It is almost perfectly mature now. Plums, sour cherries, earth, forest floor and very savoury. It’s at a really good place in its life for drinking now. This is the kind of Pinot I would have with game dishes. In particular I’m thinking of quail in a chocolate sauce I had in the glory days when Chez Phat was around.
Named for the Georgian house built in 1830, this North East oriented, 12 hectare vineyard is just North of Hobart. Established in 1998, they specialise in Chardonnay and Pinot Noir but grow some other varieties such as Pinot Blanc, Merlot and Tempranillo.
Tasmania – The beautiful Island south of the Australian mainland that has carved out a reputation for quality sparkling wine and Pinot Noir. Tasmania’s cooler climate regions and longer growing season make it perfect for aromatic styles of wine. A wealth of quality focussed producers have held lift the status of the whole island.
Pinot Noir – This is the most elusive grape. It is relatively early ripening and extremely sensitive to terroir. Its perfect place on earth is the Cote d’Or in Burgundy. So haunting are great red Burgundy’s charms that growers everywhere try to emulate them. Pinot Noir is not just a one trick pony, it can make great reds, rosé, sparkling and even sweet wines, whites on occasion and I’ve tasted a decent fortified Pinot Noir too.