Exclusive to Wine Club Members, our recently released Flagship Pinot Noir...
20% discount and free shipping for three or more bottles will be applied at checkout.
The 2019 season here at Delamere will go down on record as so close to perfection it will be hard to beat. Overall it was Tasmania’s second warmest season on record (an advantage straight out of the blocks in a cold, marginal-climate wine region like Pipers River!). In contrast to record warm temperatures in December and January, February saw a cool change. This allowed fantastic retention of acidity in the fruit. We had below average rainfall throughout the season, which meant disease pressure was non-existent, allowing us to take our time as the fruit ripened, and harvest only as it reached perfection. Crop levels were just below forecast giving us excellent depth of flavour. Coupled with near-perfect balance and racy acidity, a winemaker couldn’t ask for better material. Making wines from this year’s fruit has been an absolute privilege.
Selected from one the oldest block of Pinot and Chardonnay on the Delamere Vineyard Site: Block 8, now over 35 years old, and the vine-age naturally limits the crop produced, leading to superior depth of flavour in the fruit. Fruit hand-picked is delivered directly to the winery where it is immediately destemmed to open top stainless steel fermented. 30% whole bunches were included in 2015, a warmer year, to increase flavour complexity and build firmer tannins The fruit is soaked at ambient temperature (15 degrees celcius) for 5 days before a natural fermentation commences. Gentle hand plunging is performed every 12 hours for gentle tannin extraction, and the wine was pressed out after 14 days. The wine was transferred to 2 of our best quality French oak, a new barrel and one 1-year old, where the wine matured for 10 months before bottling.
The delicate but highly complex aroma of this wine tells the story of the unique quality of the Block 8 site and age of the vines. Strawberry and cherry fruit dominates the nose with earth, forest floor and hints of star anise spice. The palate is taut with firm sinewy tannins, a complexity of length and flavour is evidence of its potential to age for 20 years.
Seared venison, baked field mushrooms, rare rib of beef and a rump of lamb would be the perfect accompaniment.