{"title":"tasmanian red wines","description":"","products":[{"product_id":"abels-tempest-pinot-noir-2015","title":"Abel's Tempest Pinot Noir 2015","description":"\u003cp class=\"Polaris-Header-Title_2qj8j\" data-mce-fragment=\"1\"\u003eThe 2015 Abel's Tempest Pinot Noir reflects \u003cspan data-mce-fragment=\"1\"\u003ethe purity of Tasmania's fruit. This seductive wine has a fresh, floral nose and a soft and supple palate. Great winemaking from young gun and Tassie local, Anna Pooley. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e\"An aromatic bouquet with cherry and plum fruits coupled with spicy nuances, the medium-bodied palate flavours following on directly from the bouquet; excellent persistence of the fruit. Line, length and balance tick all the boxes. Tasmania is as Tasmania does.\"  James Halliday\u003c\/strong\u003e\u003c\/p\u003e\n\u003ch3 class=\"Polaris-Header-Title_2qj8j\" data-mce-fragment=\"1\"\u003eExpert reviews\u003cbr\u003e\n\u003c\/h3\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\"Good depth to the crimson hue; an aromatic bouquet with cherry and plum fruits coupled with spicy nuances, the medium-bodied palate flavours following on directly from the bouquet; excellent persistence of the fruit. Line, length and balance tick all the boxes. Tasmania is as Tasmania does\u003cspan data-mce-fragment=\"1\"\u003e. Drink by: 2023.\"  \u003cstrong data-mce-fragment=\"1\"\u003eJames Halliday, Halliday Wine Companion - 95 points and Special Value Wine  \u003cspan style=\"color: #f9e00c;\" data-mce-fragment=\"1\" data-mce-style=\"color: #f9e00c;\"\u003e★ \u003c\/span\u003e\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3 data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003eAwards\u003c\/strong\u003e\u003c\/span\u003e\u003c\/h3\u003e\n\u003cp\u003eSpecial Value Wine - Halliday Wine Companion  \u003cstrong data-mce-fragment=\"1\"\u003e\u003cspan style=\"color: #f9e00c;\" data-mce-fragment=\"1\" data-mce-style=\"color: #f9e00c;\"\u003e★ \u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003ch3 data-mce-fragment=\"1\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003eAbout the winery\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003e\"The Heemskerk brand established by Graham Wiltshire when he planted the first vines in 1965 (in the Pipers River region) is a very different business these days. It is today part of Treasury Wine Estates, and sources its grapes from three vineyards: the Riversdale Vineyard in the Coal River Valley for riesling; the Lowestoft Vineyard in the Derwent Valley for pinot noir; and the Tolpuddle Vineyard in the Coal River Valley for chardonnay.\"  \u003cstrong data-mce-fragment=\"1\"\u003eJames Halliday\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e","brand":"Canterbury Wines","offers":[{"title":"Default Title","offer_id":42763694113009,"sku":"","price":36.95,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/abels-tempest-chardonnay-2012.jpg?v=1695604716"},{"product_id":"bay-of-fires-pinot-noir-2012","title":"Bay of Fires Pinot Noir 2012","description":"\u003cp data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eThe 2012 Bay of Fires Pinot Noir, is by all accounts, the equal to if not better than its predecessor which won Best Wine of Show, Best Pinot Noir and Best Red Wine at the Royal Sydney Wine Show last year. Winemaker Peter Dredge believes the 2012 Pinot Noir is as good as they have ever made at Bay of Fires.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e\"Black cherry and Satsuma plum are woven through French oak, with firm, but ripe, tannins underwriting its future; will gain layers of complexity as it develops.”  James Halliday\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003e\"Quite simply, 2012 was one of those vintages winemakers dream about. A cool start to spring finished warmer than average, while adequate rainfall following a wet winter kept our vineyards fresh throughout a warmish summer. You simply couldn't script a more perfect season and as a result, our Pinot Noir and Chardonnay from 2012 are as good as we have ever made at Bay of Fires.\"  \u003cstrong\u003ePeter Dredge, Winemaker\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3 data-mce-fragment=\"1\"\u003eExpert reviews\u003c\/h3\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\"From the Derwent River and Coal River Valleys of southern Tasmania. Deep, vivid crimson; in the bold Bay of Fires idiom; there is no question about its varietal expression, and even less about the long-term future of the wine; black cherry and Satsuma plum are woven through French oak, with firm, but ripe, tannins underwriting its future; will gain layers of complexity as it develops\u003cspan data-mce-fragment=\"1\"\u003e. Drink by 2022.\"  \u003cstrong data-mce-fragment=\"1\"\u003eJames Halliday, Halliday Wine Companion - 96 points\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\"Cherry, Turkish delight, spice, meaty whole bunch funk, pepper. Medium bodied, spicy, meaty, plenty of ripe jubey fruit, silky feel yet firm through the mouth, pulling almost stalky and strict on the finish. Fine length. Complexity and interest. Likely to improve.