strong\u003e and use a good Burgundy glass.\u003c\/p\u003e\n\u003cp\u003eBut with \u003cstrong\u003e97 Halliday points\u003c\/strong\u003e and the pedigree of this vineyard, I'd definitely be putting some bottles away.\u003c\/p\u003e\n\u003ch2\u003eWhy We Love It\u003c\/h2\u003e\n\u003cp\u003eThis is exactly what we're looking for at Liquid Vibe.\u003c\/p\u003e\n\u003cp\u003eA relatively small producer.\u003c\/p\u003e\n\u003cp\u003eA brilliant winemaker.\u003c\/p\u003e\n\u003cp\u003eA genuinely interesting vineyard.\u003c\/p\u003e\n\u003cp\u003eAnd quality that massively exceeds what the price suggests.\u003c\/p\u003e\n\u003cp\u003eLook at what you're getting:\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e🔥 97 Points – Halliday Wine Companion\u003c\/strong\u003e\u003cbr\u003e\u003cstrong\u003e⭐ 94 Points – The Wine Front\u003c\/strong\u003e\u003cbr\u003e\u003cstrong\u003eSingle Vineyard – Yellingbo\u003c\/strong\u003e\u003cbr\u003e\u003cstrong\u003eUpper Yarra Valley\u003c\/strong\u003e\u003cbr\u003e\u003cstrong\u003eMV6 Pinot Noir\u003c\/strong\u003e\u003cbr\u003e\u003cstrong\u003e200m Elevation\u003c\/strong\u003e\u003cbr\u003e\u003cstrong\u003eVolcanic Red Soils\u003c\/strong\u003e\u003cbr\u003e\u003cstrong\u003eLow-Cropping Vineyard\u003c\/strong\u003e\u003cbr\u003e\u003cstrong\u003e20% Whole Bunches\u003c\/strong\u003e\u003cbr\u003e\u003cstrong\u003eWild Fermentation\u003c\/strong\u003e\u003cbr\u003e\u003cstrong\u003e11 Months Large-Format French Oak\u003c\/strong\u003e\u003cbr\u003e\u003cstrong\u003e30% New Damy Alliers\u003c\/strong\u003e\u003cbr\u003e\u003cstrong\u003eNo Fining or Filtration\u003c\/strong\u003e \u003cspan class=\"contents\"\u003e\u003cspan class=\"\"\u003e\u003c\/span\u003e\u003c\/span\u003e\u003cbr\u003e\u003cstrong\u003eRRP $62\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eAnd then there's the wine itself.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eRed cherry. Black cherry. Rose petals. Sweet spice. Autumn leaves. Smoke. Savoury complexity. Fine tannins.\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eThe previous vintage was \u003cstrong\u003e97 Halliday and 95+ Wine Front\u003c\/strong\u003e and won \u003cstrong\u003eBest Pinot Noir at the Yarra Valley Wine Show\u003c\/strong\u003e. \u003cspan class=\"contents\"\u003e\u003cspan class=\"\"\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eNow the 2025 has backed it up with \u003cstrong\u003eanother 97-point Halliday result\u003c\/strong\u003e.\u003c\/p\u003e\n\u003cp\u003eThat tells you something.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eThe Wanderer has become one of the Upper Yarra Pinot Noir producers to watch.\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eAt \u003cstrong\u003e$62 RRP\u003c\/strong\u003e, the 2025 offers the sort of single-vineyard pedigree, detailed winemaking and critical acclaim increasingly associated with Australian Pinot Noir costing well over $100.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e97 Halliday points. 94 Wine Front. Single-vineyard Upper Yarra Pinot Noir. $62.\u003c\/strong\u003e\u003c\/p\u003e\n\u003ch2\u003e\u003cspan role=\"text\"\u003e\u003cstrong\u003eIf you love serious Yarra Valley Pinot Noir, don't miss this.\u003c\/strong\u003e\u003c\/span\u003e\u003c\/h2\u003e","brand":"The Wanderer","offers":[{"title":"Default Title","offer_id":52441681559854,"sku":null,"price":62.