Yabby Lake Red Claw Pinot Noir 2025 | Mornington Peninsula

Bright, juicy and beautifully silky — crafted at Yabby Lake Vineyard in Red Hill East following the same principles that guide the Single Vineyard wines. The 2025 season delivered a welcomed return of warm and extended summer conditions, producing full-flavoured Pinot Noir with impeccable intensity and balance. Characteristic perfumed aromas of cherry and red fruits, a touch of spice and underlying French oak lead to a long, silky palate with a plush, velvety texture and a finely poised finish.

Tasting Notes

Appearance

Bright, vibrant ruby with excellent clarity — the hallmark of a premium Mornington Peninsula Pinot Noir handpicked from Yabby Lake Vineyard in Red Hill East, hand sorted, carefully destemmed with 10% whole bunches and matured for 10 months in French oak 500L puncheons. Luminous and immediately inviting in the glass.

Aroma

Characteristic perfumed, fragrant aromas lead with a lifted, elegant generosity — cherry and red fruits deliver a bright, vibrant classic Pinot Noir character, while a touch of spice adds an intriguing, warming complexity. Underlying French oak weaves through with a subtle, integrated depth and refinement that speaks of the 10 months in 500L puncheons. A nose of genuine Mornington Peninsula elegance, fragrance and Yabby Lake craft.

Palate

Bright, juicy and beautifully silky on the palate — cherry and red fruits lead with a vibrant, fresh intensity, while the touch of spice and underlying French oak add a satisfying complexity and depth through the mid-palate. The long, silky palate has lovely elegance and delicacy, a plush, velvety texture and a finely poised finish of genuine length and refinement. The blend of seven Pinot Noir clones — MV6, G5V15, 115, 667, ABEL, D4V2 and 114 — delivers a layered character that is immediately distinctive and rewarding.

Pairs With

A natural match for roast duck, duck confit, salmon en croûte or a classic Mornington Peninsula cheese board — equally outstanding alongside mushroom risotto, grilled quail, pinot-braised lamb shanks, charcuterie or a classic French-inspired bistro spread. Serve at 16–18°C. Enjoy now or cellar with confidence for 4–6 years.