The Penfolds Cellar Reserve Pinot Noir was first created in 1997. Fruit is sourced from the Adelaide Hills wine district, with small parcels from Eden Valley in some years. Grapes are hand-picked before being sent to Magill Estate for vinification in small open wax-lined fermenters. Up to 30% whole bunches are used with the remaining fruit crushed over the top. The grapes are cold soaked for several days before a naturally occurring fermentation takes hold. The skins are hand plunged (pigeage) several times a day before being run into French oak barriques. No pressings are included. The final percentage of new oak varies from vintage to vintage, and a meticulous barrel cull ensures only the finest barrels are included in the final blend. The Cellar Reserve Pinot Noir has generous varietal fruit aromatics and flavour with the structure to reward further careful bottle maturation.
||Adelaide Hills and sometimes a very small percentage of Eden Valley grapes.
||10 months in 1-year-old and up to 70% new French oak barriques on gross lees. No fining or filtration.
||Cold soaked for 3–7 days and batch-vinified (up to 30% whole-bunch) with natural yeasts in open fermenters. No pressings ever included.
||1995 (experimental), 1997 (commercial release).