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0950\/5010\/5134\/files\/2025TheWandererUpperYarraPinotNoir_48d8ebd2-4aca-4424-a6d1-04f174dff41c.webp?v=1786683127"},{"product_id":"the-wanderer-yellingbo-pinot-noir-2025","title":"2025 The Wanderer Yellingbo Pinot Noir | 95 Point Yarra Valley Pinot Noir","description":"\u003ch3\u003e\u003cstrong\u003e🏆 93 WINE FRONT | SINGLE VINEYARD | SERIOUSLY GOOD VALUE YARRA VALLEY PINOT\u003c\/strong\u003e\u003c\/h3\u003e\n\u003ch3\u003e\u003cstrong\u003eThis Is Extraordinary Pinot Noir Value\u003c\/strong\u003e\u003c\/h3\u003e\n\u003ch3\u003e\u003cstrong\u003eJust $43. That's remarkable for a genuine single-vineyard Yarra Valley Pinot Noir made by Andrew Marks\u003c\/strong\u003e\u003c\/h3\u003e\n\u003ch3\u003e\n\u003cstrong\u003e96 Points – Halliday Wine Companion\u003c\/strong\u003e\u003cbr\u003e\u003cstrong\u003e93 Points – Campbell Mattinson, The Wine Front\u003c\/strong\u003e\n\u003c\/h3\u003e\n\u003ch3 class=\"PDq2pG_selectionAnchorContainer\"\u003eYellingbo, Yarra Valley, Victoria\u003cspan class=\"PDq2pG_selectionAnchor\"\u003e\u003c\/span\u003e\n\u003c\/h3\u003e\n\u003cp\u003e\u003cstrong\u003eRRP $43 a bottle\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eThis might be the \u003cstrong\u003esleeper wine in The Wanderer range\u003c\/strong\u003e.\u003c\/p\u003e\n\u003cp\u003eThe \u003cstrong\u003e2025 The Wanderer Yellingbo Pinot Noir\u003c\/strong\u003e has just received an outstanding \u003cstrong\u003e96 points from Halliday Wine Companion\u003c\/strong\u003e, adding to \u003cstrong\u003e93 points from Campbell Mattinson at The Wine Front\u003c\/strong\u003e.\u003c\/p\u003e\n\u003cp\u003eAnd the RRP?\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eJust $43.\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eThat's remarkable for a genuine \u003cstrong\u003esingle-vineyard Yarra Valley Pinot Noir\u003c\/strong\u003e made by Andrew Marks, using MV6 fruit, wild fermentation, whole berries and large-format seasoned French oak.\u003c\/p\u003e\n\u003cp\u003eThe vineyard sits at \u003cstrong\u003eYellingbo at 180 metres elevation\u003c\/strong\u003e, with cane-pruned MV6 Pinot Noir growing on heavy grey clay with a north-easterly aspect. The fruit is entirely destemmed but not crushed, preserving whole berries before a cold soak and wild fermentation. \u003cspan class=\"contents\"\u003e\u003cspan class=\"\"\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eThis isn't a simplified second wine.\u003c\/p\u003e\n\u003cp\u003eIt's a completely different expression of Yellingbo.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e96 Halliday points. $43 RRP. This has to be one of the smartest Pinot Noir buys in the Yarra Valley.\u003c\/strong\u003e\u003c\/p\u003e\n\u003ch2\u003e96 Points – Halliday Wine Companion\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003e96 Points – Halliday Wine Companion\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eThat's a huge result at this price.\u003c\/p\u003e\n\u003cp\u003eWe're talking about a \u003cstrong\u003e$43 Pinot Noir receiving a score normally associated with some of Australia's considerably more expensive premium releases\u003c\/strong\u003e.\u003c\/p\u003e\n\u003cp\u003eAnd it becomes even more impressive when you look underneath the label.