In Dreams aims to make wines that are an honest reflection of the stunning Yarra Valley region - wines with elegance, restraint, complexity, and balance. The vineyards are predominantly from the upper Yarra valley due to the cooler micro climate that helps in capturing the elegance and finesse of this noble variety. Their focus is on allowing the vineyards to express themselves in the resulting wines, and therefore the use of traditional winemaking techniques such as small batch fermentation, wild yeast, and delicate use of French oak, are utilised in order to achieve this.
Our 2017 Pinot Noir was handpicked at optimal flavour/phenolic ripeness, destemmed and cold soaked prior to fermentation. It is comprised of 3 different vineyards – 2 from the Upper Yarra Valley and , from the Coldstream sub-region of the Yarra Valley. The parcels were handled individually, and individual clones were fermented in small batch open fermenters. Some parcels were wild fermented while others were inoculated with selected cultivated strains isolated from Burgundy.
Beautifully aromatic, this pinot noir sings of raspberries and roses complemented by earthy undertones. It’s rich and vibrant plum, raspberry and cherry flavours are balanced by great acidity and silky tannins.
In Dreams is a project that has been evolving for the past 8 years. It is a long story that began as a conversation over the phone in Portugal, moved to a chat over a coffee in Armadale, skipped over the ditch to Central Otago and finally came to fruition in the Yarra Valley in 2013.We aim to make wines that are an honest reflection of this stunning region, wines with elegance, restraint, complexity and balance. We source our Pinot Noir and Chardonnay from three low yielding, premium quality vineyards. The vineyards are predominantly from the upper Yarra Valley due to the cooler micro climate that helps us capture the elegance and finesse of these noble varieties.We are focused on allowing the vineyards to express themselves in the resulting wines using traditional winemaking techniques such as small batch fermentation, wild yeast and the delicate use of French oak.
JAMES HALLIDAY - HALLIDAY'S WINE COMPANION
A very good pinot that has taken what the vintage offered with both hands. Bright hue; the palate has whole bunch subtitles woven through from start to finish, giving the wine a fluid line, not the stop-start nature of some whole bunch treatment.
GARY WALSH - THE WINE FRONT
Wheaty, spicy, a little smoky and firm in structure, brooding even. Red fruits, light chalky texture, bony but flavoursome, drives through the mouth, and finishes dry and long. Savoury style, and quite serious, yet fun to drink.
TONI PATERSON MW - THE REAL REVIEW
Liqueur cherry aromatics with a thread of herb. Ripe flavours with very bright acidity. Very good depth and the flavours fan out on the finish. Needs a lot of air to show its true colours.
Medium red colour with the faintest purple tinge. The bouquet is foresty and fusty with dried herb, dried flower aromas and suggestions of whole-bunch ferment. The wine is tight and nervy on the palate, bright and piercing, with light but firm tannins.