This is one of my go-to wines and has been for about 2 years and is the only wine on the list at the pub that I don't distribute myself.
Syd Bradford who makes this is one of the industry's legends and pours his heart and soul into his wines - and it shows! My simple notes would describe this as a velvety yet gently spiced pinot rounded out with the Gamay. Syd's more detailed notes are below...
Variety: Pinot Noir (55%) / Gamay (45%)
Region: Yarra Valley & King Valley
A blend of Yarra Valley Pinot (55%) and King Valley Gamay (45%). The MV6 Yarra Pinot had a 4 day cold soak and was blended from three ferments, all with varying whole bunch and whole berry carbonic maceration inputs; King Valley Gamay also had a long cold soak but was a blend from two ferments, one 100% destemmed and the other 100% whole bunch. Both the Pinot Noir and Gamay had indigenous ferments with minimal plunging and both had some barrel ferment inputs. Natural malo-lactic fermentation. No fining or filtration.
Nose: Super complex nose starting with dried herbs, strawberry and cinnamon, then opening up to beetroot, plum and fennel. Orange rind, earth and tomato leaf in the background.