This is a great release of the Hall Harriet’s vineyard. It is young, fresh, bright and needs a bit of time to come together. But when it does, it will be a darling on the dinner table and you’ll wish you bought twice as much. Leave for at least 6 months but 5 years would be better.
Rob Hall has done some magical things when it comes to wine. He’s worked at big and small places making outstanding quality wines. Most notably he has worked at Mount Mary and Kellybrook. He has also been making wines under his own label sourced from his family vineyard near Healesville and local fruit. Pinot Noir and Chardonnay are the main wines here, both are made for younger drinking, offering great quality and value. Further releases of interesting parcel sourced from around the Yarra will only add to his legend.
A region that is just too big to generalise about. The difference between Upper and Lower Yarra can be the ability to ripen some grapes or not. Great wines are made in the Yarra but it is best to know the producers.
This is the most elusive grape. It is relatively early ripening and extremely sensitive to terroir. Its perfect place on earth is the Cote d’Or in Burgundy. So haunting are great red Burgundy’s charms that growers everywhere try to emulate them. Pinot Noir is not just a one trick pony, it can make great reds, rosé, sparkling and even sweet wines, whites on occasion and I’ve tasted a decent fortified Pinot Noir too.