\"  \u003cstrong data-mce-fragment=\"1\"\u003eGary Walsh, The Wine Front - 94 points\u003c\/strong\u003e\u003c\/p\u003e\n\u003ch3\u003e\u003cstrong\u003eAbout the winery\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/BayofFiresWinery_1024x1024.jpg?v=1690761126\" alt=\"Bay of Fires Winery\"\u003e\u003c\/p\u003e\n\u003cp\u003e\"\u003cspan data-mce-fragment=\"1\"\u003eHardys purchased its first grapes from Tasmania in '94, with the aim of further developing and refining its sparkling wines, a process that quickly gave birth to House of Arras. The next stage was the inclusion of various parcels of chardonnay from Tasmania in the '98 Eileen Hardy, then the development in '01 of the Bay of Fires brand. Under the umbrella of Accolade Wines today, Bay of Fires is home to non-vintage sparkling white and rosé, alongside impressive riesling, sauvignon blanc, pinot gris, chardonnay and pinot noir. Sourcing is with a particular focus on the Tamar, Coal and Derwent Valleys and East Coast.\" \u003cstrong\u003eJames Halliday\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\"Bay of Fires' philosophy, in the vineyard and in the winery, is to ensure the varietal characteristics of our Tasmanian fruit are revealed, preserved and celebrated in every wine we create for you. The Bay of Fires' winemaking team captures the essence of the fruit that has been lovingly nurtured in the vineyards and crafts exceptional wines. Ideas are shared, knowledge is consolidated and curiosity brings out the very best in every parcel of fruit. Find balance and beauty will follow.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eAcidity is balanced against sweetness to create delicate Rieslings. \u003cspan\u003eA harmony of mouthfeel and fruit flavour is achieved in our Chardonnays. \u003c\/span\u003e\u003cspan\u003eAnd, of course, the trickiest grape of them all, Pinot Noir, amplifies its terroir beautifully and is delivered in a wine of superb complexity, structure and romance.\" \u003cstrong\u003eBay of Fires\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e","brand":"Canterbury Wines","offers":[{"title":"Default Title","offer_id":42763695063281,"sku":"","price":84.95,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/bay-of-fires-pinot-noir-2012.jpg?v=1695701859"},{"product_id":"chartley-estate-pinot-noir-2017","title":"Chartley Estate Pinot Noir 2017","description":"\u003cp data-mce-fragment=\"1\"\u003e\u003cspan\u003eChartley Estate is a 10-hectare family owned and run vineyard. It is situated in Northern Tasmania overlooking the waters of the Tamar River.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e\"A seriously good Tasmanian pinot noir from the Tamar Valley. Elegance, finesse and oodles of tangy red fruit and spice are the hallmarks of this very feminine pinot noir. Will develop magnificently in the cellar.\"  Nick Munday\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\"An amazing cool climate Pinot Noir with black cherry aromas. The palate is concentrated cherry and dark fruits and with great depth and complexity. Aged on fine French oak. Has great ageing potential.\"  \u003cstrong\u003eChartley Estate\u003c\/strong\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003ch3 data-mce-fragment=\"1\"\u003eExpert reviews\u003c\/h3\u003e\n\u003cp\u003e\u003cspan\u003e\"A seriously good Tasmanian pinot noir from the Tamar Valley. Elegance, finesse and oodles of tangy red fruit and spice are the hallmarks of this very feminine pinot noir. Will develop magnificently in the cellar.\"  \u003c\/span\u003e\u003cstrong\u003eNick Munday, Canterbury Wines - 96 points\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\"Light red-purple colour with a very pretty, aromatic, whole-bunchy bouquet. Raspberry and strawberry. Hints of Campari and root vegetables. Light-bodied, easygoing texture. Complex, delicious pinot. Drink: 2019-2027.\"  \u003cstrong data-mce-fragment=\"1\"\u003eHuon Hooke, The Real Review - 95 points\u003c\/strong\u003e\u003c\/p\u003e\n\u003ch3 data-mce-fragment=\"1\"\u003eAwards\u003c\/h3\u003e\n\u003cp data-mce-fragment=\"1\" style=\"text-align: left;\" data-mce-style=\"text-align: left;\"\u003eGold Medal – 2018 Australia and New Zealand Boutique Wine Show\u003cbr\u003e\u003c\/p\u003e\n\u003ch3 data-mce-fragment=\"1\" style=\"text-align: left;\" data-mce-style=\"text-align: left;\"\u003eAbout the winery\u003c\/h3\u003e\n\u003cp\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/ChartleyEstate_1024x1024.png?v=1674534923\" alt=\"Chartley Estate\"\u003e\u003c\/p\u003e\n\u003cdiv data-mce-fragment=\"1\" style=\"text-align: left;\" data-mce-style=\"text-align: left;\"\u003e\n\u003cp\u003eChartley Estate is a 10-hectare family owned and run vineyard. It is situated in Northern Tasmania overlooking the waters of the Tamar River. It is a medal winning vineyard. Pinot Gris, Pinot Noir, Riesling and Sauvignon Blanc are the vineyard varieties. All vines are hand pruned and picked for premium quality.\u003c\/p\u003e\n\u003cp\u003e\"We're passionate about our wine. We know what it takes to create the best of the best. After all, we previously made a living gathering abalone from the sea - selecting precious shellfish to be savoured by those who truly appreciate fine flavours.\u003c\/p\u003e\n\u003cp\u003eOur vineyard, in Tasmania's West Tamar region, retains that link to the sea, overlooking the pristine waters of the Tamar River. These days, instead of abalone, we carefully hand select the highest quality grapes from our vines, meticulously sorting and refining to achieve our premium wines.\u003c\/p\u003e\n\u003cp\u003eOver the years we have worked on perfecting our winemaking, producing a range of award-winning wines that are sought out by those who appreciate the finer things in life\u003cstrong\u003e.\"  Chartley Estate\u003c\/strong\u003e\u003c\/p\u003e\n\u003c\/div\u003e","brand":"Canterbury Wines","offers":[{"title":"Default Title","offer_id":42763698569457,"sku":"","price":44.95,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/chartley-estate-pinot-noir-2017_379aae92-fb9d-4faf-bb7d-c8fba5a3d842.jpg?v=1695880689"},{"product_id":"dalrymple-pinot-noir-2017","title":"Dalrymple Pinot Noir 2017","description":"\u003cp data-mce-fragment=\"1\"\u003eFruit was sourced from Dalrymple's own vineyard at Pipers River and growers at Swansea and Ouse. Each of these sites making its own unique contribution to the final blend with maturation taking place in French oak barriques.