Reserve Pinot Noir 2018
$65.008 Awards/Critics’ Notes
Made only in the best years, this wine is a showcase of just how good Pinot Noir from the Tamar Valley can be. It has mouth-filling flavours of raspberry and blueberries.
The fruit flavours are balanced by a good concentration of fine, soft, silky tannins and enough acidity to give definition to the finish which is long and persistent with lingering ripe fruit.
The wine is drinking well now and with careful cellaring will develop more complex and savoury characters over time in bottle. Cellar 8-10 years.
|Wine Analysis:||Alc/Vol: 14%|
|Colour:||This pinot noir is deep crimson red with hints of purple.|
|Aroma:||The pinot has a rich and complex nose with strong aromas of raspberry and blueberries dominating against a background layer of cinnamon and some savoury/meaty characters that will develop over time.|
|Palate:||Mouth-filling flavours of red berries are balanced by a good concentration of soft, silky tannins and enough acidity to give definition to a long and persistent finish.|
|Peak Drinking:||Until 2028|
Recommended food pairings: This full and flavoursome Pinot Noir makes a versatile accompaniment to a great variety of foods. It would be delightful with grilled tuna or barbecued game meat served with char-grilled Mediterranean vegetables.
Growing Conditions: Pinot Noir has its origins in eastern France where it is responsible for the region’s famed red wines. It can be a temperamental and frustrating variety. Ripening early and low yielding, it is susceptible to excessive heat and cold and prone to large clonal variations. Pinot Noir is very sensitive to overcropping and vines with excessive crops struggle to ripen their grapes.
Winemaker: Tom Wallace
Winemaking notes: The majority of this wine was destemmed into small open top stainless steel fermenters. Here they generally cold soak on skins for 5-7 days, before natural yeast start fermentation. Ferments are run up to 30 degrees and hand plunged regularly. A smaller component was 100% whole bunch fermented with wild yeast in the vineyard. It was plunged in the traditional way of foot treading. Post ferment the wine is separated from the skins with a traditional French basket press, and after 24 hours settling they are run to French oak barriques for maturation, of which 15% are new. In Spring the barrels warm up and go through Malolactic fermentation. After 10 months in barrel, each individual block is sampled and only the best are identified, blending is then undertaken in the winery, and the two clones chosen in 2018 were D4V2 and 115. The wine finished with an Alcohol of 14.0%, a TA of 6.4g/L and pH of 3.42.
Critics’ tasting notes
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