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.
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.
This is classic Coal Valley Pinot Noir. While the majority of this vintage was cool-tank fermented to preserve its bright and youthful fruit flavors, 15% was matured in old wood, enhancing the wine’s savoury notes.