Pinot Noir Tamar Valley Tasmania
The Apple Isle is blessed by a confluence of season and clime, not dissimiliar to the great Pinot growing terroirs of La Bourgogne. Chilly nights, morning mists and an extended vintage encourage the vines to yield harvests of tiny berries, brimming with piquant sassafras cherry flavours, cossetted by a patina of refined, elegant tannins. Treated to a course of Burgundian vinification techniques, whole bunches and open ferments, hand plunges and a term of age in French oak, the Pinot Noir of choice to accompany salmon cutlets, cherry glaze and morel.
Grapes are all hand picked off an inventory of mature vineyards along Tamar Valley, parcels are destemmed to retain freshness and a measure of the most delicate tannins, a portion are included as whole bunches. The musts are cold soaked at 8°C for several days as temperatures naturally rise, in a collection of traditional open top fermenters. A course of hand plunging and a peak of 28°C ensures optimal extraction of gentle tannins. Upon completion of ferments and a fortnight's maceration, batches are pressed off skins to a selection of seasoned and new French oak hogsheads. After several months on fine lees, barrels are assembled and bottled with minimal fining or filtration.
Bright youthful crimson red. An alluring, fragrant nose of spicy red cherry fruits, coupled with subtle smoky toast aromas. An elegant palate offering pristine red cherry fruit flavours, red currant jus and gamey notes are supported by leesy oak maturation characters. Pinot Noir of poise and finesse, fine elegant tannins, exquisite balance and length of flavour, Tasmanian Pinot Noir at its best.