\u003c\/p\u003e\n\u003cp\u003eThis is:\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eSingle vineyard\u003c\/strong\u003e\u003cbr\u003e\u003cstrong\u003eMV6 Pinot Noir\u003c\/strong\u003e\u003cbr\u003e\u003cstrong\u003e180m elevation\u003c\/strong\u003e\u003cbr\u003e\u003cstrong\u003eWild fermented\u003c\/strong\u003e\u003cbr\u003e\u003cstrong\u003eWhole berries\u003c\/strong\u003e\u003cbr\u003e\u003cstrong\u003eLarge-format seasoned French oak\u003c\/strong\u003e\u003cbr\u003e\u003cstrong\u003e11 months on lees\u003c\/strong\u003e\u003cbr\u003e\u003cstrong\u003eUnfined and unfiltered\u003c\/strong\u003e. \u003cspan class=\"contents\"\u003e\u003cspan class=\"\"\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eThere are no shortcuts here.\u003c\/p\u003e\n\u003cp\u003eThis is proper, small-production, vineyard-driven Yarra Valley Pinot Noir.\u003c\/p\u003e\n\u003chr\u003e\n\u003ch2\u003eTasting Notes\u003c\/h2\u003e\n\u003cp\u003eThe 2025 is a darker, more savoury expression of Pinot Noir, showing:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eFresh black cherry\u003c\/li\u003e\n\u003cli\u003eDark cherry\u003c\/li\u003e\n\u003cli\u003eRaspberry\u003c\/li\u003e\n\u003cli\u003eWild berries\u003c\/li\u003e\n\u003cli\u003eRoasted nuts\u003c\/li\u003e\n\u003cli\u003eWoodsy spice\u003c\/li\u003e\n\u003cli\u003eForest floor\u003c\/li\u003e\n\u003cli\u003eUndergrowth\u003c\/li\u003e\n\u003cli\u003eEarth\u003c\/li\u003e\n\u003cli\u003eSavoury herbs\u003c\/li\u003e\n\u003cli\u003eSubtle French oak\u003c\/li\u003e\n\u003cli\u003eFine, beautifully formed tannins\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eThere's a lovely purity to the fruit, but this isn't a Pinot Noir built entirely around pretty cherry and strawberry characters.\u003c\/p\u003e\n\u003cp\u003eThere's more underneath.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eEarth. Forest floor. Spice. Nuts. Savouriness.\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eAnd then there are those tannins.\u003c\/p\u003e\n\u003cp\u003eFine, beautifully integrated and serious enough to suggest this will become even better with a little bottle age. \u003cspan class=\"contents\"\u003e\u003cspan class=\"\"\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eThis is Pinot Noir with \u003cstrong\u003esubstance rather than simple prettiness\u003c\/strong\u003e.\u003c\/p\u003e\n\u003ch2\u003eSingle-Vineyard Yellingbo Pinot Noir\u003c\/h2\u003e\n\u003cp\u003eHere's where things get really interesting.\u003c\/p\u003e\n\u003cp\u003eThe fruit comes from a \u003cstrong\u003esingle vineyard at Yellingbo\u003c\/strong\u003e.\u003c\/p\u003e\n\u003cp\u003eThe vineyard is:\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eCane-pruned MV6 Pinot Noir\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003egrowing at:\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e180 metres elevation\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eon:\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHeavy grey clay\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003ewith a:\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eNorth-easterly aspect.\u003c\/strong\u003e \u003cspan class=\"contents\"\u003e\u003cspan class=\"\"\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eAnd that soil is important to understanding why this wine is different from The Wanderer's more expensive Upper Yarra Pinot Noir.\u003c\/p\u003e\n\u003ch2\u003eHeavy Grey Clay – A Completely Different Expression of Yellingbo\u003c\/h2\u003e\n\u003cp\u003eAndrew Marks makes two fascinating 2025 Pinot Noirs from Yellingbo.\u003c\/p\u003e\n\u003cp\u003eBut they come from very different soils.\u003c\/p\u003e\n\u003cp\u003eThe \u003cstrong\u003eUpper Yarra Pinot Noir\u003c\/strong\u003e comes from MV6 vines on \u003cstrong\u003efree-draining volcanic red soil at approximately 200 metres\u003c\/strong\u003e.