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e\"Juicy, slippery textured pinot of cherry fruit, pleasing bitterness, a touch of flint and graphite minerality in the mix and a general sense of precision across the palate. It's a fine example, very fresh, touched by slender tannin and drawn long to a point. Very lovely drinking.\"  Mike Bennie\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cstrong\u003e\u003c\/strong\u003e\"Pinot Noir has always underpinned my enthusiasm for wine. It is the perfect example of what wine should be: mysterious, challenging, a complete reflection of its environment and the most satisfying when you get it right.\" \u003cstrong\u003ePeter Caldwell - Vigneron\u003c\/strong\u003e\u003c\/p\u003e\n\u003ch3 data-mce-fragment=\"1\"\u003eExpert reviews\u003c\/h3\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\"This puts on a show. Oak, fruit and tannin taste as though they could leap tall buildings in a single bound. Woodsmoke, ripe plum, sweet-sour cherries, fistfuls of woodsy spice notes, star anise included. It's firm, powerful and insistent. It's imposing, and impressive. Drink: 2021-2028+.\"  \u003cstrong data-mce-fragment=\"1\"\u003eCampbell Mattinson, The Wine Front - 94 points\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\"It carries a serious clip of cedar wood-accented oak, but the fruit is pure and strong. This is a muscular pinot noir with plum and anise notes bursting through dry spice and wood smoke. The tannin here has the crackle of quality to it, as indeed does the fruit. It has every muscle flexed right now but it'll be better once it's had time to ease off and settle into itself. Drink by 2029.\"  \u003cstrong data-mce-fragment=\"1\"\u003eCampbell Mattinson, Halliday Wine Companion - 94 points\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\"Juicy, slippery textured pinot of cherry fruit, pleasing bitterness, a touch of flint and graphite minerality in the mix and a general sense of precision across the palate. It's a fine example, very fresh, touched by slender tannin and drawn long to a point. Very lovely drinking.\"  \u003cstrong data-mce-fragment=\"1\"\u003eMike Bennie, The Wine Front - 92 points\u003c\/strong\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003ch3 data-mce-fragment=\"1\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003eAbout the winery\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp data-mce-fragment=\"1\"\u003eKnown as Black Clusters since 1827 Tasmania has been recognised as a producer of quality Pinot Noir. Tasmanian Pinot first hit the world stage at the Paris exhibition in 1848 before the Tasmanian wine industry was lost for more than 100 years. A handful of visionaries began to revive the industry and amongst them were Bertel and Anne Sundstrup who established Dalrymple Vineyards in 1987. It was the sloping hills overlooking Bass Strait that made the site unique and inspired the Hill-Smith family to purchase the vineyard in 2007, along with distinct single sites around Tasmania in their pursuit to produce the perfect single site Pinot. \u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\"Dalrymple was established many years ago by the Mitchell and Sundstrup families; the vineyard and brand were acquired by Hill-Smith Family Vineyards in late '07. Peter Caldwell has been responsible for the vineyard, viticulture and winemaking since '10. He brought with him 10 years' experience at Te Kairanga Wines (NZ) and 2 years with Josef Chromy Wines. His knowledge of pinot noir and chardonnay is comprehensive. In Dec '12 Hill-Smith Family Vineyards acquired the 120ha property on which the original Frogmore Creek Vineyard was established; 10ha of that property is pinot noir specifically for Dalrymple.\" \u003cstrong\u003eJames Halliday\u003c\/strong\u003e\u003c\/p\u003e","brand":"Canterbury Wines","offers":[{"title":"Default Title","offer_id":42896836133105,"sku":"","price":44.95,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/dalrymple-pinot-noir-2017.jpg?v=1696378566"},{"product_id":"domaine-a-stoney-vineyard-pinot-noir-2017","title":"Domaine A Stoney Vineyard Pinot Noir 2017","description":"\u003cp\u003eDomaine A is set in one \u2028of the most pristine natural environments\u2028 in the world and their Stoney Vineyard is the oldest vineyard in Tasmania's Coal River Valley. The wines from Domaine A and their second label Stoney Vineyard are amazing. They generally appeal more to hard-core wine lovers, casual sipping is better left for other brands. \u003c\/p\u003e\n\u003ch3 data-mce-fragment=\"1\" class=\"NL-BodyTextNewPara\"\u003eExpert reviews\u003c\/h3\u003e\n\u003cp data-mce-fragment=\"1\" class=\"NL-BodyTextNewPara\"\u003e\"A beautiful expression of Tasmanian pinot noir matured in seasoned French oak barriques for 18 months. Perfumed, long and juicy, the palate combines power, elegance, depth and length. Will age magnificently.