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  • A brand new release following on from the success of the 2015 vintage
  • 2015 won GOLD - Royal Hobart Wine Show, 2016
  • 2015 won SILVER - Tasmanian Wine Show, 2017

Tasting Notes

Colour Ruby-Red
Nose Intense lifted nose of red cherries and wild forest fruit with hints of toasted oak and spice.
Palate Lifted bright, sweet wild berries and sour cherries with hints of cardamom and clove. The palate is finely structured with silky tannins and rich dark chocolate that leads to a long focused finish. Restrained oak is well integrated and provides support for the bright primary fruit.
Food Pairing Pork Belly, Confit duck.
Cellaring 5-10 Years
Notes Whilst approachable now, the richness of fruit and fine tannins will reward you, after careful cellaring with a complex, spicy wine. Optimum cellaring now to 2023.
Variety Pinot Noir
Body Medium Bodied
Oak Type French Oak
Vintage 2016
Region Tasmania
Country Australia
Sustainability Vegan
Alcohol 13.9%
Bottle Size 750ml (Bottle)
Closure Stelvin
Apart from being the most southerly wine region in Australia, Tasmania has among the coolest growing subregions with the potential to make distinctly different wines than in the rest of the country.

Most well known for cool-climate varietals like Pinot noir and Chardonnay (thus sparkling too), Sauvignon Blanc smaller plantings of Riesling, Cabernet and Pinot Gris (more commonly Pinot labelled Pinot Grigio)

Historically, Tasmania can lay claim to being the founder of both the Victorian and South Australian wine industries as William Henty sailed from Launceston to Portland (in Victoria) in 1834 and planted grape cuttings there. Though not conclusively proven, it's believed that John Hack planted vines in South Australia in 1837, closely followed in 1838 by John Reynell.

Warmer vintages (possibly attributable to global warming) has had positive effects on region's industry, allowing grapes in recent vintages to achieve full phenolic ripeness, making for vibrant wines that have been widely accepted as world class.
James Halliday


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