The wine displays the aromas of plum, sour cherries, charry oak, orange peel, violet, cloves and Chinese five spice.The palate is tight, with a wound up acidity. Firm tannins. Very youthful.
- VIC - Yarra Valley
With a darker colour than its Tarraford Vineyard sibling, this has a more direct character, with attractive ripe cherry and blueberry fruits, and hints of plums and anise. The palate's flavoursome and fleshy, with rich cherry-fruit flavour and supple tannins. Very tidy throughout.Rating 92 - Nick Stock, SMH GOOD WINE GUIDE 2011 (10/11/2010)
Earthy/spicy nose, quite truffle like. Rich. chewy palate with good depth and complexity of sweet fruit and oak, excellent tannin structure and lingering finish” 4.5 stars - Winestate Magazine - Yarra Valley & Southern Victoria Tasting, (27/09/2010)
Highly Recommended. A hint of development in the colour; the bouquet is expressive with nuances of spice behind the dark plum fruit; the palate has good texture and mouthfeel, foresty notes adding interest; good length. Drink to 2015.Rating 93 - James Halliday's Australian Wine Companion 2011
The 2008 Sexton Vineyard Pinot Noir receives a proportion of whole bunches and some barrel fermentation followed by 12 months maturation in barriques, 35% new, leaving the wine on its lees for as long as possible. It reveals a bright pale to medium ruby color and aromas of ripe cherry, coffee, cooked beets and underbrush. Crisp with a low to medium level of very fine tannins, this is a moderately concentrated, juicy Pinot with a long finish. Around 2000 cases produced, this is one for drinking now or cellaring through 2017. Rating 90 - Lisa Perrotti-Brown, Wine Advocate (01/072010)
Lighter style smelling of plums and mulberries and some obvious oak. Supple palate with very fine and gentle fruit flavours, complementary oak and fine, long tannins in support. 4 1/2 stars -Winestate's best buys of 2009
A classy single vineyard pinot from Phil Sexton and the team in the Yarra: rich, briar-and mulberry flavours, silky smooth texture. Delectable.
Sunday Times Magazine (07/12/2009)
This Yarra Valley red shows dark cherry and plum fruit with some spice and a mushroom character on the nose and palate, with silky tannins on the finish. Try it with duck. Matt Skinner (10/11/2009)
Winery Tasting Notes
Plum, sour cherries. Charry Oak. Orange peel, violet, cloves, Chinese five spice. Mushroom truffle.
Tight, with a wound up acidity. Firm tannins. Very youthful.
Duck and mushroom pie. Aged cheddar.
One to ten years.
Fruit was hand picked to 300kg crates and chilled before being destemmed, but not crushed, to small open fermenters. A fi ve day soak was followed by an eight day ferment with hand plunging. The wine was racked off gross lees to oak for malolactic fermentation.