2018 Pinot Noir

A blend of 5 clones (D5V12, 115, G5V15, MV6, 114) grown on deep decomposed granite soils.

Fermented in small open tanks and pressed into seasoned French oak barriques post ferment. Aged in barrels for 12 months then in stainless steel tanks for 3&1/2 years prior to bottling in October this year. Prior to bottling 10% Pinot Noir from this year’s small Pinot Noir crop was blended in to give freshness and bright cherry flavours.

A brooding nose of dark cherry and mocha. These characteristics combine with earthy/briary characters on the palate all framed by fine chalky tannins.

This wine needs to breath prior to serving to fully express its complex array of flavours – decanting is best. Best served at Tasmanian room temp (16-18deg). Try it with lamb, wallaby or duck dishes.

Maximum order six bottles. Delivery Australia wide $20 per six pack.

Six packs can be mixed.