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The Tasmanian Pinot Noir Collection


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Our Price: $41.50 / bottle (RRP: $46.67 ) Case: 6 x 750ml

'Incredible collection of Tasmania's finest Pinots, from the cutting edge, to the backbone of the region, they are all celebrated here in the one incredible case.'
My Wine Guy

  • Like a magnetic force, the great Southern Isle of Tasmania has witnessed an absolute vinous transformation as of late. No longer the region left off maps, it is now the epicentre (and the future) of the Australian wine industry. Tasmania is SO hot right now.

    From the far flung corners of the globe, people are seeking refuge in the desolate and rugged beauty of this great island, and top among the priorities of those seeking new lands is Tasmania's ability to create unbelievable wine. Australian's take note, it is not just our very own Island anymore, everyone wants a piece of the pie, and with that, so goes the upward trajectory of land prices, farming land, and of course the vineyards. If you thought Tassie was popular now, you just wait. With some major European winemakers starting to take a foot, and of course the bigger mainland names setting up operations down there, it won't be long before Tasmanian wines, and all the distinct sub-regions that fall within it, take over as the leading names of Australian wine.

    Aside from great Sparkling wine and Chardonnay, it is Pinot Noir country down south, with its similar (well almost) latitude to Burgundy, Oregon and Central Otago, making it one of the best places on earth to grow this grape variety. It thrives. From the warmer climes of the North and East Coasts to the southern valleys of the Huon and Coal Rivers, Tasmanian Pinot is distinct, ethereal and moreish. 

    In this case, we celebrate everything great about the current state of affairs in Tasmanina Pinot Noir. With the help of David Burkitt, and the team at Vintage & Vine (a boutique Australian wine distributor leading the charge in championing the new blood of Tasmania) we have put together this incredible six-pack collection. Given the rarity and high ratings of all these wines, these cases are strictly limited.

    Each case contains one bottle of each of the following wines:

    2017 Pooley Cooinda Vale Pinot Noir
    Coal River Valley
    96 Points - Gary Walsh, The Wine Front
    2017 Hughes & Hughes Tasmanian Pinot Noir
    93 Points - Campbell Mattinson, The Wine Front
    2016 Sailor Seeks Horse Pinot Noir
    Huon Valley
    95 Points - Campbell Mattinson, The Wine Front
    2012 Apsley Gorge Vineyard Pinot Noir
    East Coast
    'Broad, statuesque Pinot with grand depth and texture' - Andrew Jefford
    2015 Priory Ridge Pinot Noir
    St Helens
    One of the highest ranked Australian Pinot's on Vivino
    2017 Clarence House Pinot Noir
    Mt Rumney/Coal River Valley


    2017 Pooley Cooinda Vale Pinot Noir (Coal River Valley)

    Each of the four blocks at Cooinda Vale were handpicked and hand sorted, then fermented separately. Fruit is destemmed only (no crushing) and inoculated for fermentation. We favour pumping over during fermentation which typically lasts for 10 days and is then followed by a post ferment maceration of 8-10 days. This wine was bottled unfined and unfiltered.

    2017 Hughes & Hughes Tasmanian Pinot Noir (D'Entrecasteaux Channel)

    Fruit was sourced from the D’Entrecasteaux Channel and the Coal River, Derwent and Huon Valleys. Each batch was individually fermented with R71 yeast. Each batch was held on skins for 18-22 days before being pressed to oak. In total it has 9% whole bunch, mainly from a small carbonic ferment designed to be blended in. It was matured for four months on lees while undergoing MLF and bottled on the 13th September.

    The finished wine has a beautiful ruby hue. There’s bright red fruits and earthy undertones. The tannins are fine and highlight the earth and spice balanced by length and intensity and makes a very versatile wine. Only 6540 bottles were produced without fining.

    2016 Sailor Seeks Horse Pinot Noir (Huon Valley)

    The Pinot Noirs we love display a delicate balance between red and dark fruits, high-toned aromatics, layered depth and verve. It’s something we hope to achieve in our Pinots and is a combination of site and sensitive winemaking. Picking dates are intrinsic to obtaining the energy we look for in our wines - pick too early and you lack the delicious component, pick too late and you lose the moreish part. It’s a cliché but it’s all about balance.

    Our winemaking philosophy is pretty simple. Listen to the fruit and let it guide you. We soak the fruit at ambient temperature (cold in the Huon) and then let natural yeast start the fermentation process. Once the ferments are complete we taste the wine on skins until the tannin profile is right and then press to barrel. From there we inoculate for malolactic fermentation, then leave the wine unsulphured until late-spring and add sulphur dioxide. The wine is left untouched until bottling, which varies depending on how the wine looks. Stems are used as a supportive component when they are ripe and the amount varies.

    2012 Apsley Gorge Vineyard Pinot Noir (East Coast)

    Established in 1988 this tiny vineyard is planted to Pinot Noir (5.5ha) and Chardonnay (1ha) and is located several kilometres inland from the coast near the entrance to the Apsley Gorge national Park north-west of Bicheno. The vineyards unique situation near the entry to the gorge brings breezes in the afternoon which have a distinct cooling effect which means this vineyard is typically one of the last to harvest in Tasmania with harvest usually being around the first week of May. This micro-climate is unique for the east coast.

