Pipers Tasmania Rose 2021
NEW VINTAGE RELEASE PIPERS BROOK ROSE SOURCED FROM TAMAR VALLEY IN TASMANIA
- ★★★★★ ★★★★★ 0 out of 5 stars.
- 90 POINT RATED CURLY HASLAM-COATES THE WINE FRONT
- PREVIOUS VINTAGE TOP VALUE TASSIE ROSE HUON HOOKE
- 5 RED STAR RATED WINERY WINERY JAMES HALLIDAY WINE COMPANION
- COOL CLIMATE ROSE SOURCED FROM TAMAR VALLEY TASMANIA
Red berries and wild strawberry with florals of violets and lavender. Textural with savoury complexity.
90 Point Rated - Curly Haslam-Coates The Wine Front
All of the fun. Pinot Noir is sourced from both sides of the Tamar/kanamaluka at Pipers Brook in the east and Strathlynn in the west and the result is a highly enjoyable dry rosé. Bags of strawberries, raspberries and cherries with some extra weight from some lees action, this is a great match for a simple prosciutto pizza, dry style ribs and aubergine involtini.
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.
Selectively picked in the cold morning hours, the naturally chilled fruit was crushed to press where it soaked on skins for 6 hours before gentle pressing. This juice was then cold settled and transferred to a combination of barrel and stainless-steel tanks for fermentation. Wild fermentation was allowed to commence prior to inoculation with Saccharomyces yeast. Following primary fermentation, the wine was aged on lees to give fullness and texture prior to blending and bottling.
|Cellaring:||Drink now or cellar mid term|
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