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Rob Hall Yarra Valley Pinot Noir 2017

Rob Hall Pinot Noir 2018

Yarra Valley, Victoria   |    750ml   |    13%
Rob Hall was a winemaker at the esteemed Mount Mary vineyard for over 10 vintages, and during that time it's safe to assume he gained great insight into how to make top class Yarra Valley wine. After departing Mount Mary, Rob Hall launched his eponymous label, with a focus on making Yarra Valley varietals to be enjoyed in their youth at a very reasonable price point.

This 2018 Rob Hall Pinot Noir is another impressive release under this label; beautifully aromatic with plenty of cherry, cranberry, and a touch of spice. The palate is fresh, very approachable yet has good concentration of fruit that signals you're drinking a quality Pinot Noir.

Review of the 2017 vintage below;

"95 Points. Hand-picked in small batches from three Lower and two Upper Yarra vineyards, most destemmed, 10% of the batches fermented with 100% whole bunches, typically 10 days on skins (a few batches for 1 month), matured in French oak (10% new). This shares its elegance with Harriet's Vineyard, and also a balanced web of spicy, savoury tannins. Rob Hall didn't miss the opportunities of the '17 vintage. Alcohol 13.5% Drink By: 2024 Closure: Screwcap" - James Halliday,

Availability: In stock

Only available for purchase in 6 bottle increments.
After 10 vintages as winemaker at the esteemed Mount Mary vineyard, Rob Hall has gone solo. These wine mark a distinct change in direction, being approachable in their youth, and very affordable. Rob sources his premium fruit from three separate vineyards around the Yarra Valley, all chosen for their distinct characteristics which you can see in the concentration of flavour's in these wines. Rob also sources from his own vineyard near Healesville and plans to produce a single vineyard wine in the not too distant future.
Yarra Valley

Harriet’s Vineyard, Healesville

Willowlake Vineyard, Gladysdale

Daniel's Hill Vineyard, Dixon's Creek

Morgan's Vineyard, Seville

Valley View, Lilydale


90% fully de-stemmed, 10% full whole bunch

All ferments allowed to start on their own, usually 3-4 days, then inoculated with small yeast addition

Plunging once per day early in ferment, some drain and return via gravity late in ferment

Typically around 15 days on skins, 1 batch (20% of blend) extended maceration for 4 weeks

Pressed to tank and settled for around 2 days before racking to barrel


A couple of 1yo Puncheons (500L), but predominantly in old hogsheads (300L)

SO2 added in October, just prior to bottling

Racked and Bottled November

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