    Since 1999 winemaking has been undertaken by owner Brian Franklin who also does vintage each year in Burgundy with Philippe Charlopin (himself mentored by his friend Henri Jayer) in Gevrey Chambertin, and is helped here in Tasmania by young French winemakers including Philippe Charlopin’s son Yann. 

    Always aiming for full phenolic ripeness the style of wines produced are rich and intense wines characterised by fully ripe fruit made using Burgundian know-how with texture and finesse and excellent natural acidity, without excessive extraction or heaviness. Produced very naturally with only a small percentage of new oak each year these are very individual wines of great class and structure that drink very well when young yet also age and evolve over a decade or more for the Pinot Noir.
    2015 Priory Ridge Pinot Noir (St Helens)

    Located in the tiny settlement or Priory just 3 kms inland from the township of St Helens on the northern part of Tasmania’s east coast, not far from the Bay of Fires. The property has been in the family of Julie Llewellen since 1889 and in the last 20 years has been planted with 20 hectares of Pinot Noir and Sauvignon Blanc and small amounts of other white varieties on an ideal warm north facing slope where the soil is decomposed Devonian granite which seems to confer a signature freshness and minerality into the wines produced.

    Winemaking is all done at the Apsley Gorge winery by Brian Franklin who also does vintage each year in Burgundy with Philippe Charlopin (who was mentored by his friend Henri Jayer) in Gevrey Chambertin. Brian’s approach to winemaking for these wines is similar to his own Apsley Gorge wines, aiming for full phenolic ripeness harvesting as late as possible to ensure ripe pips and stems and letting ferment begin slowly and naturally with just natural yeast and no S02 used at all during vinification, maturation and elevage which is made in mostly aged French barriques. Ageing on lees for more than 18 months for the Pinot Noir.

    From a cooler ‘typical’ Tasmanian vintage 2015 has yielded a wine with notable freshness and finesse whilst still maintaining excellent intensity and depth. Shows refinement and more red berry aromatics showing raspberry fruit with a touch of Burgundian complexity.

    2017 Clarence House Pinot Noir (Mt Rumney/Coal River Valley)

    This small vineyard is located just north of Hobart on a perfectly positioned north-east facing slope. The beautiful old Georgian homestead of Clarence House was built in 1830 at Clarence Plains, Mt Rumney, has been maintained in its original splendour surrounded by beautiful gardens, and in 1998 present owner David Kilpatrick began planting vines on the north east sloping block facing Mount Rumney just below the Coal River Valley. Over 8ha of the total 12ha of plantings consists of pinot noir and chardonnay, with the remainder including pinot blanc, sauvignon blanc, merlot and tempranillo. All wines are now made by Anna Pooley and Justin Bubb at the nearby Pooley cellar in Cambridge.


    2017 Pooley Cooinda Vale Pinot Noir (Coal River Valley)

    “It’s a very fine wine, and forgive me for saying it, has a distinct echo of Burgundy, albeit many thousands of miles south of that neck of the woods. Dried flowers, almost chamomile, a whiff of soil and spice, red fruits and almond. Medium bodied, deft and sure, with pitch-perfect acidity married to perfectly ripe red fruits, tannin is nutty and saturating, and the finish is cool and long, all that ‘mineral’ stuff, orange peel and perfume playing out to marvellous effect. It may, perhaps, be too subtle for some, but those who seek elegance and poise will be well rewarded.”
    96 Points - Gary Walsh, The Wine Front

    2017 Hughes & Hughes Tasmanian Pinot Noir (D'Entrecasteaux Channel)

    "These Hughes & Hughes wines are always super interesting. Here’s another. It’s fresh, it’s spicy, it leaps from the glass, it has depth. Cherry bubble gum, darker fruit notes, chicory spice, woodsmoke and an array of soils and herbs. Twiggy but in a fruit-filled, lively context. Creamy/musky oak makes a play but not a concerted one. We’re in beautiful pinot noir drinking territory here."
    93 Points - Campbell Mattinson

    2016 Sailor Seeks Horse Pinot Noir (Huon Valley)

    "It only sees 5% whole bunches but there’s oodles of spice here. It makes such an excellent impression. Smoky and sweet at once, ripe and tangy too. It’s a savoury style but there’s far more to it than that. Tannin curls and cuts as it tightens and pulls. We call it cherry red and black and sometimes plum but it tastes more so of pinot noir. An infusion of sweet, roasted nuts. Beautiful."
    95 Points - Campbell Mattinson, The Wine Front

    2012 Apsley Gorge Vineyard Pinot Noir (
    East Coast)

    ‘Franklin’s faithfully Burgundian techniques deliver a magnificent synopsis of the potential of his warm site: broad, statuesque Pinot with grand depth and texture, and a deliciously baroque Chardonnay.’ 
    Andrew Jefford


     2015 Priory Ridge Pinot Noir (St Helens)

    'Whether it’s the granite soils or the sort of first-vintage phenomenon we’ve often seen before in Tasmanian pinots, this is, as Llewellyn says, distinctly different to the bigger, riper East Coast style. Tight and textured with sour cherry plum and savoury peppery notes and none of the stewed strawberry sweetness we commonly find in our young pinots. It is nicely balanced, mid-weight, long and persistent.’
    Graeme Phillips, Food and Wine Writer, Hobart Mercury and Author of A Guide to Tasting Tasmania.

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