2021 Yarra Yering Carrodus Pinot Noir 750ml

Overview

Yarra Yering Carrodus Pinot Noir is a rare, small-production wine drawn from the estate’s original Pinot Noir vines. Only 75 dozen bottles were produced in 2021, combining old-vine character, careful whole-berry fermentation and precise French oak maturation.

Vineyard

The wine comes from a small parcel of Pinot Noir planted in 1969. The mixed planting comprises four clones: MV4, MV5, MV6 and a D clone originally selected for sparkling wine production.

Winemaking

The fruit was harvested by hand and destemmed without crushing to retain as many whole berries as possible. Fermentation took place in 600kg small fermenters, with some stalks returned for lift and structure. The wine was hand-plunged twice daily, gently pressed and matured for 10 months in small French oak barrels, including 35% new oak.

Producer Tasting Notes

“Bright crimson in colour. Rose petals and cherry fruits. Highly aromatic with some oak adding a vanilla sweetness. An elegant and silky fruit profile, cherry-soft, the palate is silky, seamless and expansive. Some graphite and oak spice lend a fine tannin structure to the finish.”

Critic Reviews

97 Points - Philip Rich, Halliday Wine Companion
Tasted 19 December 2022
Published 27 June 2023
“Made from a small parcel planted in 1969. Whole berries with some stalk return, 35% new wood. A light, bright crimson. Perfumed and savoury with red and dark fruits together with some woodsy, stalk-influenced notes, too. There's an old-vine creaminess on the very well-balanced palate and ripe, persistent and velvety tannins rounding out a wine that can be confidently cellared for at least 10 years. 75 dozen made.”

97 Points - Huon Hooke, The Real Review

93 Points - Ned Goodwin, JamesSuckling.com

Specifications

• Vintage: 2021
• Producer: Yarra Yering
• Range: Carrodus
• Variety: 100% Pinot Noir
• Planting Year: 1969
• Clones: MV4, MV5, MV6 and D clone
• Region: Yarra Valley, Victoria
• Country: Australia
• Harvest: Hand harvested
• Fermentation: Whole berries with partial stalk inclusion in 600kg fermenters
• Maturation: 10 months in small French oak barrels, including 35% new oak
• Production: 75 dozen
• Alcohol: 13.5%
• Cellaring: 10 years under suitable conditions