"Our philosophy at Seville Estate is to capture the fruit expression of this unique vineyard, in wine styles that show cool climate complexity and finesse".
Seville Estate continues to produce wines that are simply "Yarra Classics". Wines you can be proud to serve with a confidence that is borne of history and passion.
The Vineyard
Situated on a ridge of red volcanic soil overlooking the upper Yarra Valley – hidden from the well-trodden tracks of the mainstream, the soils at Seville Estate are extremely fertile red to grey volcanic, over a clay base.
The vines are substantially dry grown, as irrigation is only used when the vines are under extreme stress.
Our Old Vine Blocks use a "T" trellis system to control the fervent growth in the vines which results in low cropping of 2 tonnes per acre. The blocks planted in the 1997 use VSP (Vertical Shoot Positioning). The vines are all hand pruned to the method of cane pruning. This method requires a good understanding of the vine and is more labour intensive. This also achieves better management and control for next years crop level.
The vines face north-east with an altitude of 200m above sea level. Vintage comes to Seville Estate much later than other areas in the Yarra Valley. The elevation provides cooler temperatures that achieve more consistent ripening with good fruit and spice aromas developing in the grapes.
Winemakers Comments
The Reserve Pinot is a small selection of the best parcels of fruit of this vintage. This selection process involved choosing those barrels which exhibited the ‘Pinot character’ with an extra level of concentration and depth.
Seville Estate’s Pinot shows classic cool climate ‘Pinot character’. The cooler sub-region of Seville, often produces Pinots of softness and balance while retaining the deep gamey complexity and fruit concentration which are the hallmarks of premium Pinots. To maintain depth and complexity crop levels are kept low in the mature Seville vineyards.
Vinification: Fruit is hand picked and de-stemmed into 2.5t open fermentation tanks, 20% whole bunches were added. Must is cold soaked for four days prior to addition of cultured yeast. No temperature control during fermentation is used. Open ferments are hand plunged daily. Wine is gently pressed off skins and run straight to French oak for malo-lactic ferment and barrel maturation on lees. Wine is not filtered, but allowed to clarify naturally in the cellar prior to bottling. This minimal handling is done to maximize delicate "Pinot character” flavours.
Tasting Notes
Dense cherry spice fruits with earthy overtones. The palate shows delicate berry fruits, sweet spice and gamey/earthy characters. Velvety tannins and balanced acidity give great texture and interest to the wine. The finish is long with complex spice, berry and savory characters lingering. A beautiful Pinot Noir worthy of the ‘Reserve Label’.
Food: Confit of Duck, Mushrooms, Quail
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