\"  \u003cstrong\u003eNick Munday, Canterbury Wines - 96 points\u003c\/strong\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003ch3 data-mce-fragment=\"1\" class=\"NL-BodyTextDrinkNow-picbelow\"\u003e\u003cstrong\u003eAbout the winery\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/DomaineA_1024x1024.png?v=1679358057\" alt=\"Domaine A Winery\"\u003e\u003c\/p\u003e\n\u003cp\u003eDomaine A is set in one \u2028of the most pristine natural environments\u2028 in the world. The first acre of vines was planted in 1973 by \u003cspan data-mce-fragment=\"1\"\u003ethe pioneering George and Priscilla Park, but it wasn't until Peter and Ruth Althaus acquired Stoney Vineyard in 1989 that Domaine A came into its own. The \u003c\/span\u003ehistoric Stoney Vineyard is the oldest in Tasmania's Coal River Valley and it was the culmination of a long and exhaustive world-wide search by \u003cspan data-mce-fragment=\"1\"\u003ePeter Althaus \u003c\/span\u003efor terroir ideally suited to cool-climate viticulture.\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eThe Stoney Vineyard site offers a cool, maritime climate with long sunshine hours.  The vines sit in ancient 200-million-year-old Jurassic dolerite. The vineyard is north facing and is close planted in the European tradition (1.9 x 0.9m), with a density of 6000 vines per hectare. Annual rainfall is often less than 500mm. Grapes ripen well into late April and early May, bringing flavours of great subtlety and intensity to the wines. \u003c\/span\u003eThe vineyard today is 11ha in size and planted to Cabernet Sauvignon, Cabernet Franc, Merlot, Petit Verdot, Pinot Noir and Sauvignon Blanc.\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eIn 2018, ownership of Domaine A passed from Peter Althaus, its long-term custodian, to Moorilla Estate. There were no changes to existing employees, with Conor van de Reest continuing as winemaker. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\" class=\"NL-BodyTextDrinkNow-picbelow\"\u003e\u003cspan\u003e\"Our vines are grown over an eleven hectare single vineyard. Cabernet sauvignon, of course, alongside cabernet franc, merlot, petit verdot and pinot noir. As for white? Our Lady A is legendary, inspired by the famous oaked sauvignon blanc of Bordeaux. For a different expression of fruit, method and terroir, we produce younger, more approachable, drink-now styles—red, white, rosé—under the Stoney Vineyard label.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\" class=\"NL-BodyTextDrinkNow-picbelow\"\u003e\u003cspan\u003eOur approach to winemaking is unyielding. Without compromise. If the fruit isn't perfect, the wine doesn't get made. When other vineyards pick fruit out of weather fear, worried about losing fruit to the rain, our winemaker says: No, we wait. In this age of instant gratification, we only release wines at their best. And that can take years. Our dedication runs full circle. Vines are hand-plucked, hand-tied and hand-picked during the cool days of autumn. Wines are pressed down by hand. And by hand, our barrels are racked through the year. From bud burst to bottles leaving the winery, precision and care shape our process.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eThis is cool-climate wine country. Ancient soil and champagne air. A temperate maritime climate and long hours of sunshine, even over the long cool season. Slow-ripening fruit and aromatic varieties brought forth from our impeccably tended Stoney Vineyard—the oldest in the historic Coal River Valley in southern Tasmania. Each vintage is a constant reflection of this extraordinary, elemental terroir: climate and soil, vineyard and method, founded on 200-million-year-old Jurassic dolerite. These wines have distinct personalities, not constrained by region or varietal typicity.\u003c\/p\u003e\n\u003cp\u003eHere in the valley we tend to our work, but our origins lie in Europe. Our first acre was planted in 1973 by the pioneering George and Priscilla Park, but it wasn't until Peter and Ruth Althaus acquired Stoney Vineyard in 1989 that Domaine A came into its own. They'd been searching the southern hemisphere for the perfect cool-climate vineyard—an Antipodean answer to the great estates of France and Germany. In Stoney Vineyard, they picked the perfect spot to produce fruit with the intensity and subtlety to rival the storied vineyards of Europe.\"  \u003cstrong\u003eDomaine A\u003c\/strong\u003e\u003c\/p\u003e","brand":"Canterbury Wines","offers":[{"title":"Default Title","offer_id":42896837935345,"sku":"","price":47.95,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/domaine-a-stoney-vineyard-pinot-noir-2017_bb367304-2f85-4688-a4e0-cb6935df999e.jpg?v=1696395306"},{"product_id":"eddystone-point-pinot-noir-2018","title":"Eddystone Point Pinot Noir 2018","description":"\u003cp data-mce-fragment=\"1\"\u003eEddystone Point is the entry level pinot noir from Bay of Fires, first released in 2013.  A pinot noir that is\u003cspan data-mce-fragment=\"1\"\u003e fresh, vibrant and approachable in its youth, that\u003c\/span\u003e realises the winemaking team's vision to create a wine that is affordable but showcases the quality of Tasmanian pinot noir. \u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan\u003eCareful vineyard selection from the appropriate subregions within Tasmania ensure fruit flavour and quality are maximised. \u003c\/span\u003eFor the 2018 vintage, fruit was sourced from the Derwent Valley, Tamar Valley and East Coast regions.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e\"Cherry and raspberry aromas predominantly on the bouquet with the oak adding some toasty complexity. Gentle and softly fruited palate, the texture and lingering astringency providing the balance and structure for now and future development.