2020 Pinot Noir

Pinot Noir
Coal River Valley, Tasmania
13% / 750ml

This Pinot Noir boasts a profound depth and structure due to its composition of 10% whole bunch and 15% new French oak. While it's tempting to indulge in now, practicing restraint and cellaring for another 10 years will result in a highly rewarding experience.


The revered Pinot Noir is a time capsule of place that honours the wine’s articulation not just of the artistry of the winemaking, but the environment and climate that speaks through the fruit.

This wine has a gorgeous depth of colour and flavour: plums and black cherries, a spritz of acidity, and opulent tannin. Always, elegance is characteristic of the fruit sourced solely from our site in the Coal River Valley of Tasmania’s south.

96 / 100
Huon Hooke for The Real Review
Silver Award
National Wine Show 2023
95 / 100
Gold (Top of its Class)
Royal Queensland Wine Show 2022
94 / 100
James Halliday
Matured 10 months in oak barrels. Floral, precise and fine boned, this is an intricately crafted pinot noir built for the cellar. A core of elegant, accurate red cherry fruits are lifted by subtle rose-petal perfume and spicy allure, presumably of a touch of whole-bunch inclusion. Firm, confident, fine-ground tannins are accentuated by bright, cool-season acidity, together promising grand endurance.
Tasting Notes

Purple red in hue. Rhubarb, bright cherry, and rosehip springing from the glass. Real palate crunch, evoking pomegranate seeds. Enduring length and linearity on the palate. Though drinking beautifully now, two years on, it has a way to go before reaching its prime.

Winemakers Notes

After hand picking, each batch is hand sorted and then de-stemmed without crushing. Each clone is picked, processed, and fermented separately. It is cold soaked under inert gas coverage for 2/3 days prior to being allowed to warm up for ferment, getting a gentle hand plunging 2 to 3 times a day.

Upon reaching dryness (around 7-10 days later), it is pressed via gravity directly to oak, again each batch being kept separate. After malolactic fermentation is complete, it is sulphured and remains on lees prior to blending and bottling ten months later.

Vintage Notes

After another dry winter in Southern Tasmania, budburst commenced around the middle of September.

Relentlessly windy and cold conditions over spring and through to summer saw delayed shoot growth and a challenging flowering period.

The end result—open canopies and lower-than-average yields—allayed much of the handwork we do in the vineyard in a normal season. Every month of the growing season over 2019 and 2020 had lower-than-average temperatures, except January, which was average.

The cooler year, lower yields and open canopies delivered fruit with great intensity and driving acidity.