Tasting note
Silky Pinot Noir from Australia's coolest state, fruity in the mouth and spicy on the nose, so that wild raspberry and rhubarb are harmonised with star anise, Chinese five-spice and cinnamon.
In the press
94/100 - Vibrant aromas of dark cherries, rhubarb, spices, cassia bark and red apple skin. The palate is medium-bodied with finely integrated tannins and bright acidity, giving notes of wild blackberries, graphite and violets. Nicely constructed with a savory undertone. Drink or hold.
Viticulture
Located on brown dermosol soil over jurassic dolerite, the igneous rock which gives over half of Tasmania its distinctive geological formations (think the rocky outcrops on the Tasman Peninsula). The soil is particularly high in calcium which is a positive indicator for quality grapes, being associated with thicker skins and slower ripening.
Vinification
25% whole bunches with the remainder de-stemmed. The must was cold soaked for three days prior to warming up for wild ferment, which lasted for 5/6 days prior to being basket pressed to oak puncheons for malolactic fermentation. The wine was then left on lees in oak for eight months followed by two months in tank prior to bottling.
Food Match
A subtle style that would work with slow cooked lamb braises with middle eastern spices.
| Closure | Screw cap | ||
|---|---|---|---|
| Suitable for | Vegans Vegetarians | ||
| Grape Varieties |
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| pH | 3.65 | ||
| Total Acidity | 5.8g/l Tartaric | ||
| Residual Sugar | 3.1g/l | ||
| Allergens | Sulphur | ||
| SKU Code | B3966123 |