William Downie Yarra Valley Pinot Noir
William Downie Yarra Valley Pinot Noir is deep in colour, the nose is dense and complex with wild blackberries, raspberry, poached plum and an earthy peat character. It is precise and detailed yet difficult to describe. The palate has lots of pithy tannin and a delicate, textured mid palate.
Such is Bill Downie’s passion for Pinot Noir, that it is the only wine he makes. Bill Downie established his own label in 2003 after several years living and working in Burgundy.
Bill is fanatical about the quality of his fruit and where it comes from, so where possible sources fruit from vineyards which use biodymanic and organic viticultural practices.
His intention is to produce wines of purity and detail that reflect their place of origin. They are made in the most natural way possible, not pushed or shoved in any direction. They are not added to or subtracted from.
By taking the best elements from the Burgundian producers he most admires and allying these to a more technocratic Australian approach, Bill has been able to develop his own style making him one of the most sought after producers of Victorian Pinot Noir.
The vineyard is located in the Gruyere sub-district of the Yarra Valley. The vines face east on a steep hill of degraded sedimentary rock and are planted at 3000 vines/hectare. There is no herbicide used in the vineyard and regular compost tea sprays are applied.
The fruit was hand harvested into 15kg crates and then hand sorted before being fully destemmed. Fermentation took place in 5t wooden open fermenters. No temperature control was used and there were no punch downs or pump overs. No additions were made. The wine was pressed after 30 days maceration and the filled to 30% new french oak for 10 months. The wine was bottled without fining or fltration.
William Downie Yarra Valley Pinot Noir – Hay Wines
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