# Innocent Bystander Yarra Valley Pinot Noir (2020)

- **Producer:** Innocent Bystander
- **Colour:** red
- **Type:** still
- **Grapes:** Pinot Noir
- **Region:** Victoria, Australia
- **Style:** Classic
- **Alcohol:** 12.5%
- **Average price:** €20
- **Vegan:** Yes
- **When to drink:** Now or Later
- **Serving temperature:** 14–16 °C
- **Aromas & flavours:** blueberry, boysenberry, cherry, red cherry, spice, cola, crushed stone, roasting herbs, black olive, earthy

## About this wine

Innocent Bystander Yarra Valley Pinot Noir is a red wine from Australia's Yarra Valley, produced by Innocent Bystander. The winery was founded by Phil Sexton, a brewer who sought to create approachable wines with a distinct sense of place. The Yarra Valley's cool climate is crucial to the expression of the 100% Pinot Noir grapes used in this wine. The winemaking philosophy emphasizes honesty and a lack of pretension, aiming to reflect the grape and region accurately. The name 'Innocent Bystander' itself suggests an outsider's perspective on the traditional wine industry.

## Interesting facts

- Founded by a brewer turned winemaker.
- The name 'Innocent Bystander' signifies an outsider's view of the wine world.
- Uses indigenous yeasts for fermentation, adding unique character.
- A portion of grapes are fermented as whole bunches for aromatic complexity.

## Food pairing

The wine's medium body and vibrant acidity cut through richer dishes, while its soft tannins complement proteins without overpowering them. Earthy notes in the wine resonate with mushroom and herb-based dishes.

## Wine making process

Innocent Bystander Yarra Valley Pinot Noir is crafted from 100% handpicked Pinot Noir grapes. A significant portion of the fruit, up to 40% in some vintages, is fermented as whole bunches to enhance aromatic complexity. Fermentation is carried out using indigenous yeasts in open-top fermenters. Following fermentation, the wine is matured in French oak barriques, with approximately 10% being new oak, to add subtle structure and depth.
