With every new vintage we are finding the demand for our wine outstripping supply.
Our 2022 Vintage is currently only available through our club, via the Collectors Selection or Rare club allocation
Current active club members will receive our 2021 Estate Pinot Noir in the next shipment.
Spring of 2021, the commencement of the 2022 growing season, was one of the wettest on record for Tasmania. Temperatures were slightly warmer than average but were still the coolest we’d experienced since 2016. So, although the data suggested a warm start, a later than normal budburst suggested potential for a late year to most of us. The new year ushered in a change, with conditions turning dry and warm. Ripening raced ahead with the glossy canopies from the early season rainfall, and fruit flavours developed well. The final wines have full ripe flavours, with zest fresh acidity. Moderate crop levels overall have delivered wine of excellent depth and intensity.
Selected from one the oldest block of Pinot 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.