Rouleur Pinot Noir

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Rouleur Pinot Noir

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Australian Pinot. Exceptional quality. Cool climate. Good price. Those eight words don't normally go together. When they do. Bang. Lock it in. That's exactly what we did as soon as we got our hot little hands on Rouleur's Yarra Valley Pinot. Think punchy morello cherry, campari orange and bramble-like spice aromas.  A body of  juicy cherries, touch of whole bunch spice, bright acidity and fine tannins.  


Calling all you high rollers. Allow us to introduce one man band Matt East. He grew up in the Yarra Valley, tinkering with his own wine from a young age, dad growing grapes in the back yard. The Rouleur philosophy is tending to pick on the earlier side for a freshness that knocks your socks off without sacrificing flavour. Matt’s rolling/rouleur journey in wine took him from national sales manager for Wirra Wirra to now getting his handy dirty, (cue suit in the bin. Sales script ripped apart. KPIs and spreadsheets deleted.). Rouleur is a tilt of the hat to his dad - lost but not forgotten - and a nod to the road less traveled.


Our 2019 vintage Pinot Noir hails from two vineyards, situated on the upper-north side of the Yarra Valley floor near the township of Healesville. Displaying a darker, more brooding profile we opted to ferment this parcel using 100% whole bunches. The second vineyard is nestled in the foothills above Healesville. 


At the winery, fruit from both vineyards was individually hand sorted and processed. The 100% whole bunch parcel from School Lane was foot stomped and inoculated for fermentation, whilst the Valley Farm fruit was cold soaked and fermented using wild yeast and 15% whole bunches. Each parcel was fermented to dryness over 2-3 weeks and pressed after a short maceration period. We then racked to new (12%) and old oak for MLF and after 8 months maturation, our Pinot Noir was blended and bottled without fining and only light filtration.


Pinot noir and food matching is an open field. Widely considered to be one of the more food-friendly red wines, you’ve got stacks of options to choose from. However… duck is the obvious one. Almost the most well known pairing (after steak and shiraz). Duck and Pinot. Simple. We live in Hong Kong, let's stick with that. 


Coming soon.

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