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We have five small and distinctive blocks of Pinot Noir, all Clone MV6, but varying in vine age (planted 2001, 2003, 1995 and 1971), aspect, row direction and general microclimate.
All blocks are harvested by hand and handled separately throughout the winemaking process. Fruit is chilled overnight before gentle de-stemming to small open fermenters, with a portion of whole-bunch and stem inclusion when appropriate. Fruit is cold soaked for 24 hours before fermentation commences (combination of wild and selected yeasts). Ferment management is also gentle, with a combination of twice daily punch-downs or pump-overs for optimal tannin extraction. Wine is on skins for a total of 8-10 days before gentle pressing to 300 or 500 litre french oak vessels (25% new) for completion of alcoholic and malolactic fermentation, and approximately 10 months maturation. Barrels are selected for their fresh Village style or more complex Premium intensity, just prior to blending and bottling.
2025 was an excellent vintage in the Yarra Valley, with a wet winter replenishing soil moisture; a generally warm, dry and stable spring encouraging an early start to bud-burst and very successful flowering; and warm, accelerated ripening conditions.
Harvest was early and compressed, with high volume and good quality fruit, producing concentrated wines with great freshness.
Unfortunately Hillcrest lost a lot of fruit to a family of deer early in the season, leaving only enough fruit to make one Chardonnay and one Pinot Noir wine - serendipitously resulting inVillage wines that over-deliver even more than usual!
FREE shipping for orders over $225.00
We have five small and distinctive blocks of Pinot Noir, all Clone MV6, but varying in vine age (planted 2001, 2003, 1995 and 1971), aspect, row direction and general microclimate.
All blocks are harvested by hand and handled separately throughout the winemaking process. Fruit is chilled overnight before gentle de-stemming to small open fermenters, with a portion of whole-bunch and stem inclusion when appropriate. Fruit is cold soaked for 24 hours before fermentation commences (combination of wild and selected yeasts). Ferment management is also gentle, with a combination of twice daily punch-downs or pump-overs for optimal tannin extraction. Wine is on skins for a total of 8-10 days before gentle pressing to 300 or 500 litre french oak vessels (25% new) for completion of alcoholic and malolactic fermentation, and approximately 10 months maturation. Barrels are selected for their fresh Village style or more complex Premium intensity, just prior to blending and bottling.
2025 was an excellent vintage in the Yarra Valley, with a wet winter replenishing soil moisture; a generally warm, dry and stable spring encouraging an early start to bud-burst and very successful flowering; and warm, accelerated ripening conditions.
Harvest was early and compressed, with high volume and good quality fruit, producing concentrated wines with great freshness.
Unfortunately Hillcrest lost a lot of fruit to a family of deer early in the season, leaving only enough fruit to make one Chardonnay and one Pinot Noir wine - serendipitously resulting inVillage wines that over-deliver even more than usual!
FREE shipping for orders over $225.00