Case Price: $161.94 (6 x 750ml)
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|Our Price: $26.99 / bottle (RRP: $32.00 )||Case: 6 x 750ml|
'Offers a very complex bouquet of plums and baker's spices, the palate gaining length and purpose each time I came back to it'
95 Points - James Halliday
First Foot Forward is the personal winery project of Tokar Estate winemaker Martin Siebert. Martin has a passion for cool-climate wines, and has worked at some very notable wineries across the globe, including Benjamin Leroux (Burgundy), Pegasus Bay (New Zealand) and Yarra Yering in the Yarra Valley.
Martin says: "Burgundy in particular taught me a huge amount about the importance of the vineyard site and how the wines should speak of where they were grown. Great wines can only be made from great sites, so with First Foot Forward I am sourcing fruit from sites that I think can deliver some of the most interesting wines in the Yarra.
The wines are made with a very light touch, occasionally needing a gentle nudge to keep it on track but my role as winemaker is to nurse the wine through its natural transition from grape to wine, then bottle it."
Here is a brand new vintage of the wine that caused a bit of stampede when Campbell Mattinson, from the Wine Front, unleashed some lavish praise and high scores on the 2015 vintage. 2017 is a Yarra classic, and this wine, from a site in the Dandenong ranges, which is dry-grown, and another from the Coldstream vineyard, is a belter. So much character and flavour and winemaking craft for some of the sharpest priced bucks around. Pinot with these kinds of accolades and plaudits, at this price, makes it an easy buy.
2017 will be heralded as one of the classic years in the Yarra Valley for Pinot Noir, with the long and mild growing season giving rise to wines of great poise.
This wine was composed from two very different vineyards with the aim of making a wine that covers the Yarra Valley Pinot spectrum. The cool "The Patch Vineyard" in the Yarra Valley's south brings lifted, bright red fruit and volume whilst the "Coldstream Vineyard"in the warmer Yarra Valley floor provides the savouriness, spice, structure and length.
The fruit was fermented as four small lots with wild yeasts and 20% whole bunches before maturation in French oak hogsheads (12% new). The result is a Pinot Noir of elegance and complexity.
Only 255 cases made
'Takes a little time to wind up and get into gear, but having done so offers a very complex bouquet of plums and baker's spices, the palate gaining length and purpose each time I came back to it, although the flavour spectrum didn't crumble..'
95 Points - James Halliday
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