Coal River Valley Pinot Noir
2023 Pinot Noir
Coal River Valley, Tasmania
Wine Details
- Region Coal River Valley, Tasmania
- Vintage 2023
- Type Red Wine
- Variety Pinot Noir
- Vegan Friendly ✔
- Volume 750ml
- Alcohol Volume 13.5%
- PH
3.54
- Acidity
6.0g/L
- Closure ScrewCap
- Bottling Date
April, 2023
- Harvest Date
24th January, 2024
- Background
Single Vineyard
- Vintage Notes
The 2023 season in Tasmania started cold and wet building a solid foundation with strong, healthy and generous bunch numbers. Plant growth was slow due to the cool conditions all the way up until just prior to flowering, when some well-timed heat spurred the vines along. Flowering was late, but consistent. Lots of shoot and crop thinning was done throughout the season, as well as some extensive leaf plucking due to the cool conditions. It was a very mild summer with only a few days reaching over 30 degrees Celsius experienced at the vineyard, which meant a long and slow ripening. The grapes were picked late for our vineyard, coming into the winery late April.
- Vineyard Notes
Location: Coal River Valley Aspect: North-east facing Size: 34 Hectares Planted: 1999 Soil type: Calcareous & Triassic sandstone Under vine: Mv6, D5V12 In our obsession with Single Vineyard Pinot Noirs from great Pinot growing areas around the world, we have gone as far south as you can go in this country. Despite the cool temperatures, the sunlight hours are long and intense, and we are intrigued by the depth of palate and colour that is possible from this landscape. While it is made with the Giant Steps gentle winemaking approach, the result is clearly a world apart in terroir. The Pinot Noir from Nocton vineyard have amazing density and texture, with powerful weight and concentration.
- Winemaking
Handpicked, straight into a refrigerated container parked on the vineyard. The fruit is then immediately driven to Devonport and sailed across Bass Strait to arrive at the winery in Healesville the following morning. Fruit was destemmed and cold soaked for three – four days in open oak vats and open stainless-steel fermenters. The MV6 (from the rockiest soils at the top of the hill) was fermented as whole bunches in an oak fermenter. Both parcels were matured in French oak – 25% new, 75% seasoned – for eight months in 225L barriques D&J, Vicard and Taransaud. Bottled by gravity. No fining. No filtration.
- Peak Drinking / Cellaring Potential
Now - eight years
Wine Details
- Region Coal River Valley, Tasmania
- Vintage 2023
- Type Red Wine
- Variety Pinot Noir
- Vegan Friendly ✔
- Volume 750ml
- Alcohol Volume 13.5%
- PH
3.54
- Acidity
6.0g/L
- Closure ScrewCap
- Bottling Date
April, 2023
- Harvest Date
24th January, 2024
- Background
Single Vineyard
- Vintage Notes
The 2023 season in Tasmania started cold and wet building a solid foundation with strong, healthy and generous bunch numbers. Plant growth was slow due to the cool conditions all the way up until just prior to flowering, when some well-timed heat spurred the vines along. Flowering was late, but consistent. Lots of shoot and crop thinning was done throughout the season, as well as some extensive leaf plucking due to the cool conditions. It was a very mild summer with only a few days reaching over 30 degrees Celsius experienced at the vineyard, which meant a long and slow ripening. The grapes were picked late for our vineyard, coming into the winery late April.
- Vineyard Notes
Location: Coal River Valley Aspect: North-east facing Size: 34 Hectares Planted: 1999 Soil type: Calcareous & Triassic sandstone Under vine: Mv6, D5V12 In our obsession with Single Vineyard Pinot Noirs from great Pinot growing areas around the world, we have gone as far south as you can go in this country. Despite the cool temperatures, the sunlight hours are long and intense, and we are intrigued by the depth of palate and colour that is possible from this landscape. While it is made with the Giant Steps gentle winemaking approach, the result is clearly a world apart in terroir. The Pinot Noir from Nocton vineyard have amazing density and texture, with powerful weight and concentration.
- Winemaking
Handpicked, straight into a refrigerated container parked on the vineyard. The fruit is then immediately driven to Devonport and sailed across Bass Strait to arrive at the winery in Healesville the following morning. Fruit was destemmed and cold soaked for three – four days in open oak vats and open stainless-steel fermenters. The MV6 (from the rockiest soils at the top of the hill) was fermented as whole bunches in an oak fermenter. Both parcels were matured in French oak – 25% new, 75% seasoned – for eight months in 225L barriques D&J, Vicard and Taransaud. Bottled by gravity. No fining. No filtration.
- Peak Drinking / Cellaring Potential
Now - eight years
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