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Pinot Noir
Rob Hall
Yarra Valley
Pinot - Full Bodied


Complex aromas, bright red, black and cherry fruit, with some underlying rhubarb and spice. The palate is savoury, complex with a clean elegant finish.

70% of blend fully de-stemmed, 30% full whole bunch - All ferments with naturally occurring yeast - Plunging once per day early in ferment, some drain and return via gravity late in ferment - Typically 3-4 weeks on skins - Pressed to tank and settled for around 2 days before racking to barrel