20% whole bunch fermented and 25% new oak. The palate is soft, juicy and generous, showing musky cherry sweetness. A delicious spiciness and fine tannins lead on to a long finish.
Duck spring rolls or a duck risotto will match incredibly well here.
Varietal / Blend: Pinot Noir
Decant: Not necessary
Closure: Screw cap
Farming Practices: Sustainable
Damian’s journey into the world of wine began working as a sommelier at landmark Sydney restaurants like the original Tetsuya’s in Rozelle and Pier at Rose Bay. Deciding that his future lay in the intriguing world of wine, he studied winemaking at Charles Sturt University and moved to the Yarra Valley where he spent a number of years as assistant winemaker at TarraWarra Estate. Like other winemakers before him, an obsession with pinot noir took over Damian's life and, with an understanding wife and two young sons in tow, he took off to Oregon in the USA to do nothing but make pinot for three years at Benton-Lane Winery. While he loved Oregon and the immersion in pinot noir winemaking that it provided, Damian still felt the call of his other wine mistress - chardonnay. When the opportunity arose to move to Margaret River and take up the position of winemaker at internationally renowned Leeuwin Estate, it was too good to resist. Five years at Leeuwin Estate was an incredible experience, and took his winemaking to a whole new level.
Damian’s long-held dream to start his own wine label has seen the journey come full circle, with his return to the Yarra Valley (now with three energetic boys) and the creation of Journey Wines. Damian sources the fruit for Journey Wines from a number of exceptional vineyard sites in the Yarra Valley and Heathcote, and makes the wines at the Medhurst winery in the Yarra.
The artwork on the Journey Wines labels tell the story of Damian's journey in wine. Linocut artist Shana James was commissioned to create a series of unique works that convey the story of the journey in beautiful imagery.