Silken pinot noir. Sweet fruit with an undergrowthy core. Not too heavy, not too light, quite pretty but with gravitas. Feels bunchy at first but then sweet fruit takes over. Feels simultaneously wild and squeaky clean. Stalky tannin. On its way to wonderland. 94 Points, Campbell Mattinson, The WineFront
The perfumed bouquet of fruit and forest floor leads into a most attractive palate with cherry allsorts wave of flavour. 96 Points, Halliday Wine Companion 2020
The 2017 season can be considered as close to perfect as you can get for Pinot Noir in Tasmania. Moderate crop, even ripening and low disease pressure.
The 2017 Pinot Noir is a blend from two mature vineyards in the Coal River Valley (88%) and the Tasman Peninsula (12%) from D2V6, MV6, and D2V5 clones. Hand harvested fruit was handled using a variety of methods including cold soaking, wild fermentation and whole bunch inclusion with one small parcel being 100% whole bunch inclusion. This was carefully foot stomped at stages during the ferment. Other ferments were gently hand plunged twice per day. Post fermentation maceration of up to 4 weeks to build the required structure and complexity occurred before basket pressing. Maturation in large format french oak on lees for 16 months prior to blending and bottling.