VINEYARD: Hutchinson, Yarra Glen (Yarra Valley) Victoria
WINEMAKING: Crafted from a single parcel of MV6 clone fruit, biologically farmed by Fetherston with minimal inputs. Hand-picked in early march, the fruit was fermented with 20% whole bunches. After three weeks on skins, the wine was pressed to barrel for 8 months maturation in a mixture of new (15%) and older French oak barriques and puncheons with a portion matured in stainless steel to maintain varietal character, intensity and brightness.
TASTING NOTE: Bright ruby in colour, this vibrant pinot noir displays aromas of black cherry, red plum and sweet spices. The palate is woven with juicy red berries, crunchy, refreshing tannins and beautifully integrated oak.
PEAK DRINKING: Present - 2028+
350 dozen produced
2019 Fetherston 'Fungi' Pinot Noir
'There’s certainly an Italianate feel about this wine, which instantly gets my attention. Cherry, spice, hinting at liquorice, a rosy perfume in with that. It’s fleshy, but shapely, medium-bodied, rich in fruit and slightly earthy, cherry-cola thing, light tannin, and a fine tannin finish of fair length. Great drink. Love it. Recommended.'
- Gary Walsh, The Wine Front
'Hand-picked from a vineyard at Yarra Glen, 30% whole bunch, wild ferment and 8 months in French oak (15% new). Plenty of ripe and almost perfumed cherry-like fruit to be found here, the whole bunch and oak inputs having only a minor say. It's juicy without tipping towards sweetness, and the fine astringency is the balancing factor. Really good drinking.'
- Steven Creber, Halliday Wine Companion