\u003c\/p\u003e\n\u003cp\u003eThe \u003cstrong\u003eYellingbo Pinot Noir\u003c\/strong\u003e comes from MV6 on \u003cstrong\u003eheavy grey clay at approximately 180 metres\u003c\/strong\u003e. \u003cspan class=\"contents\"\u003e\u003cspan class=\"\"\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eThat's only around 20 metres difference in elevation.\u003c\/p\u003e\n\u003cp\u003eSame grape variety.\u003c\/p\u003e\n\u003cp\u003eSame clone.\u003c\/p\u003e\n\u003cp\u003eSame winemaker.\u003c\/p\u003e\n\u003cp\u003eSame locality.\u003c\/p\u003e\n\u003cp\u003eBut dramatically different soils and different winemaking.\u003c\/p\u003e\n\u003cp\u003eAnd the wines show completely different personalities.\u003c\/p\u003e\n\u003cp\u003eThis is exactly why single-vineyard Pinot Noir is so fascinating.\u003c\/p\u003e\n\u003ch2\u003e100% Destemmed – But Not Crushed\u003c\/h2\u003e\n\u003cp\u003eUnlike the more expensive Upper Yarra Pinot, there are \u003cstrong\u003eno whole bunches\u003c\/strong\u003e here.\u003c\/p\u003e\n\u003cp\u003eThe fruit is:\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e100% destemmed.\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eBut here's the clever part.\u003c\/p\u003e\n\u003cp\u003eThe berries are \u003cstrong\u003enot crushed\u003c\/strong\u003e.\u003c\/p\u003e\n\u003cp\u003eThey're kept intact before undergoing a cold soak and fermentation in open fermenters. \u003cspan class=\"contents\"\u003e\u003cspan class=\"\"\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eThat allows Andrew Marks to preserve the purity and aromatic character of the fruit without bringing stems into the equation.\u003c\/p\u003e\n\u003cp\u003eThe result is a Pinot Noir where the focus stays firmly on:\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eFruit purity • Texture • Savouriness • Tannin\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003erather than whole-bunch perfume.\u003c\/p\u003e\n\u003ch2\u003eWild Fermentation\u003c\/h2\u003e\n\u003cp\u003eFermentation happens naturally.\u003c\/p\u003e\n\u003cp\u003eThe wine undergoes:\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eCold soak\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003efollowed by:\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWild fermentation in open fermenters\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003ewith:\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003ePump-overs and hand plunging.\u003c\/strong\u003e \u003cspan class=\"contents\"\u003e\u003cspan class=\"\"\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eThis is classic Andrew Marks.\u003c\/p\u003e\n\u003cp\u003eMinimal manipulation.\u003c\/p\u003e\n\u003cp\u003eNo attempt to force every wine into exactly the same style.\u003c\/p\u003e\n\u003cp\u003eInstead, the vineyard determines the personality of the finished wine.\u003c\/p\u003e\n\u003ch2\u003eSeasoned French Oak – No New Oak Required\u003c\/h2\u003e\n\u003cp\u003eThis is another reason I think the value here is exceptional.\u003c\/p\u003e\n\u003cp\u003eAfter fermentation, the wine undergoes élevage in:\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eLarge-format seasoned French oak barrels\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003efor:\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e11 months on lees.\u003c\/strong\u003e \u003cspan class=\"contents\"\u003e\u003cspan class=\"\"\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eSeasoned oak means the barrels have already been used, so you're not getting a huge layer of new-oak flavour.