What makes Tasmanian Pinot Noir similar to the worlds finest Burgundies?
Jane Eyre left Australian in 2004 to pursue her wine making journey. She was fortunate enough to land in Burgundy and as the saying goes, the rest is history. Now, working as a negociant winemaker – someone who purchases grapes from reputable growers, creating fine wines available in the most prestigious restaurants and wine stores across the globe.
Predominantly Vertical Shoot Positioned trellises, which expose bunches to the sun, thus achieving full maturity with well-balanced flavours and fine, ripe tannins. From purchased grapes due to bindi block 5 pinot noir 2019 the difficult 2019 vintage, from Pipers River and Joe Holyman. Dark cherries and plums, nice fleshy red fruits followed by earthy tannins, some forest floor, mushroom, and medium grippy tannins.
Generous fruit, structured wine with firm chalky textures and marked acidity,” he told us. “Strong, succulent strawberry, red-cherry flavours and integrated vanilla oak give depth and length. Minerally dry finish.” The palate’s nicely poised, but the firm tannins suggest it deserves at least a couple of years’ rest.
For a person under the age of 18 years to purchase liquor. Small batch, premium Tasmanian wine, made with minimal intervention, from hand-tended vines. Join our Bangor Wine Club today for FREE postage, discounts, exclusive offers, back vintages, and other member benefits. Wind your way through three sub-regions in each state, to explore six passionate producers and their benchmark expressions. With fruit sourced from Tamary Valley & Pipers River, 10% of the fruit underwent whole bunch maceration before being left in French oak for 10 months. We'll take the fuss out of filling your cellar, receive up to 83% off boutique Australian & imported wines.
2018 Hughes & Hughes (A$34) also shows very ripe, sweet fruit, heading into plum jam and there’s considerable depth, power even, in the flavours. For all its size, the wine’s well balanced and the tannins fine. “An attractive bouquet of red forest berries, cherries with sous-bois undertones,” began Pritzker. “Fresh, lively and bright-fruited showing red cherry and crunchy cranberry, hints of flowers.
Holm Oak encourages responsible consumption of alcohol. By 1984, winemaking switched to Heemskerk’s Pipers Brook site where the Jansz brand was developed – Tasmania’s first sparkling wine of modern times. It is an offence to supply liquor to a person under the age of 18 years.
The flavours are rich and are followed by fine, leafy tannins with a touch of firmness. “Lifted aromas of red cherry, bramble, dried herbs. Supple and bright with excellent intensity of red cherry and fine tannins,” Pritzker wrote.
“Fresh and lively showing deep-set black cherry and bramble notes. Lovely mouth-filling volume carried along by fresh vibrant acidity to a long flavourful finish.” This will also develop well in bottle. 2017 Tertini Tasmania (A$60) started with subtle, sweet red fruit aromas and an intriguing savoury hint – Caillard agreed. “Red cherry, redcurrant, strawberry and herb aromas.
Fine tannins and acidity provide length on the finish. “The palate is firm and elegant, intense and shows good concentration as well as structure. Focused, penetrating and long, it has more to unfold given time.
In 2010, viticulturist Dr Richard Smart released a report called The potential for growth of the Tasmanian wine sector – might it become the Pinot isle? He made comparisons between New Zealand and Tasmania in terms of climate, environment and water resources, and predicted Tasmania had the capacity to increase to 4,000 hectares within the next 10 years. But, just two years later, Tasmania’s wine industry was crushed. The gold rush in the 1850s drove large numbers of Tasmanians over to the mainland in search of riches, and Tasmania was left as the only state in Australia without a commercial wine industry.
Picking was generally late, but in ideal conditions. Many pinots had deep colours, clearly very ripe flavours, occasionally fruit cake and even dead fruit characters not often seen in Tasmanian wines. 2016 produced a record crop with overall high yields across different varieties. Spring and summer were dry until heavy rain hit in January, too late and too early to cause much damage. Ripe flavours arrived in the grapes with lower sugar levels than usual and with good acidity. Ninth Island Pinot Noir showcases our cool climate vineyard sites in the North of Tasmania.
It took the attitude and know-how of a Frenchman and an Italian in the 1950s to see the value in Tasmania’s wine industry. Under the laws of the Northern Territory, the below product cannot be offered for sale to customers for delivery to the Northern Territory. Choosing a selection results in a full page refresh. It is said that Burgundy is perhaps the most terroir-oriented region in France where the area of origin and the type of soil (from the region’s 400 variations) receives considerable attention.