\"  Steven Creber\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\"Bright, vibrant red colour. On the nose, lifted, fresh cut strawberry and Morello cherries gives way to subtle and complex spice from whole bunch inclusion and quality French oak. The palate entry is gently sweet, then, aided by balanced natural acidity, strawberry seed tannin carries the palate to a point. Structure is light, yet with interest, cherries and spice are a feature. Its delicate shape,and carefully considered use of whole bunches and French oak revolve around purity of fruit. It is poised and balanced, true to style.\"  \u003cstrong\u003eEddystone Point\u003c\/strong\u003e\u003c\/p\u003e\n\u003ch3 data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\" mce-data-marked=\"1\"\u003eExpert reviews\u003c\/span\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cspan data-mce-fragment=\"1\" mce-data-marked=\"1\"\u003e\u003cspan\u003e\"Open top stainless steel temperature controlled fermentation. Matured in new (25%) and older French barriques. Cherry and raspberry aromas predominantly on the bouquet with the oak adding some toasty complexity. Gentle and softly fruited palate, the texture and lingering astringency providing the balance and structure for now and future development\u003c\/span\u003e. Drink by 2025.\"  \u003cstrong data-mce-fragment=\"1\"\u003eSteven Creber, Halliday Wine Companion - 95 points\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3 data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eAwards\u003c\/span\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cspan data-mce-fragment=\"1\"\u003eGold Medal – 2019 National Wine Show of Australia (95 points)\u003c\/span\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003ch3\u003e\u003cstrong\u003eAbout the winery\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/BayofFiresWinery_1024x1024.jpg?v=1690761126\" alt=\"Bay of Fires Winery\"\u003e\u003c\/p\u003e\n\u003cp\u003e\"\u003cspan data-mce-fragment=\"1\"\u003eHardys purchased its first grapes from Tasmania in '94, with the aim of further developing and refining its sparkling wines, a process that quickly gave birth to House of Arras. The next stage was the inclusion of various parcels of chardonnay from Tasmania in the '98 Eileen Hardy, then the development in '01 of the Bay of Fires brand. Under the umbrella of Accolade Wines today, Bay of Fires is home to non-vintage sparkling white and rosé, alongside impressive riesling, sauvignon blanc, pinot gris, chardonnay and pinot noir. Sourcing is with a particular focus on the Tamar, Coal and Derwent Valleys and East Coast.\" \u003cstrong\u003eJames Halliday\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\"Bay of Fires' philosophy, in the vineyard and in the winery, is to ensure the varietal characteristics of our Tasmanian fruit are revealed, preserved and celebrated in every wine we create for you. The Bay of Fires' winemaking team captures the essence of the fruit that has been lovingly nurtured in the vineyards and crafts exceptional wines. Ideas are shared, knowledge is consolidated and curiosity brings out the very best in every parcel of fruit. Find balance and beauty will follow.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eAcidity is balanced against sweetness to create delicate Rieslings. \u003cspan\u003eA harmony of mouthfeel and fruit flavour is achieved in our Chardonnays. \u003c\/span\u003e\u003cspan\u003eAnd, of course, the trickiest grape of them all, Pinot Noir, amplifies its terroir beautifully and is delivered in a wine of superb complexity, structure and romance.\" \u003cstrong\u003eBay of Fires\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e","brand":"Canterbury Wines","offers":[{"title":"Default Title","offer_id":42896838852849,"sku":"","price":34.95,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/eddystone-point-pinot-noir-2018_1ea13e84-46d0-481c-ba7f-f50674c86adf.jpg?v=1696397569"},{"product_id":"handpicked-auburn-road-vineyard-tasmanian-pinot-noir-2019","title":"Handpicked Auburn Road Vineyard Tasmanian Pinot Noir 2019","description":"\u003cp data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eWow, what a stunning pinot noir! This is Handpicked Wines' first single vineyard pinot noir from Tasmania and is from their Auburn Road Vineyard in the Tamar Valley. Only 103 dozen were produced.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003e\u003cstrong\u003e\"The wine is beautifully perfumed and has pure cherry, rhubarb and an earthy depth with velvety texture and fine, silky tannin. It seduces you with its aroma and captivates you with its vibrant, plush mouthfeel. Everything is in balance here - fruit, texture, tannin, acidity and oak all joining together in an overwhelming Pinot experience.\"  Nick Munday\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan\u003e\"2019 was a warm season for most of the mainland. Fortunately, the Bass Strait helped to temper even the hottest days making for ideal growing conditions in the Tamar Valley. \u003c\/span\u003eThe fruit was handpicked and chilled overnight. Destemmed and fermented on skins for 10 days. Gentle hand plunging and a slow-paced fermentation add to the subtlety of the wine. Pressed off and transferred to a mixture of seasoned and new premium French oak. The wine was matured for 11 months before blending.\"  \u003cstrong\u003eHandpicked Wines\u003c\/strong\u003e\u003c\/p\u003e\n\u003ch3 data-mce-fragment=\"1\"\u003eExpert reviews\u003c\/h3\u003e\n\u003cp\u003e\u003cspan\u003e\"Their 2018 Collection Tasmanian pinot noir won three Trophies at the 2019 Royal Hobert Wine Show, including the trophy for best pinot noir - the holy grail of trophies for a pinot producer. But this Auburn Road Vineyard pinot noir is something else again. The wine is beautifully perfumed and has pure cherry, rhubarb and an earthy depth with velvety texture and fine, silky tannin. It seduces you with its aroma and captivates you with its vibrant, plush mouthfeel. Everything is in balance here - fruit, texture, tannin, acidity and oak all joining together in an overwhelming Pinot experience.