2018 will probably go down as being a very generous year for Pinot Noir as most years in Tasmania tend to be judged relative to our most important variety. However, I feel confident in saying that the true stars of the vintage were whites and, in particular, Chardonnay. While there is still the vibrancy of Tasmanian acidity and the lush Nocton mouth feel, there is an added breadth and complexity on the palate; a slightly earthy nuttiness, which lifts this wine above previous years.

A touch riper than last vintage but no shortage of beautiful, natural acidity. Some lees contact in the tank portion to build texture but again no malo-lactic this year. However, a much more significant (30%) old oak ferment has helped to build breadth and provide some additional textures. Pair with snapper with an almond butter or chicken with morel mushrooms…something to play with the earthy, nutty characters.

To quote the Wine Tasmania trade association; “Tasmania’s naturally elegant wines are made from grapes grown in climates similar to those of the famous European wines - with mild summers and long autumn days that ripen the grapes providing elegance and intensity of flavour. This unique island state now produces elegant cool climate wines such as Pinot Noir, sparkling wines, Riesling, Chardonnay, Sauvignon Blanc, Cabernet Sauvignon and Pinot Gris. Tasmania enjoys a national and international reputation as a leading producer of some of Australia’s premium wines… winning high praise and plenty of trophies from wine judges and critics alike.”