2021 Pinot Noir

Pinot Noir
Coal River Valley, Tasmania
13.8% / 750ml

Impressively deep purple-red colour; concentrated black cherry to blackberry aromas laced with a hint of dried herbs, while the palate is superbly concentrated and plush, with luscious flavour with bright acidity striking sparks off the fruit sweetness, the tannins chiming in with fleshy density, mouth-feel and persistence. A superb pinot noir is emerging, and a little more time will bring even more to it. - Huon Hooke

$75

The revered Estate Pinot Noir—like all wines made at Pressing Matters—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.

94 / 100
Silver
James Halliday
Coal River Valley-sourced pinot noir. Dark red in the glass with aromas of black cherry and dark plum dotted with spices, Chinese roast duck, mushroom broth, rhubarb, leaf litter, dried herbs and soy. Lovely ripe cherry fruits on the palate with a nice sapid line of minerally acidity hitting all the right notes of fruit tension, gamey complexity and effortless drinkability. Geez, it's easy to pour another glass of this.
96 / 100
Real Review
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