2008 Wallis Pinot Noir
Wine Specs
Pinot Noir
Mornington Peninsula
Harvest Date
19 March 2008
Sugar At Harvest
24.3° Brix (13.5° Baumé)
TA (finished)
6.1 g/l
pH (finished)
15 months in 32% new French oak barriques
100% wild yeast
Bottling Date
28 July 2009
Residual Sugar
Dry (0.30 g/l)
Alcohol %

2008 Wallis Pinot Noir

From our Wallis Vineyard. Typically elegant and generous with characteristic earthy, spicy, red fruit, morello, plum and pomegranate; it is an assertive, forthright wine, confident and extrovert.

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"Bright and clear colour; the bouquet has a little more spice than the other two single vineyard pinots, the palate particularly elegant and long, with a silky mouthfeel to its lively red fruits. 95."  James Halliday

Download data sheet and tasting note

Wine Profile
Tasting Notes
Ironically for a wine with such a relative lack of colour density, the first impression conveyed by the aroma profile is one of thick, dense impenetrability. It almost relates more to old fashioned fragrance than it does wine, with heady notes of spiced wood, Morello cherries, vanilla and a myriad other smells too exotic and fleeting to identify with certainty. Sitting above it is a nice, clean fresh note which arcs over the composition and holds it together. Really impressive complexity, and a seriousness that both prompts an intake of breath and further exploration. The palate lightens in tone ever so slightly thanks to a firm fruit line that runs all the way along and cuts through the complexity of the savoury elements. This remains, however, a darkly concentrated style. Texture is a highlight, with abundant tannins making themselves felt from mid-palate onwards, and a subdued undercurrent of acidity running the entire length. Intensity is impressive. A tangy, sweet finish rounds things off well.
Production Notes
Hand picked 19 March 2008. Clone MV6 from the Middle Block on Wallis Vineyard. Yield 5.6 tonnes/ha (2.3 t/acre, ~33.6hl/ha).
Winemaker Notes
100% destemmed. Macerated for 5 days before beginning a 100% wild yeast fermentation. The wine was then pressed (total 19 days on skins) before being transferred to 32% new and 68% old French oak barriques. 100% MLF in barrique, and after 15 months of oak maturation, the wine was bottled lightly egg white fined and unfiltered.
Food Pairing Notes
Venison stew. Serve at 14–17°C.
307 dozen
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