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$27.00
Yarra Valley, Victoria
The grapes for this wine come from a mature vineyard in the Coldstream sub-region of the Yarra Valley, a pocket known for more fuller bodied and savoury Pinot Noir. It is easy to make wines overly rich in Coldstream so there was an emphasis on picking at the right time when the fruit was fresh flavoured and tight. Wild yeasts did the fermenting before a long and gentle soak on skins to build the fine tannin structure that supports the red cherry fruit. A lick of new oak frames the wine and brings some smokey complexity. Pair with truffle roast chicken or duck pie.
The grapes for this wine come from a mature vineyard in the Coldstream sub-region of the Yarra Valley, a pocket known for more fuller bodied and savoury Pinot Noir. It is easy to make wines overly rich in Coldstream so there was an emphasis on picking at the right time when the fruit was fresh flavoured and tight. Wild yeasts did the fermenting before a long and gentle soak on skins to build the fine tannin structure that supports the red cherry fruit. A lick of new oak frames the wine and brings some smokey complexity.
Pair with truffle roast chicken or duck pie.
Varietal / Blend: Pinot Noir
Decant: Not necessary
Closure: Screw cap
Farming Practices: Sustainable
Martin Siebert is a winemaker from Victoria's Yarra Valley with a penchant for cool climate wines. Martin is currently the winemaker at Tokar Estate in the heart of the Yarra Valley. Before talking on this role, he studied a wine science degree at Charles Sturt University and worked with many notable producers around Australia, New Zealand and France. These include Benjamin Leroux (Burgundy), Pegasus Bay (New Zealand) and Yarra Yering in the Yarra Valley.
“Burgundy in particular taught me a huge amount about the importance of the vineyard site and how the wines should speak of where they were grown. Great wines can only be made from great sites, so with First Foot Forward I am sourcing fruit from sites that I think can deliver some of the most interesting wines in the Yarra. The wines are made with a very light touch, occasionally needing a gentle nudge to keep it on track but my role as winemaker is to nurse the wine through its natural transition from grape to wine, then bottle it."
