2024 10X Tasmania Pinot Noir
2024 10X Tasmania Pinot Noir
Perfumed and expressive, this Pinot opens with beautiful fragrant black cherry and blueberry fruits and has a voluptuous charm with layers of aniseed, pink musk and blackberry finishing with a silky texture and chalky fine tannins.
Wine Profile
| Vintage |
Other Notes
Tasmania :: A warmer and drier start to vintage than previous years, then ideal conditions leading into budburst which allowed for good fruit set and bunch size. During the growing season, the northern Tamar region received above average temperatures, while parts of the island’s south experienced cooler than average temperatures.
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| Vineyards :: Clones |
Vineyard Notes
Tamar Valley and Derwent Valley :: 115, Pommard, Abel, 114, D5V12, 8104
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| Harvest date :: Yield |
Harvest Date
Picked 27th March – 4th April 2024 :: 6 – 8t/ha
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| Brix :: pH :: TA |
pH
23.76 – 24.3 :: 3.50 – 3.58 :: 4.5 – 7.0g/L
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| Winemaking |
Winemaker Notes
Hand sorted on our sorting table. A 3 day cold soak at 8°C before naturally fermenting using indigenous yeast for 15 days on skins in a combination of concrete and stainless steel fermenters.
Lightly pressed then aged in oak for 8 months where it went through a natural malolactic fermentation before it was blended, filtered and bottled.
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| Winemakers |
Production
Imogen Dillon, Martin Spedding
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| Aging :: Oak |
Aging
8 months in French oak barriques and puncheons :: 15% new oak
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| Residual sugar |
Residual Sugar
Dry
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| Finished pH :: TA |
Acid
3.65 :: 5.6g/L
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| Alcohol % | |
| Production | |
| Tasting Notes |
Tasting Notes
Perfumed and expressive, this Pinot opens with beautiful fragrant black cherry and blueberry fruits and has a voluptuous charm with layers of aniseed, pink musk and blackberry finishing with a silky texture and chalky fine tannins.
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| Food :: Temperature |
Food Pairing Notes
Lamb backstrap marinated in pomegranate molasses with beetroot leaf and a rocket side salad :: serve at 15 – 18°C
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| Best drinking |
Bottling Date
2024 – 2033
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| Downloadable PDF |
