The younger Pinot Noir block at Tarraford is a 5-acre planting of MV6 and Bernard 114/115, situated on a north-facing slope and located between Yarra Glen and Healesville. The vineyard, situated on grey clay-loam soils, is owned by Chris and Anna Long and managed by Greg Liney.

2001 was a mild season, generally warm and humid during spring and then dry through summer. Harvest conditions allowed the generous crop to ripen fully and evenly, resulting in balanced sugar and acidity in Yarra Valley Pinot Noir.

After hand-harvesting, the grapes were destemmed and crushed, and the must was chilled before transfer into small, open fermentation vats. A brief cold-soak was followed by inoculation with a favoured Burgundy yeast strain (RC212). Frequent hand plunging and peak temperatures of 30-32ºC ensured a rapid fermentation, and some of the near-dry wine was run off to new French barriques for the completion of the process. The remaining wine was allowed to macerate with the skins for three days or so before pressing. Maturation in small French oak, 30% new Tronçais and Allier, was followed by egg-white fining, light filtration and bottling in February 2002.

Appearance:			Bright ruby-garnet in colour.
Nose:			Classic Pinot Noir aromas of ripe plums, citrus peel and game are starting to evolve with time in the bottle. Dried fig and date characters harmonise well with hints of vanilla and clove spice from French oak maturation.
Palate:			Rich, gamy flavours are reminiscent of many classic old-world examples of Pinot Noir. Mid-palate sweetness balances fresh acidity in this smooth, supple Pinot, and the fine-grained tannins carry through to a long, complex finish. The Tarraford Vineyard Pinot exhibits great generosity and finesse, and will develop further complexity and richness over the next 3-5 years.