Xavier Wines, led by the talented Xavier Goodridge, has quickly emerged as a notable producer within Victoria’s esteemed Gippsland wine region. Renowned for crafting vibrant, expressive wines with minimal intervention, Xavier skillfully captures the purity and elegance of the cool-climate vineyards he carefully selects. The 2024 Upper Yarra Pinot Noir epitomises this philosophy, showcasing remarkable freshness, elegance, and nuanced complexity that eloquently reflect the distinctive terroir of the Yarra Valley.

The vineyards of the Upper Yarra benefit from higher elevations, cooler temperatures, and diverse soils ranging from sandy loams to volcanic clays, imparting pronounced aromatic intensity, vibrant acidity, and refined tannins to Pinot Noir grapes. Grapes are hand-harvested and gently fermented using indigenous yeasts, followed by thoughtful maturation in French oak barrels, predominantly older oak, preserving freshness, varietal purity, and expressive elegance.

Appearance: Bright, luminous ruby-red colour with delicate violet hues, demonstrating youthful clarity and elegance. Medium-bodied viscosity gently coats the glass, forming refined, graceful tears indicative of its structured finesse.

Aroma: Inviting, expressive aromas of ripe red cherries, wild raspberries, and delicate cranberries harmoniously mingle with subtle floral notes of rose petal and violet. Nuances of gentle spice, forest floor, and earthy mineral undertones add intriguing complexity.

Taste: Elegantly balanced palate showcasing vibrant flavours of red cherry, raspberry, and subtle cranberry, seamlessly complemented by refined layers of delicate spice, black tea, and subtle earthiness. Silky tannins and vibrant acidity deliver impeccable harmony, finesse, and depth.

Finish: Graceful, persistent finish, leaving lingering impressions of red fruits, subtle spice, and mineral freshness. Its refined tannins fade gently, highlighting the wine’s elegant, youthful charm and balanced complexity.

Food Pairing: Superb paired with grilled duck breast accompanied by wild mushroom risotto, or Tasmanian salmon fillet served with herb-roasted vegetables and citrus-infused beurre blanc.