Wednesday, August 15, 2018

Tasmanian Pinot Noir

I recently tasted a number of leading Tasmanian Pinot Noirs. A number of conclusions stood out:

1) There is now a lot more consistency in these wines
2) Prices have crept up a lot. We are now talking $50-$100 per bottle, driven by small volumes and increased demand.
3) Vintage variations are significant. 2016 produced light and perfumed wines across the board, whereas 2015 and 2017 Pinot Noirs are much more intense.
4) Almost all producers have settled on a regime of 10-30% whole bunch inclusion, and 20-40% new French oak for the premium wines.

Two Pinot Noirs stood out for their barnyard flavours: the 2016 Barringwood Mill Block (89 points), and the 2015 Delamere Block 8 (90 points).

Other brief notes:
- 2017 Holm Oak 'The Wizzard': dark cherry, savoury, dry (93 points)
- 2015 Tamar Ridge Reserve: medium-bodied, red cherry focussed on front palate (91 points)
- 2015 Tamar Ridge Single Block: more intense and tannic (93 points)
- 2016 Bay of Fires: light, pretty and delicious, red fruited (90 points)
- 2014 Dalrymple Cottage Block: smooth, earthy and spicy, lacks structure (91 points)
- 2014 Dalrymple Coal River Valley: bigger fruited and quite fruity, soft tannins, lacks structure (89 points)
- 2017 Pipers Brook 'New Certan': pretty fruit, savoury, dry,  lacks finish (92 points)
- 2015 Derwent Estate Çalcaire': dark fruited, intense and savoury (94 points)
- 2016 Glaetzer Dixon Mon Père: black cherry, savoury, great for the year (93 points)
- 2016 Tolpuddle Vineyard: quite light, strawberry flavours, elegant (92 points)  

No comments: