Coal River Valley, Tasmania

Our 2023 Pinot Noir has all the classic blue fruits that come from the Coal River Valley’s unique black clay soil. The fruit characters are dense, with a touch of Campari spice aroma, from the small whole bunch parcel. The region does fruit density exceptionally well, but we’ve tried to tease out a little perfume delicacy.  

The fruit was hand-picked in two parcels. The first parcel fermented entirely as whole bunches. The second was de-stemmed, then cold soaked for 5 days before a slow wild fermentation. Both parcels were pressed into small seasoned French oak for malolactic fermentation and left on lees for 9 months.