"Sit back and take in the aromas from a glass of this pinot as you think about sitting at the top of the vineyard surrounded by cows, water, grass and all things Western District farming. Sweet and sour cherries, earth, spice and a lovely elegant structure.
The fruit is hand harvested, and then sorted in the vineyard. The fruit is 100% de stemmed & fermented in open top fermenter. The wine is placed in 30% new Allier barrels by gravity . It is racked by gas after secondary fermentation, then again at 18 months to be bottled. 2023 was only MV6 clone dry grown on own roots , but in 2024 a small amount of Dijon clones were used to help sweeten the MV6 savoury complexities." - Nick Farr, Winemaker
"Spice grip and char then softness, then more tart bright sinewy notes. The nose is petals and perfume, then darker, richer barrel notes. It is a really lovely aroma. Actually, calling it lovely diminishes it somewhat, this is unique, complex and entirely appealing for those looking for something more from a glass of Pinot Noir. There is a different oak profile maybe, something smokier, something more angular. It really works with this wine, even if I’m wrong about the new oak regime. Whatever it is, be it new or just more present, adds a layer to this wine. The Irrewarra only improves with each vintage, it seems, and this is no different. I sat with this for a little while and those spice notes just kept delivering, and each sip or sniff offered something new and delicious." - Pure, Distributor
