2017
Jamsheed
'Illaj'
Pinot Noir
Victoria

2017
Jamsheed
'Illaj'
Pinot Noir
Victoria

For Gary's inaugural vintage of his 'Illaj' Pinot Noir, he sources the fruit directly from the Barwite Vineyards located in the foothills of the Victorian Alps. Established in 1998, this vineyard has a reputation for producing very high quality, cool-climate fruit. It didn't take long for a select group of winemakers to realize the high standard of grapes available from this site. It has since become highly coveted for it's Chardonnay and Pinot Noir. The soil is comprised of degraded schist over granite. It reaches approximately 410 meters in elevation and experiences windswept conditions. 2017 was a cool, long-hanging vintage producing fruit with naturally high acids and low alcohol levels.

The grapes for the 'Illaj' Pinot Noir are handpicked and whole-bunch fermented in an open top container for 2 weeks. The juice is then pressed to tank to settle and finish, and then racked to old oak for 4 months. Bottled unfiltered and unfined.

This is a delicious and wild expression of Victorian Pinot Noir.

  • Region: Victoria
  • Varietal: 100% Pinot Noir
  • Vintage: 2017
  • Vineyard: Barwite Vineyard, Mansfield
  • Vine Age: 10 years old
  • Yield: 2.5 tons per acre
  • Soil Type: Shale & schist over granite
  • pH: 3.66
  • Alcohol: 11.5%
  • Oak: 4 months in old barriques
  • Production: 1,000 cases
Winery & Regional Information
YARRA VALLEY

A picture book region of terroir producing great wines, the Yarra Valley is a landscape of boundless beauty. This rustic wine region is situated an hour drive from the busy Melbourne Central Business District. It is also boasting with numerous rows of grapevines which are attractively planted on the massive tracts of its agricultural lands covering huge areas of hills... Learn More »

JAMSHEED WINES

YARRA VALLEY

Ancient writings tell an endearing tale of Jamsheed, a Persian king who was said to be able to see his kingdom in a cup of wine, and whose fondness for fresh grapes lead him to store them in jars over winter where they would inevitably spontaneously ferment and be set aside as ‘poison’. Learn More »

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