\u003c\/p\u003e\n\u003cp\u003eThere's no need to cover Pinot Noir with vanilla and toast.\u003c\/p\u003e\n\u003cp\u003eInstead, the barrels provide a vessel for the wine to mature and develop texture while allowing the \u003cstrong\u003echerry, spice, earth and vineyard characters\u003c\/strong\u003e to remain front and centre.\u003c\/p\u003e\n\u003cp\u003eAt this price point, that's exactly what I want to see.\u003c\/p\u003e\n\u003ch2\u003eNo Fining. No Filtration.\u003c\/h2\u003e\n\u003cp\u003eThe wine is also:\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eUnfined.\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eUnfiltered.\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eEstate bottled.\u003c\/strong\u003e \u003cspan class=\"contents\"\u003e\u003cspan class=\"\"\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eAgain, that's consistent with The Wanderer's philosophy.\u003c\/p\u003e\n\u003cp\u003eAndrew Marks describes his approach as working with \u003cstrong\u003elow-yielding vineyards and minimal winemaking techniques\u003c\/strong\u003e to preserve the natural character of the vineyard. \u003cspan class=\"contents\"\u003e\u003cspan class=\"\"\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eIt's not intervention for the sake of intervention.\u003c\/p\u003e\n\u003cp\u003eThe goal is simply:\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDon't get in the vineyard's way.\u003c\/strong\u003e\u003c\/p\u003e\n\u003ch2\u003eAndrew Marks – The Man Behind The Wanderer\u003c\/h2\u003e\n\u003cp\u003eThe Wanderer is the personal project of \u003cstrong\u003eAndrew Marks\u003c\/strong\u003e, who is based at his family's \u003cstrong\u003eGembrook Hill vineyard in the Upper Yarra Valley\u003c\/strong\u003e. \u003cspan class=\"contents\"\u003e\u003cspan class=\"\"\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eThat's a serious pedigree.\u003c\/p\u003e\n\u003cp\u003eGembrook Hill has long been one of the benchmark names of the Upper Yarra, particularly for Chardonnay and Pinot Noir.\u003c\/p\u003e\n\u003cp\u003eThe Wanderer gives Marks the freedom to work with individual vineyard parcels and explore how different sites, soils and exposures translate into the glass.\u003c\/p\u003e\n\u003cp\u003eAnd these 2025 Pinot Noirs make that story incredibly compelling.\u003c\/p\u003e\n\u003ch2\u003eYellingbo vs Upper Yarra – You Need to Taste These Side by Side\u003c\/h2\u003e\n\u003cp\u003eThis is one of the most fascinating tastings you could do with Yarra Valley Pinot Noir.\u003c\/p\u003e\n\u003ch3\u003e2025 The Wanderer Yellingbo Pinot Noir – RRP $43\u003c\/h3\u003e\n\u003cp\u003e\u003cstrong\u003e96 Points Halliday | 93 Points Wine Front\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e180m elevation\u003c\/strong\u003e\u003cbr\u003e\u003cstrong\u003eHeavy grey clay\u003c\/strong\u003e\u003cbr\u003e\u003cstrong\u003eMV6\u003c\/strong\u003e\u003cbr\u003e\u003cstrong\u003e100% destemmed\u003c\/strong\u003e\u003cbr\u003e\u003cstrong\u003eWhole berries\u003c\/strong\u003e\u003cbr\u003e\u003cstrong\u003eSeasoned French oak\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eBlack Cherry • Woodsy Spice • Nuts • Undergrowth • Earth • Fine Tannin\u003c\/p\u003e\n\u003ch3\u003e2025 The Wanderer Upper Yarra Pinot Noir – RRP $62\u003c\/h3\u003e\n\u003cp\u003e\u003cstrong\u003e97 Points Halliday | 94 Points Wine