Predominantly Vertical Shoot Positioned trellises, which expose bunches to the sun, thus achieving full maturity with well-balanced flavours and fine, ripe tannins. From purchased grapes due to bindi block 5 pinot noir 2019 the difficult 2019 vintage, from Pipers River and Joe Holyman. Dark cherries and plums, nice fleshy red fruits followed by earthy tannins, some forest floor, mushroom, and medium grippy tannins.
Generous fruit, structured wine with firm chalky textures and marked acidity,” he told us. “Strong, succulent strawberry, red-cherry flavours and integrated vanilla oak give depth and length. Minerally dry finish.” The palate’s nicely poised, but the firm tannins suggest it deserves at least a couple of years’ rest.
For a person under the age of 18 years to purchase liquor. Small batch, premium Tasmanian wine, made with minimal intervention, from hand-tended vines. Join our Bangor Wine Club today for FREE postage, discounts, exclusive offers, back vintages, and other member benefits. Wind your way through three sub-regions in each state, to explore six passionate producers and their benchmark expressions. With fruit sourced from Tamary Valley & Pipers River, 10% of the fruit underwent whole bunch maceration before being left in French oak for 10 months. We'll take the fuss out of filling your cellar, receive up to 83% off boutique Australian & imported wines.
2018 Hughes & Hughes (A$34) also shows very ripe, sweet fruit, heading into plum jam and there’s considerable depth, power even, in the flavours. For all its size, the wine’s well balanced and the tannins fine. “An attractive bouquet of red forest berries, cherries with sous-bois undertones,” began Pritzker. “Fresh, lively and bright-fruited showing red cherry and crunchy cranberry, hints of flowers.
Holm Oak encourages responsible consumption of alcohol. By 1984, winemaking switched to Heemskerk’s Pipers Brook site where the Jansz brand was developed – Tasmania’s first sparkling wine of modern times. It is an offence to supply liquor to a person under the age of 18 years.
The flavours are rich and are followed by fine, leafy tannins with a touch of firmness. “Lifted aromas of red cherry, bramble, dried herbs. Supple and bright with excellent intensity of red cherry and fine tannins,” Pritzker wrote.
“Fresh and lively showing deep-set black cherry and bramble notes. Lovely mouth-filling volume carried along by fresh vibrant acidity to a long flavourful finish.” This will also develop well in bottle. 2017 Tertini Tasmania (A$60) started with subtle, sweet red fruit aromas and an intriguing savoury hint – Caillard agreed. “Red cherry, redcurrant, strawberry and herb aromas.
Fine tannins and acidity provide length on the finish. “The palate is firm and elegant, intense and shows good concentration as well as structure. Focused, penetrating and long, it has more to unfold given time.
In 2010, viticulturist Dr Richard Smart released a report called The potential for growth of the Tasmanian wine sector – might it become the Pinot isle? He made comparisons between New Zealand and Tasmania in terms of climate, environment and water resources, and predicted Tasmania had the capacity to increase to 4,000 hectares within the next 10 years. But, just two years later, Tasmania’s wine industry was crushed. The gold rush in the 1850s drove large numbers of Tasmanians over to the mainland in search of riches, and Tasmania was left as the only state in Australia without a commercial wine industry.
Picking was generally late, but in ideal conditions. Many pinots had deep colours, clearly very ripe flavours, occasionally fruit cake and even dead fruit characters not often seen in Tasmanian wines. 2016 produced a record crop with overall high yields across different varieties. Spring and summer were dry until heavy rain hit in January, too late and too early to cause much damage. Ripe flavours arrived in the grapes with lower sugar levels than usual and with good acidity. Ninth Island Pinot Noir showcases our cool climate vineyard sites in the North of Tasmania.
It took the attitude and know-how of a Frenchman and an Italian in the 1950s to see the value in Tasmania’s wine industry. Under the laws of the Northern Territory, the below product cannot be offered for sale to customers for delivery to the Northern Territory. Choosing a selection results in a full page refresh. It is said that Burgundy is perhaps the most terroir-oriented region in France where the area of origin and the type of soil (from the region’s 400 variations) receives considerable attention.
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