A fine example of a youthful Pinot from the Yarra. Made with 100% destemmed fruit and followed by four days of cold soaking with daily punch downs, it was fermented dry with a further week on skins before aging in 15% new oak.
A slightly pale red and opens with gentle aromas, notes of forest floor and sausage meats, animal skins and florals – there is a surprising amount of complexity here for a wine so young. Attractively balanced, it is a wine of mid length and while a touch more would not hurt, it is very early days for this wine. There is also an attractive hint of a bitter almonds right on the finish.
This will be better in 2 to 3 years and this is the one problem I have with the Long Gully Estate wines. It is an impressive range, but most of the wines would benefit from another couple of years in the cellar (well, at least a year, even six months) before release. If you can cellar them, you will be handsomely rewarded.