From the warmer 2016 vintage, the Rob Hall Pinot Noir has a little more whole bunch ferment usual. The bunchy ferments add aromatics and structure to what is otherwise fairly ripe fruit from all 3 sites.
The ripe fruit aromas combine with the carbonic, spicy, herbal aromas to make a really pretty Pinot nose.
The upper Yarra site, Willowlake, adds some fresh berry to give extra complexity. The palate is deliberately generous, no added acidity to any batch allows the roundness of the vintage to show through.
There’s some savoury tannins on the finish from some extended maceration batches, which hold the whole show together.
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.