Vintage ConditionsThe 2009 Yarra Valley vintage was one of the most challenging the region had ever experienced. Lillydale Estate was fortunate to escape the bushfires of Black Friday, however drought and poor flowering in Spring lowered Pinot Noir yields. To supplement the low yields in the Yarra Valley, this wine features premium fruit from a small Tasmanian Pinot Noir vineyard in the Tamar Valley. The Tasmanian fruit was hand harvested and taken whole to the main-land whereby it was fermented alongside the Yarra Valley parcels.
Grape VarietalPinot Noir
Vinification and MaturationSelect parcels of Pinot Noir were hand-harvested and delivered to the winery. The fruit was then gently destemmed into small fermentation vats for chilling. A cold soak took place prior to the beginning of fermentation to aid in the extraction of colour and flavour. Natural fermentation commenced with the must being plunged up to three times daily. A period of warm maceration on skins was also employed to increase palate richness and to further integrate and soften the tannins. The free run wine was then drained off into a balanced mix of new and seasoned French oak barriques where it remained untouched on full yeast lees until the warmth of Spring when it completed malolactic fermentation. Post blending, the wine was settled and bottled.
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