July 2021 Releases: Fetherston 2017 Pinot Noir $38 & Medhurst 2017 Estate Vineyard Pinot Noir $55

Fetherston 2017 Pinot Noir $38

Fetherston Yarra Valley Pinot Noir displays great intensity, complexity and structure. From the stellar 2017 vintage, the fruit was hand picked and fermented in two batches – 67% as whole bunches and 33% as destemmed whole berries. It saw minimal pumpovers and fermented under carbonic conditions adding layers of spice, bright red fruits and savoury herbal notes. After 30 days on skins, the wines were pressed off to barrel for nine months maturation in a mixture of new (25%) and seasoned French oak barriques and puncheons. Poised for immediate enjoyment, patient cellaring for 8+ years will also reward those with a special occasion in mind. Clones MV6, 777, G5, 114 and 115, hand-picked, 67% whole bunches in the ferment, 30 days on skins, matured in French oak (25% new). Wow. This doesn\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\'t waste a second in establishing its savoury pedigree. Those with a whole bunch preference (like myself) will enjoy the wine greatly, the long period on skins adding to the enjoyment and complexity. 95 points James Halliday – Australian Wine Companion Label refresh here. 320 dozen produced. Yarra Glen (67%) and Macclesfield. Hand-picked. 67% whole bunch (which looks like the Yarra Glen component, I’d guess). Raspberry, brown spices, almost chocolaty, with a mint and dried herb perfume. Medium-bodied, graphite tannin, good amount of crunch and savoury spice, rhubarb, cool acidity, generous flavour and a long dry wheaty amaro tinged finale. Earth and grip. A lot of character and interest. And as a closing remark, I really like how emphatic it is through the finish. Drink 2019-2027. 94 points Gary Walsh – The Wine Front

Medhurst 2017 Estate Vineyard Pinot Noir $55

A pure expression of site and season. SEASON: The 2017 growing season was cool and mild, producing wines with wonderful acidity, flavours and fine boned slinky tannins. Due to such mild conditions and a relatively overcast summer vintage began three weeks later then in 2016 and 2015 on March 5th. The wines show great poise, fruit flavour and energy, another classic Yarra Valley vintage in the making. WINEMAKING: Fruit for the Estate vineyard Pinot Noir was grown on two quite different sites; a combination of south facing slope on the back C block, and the North facing B block. Hand-picked on the 9th and 10th of March respectively, the fruit was kept in the coolroom overnight. One fermenter was 100% whole bunches (10% of final blend from the warmer B block) and the others were entirely de-stemmed and tipped into 1t to 4t fermenters. Once fermentation commenced after the fourth day (indigenous yeasts finally co-operating), the cap was pumped over very gently twice per day and remained on its skins for 12-16 days. At the completion of fermentation, the wine was pressed to tank and then racked to French oak barrels (26% new) for malolactic fermentation. 10 months in oak, before being bottled February 13th, 2018. 210 dozen produced. TASTING NOTES: Brilliant, enticing cherry red, with a lovely crimson hue. The nose speaks of place, under the shadow of the Warramatte Ranges, dark cherry, licorice, exotic red fruits and violets and spice it is both detailed and abundant. The southern aspect of the blend and the extremely low crop has ensured a concentrated and precise wine with a subtle and fine palate, whilst the fruit from the northern aspect is giving supple fine ’sweet tannins’ - balance is assured here. Pinot noir is classically matched with duck and pork dishes, as they have the depth of flavour and texture that works so well with the fine tannins of the variety. TECHNICAL: Vineyard: Medhurst Estate Vineyard, Gruyere Block: C Block, B Block Clone: MV6 Soil: Mountain derived brown/grey loams Alcohol: 13.0 % pH: 3.63 TA: 5.4