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Pinot Noir 2018
$34.00
In stock
An elegant expression of Tamar Valley Pinot Noir, displaying aromas of ripe dark cherry against a background of spicy and savoury characters.
A rich and complex wine with a good concentration of fine, soft, silky tannins that will reward cellaring.
Description
| Vineyard Region: | Tasmania |
|---|---|
| Wine Analysis: | Alc/Vol: 13.5% |
| Colour: | This pinot noir is deep purple with hints of crimson. |
| Aroma: | A rich and complex nose showing generous aromas of ripe dark cherry and red berry fruits dominating against a background layer of spice and savoury complexity. |
| Palate: | It has mouth-filling flavours of ripe raspberry and strawberry. The fruit flavours are balanced by a good concentration of fine, soft, silky tannins and enough acidity to give definition to the finish which is long and persistent with lingering ripe fruit. |
| Peak Drinking: | Until 2026 |
Recommended food pairings: This full and flavoursome pinot noir makes a versatile accompaniment to a great variety of foods. It would be delightful with an olive crusted lamb cutlet served on a tomato and chickpea salad. Or for something different try the Tamar Ridge Pinot Noir with a roasted squab that has a preserved lemon and thyme stuffing.
Growing Conditions: A blend of several clones was used as we have aimed for an elegant and complex expression of our terroir that will reward cellaring and suit fine dining.
Winemaker: Tom Wallace
Winemaking notes: After crushing the must was pumped into open stainless steel fermenters with some batches allowed to undergo pre-ferment maceration and soak on skins for up to 5 days. Fermentation on skins for approximately 10 days with ferment temperatures allowed to run at temperatures of up to 30°C. During this time the cap was plunged twice daily. All batches were pressed using a hydraulic basket press and then pumped into French oak barriques. Approximately 20% of the wine was matured in new oak with the balance aged in a mixture of two to three year old barrels. Tamar Ridge Pinot Noir is typically aged for 10-12 months prior to bottling. The wine finished with and Alcohol of 13.5%, a TA of 6.0 g/l and pH of 3.53.