Bright ruby crimson in colour, there is initially a little gunflint reduction on the nose opening up to abundant red fruits: fresh mulberries, poached rhubarb and tamarillo sappiness. Some toasty oak is demonstrated through hints of roasted hazelnuts and Chinese five spice as well as some Campari complexity from the wild ferment. There is a beautiful clarity on the palate which incorporates graphite fine tannins supporting the vibrant fruit.
96 pts The Real Review
Vineyard: Palisander Vineyard
Located in the Tea Tree sub region of the Coal River Valley, twenty minutes north east of Hobart.
Brown dermosol on Jurassic dolerite.
The La Nina conditions over winter in 2020 delivered some solid rainfall during the winter months, with budburst commencing around normal in mid-September. Whilst cooler than average temperatures over the summer months had us anticipating a late vintage, some warmer weather in February and March, along with a couple of good rainfall events, spurred things along and we started pretty much on cue at the end of March.
Hand harvested on 1 April 2021 at 13.3 Bé. 20% whole bunches with the remainder destemmed, with whole berries. Cold soaked for three days before being warmed up for ferment with indigenous (wild) yeasts. Pressed just before dryness on 11 April 2021. Racked off gross lees to Francois Frères and Ermitage French oak puncheons, 20% of which were new.
Eight months in oak on fine lees prior to blending, with two months in tank before bottling.