Bright, lifted, red current on the nose with dark chocolate and hints of forest floor. The palate exudes red current, hints of cherry and a touch of szechuan pepper. As a young wine the vibrant and intensity of the fruit makes it a pleasure to drink

Classic Tasmanian Pinot Noir.  Youthful fruit and a hint of plum on the nose lead into a luscious palate that’s teeming with fresh flavour. This vibrant, fruit driven wine has an excellent balance of fruit, acid and tannin - giving this wine the ability to age over the next 3-8 years, gathering secondary characteristics. 

Handpicked bunches were whole bunched pressed into a variety of French oak 226 litre barrels ( of around 15% were new ). A partial malolactic fermentation was followed by 10 months maturation with a single racking. This chardonnay has aromas of honeydew melon, butterscotch, peanut brittle and some dusty oak.

Handpicked whole bunches were partially fermented in small fermenters and plunged twice a day, then pressed at the end of ferment to be transferred into new and older barrels. Wild, red fruits with a light dusting of sandalwood and spice. Mixed berry flavours with silky smooth tannins.

On the palate this Pinot Noir has intense fruit characteristics of dark berry, hints of plum with lingering spice and savoury notes. The wine is cellared for 2 years prior to release to add more complexity. The addition of oak treatment to this wine develops a more savoury palate and adds to cellaring potential, which can be up tp 8 years