Front\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e200m elevation\u003c\/strong\u003e\u003cbr\u003e\u003cstrong\u003eFree-draining volcanic red soil\u003c\/strong\u003e\u003cbr\u003e\u003cstrong\u003eMV6\u003c\/strong\u003e\u003cbr\u003e\u003cstrong\u003e20% whole bunch\u003c\/strong\u003e\u003cbr\u003e\u003cstrong\u003e30% new French oak\u003c\/strong\u003e\u003cbr\u003e\u003cstrong\u003e11 months on lees\u003c\/strong\u003e \u003cspan class=\"contents\"\u003e\u003cspan class=\"\"\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eRed \u0026amp; Black Cherry • Roses • Sweet Spice • Autumn Leaves • Perfume • Depth\u003c\/p\u003e\n\u003cp\u003eSame vintage.\u003c\/p\u003e\n\u003cp\u003eSame grape.\u003c\/p\u003e\n\u003cp\u003eSame MV6 clone.\u003c\/p\u003e\n\u003cp\u003eSame winemaker.\u003c\/p\u003e\n\u003cp\u003eBoth single vineyard.\u003c\/p\u003e\n\u003cp\u003eYet completely different wines.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eThat's terroir.\u003c\/strong\u003e\u003c\/p\u003e\n\u003ch2\u003eAnd This One Is Only $43\u003c\/h2\u003e\n\u003cp\u003eThis is where the Yellingbo Pinot becomes seriously compelling.\u003c\/p\u003e\n\u003cp\u003eThe flagship Upper Yarra Pinot is a brilliant wine.\u003c\/p\u003e\n\u003cp\u003eBut the Yellingbo is sitting there at \u003cstrong\u003e$43 RRP with 96 Halliday points\u003c\/strong\u003e.\u003c\/p\u003e\n\u003cp\u003eThat makes it a fantastic introduction to Andrew Marks and The Wanderer.\u003c\/p\u003e\n\u003cp\u003eAnd for existing fans?\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eThis is the wine I'd be buying by the half-dozen.\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eThere's enough complexity for serious Pinot drinkers, enough structure to cellar and enough generosity to make opening one on a Tuesday night perfectly reasonable.\u003c\/p\u003e\n\u003ch2\u003eFood Pairings\u003c\/h2\u003e\n\u003cp\u003eThis would be brilliant with:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eRoast duck\u003c\/li\u003e\n\u003cli\u003eDuck breast\u003c\/li\u003e\n\u003cli\u003eRoast chicken\u003c\/li\u003e\n\u003cli\u003ePork belly\u003c\/li\u003e\n\u003cli\u003eMushroom risotto\u003c\/li\u003e\n\u003cli\u003eWild mushroom pasta\u003c\/li\u003e\n\u003cli\u003eBeef tartare\u003c\/li\u003e\n\u003cli\u003eCharcuterie\u003c\/li\u003e\n\u003cli\u003eSalmon\u003c\/li\u003e\n\u003cli\u003eTuna\u003c\/li\u003e\n\u003cli\u003eSoft cheeses\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eI'd particularly love this with \u003cstrong\u003educk and mushrooms\u003c\/strong\u003e.\u003c\/p\u003e\n\u003cp\u003eThe black cherry, roasted-nut, woodsy spice and forest-floor characters would be a beautiful match.\u003c\/p\u003e\n\u003cp\u003eServe slightly cool at around \u003cstrong\u003e14–16°C\u003c\/strong\u003e in a large Burgundy glass.\u003c\/p\u003e\n\u003ch2\u003eDrinking \u0026amp; Cellaring\u003c\/h2\u003e\n\u003cp\u003eCampbell Mattinson believes this wine could use another \u003cstrong\u003eyear or two in bottle\u003c\/strong\u003e and gives it a drinking window of:\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e2028–2033+.\u003c\/strong\u003e \u003cspan class=\"contents\"\u003e\u003cspan class=\"\"\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eThat's impressive for a $43 Pinot.\u003c\/p\u003e\n\u003cp\u003eI'd suggest:\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDrink 2027–2035+.\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eIf you're opening it now, give it \u003cstrong\u003e30–60 minutes in a decanter\u003c\/strong\u003e.