Red with bright purple hues
Intense lifted nose of red cherries and wild forest fruit with hints of toasted oak and spice
Lifted bright, sweet wild berries and sour cherries with hints of cardamom and clove. The palate is finely structured with silky tannins and rich dark chocolate that leads to a long focused finish. Restrained oak is well integrated and provides support for the bright primary fruit.
GOLD - International Wine Challenge December 2016
SILVER - 2017 Tasmanian Wine Show
100% Pinot Noir sourced from our estate vineyard at Relbia in northern Tasmania.
Hand-picked Pinot Noir is gently destemmed and placed in small batch open top fermenters with approximately 25% whole bunches. Early regular rémontage (pump-over) and pigéage (plunging) is used to immerse the skins and extract colour and tannin as gently as possible. After pressing the wine undergoes malolactic fermentation in French oak barriques and is matured in oak for 12 months prior to bottling.
Whilst approachable now, the richness of fruit and fine tannins will reward you, after careful cellaring with a complex, spicy wine. Optimum cellaring now to 2023.
Food Pairing Notes
Pork Belly, Confit duck.