Fin Wines 'Yay!' Pinot Noir

Yarra Valley Pinot Noir with ten days on skins and only two months in barrel. Light bodied and fragrant, with red berries, ripe cherry and a touch of liquorice. Made to open young rather than put away.

The fruit is Yarra Valley Pinot Noir, all of it. It sits on skins for ten days with very little handling, then spends two months in barrel. That short spell in wood is there to hold the early ferment aromatics rather than lay oak over them.

Fin Wines is a fermentation collective at Dixons Creek in the Yarra Valley. JonJo and Gus started it after meeting at a wine tasting in Melbourne and making one barrel together. They dry farm their ten acres without irrigation, avoid insecticides, and keep spraying to a minimum. Ferments run wild, nothing is fined or filtered, and the sulfur addition stays small.

At twelve percent this is a bottle to open young rather than lay down.