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.
About this wine from the winemaker: “A cold, wet winter provided the vines with ample soil moisture. In the north of the state early spring was cool, while late spring was unusually warm, still and dry, leading to a good set of berries during flowering. The southern vineyards were influenced by cool southerly weather which delayed flowering and resulted in uneven berry set and lower yields. Summer and autumn were mild in the north and slightly cooler in the south of the state.
“Small batches of Pinot Noir were selected from sites in our own vineyards at Pipers River and Coal River Valley, along with our grower at Ouse. Each site and block has different clones and terroir, adding their own strengths and complexity to the final blend. The cooler northern maritime location at Pipers River produces Pinot Noir that is focused and structured, while the Coal River Valley in the south adds texture and softness to the mid-palate.
“Each of the parcels were picked based on their merit. Fermentation started after two to three days and continued for four to five days, with five to twenty percent whole bunches, depending on site. The cap was plunged up to three times a day to extract colour and tannin from the skins. The wine was then pressed and settled before being placed into French oak barriques (20% new) for 9 months, where malolactic fermentation took place prior to filtration and bottling.
“The aromas are quite refined; wild blackberries mingle with red summer fruits and herbal notes. Given ten minutes in the glass, these characters take on riper notes of blackberry and blackcurrant with edges of black tea and dried provincial herbs. The palate is firm and elegant with fine acidity. With time red cherry, cranberry and a hint of tamarillo build into the mid-palate.”
This is the latest vintage and is on song! Review for 2021 … 93 points, Dave Brookes, Halliday Wine Companion “A bright, almost juicy nose of ripe red plums, red cherries and a splash of cranberry along with hints of exotic spices, Chinese barbecue, leaf litter, vanilla, stewed rhubarb and wildflowers. Spacious and detailed with spiced cherry fruit, powdery, fine tannins and a long line of acidity, finishing savoury and long with hints of game meats.”
RRP $48 ** Our Special Price when you buy 6 or more $38.99
