2023 Pinot Noir

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

Very good depth of red-purple, the rim brightly purple indictating excellent freshness. Dried herb aromas overlie cherry fruit, the palate medium bodied and deliciously flavoured with succulent sweet fruit deftly tempered by fine-grained tannins that leave the mouth refreshed and ready for more. Long carry. A superb pinot noir that already drinks beautifully and should also age well. - Huon Hooke

$75

This Coal River Valley Pinot Noir is both elegant and expressive. It bursts with vibrant red berries, complemented by earthy spice. Concentrated layers of red fruit, touched with vanilla and dried sage, offer an intriguing and complex palate. The mid-palate impresses with its fresh texture and fine structure, providing a solid foundation for the wine's expansive intensity. Notably, it boasts an exceptional length, seemingly stretching out for miles. With time, this wine will evolve, unfurling even greater complexity, thanks to its elevated structure. Anticipate a graceful aging potential of 15+ years.

96 / 100
Gold Ribbon - The Real Review - 2025
Royal Hobart Wine Show 2024 - Gold Medal
Tasting Notes

Very good depth of red-purple, the rim brightly purple indictating excellent freshness. Dried herb aromas overlie cherry fruit, the palate medium bodied and deliciously flavoured with succulent sweet fruit deftly tempered by fine-grained tannins that leave the mouth refreshed and ready for more. Long carry. A superb pinot noir that already drinks beautifully and should also age well. Huon Hooke

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.