\"  \u003c\/span\u003e\u003cstrong\u003eNick Munday, Canterbury Wines - 98 points\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\"Tassie pinot. It's something else. It has an intensity, power and so much flavour. And yet, rarely feels heavy or overwrought. This is so perfumed, with florals and autumnal fragrance. It's perfectly framed, highlighting cherry and raspberry accents, woodsy spices and more besides. Full bodied, with plush, textural tannins. It's complex but not complicated, and this the inaugural release. Nice one. Drink by 2030.\"  \u003cstrong data-mce-fragment=\"1\"\u003eJane Faulkner, Halliday Wine Companion - 96 points\u003c\/strong\u003e\u003c\/p\u003e\n\u003ch3 data-mce-fragment=\"1\"\u003eVineyards\u003c\/h3\u003e\n\u003cp\u003e\u003cimg alt=\"Handpicked Capella Vineyard\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/Handpicked-CapellaVineyard_1024x1024.jpg?v=1688308573\"\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cspan\u003eCapella Vineyard, Mornington Peninsula\u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eThe Capella Vineyard is a small ultra-premium vineyard near the shores of Western Port on the Mornington Peninsula. The vineyard is planted with 5.2 ha of Pinot Noir and 1.6 ha of Chardonnay. The oldest vines (6ha) were planted in 2009 and a new block of Pinot Noir was planted in 2015 with the aim of providing more clonal variation in the vineyard. Soils are grey clay loam and there is a strong maritime influence, with moderating winds year-round.\u003c\/p\u003e\n\u003cp\u003eThe vines are planted around a lake that is home to a thriving community of resident and migratory birds, including our signature black swans. The vineyard is in a protected zone known as the 'green wedge', a ring of environmentally-significant land surrounding Melbourne and often called the 'lungs' of the city. \u003c\/p\u003e\n\u003cp\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/Handpicked-AuburnRoadVineyard_1024x1024.jpg?v=1688305617\" alt=\"Handpicked Auburn Road Vineyard\"\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cspan\u003eAuburn Road Vineyard, Tasmania\u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eAuburn Road Vineyard is on the western bank of the Tamar River in the north of Tasmania. Handpicked Wines purchased the property in 2018 with five hectares under vine; a further five hectares were planted in spring 2020. The vineyard is planted to Pinot Noir and Chardonnay.\u003c\/p\u003e\n\u003cp\u003eThe vineyard has views to the north over the Tamar River estuary and Bass Strait, which exerts a strong maritime influence. Stands of indigenous forest and an abundance of native wildlife and birds, including majestic wild peacocks, complete the picture at this idyllic place in a very special corner of the world.\u003c\/p\u003e\n\u003cp\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/Handpicked-NativePointVineyard_1024x1024.jpg?v=1688306734\" alt=\"Handpicked Native Point Vineyard\"\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan\u003e\u003cstrong\u003eNative Point Vineyard, Tasmania\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eThe Native Point Vineyard is located on the eastern bank of the Tamar River. Handpicked purchased the vineyard in 2019 from Sheena and Tim High, first-class growers from whom they had purchased grapes over many years.\u003c\/p\u003e\n\u003cp\u003eIts north-westerly aspect and position in Swan Bay, about 50km inland from Bass Strait, make Native Point one of the warmer sites in Tasmania and it has the advantage of good rainfall and irrigation dams. There are five hectares under vine, planted to a mix of Pinot Noir clones, Riesling and Pinot Gris. There are plans to double that area beginning in spring 2020 and the new planting will include Pinot Noir and Gamay.\u003c\/p\u003e\n\u003cp\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/Handpicked-WombatCreekVineyard_1024x1024.jpg?v=1688338605\" alt=\"Handpicked Wombat Creek Vineyard\"\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cstrong\u003eWombat Creek Vineyard, Yarra Valley\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eWombat Creek is the most elevated vineyard in the Yarra Valley, making it uniquely situated for the production of premium cool climate wines. At 424m above sea level, it is a true cool-climate vineyard with a reliable annual rainfall of around 1200mm. Mature Pinot Noir and Chardonnay vines are planted on north and west-facing hills near Gladysdale in the outer reaches of the Upper Yarra Valley. There are 16 ha under vine – 6 ha of Chardonnay and 10 of Pinot Noir. The soils are free-draining volcanic loams. A light covering of snow is not uncommon in winter when the vines are dormant, but the steep slopes allow frost to drain away and protect the tender shoots from freezing temperatures in spring.\u003c\/p\u003e\n\u003cp\u003eFrom the crest of the highest hill at Wombat Creek, steep slopes of vines stretch to the north. At the bottom of the vineyard there is a spring-fed pond covered in water lilies; this is the source of Wombat Creek, which trickles through the hills, joining Hoddles Creek a few kilometres to the north-west and ultimately emptying into the meandering Yarra River. To the north, looking over dense Mountain Ash forest and folds of green hills dotted with wombat holes, the blue horizon is dominated by the saddleback ridge of Mt Donna Buang. The surrounding forest, fern gullies and creeks are home to platypus, lyrebirds, kangaroos, wallabies and, of course, wombats.