All fruit is hand-picked early in the morning and immediately de-stemmed but not crushed. Some batches are left to cold soak for 4-5 days, while others are fermented immediately. Both natural and cultured yeasts are used. Both pumping over and punching down are used for cap management. Some ferments undergo post-ferment maceration depending on tannin structure and style. Wine lovers have a lot to thank (Hoddles Creek winemaker) Franco dAnna for... He crafts his affordable range with the same care and attention as his premium wines, meaning that even when watching ones pennies one can still drink top class wine. Toni Paterson MW of The Real Review After fermentation the wine is gently pressed to oak barrels, 30% new, 30% one year old, the rest two and three years old. After 11 months of barrel maturation, the wine is assembled and bottled without filtration or fining. Hoddles Creek Pinot Noir typically shows aromas and flavours of red berries and dark cherry. Ripe, firm mid-palate tannins give structure and lead into a long, attractive finish with pleasing acidity.

Hoddles Creek 1er Pinot Noir is the flagship red from the Yarra Valley darlings. The 1er range stands as a benchmarknot just for the exemplary Hoddles Creek portfolio, but for the Yarra contemporary Yarra wine landscape. Every vintage, winemaker Franco dAnna assesses the fruit grown in the SRM block of his Top Paddock vineyard. If he judges it worthy, a vintage of 1er Pinot Noir goes into production. With 20-25% whole bunch, fruit purity is the goal. Aged in up to 35% new oak, it is bright with red fruit and a deep Burgundian heart. Hoddles Creek is considered by many to be one of the best (and the best value) wineries in the Yarra. This is its top shelf white. Drink now, or cellar with confidence.