Winemaker Notes
This Pinot Noir is brightly colored with youthful purple tones. A strongly perfumed style redolent of spicy black cherry, dark fruits and hints of raspberries. The wine displays a juicy, sweet-fruit middle palate with soft, ripe tannins and fresh acidity.
A versatile food wine that can be enjoyed with light or heavy dishes. Try this with pan fried duck breast and roasted Mediterranean vegetables. Or serve it with venison that is drizzled in a red wine and black pepper jus.
Professional Ratings
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Wine Enthusiast
This distinctly Tassie Pinot offers a bouncy red cherry tone in the fore backed by hints of cinnamon and earthy spice. The palate is medium in weight, lifted by tart cranberry fruit and crunchy acidity. Silky tannins allow the fruit to shine brightly through the gaps.
Editor's Choice
Thin-skinned, finicky and temperamental, Pinot Noir is also one of the most rewarding grapes to grow and remains a labor of love for some of the greatest vignerons in Burgundy. Fairly adaptable but highly reflective of the environment in which it is grown, Pinot Noir prefers a cool climate and requires low yields to achieve high quality. Outside of France, outstanding examples come from in Oregon, California and throughout specific locations in wine-producing world. Somm Secret—André Tchelistcheff, California’s most influential post-Prohibition winemaker decidedly stayed away from the grape, claiming “God made Cabernet. The Devil made Pinot Noir.”
Directly south of the city of Melbourne and the Mornington Peninsula wine region, the cool-climate island of Tasmania has earned an honorable reputation as the country’s finest producer of Sparkling Wine. Naturally the region also excels in top quality still wines from Pinot Noir, Chardonnay and Riesling, all distinguished because of a high natural acidity. Most of the Tasmania vineyards cluster around the eastern side of the island from north to south.