\u003c\/p\u003e\n\u003cp\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/Handpicked-HighbowHillVineyard_1024x1024.jpg?v=1688339113\" alt=\"Handpicked Highbow Hill Vineyard\" data-mce-src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/Handpicked-HighbowHillVineyard_1024x1024.jpg?v=1688339113\" data-mce-fragment=\"1\"\u003e\u003cstrong\u003e\u003cspan\u003eHighbow Hill Vineyard, Yarra Valley\u003c\/span\u003e\u003c\/strong\u003e \u003c\/p\u003e\n\u003cp\u003eHighbow Hill Vineyard is 40 hectares of established vines planted on rolling hills just north of Yarra Glen village in the Yarra Valley. The vineyard takes its name from Highbow Hill, the dominant feature on the eastern boundary of the property. The soils are sandy loam over clay and gravel over mudstone and there is an abundance of native flora and fauna, including wombats and kangaroos.\u003c\/p\u003e\n\u003cp\u003eThe vineyard was originally planted in 1997\/98 to 33ha of Chardonnay, Pinot Noir, Cabernet Sauvignon and Marsanne. New plantings (7ha) of Pinot Noir, Merlot, Chardonnay and Cabernet were added in 2015 and 2016.\u003c\/p\u003e\n\u003cp\u003eAs you enter the property over the brow of a hill looking north, a long driveway takes you through the vines to a central dam and provides panoramic views looking over the Yarra Valley. Like Capella Vineyard, Highbow Hill is in Melbourne's 'green wedge' zone and is protected by local and state laws as an area of outstanding natural beauty with important environmental value.\u003c\/p\u003e\n\u003cp\u003e\u003cimg alt=\"Handpicked Watunga Road Vineyard\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/Handpicked-WatungaRoadVineyard_6e6a75bd-3156-4bc0-a2d4-2afac6e8abc5_1024x1024.jpg?v=1688340468\"\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cspan\u003eWatunga Road Vineyard, Barossa Valley  \u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eThe 12ha Watunga Road Vineyard, located in Koonunga on the flat floor of the Barossa Valley, has old bush vine Grenache (planted mid-1970s) and Shiraz planted in 1976\/77 and 1998\/99. New plantings in 2016 included Grenache to replace natural losses of old vines and a new Shiraz block. Drip irrigation was installed in 2015 to insure against drought in this warm, arid zone and to improve general soil health. However, water is used sparingly and strictly according to seasonal need, as well as availability of this precious resource. \u003c\/p\u003e\n\u003ch3 data-mce-fragment=\"1\"\u003eAbout the winery\u003c\/h3\u003e\n\u003cp\u003e\u003cimg alt=\"handpicked logo\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/Handpickedlogo_1024x1024_9a7f4b4d-0083-435d-97e5-5e9464d768c5_1024x1024.jpg?v=1688342678\"\u003e\u003c\/p\u003e\n\u003cp\u003eHandpicked Wines is a family-owned, multi-regional business that focuses on the production of high-quality Pinot Noir and Chardonnay. Their winery is located in the Mornington Peninsula adjacent to their flagship vineyard Capella, but they also own top quality vineyards in the Yarra Valley, Tasmania and Barossa Valley.\u003c\/p\u003e\n\u003cp\u003eHandpicked Wines produce three tiers of wine; a Single Vineyard range, a Collection range and a budget Regional Selections range.\u003c\/p\u003e\n\u003cp\u003eThe Single Vineyard releases, as the name implies, are sourced from their six vineyards; the Capella Vineyard in the Mornington Peninsula, the Wombat Creek and Highbow Hill Vineyards in the Yarra Valley, the Auburn Road and Native Point Vineyards in Tasmania's Tamar Valley, and the Watunga Road Vineyard in the Barossa Valley.\u003c\/p\u003e\n\u003cp\u003eThe Collection range, which sits below the Single Vineyard range, is a set of premium wines that encapsulate the best characteristics of each region. Fruit is sourced from their own vineyards and other top quality leased vineyards. Director of winemaking Peter Dillon travels extensively to oversee quality throughout the regions; he and assistant winemaker Rohan Smith work closely with a team of viticulturists who manage the vineyards.\u003c\/p\u003e\n\u003cp\u003e\"Handpicked Wines founder and managing director William Dong admits that he came into the wine industry knowing little about the challenges ahead; he just loved wine and wanted to make wines that people would want to share together. It didn't take long to realise that to make truly great wines that express the best of their region he would need to invest in special vineyards and passionate people.\u003c\/p\u003e\n\u003cp\u003eCapella Vineyard on the Mornington Peninsula was the first vineyard purchased, in 2013. It remains Handpicked's spiritual home and where our winemakers are based. We now own six vineyards in Mornington, Yarra Valley, Tasmania and Barossa Valley. In other regions in Australia and around the world we work with exceptional growers who have become part of the Handpicked family over many years.\u003c\/p\u003e\n\u003cp\u003eWe've come a long way - our team has grown, we make more wines in more regions, we've won a lot of trophies, received great reviews, thrown some epic parties and begun an exciting journey into organics - but our purpose to share the love of wine has not wavered. And as William would say, 'The real journey starts today.'