Tasmanian Pinot Noir
This Tasmanian Pinot Noir wine has a typical Burgundian nose; has plum and dark fruit flavours, balanced by velvety tannins and oak complexity; delivers textures & structure on the long persisting palate.
Following 18 months in French Oak barrels this wine has been bottled without fining and only minimum filtration. The slight peppery/spicy finish adds to the character of the wine.
Drink now or cellar to improve with age in the bottle.
14.2% ABV 8.9 Standard Drinks.
What Makes Tasmanian Pinot Noir the Best Pinot Noir Wine?
Pinot noir is considered by many to be one of the most of all red wine styles. It is crafted with finesse in many of the world’s finest wine-growing regions. When we think of great pinot noir, the wines of Burgundy generally first spring to mind.
While Burgundy as an old wine centre may long have been regarded as the original homeland of pinot noir. Pinot Noir as a varietal is also produced to critical acclaim in several cooler climate new world wine regions, including Tasmania.
Pinot Noir plantings in Tasmania are small by global standards. But as climate change becomes increasingly real, the wines from the Apple Isle continue to attract attention for quality and value. So it’s natural that comparisons are drawn with Burgundian styles which set the benchmark. In fact, many Pinot Noir makers from Tasmania have spent time in the Burgundy region to become familiar with the winemaking process of that region.
While the two regions have their own distinct nuances, characteristics and terroir (the complete natural environment in which a particular wine is produced, including factors such as the soil, topography, and climate which impart a characteristic taste on a region’s wine).
There are a number of similarities between the two geographical locations that go to explain why each produces exceptional (and in-demand) pinot noir.
Old World versus New World Tasmanian Pinot Noir
What are the key differences between an old-world style red Burgundy and new-world Tasmania pinot noir?
In general Burgundian wines have a more firm and pronounced tannin structure than their Tasmanian contemporaries, which tend to be more supple and silky.
Top class Burgundies require many many years of cellaring to reach their full potential. This is not necessarily the case with Tasmania pinot noir releases. While some of the meaty, savoury, game and mushroom flavours typical of Burgundy-style pinot noir can also be found in pinot noir from Tasmania.
The red berry fruit flavours will also tend to be more prominent and forward.
Burgundian pinot noir grapes are grown in sea-derived, ancient limestone soils derived from a vast tropical sea that was in this area about 200 million years ago. If you wander among Burgundy’s vineyards you can find chunks of limestone mixed with clay that contain fossilised sea creatures.
These soils are the secret behind the “zesty minerality” that is considered typical of Burgundy reds. Tasmania’s best soils are volcanic in origin, both dolerite and basalt. Tasmania’s diverse landscape is dominated by dolerite-capped mountains that shelter its vineyards from winds and rainfall.
The two regions also differ in size. Burgundy has 28,000 hectares planted with grapes. In comparison, Tasmania has only 1,800 hectares of planted vineyards.
Burgundy and Tasmania share similar cool climate conditions, in terms of sunshine per day and humidity. But Tasmania is slightly cooler and drier than Burgundy with less rainfall.