This 2020 Chenin Blanc is incredible on the nose with a fresh and fruity style on the palate, very agreeable when drunk young. But can be cellared for 10 years or more. Food Pairing: You will find chenin blanc will pair with almost every course, It's aromatics, bright acidity and interesting characteristics make it an amazing food wine. Try it with hard and soft cheeses, meats including richer fish, chicken, turkey, pork and veal, all kinds of vegetable dishes, salads and any food with a slight chilli heat. Nocton Vineyard is Tasmania's first producer of Chenin Blanc

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. Food Pairing: merlot is one of the most food friendly wines around. It's dry fruity and not easily overwhelmed by strong flavours in food. Always perfect with pizza, but do try with roasted pork loin, rack of lamb, grilled burgers, spaghetti and meatballs. Even mushroom and goat cheese tart and the humble potato skin.

This Pinot undertook a cool ferment in tank to preserve primary fruit and embellished with approximately 15% old wood maturation to enhance the savoury notes. The joy of Tasmanian pinot really comes out in this wine, it is fresh and bright with lashings of red fruit. Food Pairing: Our 2019 estate pinot will pair well with lighter more elegant dishes, such as slow cooked meats, seared salmon or tuna, chicken, roast turkey, duck or quail. Grilled vegetables like asparagus, roasted beetroot and all dishes containing mushrooms.

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 barrells. Wild, red fruits woth a light dusting of sandlewood and spice. Mixed berry flavours with silky sommoth 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