From the Huon Valley (67%), Derwent Valley (21%) and Coal River Valley (12%). Hand-picked, but from there on a significant number of vinification methods were used. Shy Susan says ’18 was close to perfect for pinot noir, and a quick sniff and sip brings instantaneous agreement, redoubling with every additional taste. The only pity is that the make was limited to 130 dozen. 98 Points, Halliday Wine Companion 2021
Give this some air and it lights up the glass. Boysenberry and black cherry, twiggy-spice and plum, strawberry and smoky oak. There’s a good deal of oak and a good deal of tannin and the fruit is up to the task of both. This indeed is a Pinot Noir to be reckoned with, its quality served in both svelte and powerful terms. 95 Points, Campbell Mattinson, The Winefront
The 2018 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.
A blend of from three mature vineyards in the Huon Valley (67%), Derwent Valley (21%) and Coal RIver valley (12%) from D2V6, MV6 and D2V5 clones.Hand harvested fruit was handled using a variety of techniques including cold soak, wild fermentation and whole bunch inclusion with one small parcel 100% whole bunch. This was foot stomped at stages during the ferment. Other components were hand plunged twice per day. Post fermentation maceration of up to 4 weeks to build the required structure and complexity before basket pressing. Maturation in several size formats of french oak (300L to 2000L) on lees for 16 months prior to blending and bottling.
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