\u003c\/p\u003e\n\u003cp\u003eThe fruit purity is already there, but those fine tannins and savoury elements should become increasingly complex as the wine settles into itself.\u003c\/p\u003e\n\u003ch2\u003e\u003cstrong\u003eWhy We Love It\u003c\/strong\u003e\u003c\/h2\u003e\n\u003cp\u003eThis could be \u003cstrong\u003eone of the great-value Pinot Noir discoveries of the 2025 Yarra Valley vintage\u003c\/strong\u003e.\u003c\/p\u003e\n\u003cp\u003eLook at what you're getting:\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e🔥 96 Points – Halliday Wine Companion\u003c\/strong\u003e\u003cbr\u003e\u003cstrong\u003e⭐ 93 Points – Campbell Mattinson, The Wine Front\u003c\/strong\u003e\u003cbr\u003e\u003cstrong\u003eSingle-Vineyard Yellingbo Pinot Noir\u003c\/strong\u003e\u003cbr\u003e\u003cstrong\u003e100% MV6\u003c\/strong\u003e\u003cbr\u003e\u003cstrong\u003e180m Elevation\u003c\/strong\u003e\u003cbr\u003e\u003cstrong\u003eHeavy Grey Clay\u003c\/strong\u003e\u003cbr\u003e\u003cstrong\u003e100% Destemmed\u003c\/strong\u003e\u003cbr\u003e\u003cstrong\u003eWhole Berries\u003c\/strong\u003e\u003cbr\u003e\u003cstrong\u003eWild Fermentation\u003c\/strong\u003e\u003cbr\u003e\u003cstrong\u003eLarge-Format Seasoned French Oak\u003c\/strong\u003e\u003cbr\u003e\u003cstrong\u003e11 Months on Lees\u003c\/strong\u003e\u003cbr\u003e\u003cstrong\u003eUnfined \u0026amp; Unfiltered\u003c\/strong\u003e \u003cspan class=\"contents\"\u003e\u003cspan class=\"\"\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eAnd the RRP?\u003c\/p\u003e\n\u003ch2\u003e\u003cspan role=\"text\"\u003e$43.\u003c\/span\u003e\u003c\/h2\u003e\n\u003cp\u003eThat's the killer.\u003c\/p\u003e\n\u003cp\u003eThe wine has the pedigree and winemaking you'd normally associate with Pinot Noir sitting considerably further up the price ladder.\u003c\/p\u003e\n\u003cp\u003eAnd the flavour profile is seriously compelling:\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eFresh black cherry. Dark berries. Roasted nuts. Woodsy spice. Undergrowth. Earth. Fine tannins.\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eIf you love Yarra Valley Pinot Noir from \u003cstrong\u003eGembrook Hill, Giant Steps, Yarra Yering, Oakridge or Coldstream Hills\u003c\/strong\u003e, Andrew Marks' The Wanderer wines need to be on your radar.\u003c\/p\u003e\n\u003cp\u003eBut perhaps the most exciting thing is being able to put this beside the \u003cstrong\u003e97-point 2025 The Wanderer Upper Yarra Pinot Noir\u003c\/strong\u003e.\u003c\/p\u003e\n\u003cp\u003eTwo single-vineyard Pinot Noirs.\u003c\/p\u003e\n\u003cp\u003eTwo different soils.\u003c\/p\u003e\n\u003cp\u003eTwo different expressions.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e97 points at $62 and 96 points at $43.\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eThat's an extraordinary pair of wines.\u003c\/p\u003e\n\u003ch2\u003e\u003cspan role=\"text\"\u003eAt $43 RRP, the 2025 The Wanderer Yellingbo Pinot Noir might just be the smartest buy of the two.\u003c\/span\u003e\u003c\/h2\u003e","brand":"The Wanderer","offers":[{"title":"Default Title","offer_id":52441705808174,"sku":null,"price":43.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0950\/5010\/5134\/files\/2024TheWandererYellingboPinotNoir_851a3295-82ff-486b-9db6-f55d7528ba23.webp?v=1786602843"}],"url":"https:\/\/liquidvibe.com.au\/collections\/premium-australian-pinot-noir.oembed","provider":"liquidvibe.com.au","version":"1.0","type":"link"}