Levantine Hill Levant Pinot Noir

Winemaker’s notes: Bright black cherry, summer pudding, cola and tangerine aromas hit to the fore with background hints of cassia bark, shortcake, and white chocolate sitting above an underlying steely note.

An intense entry onto the juicy palate with red cherry, plum and rhubarb flavor. Not a shy or delicate Pinot Noir, it is well-framed, poised and structured with weighty fruit emboldened by a base of firm tannins and fine acidity.  

Wine Making: Hand-picked grapes, hand-sorted, mostly de-stemmed (with a small portion of crushed fruit) and tipped direct to open fermenters.

Stalks were added back to roughly 15% of the fermenters to contribute additional structure and aromatic complexity to the final blend. Each parcel of grapes was fermented, pressed and filled to cask separately as individual components. Fermentation initiated naturally via endemic yeast prior to inoculation with a varietally-specific yeast strain to complete the fermentation.

Fermentation length varied from 7 to 15 days on skins prior to pressing and racking to 100% French oak (2280-litre foudres and 500-litre puncheons) for short maturation. The final blend is an assemblage of the resultant wines from thirteen separate open fermentations.

Levantine Hill has been recognized as the #2 winery in Australia in The Real Review’s 2026 Top Wineries of Australia, one of the country’s most respected benchmarks of wine quality.

This recognition reflects the consistency, precision and uncompromising standards found across our entire portfolio.

This wine is part of that same pursuit of excellence, crafted from our Yarra Valley vineyards and recognized among the finest wines in Australia.

This wine is suitable for vegans.

750 ml bottle
13.0 alc/vol