Icon Tasmanian Pinot Noir 2016 Cleanskin

The 2016 vintage was remarkable for the relatively calm, warm and dry conditions that started in early October and continued through to mid-May, well after the early harvest was complete. There were periods of rain during this time of course, but these were infrequent and countered by the otherwise warm dry conditions. The mild spring produced a crop which was allowed to ripen fully through the warm summer and autumn.

Fermentation started after 2-3 days and continues for 4-5 days with plunging of the cap 2-3 times per day to extract colour and tannin from the skins. The wine was pressed at completion of fermentation and settled in tank for 24 hours before being pumped into French oak barriques, of which about a quarter was new. Malolactic fermentation took place during barrel maturation with the wine being pumped out in January 2017 for blending, filtration and bottling taking place in June 2017.

Matured for 8 months in French oak barriques

148 Browns Road Family Reserve Mornington Peninsula Pinot Noir 2017

The cool climate and rich loamy soils of the Mornington Peninsula provide the perfect foundation for the cultivation of Pinot noir grapes. Estate Grown and hand – picked from a single vineyard, the fruit is transformed through a combination of traditional and modern techniques, delivering a finely textured and delicately balance wine. 

Patrick of Coonawarra Estate Pinot Noir 2016

The cooler, maritime climate of Mount Gambier allows for an extended growing season, which produces the delicate & complex flavours found in this Pinot. It was picked, destemmed and cold soaked for 7 days prior to fermentation, allowing vibrant strawberry and cherry flavours to be enhanced. 12 months in new & second use French Oak barriques

Rowella Estate Tasmanian Pinot Noir 2018

Fruit was picked at moderate sugar levels when the fruit is displaying lovely fresh strawberry and cherry characters to ensure a lighter drink now style. The fruit is was de-stemmed and fermented on skins. Specific yeasts which are known to enhance fruit aromatics are used to conduct the ferment. Following fermentation, the wine was matured in tank prior to being bottled.

Richmond Bridge Tasmanian Pinot Noir 2018

Select parcels of fruit was picked then de-stemmed prior to fermented on skins with the use of select yeast stains. Following fermentation, the wine was bottled to capture its full fruit flavours. 

Elmslie Tamar Valley Tasmanian Pinot Noir 2011

Established in 1972, Elmslie is one of the oldest vineyards on the western side of the Tamar Valley. Positioned high above the Tamar River, the view from the vineyard slopes is magnificent. From 1974 to 1977, 1.5 hectares of Pinot Noir and Cabernet Sauvignon were planted. These mature vines are still producing quality fruit and, together with more recent plantings of Pinot Noir, Sauvignon Blanc, Chardonnay and Shiraz, the vineyard covers an area of over 4 hectares. Elmslie is a family owned and operated boutique vineyard and winery consistently producing premium, award winning, cool climate wines. Our vines are hand pruned and picked with the fruit virtually going from the vine to the bottle, as it does not need to leave the property. We're keen to share our wines with others as they have very unique, 'fruit bomb' characteristics synonymous with the Tamar Valley region in Tasmania.

5 Star Adelaide Hills Pinot Noir 2016 Cleanskin

The Northern Adelaide Hills is home to a variety of Pinot Noir clones, each a testament to it’s unique terroir. For this wine we identified a single vineyard PINOT NOIR CLONE MV6.

Age of Vines: 15+ years