Description
This leading Pipers River producer in Tassie has done well here. Michael Caldwell (viticulturalist/winemaker- with experience at Te Kairanga and Joseph Chromy) overseas the 12 hectare vineyard and employs classical Pinot Noir winemaking techniques: hand sorting fruit, cold soaking, whole bunch inclusion, hand-plunging and wild fermentation; to create wines that combine fruit intensity with layers of texture and persistent varietal characters.
Notes from the winemaker: “Our Coal River Valley site was planted in the late 1990s. The soil is predominantly basalt over dolerite with great depth and texture, allowing vines to access moisture during the drier summer and autumn months. The two most defining characteristics of this region – low rainfall and warm, dry conditions – are balanced by cool nights and low humidity, making it ideal for Pinot Noir.
About 2018 vintage – Above average temperatures and low rainfall in spring resulted in early flowering and excellent berry set. Warm, dry conditions continued through to the end of February before a week of cool weather and significant
rainfall. A return to warm, dry conditions then persisted through harvest and into May.
The fruit was handpicked, 75% was destemmed and added to the remaining 25% left as whole bunches for fermentation. Natural fermentation commenced after two days and the must was plunged two to three times daily. The wine was pressed and placed into French oak barriques (35% new) for 11 months.
Initial aromas of spiced cherries, mocha, cranberry and tamarillo are complexed with sage and thyme from the whole bunch inclusion. Luscious red fruits give great appeal and carry through to the finish, tightly wound by fine natural acidity and silky tannins, a hallmark of this site. The finish is long and develops a savoury edge with opening that will grow with bottle maturation.
“Excellent pinot. Wonderfully fragrant. Herbs of various description, cranberry and red cherry, twiggy spice and more. It feels both taut and effusive at once, or at least strung on tight acidity. Smoky oak and a touch of alcohol warmth complete a seriously engaging picture.” Campbell Mattinson, The Wine Front
Our Price $74.99 – LAST OF THIS VINTAGE!
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