For the wine nerds out there this is a blend of clones: 114, 115 and MV6 (the work horse of Australian Pinot Noir). 25% of the fruit went through carbonic maceration for 7 days (where fermentation starts inside the berries themselves before they’re exposed to those wonderful little creatures called yeasts who finish the job) as whole bunches (including all the stalks and stems). Carbonic Maceration tends to have a softening effect to the resulting wine and often associated with fruity, fresh wines like Beaujolais Nouveau.
Anyways, Liv Zak (Olivia Zak-Magdziarz) is the daughter of the owners of Warramunda Estate and the label lives somewhat independently from those of the estate. Winemaker is Brendan Hawker.
Liv Zak, Pinot Noir, Yarra Valley, 2018
Light ruby with a clear heart. Cherry pip, raspberry red fruits with soft sopressa meatiness, unique lift from the carbonic maceration and a subtle ginger beer spice. Some depth to the front and mid palate with plenty of juicy cherry flavour while maintaining being linear and direct. Tannins are a little furry and fan neatly through the finish along with lingering fine brown spice.
Wine sample courtesy of Liv Zak