Pipers Tasmania Pinot Noir 2019
93 POINT RATED TOP RANK & TOP VALUE HUON HOOKE THE REAL REVIEW TASMANIAN PINOT NOIR
- ★★★★★ ★★★★★ 0 out of 5 stars.
- 93 POINT RATED TOP RANK & TOP VALUE HUON HOOKE
- SECOND PLACE THE REAL REVIEWS BEST TASSIE PINOT NOIR
- NEW VINTAGE PINOT NOIR FROM PIPERS BROOK ESTATE
- 5 RED STAR WINERY JAMES HALLIDAY WINE COMPANION
- LIMITED RELEASE NORTHERN TASMANIAN PINOT NOIR
- SOURCED FROM PREMIUM VINEYARDS IN TAMAR VALLEY
Mulberry, black cherry and earthy notes with hints of licorice. Abundant berry fruits with subtle spice and soft, silky tannins.
93 Point Rated - Huon Hooke The Real Review
“ A fresh, young, light-bodied pinot whose biggest assets are beautiful fragrance and light, undemanding, easy drinkability. It’s soft, fleshy and rounded with a supple texture and light tannins. Spiced-cherry aromatics are brilliantly clean and clear. Great balance and drinkability.”
Produced from grapes grown at Pipers Brook and at Strathlynn on the west bank of the Tamar River, 70km away. Northeast sites are close to Bass Strait and are subject to strong maritime influences. The Tamar Valley’s hillside slopes offer vines some protection from prevailing westerly winds, promoting warm, settled conditions for much of the growing season. The West Tamar also has surprisingly low rainfall. Sites around Pipers Brook feature Ferrosol (volcanic) soils, while those in the Tamar Valley are Vertosol (black cracking clay) soils. Both soil types have excellent water holding capacity, offering a steady supply of moisture and nourishment to the vines throughout the growing season. Pioneering clonal selection gives consistency of up-front fruit and palate balance from old vine material. These 30-year-old vines give low yields with increase concentration and flavour. Predominantly Vertical Shoot Positioned (VSP) trellises, which expose bunches to the sun, thus achieving full maturity with well-balanced flavours and fine, ripe tannins.
Harvested during the cool early morning temperatures, the grapes were destemmed without delay, except for a small percentage of whole bunches which were added directly to the fermentation vessels. The fruit was allowed to soak at cool temperatures for 5-7 days before wild fermentation commenced, then inoculated with cultured yeast and fermented at between 25-30°C in stainless vessels. The wine was gently pressed off skins using both basket press and bag press prior to full malolactic fermentation. Bottled under screw cap to preserve intensely perfumed aromatics and expressive fruit.
|Grape Variety:||Pinot Noir|
|Cellaring:||Drink now for the next decade|
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