Royal Hobart Wine Show Triple Trophy:
- Best Tasmanian Red Wine,  Best Red Wine and Best Pinot Noir
TASTING NOTES
Concentrated cherry and berry fruit flavours, charry oak and velvety tannin persisting in a long finish. Partial whole bunch fermentation adds layers of savoury interest.
WINEMAKING
Fruit from Nocton Vineyard in Coal River Valley near Hobart in the south of the island and our very own Native Point Vineyard on the east bank of the Tamar River in the north. The fruit was chilled, destemmed and sorted by hand before cold soaking over five days and vinification in open fermenters with hand plunging. There are several different clones in this wine and each was fermented separately, with small amounts of whole bunch in each. The wine was matured for 10 months in a selection of French oak barrels, about 30% new.
- Handpicked
Sustainably-made
[SOLD-OUT]