Payten & Jones Yarra Valley Pinot Noir

"Being allegedly the only two (literate) students to Graduate Healesville High School in 97, we were always destined to work together. Behn (the Payten) drove his first Tractor at the age of 5. Troy (the Jones) was talking by the age of 1 and hasnt shut up since.

Naturally we fell in with the wrong crowd out here, and became Vignerons/Winemakers. Behns dad Pete knows a thing or two about vineyards. In his years of working in the industry, he managed Australias first certified organic vineyard and always focused heavily on sustainability, so we knew we were in good hands. The three of us continue to spend regular nights on the red, solving the worlds problems.

Since going into wine together, weve fallen into a lifestyle of lazy Sundays, drinking wine, shooting rabbits, family and mates*.Were doing our utmost to pass this lifestyle on to our children**.
*In the interests of clarity, we would like to note that drinking wine is not limited to lazy sundays, and they only shoot rabbits, not family and mates.
** In the interests of not looking like terrible parents, we would also like to note that the lifestyle we want to pass on is being able to make a life out of wine, and living and working in our beloved Yarra Valley. The rest is a bonus.

Payten & Jones wines are a little different "“ they are a little murky in the glass and can sometimes throw a bit of sediment.
Our wines always look better with a bit of air, served in a glass (although a jug can also work), at the right temperature, with amazing food and great company.

The wines are not "˜perfect by industry standards, but they have the perfect personality for the situations theyre made for.
We reckon drinking these wines is like experiencing a band live, as opposed to listening to a studio recorded track.Theres minimal intervention, a bit of "˜raw processes, and nothing filtered or cleaned up in any way.
The wines arent "˜squeaky clean, they are a bit "˜edgy, even a bit "˜raw. Always interesting, with a little soul left in.
Delicious, always smashable. And bloody good with any food.

(We are also indebted to the people who feel the same when they drink one of our wines, be them Bush Poet or or even Queenslander.)"

Pinot Noir,

Sustainable farming practices with minimal intervention.
The grapes are fermented through semi carbonic maceration.

Payten & Jones' reds intentially contain traces of residual fizz.

Perfume and spice driven Pinot Noir with loads of red fruits as you would expect from a Yarra Valley Pinot Noir. Bright and savoury with that wonderful carbonic spice from whole berry ferments in plastic and stainless steel eggs.

Drink with duck dishes, particually with an Asian flare. Pork tacos are always a win here too!

Nolan - Text from the Spotlight on Payten & Jones Blog

Pinot Noir is regarded by many wine aficionados in the wine world as the king of grapes. Whilst I disagree with this statement, it is pretty delicious when done well! We are a world away from Pinot Noir’s Holy Land of Burgundy, but that is not a bad thing. Instead of paying large and ever-increasing sums of money for a wine style that may not agree with your tastebuds depending on what mood you or even the wine is in that day, the Yarra is reliably putting out some fantastic Pinot, some of the best in the whole of Australia. Planted in the cooler sites, in the shadows of the hills instead of in direct sunlight, the Yarra style is about pure and vibrant fruit, perfume and acidity that leaves your mouth watering for more, more, more! The grapes are fermented through semi carbonic maceration, the same process used in the Beaujolais region. The flavours are bright red fruits, savoury gamey notes reminiscent of Burgundy and then also some spice from the carbonic fermentation. This is a great wine to consider if you have some duck to cook, particularly if you have your favourite Asian cookbook to hand.