Rob Hall Harriet's Vineyard Pinot Noir 2023

Stuart McCloskey, February 2025 "A deliciously moreish expression of Yarra Valley Pinot Noir. The aromatics lead with cooling red fruits, a dusting of spice, fresh cedar, mint, pomegranate, fennel seeds, rose petal and finishes with a splash of blood orange. The palate feel is superb and speaks accurately of its surroundings. Whilst cooling, there’s flesh and texture in abundance (velvety smooth, too). Medium-bodied, light on its toes, and beautifully delivered – the fruit does all the talking. So much charm and struts with quiet confidence. It’s pure in fruit (raspberry, redcurrant, red-cherry and wild strawberry) – sweet spice, herbs and a squeeze of blood orange provide another dimension. Beautifully composed - she feels unfettered. Immensely enjoyable now however, complexity will unravel through to 2030. Served using Zalto Burgundy stemware. Decanting is not necessary…"

Rob Hall, Winemaker “Way back in 1996 we planted a small vineyard at my folks place, 4 acres each of Pinot and Chardonnay. Until recently the fruit had been sold to larger wineries. In recent years the vines have been reaching a more mature balance, their youthful vigour has tamed and they're starting to produce more concentrated wines. With increased attention to detail in the vineyard this will only improve.
The vineyard has never had a name as such, it has been referred to as Hall Vineyard or Pine Ave Vineyard. From the start mum took on the bulk of the hands on work, so when I needed to name the vineyard for my single vineyard wines Harriet's Vineyard seemed appropriate.

The vineyard is managed in sections, some areas being quite vigorous, while others less so. These areas are picked separately to create different batches in the winery. In the winery a variety of fermentation techniques are used, to create options for this blend. A batch that underwent extended maceration under ended up being the predominant component in the blend, giving a savoury and structured backbone to the wine. A small batch of 100% whole bunch ferment adds complexity to the aroma and chalky tannins to the finish.

The nose has quite complex aromas, dark fruits, fig, red apple, some cola spice. The palate is savoury, complex and structured; it will cellar very well.”