\"\u003cspan\u003e  \u003c\/span\u003e\u003cstrong\u003eHandpicked Wines\u003c\/strong\u003e\u003c\/p\u003e","brand":"Canterbury Wines","offers":[{"title":"Default Title","offer_id":42896845963505,"sku":"","price":85.95,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/handpicked-auburn-road-vineyard-tasmanian-pinot-noir-2019.jpg?v=1696828913"},{"product_id":"handpicked-collection-tasmanian-pinot-noir-2018","title":"Handpicked Collection Tasmanian Pinot Noir 2018","description":"\u003cdiv data-mce-fragment=\"1\"\u003e\n\u003cstrong\u003eTrophy, Best Pinot Noir - 2019 Royal Hobart Wine Show\u003c\/strong\u003e\u003cbr\u003e\n\u003c\/div\u003e\n\u003cdiv data-mce-fragment=\"1\"\u003e\u003cstrong\u003eTrophy, Best Red Wine in Show - 2019 Royal Hobart Wine Show\u003cbr\u003eTrophy, Best Tasmanian Red Wine - 2019 Royal Hobart Wine Show\u003c\/strong\u003e\u003c\/div\u003e\n\u003cdiv data-mce-fragment=\"1\"\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003cdiv data-mce-fragment=\"1\"\u003e\n\u003cp data-mce-fragment=\"1\"\u003eThe Handpicked Collection range is a set of premium wines that encapsulate the best characteristics of each region. The fruit for the 2018 Collection Tasmanian Pinot Noir comes from the Nocton Vineyard in Coal River Valley near Hobart in the South and the Native Point Vineyard on the east bank of the Tamar River in the North.\u003c\/p\u003e\nWinner of \u003cspan data-mce-fragment=\"1\"\u003ethe Trophy for the Best Pinot Noir \u003c\/span\u003eat the 2019 Royal Hobert Wine Show – the holy grail of trophies for a Pinot producer. It beat over 1,300 wines to secure the Trophy!\u003c\/div\u003e\n\u003cdiv data-mce-fragment=\"1\"\u003e\n\u003cbr\u003e\u003cstrong\u003e\"The bouquet is complex with a mix of dark and red cherries, toasty oak influence, red licorice and bunch-spice. It has a lovely glide on the palate - a tease of fruit sweetness tapers into a bright red berry acidity. Its ageing potential far greater than its softness implies. Simply delicious.\"  Nick Butler\u003cbr\u003e\u003cbr\u003e\u003c\/strong\u003e\n\u003c\/div\u003e\n\u003cp data-mce-fragment=\"1\"\u003eThe fruit was chilled, destemmed and sorted by hand before cold soaking over five days and vinification in open fermenters with hand plunging. There are several different clones in this wine and each was fermented separately, with small amounts of whole bunch in each. The wine was matured for 10 months in a selection of French oak barrels, about 30% new.\u003c\/p\u003e\n\u003ch3 data-mce-fragment=\"1\"\u003e\u003cstrong\u003eExpert reviews\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\"Dark crimson with pale crimson edges - poised. The bouquet is complex with a mix of dark and red cherries, toasty oak influence, red licorice and bunch-spice. It has a lovely glide on the palate - a tease of fruit sweetness tapers into a bright red berry acidity. Its ageing potential far greater than its softness implies. Simply delicious\u003cspan data-mce-fragment=\"1\"\u003e. Drink: 2019-2031.\"  \u003cstrong data-mce-fragment=\"1\"\u003eNick Butler, The Real Review - 96 points\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\"Fantastic pinot  noir. Straight through the centre. Take a look at this. Quality fruit, quality tannin, complex and sustained. A pinot noir with presence. Twiggy and smoky with beet, earth and red berries putting their shoulder to it. This is something. Drink: 2020-2028+.\"  \u003cstrong data-mce-fragment=\"1\"\u003eCampbell Mattinson, The Wine Front - 95 points\u003c\/strong\u003e\u003c\/p\u003e\n\u003ch3 data-mce-fragment=\"1\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003eAwards\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cdiv data-mce-fragment=\"1\"\u003eTrophy, Best Pinot Noir - 2019 Royal Hobart Wine Show\u003cbr\u003e\n\u003c\/div\u003e\n\u003cdiv data-mce-fragment=\"1\"\u003eTrophy, Best Tasmanian Red Wine - 2019 Royal Hobart Wine Show\u003c\/div\u003e\n\u003cdiv data-mce-fragment=\"1\"\u003eTrophy, Best Red Wine in Show - 2019 Royal Hobart Wine Show\u003cbr\u003e\u003cbr\u003e\n\u003c\/div\u003e\n\u003cdiv data-mce-fragment=\"1\"\u003e\u003c\/div\u003e\n\u003ch3 data-mce-fragment=\"1\"\u003eVineyards\u003c\/h3\u003e\n\u003cp\u003e\u003cimg alt=\"Handpicked Capella Vineyard\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/Handpicked-CapellaVineyard_1024x1024.jpg?v=1688308573\"\u003e\u003c\/p\u003e\n\u003cp style=\"text-align: center;\"\u003e\u003cspan style=\"color: #000000;\"\u003e\u003cstrong\u003eCapella Vineyard, Mornington Peninsula\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eThe Capella Vineyard is a small ultra-premium vineyard near the shores of Western Port on the Mornington Peninsula. The vineyard is planted with 5.2 ha of Pinot Noir and 1.6 ha of Chardonnay. The oldest vines (6ha) were planted in 2009 and a new block of Pinot Noir was planted in 2015 with the aim of providing more clonal variation in the vineyard. Soils are grey clay loam and there is a strong maritime influence, with moderating winds year-round.\u003c\/p\u003e\n\u003cp\u003eThe vines are planted around a lake that is home to a thriving community of resident and migratory birds, including our signature black swans. The vineyard is in a protected zone known as the 'green wedge', a ring of environmentally-significant land surrounding Melbourne and often called the 'lungs' of the city. \u003c\/p\u003e\n\u003cp\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/Handpicked-AuburnRoadVineyard_1024x1024.jpg?v=1688305617\" alt=\"Handpicked Auburn Road Vineyard\"\u003e\u003c\/p\u003e\n\u003cp style=\"text-align: center;\"\u003e\u003cspan style=\"color: #000000;\"\u003e\u003cstrong\u003eAuburn Road Vineyard, Tasmania\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eAuburn Road Vineyard is on the western bank of the Tamar River in the north of Tasmania. Handpicked Wines purchased the property in 2018 with five hectares under vine; a further five hectares were planted in spring 2020. The vineyard is planted to Pinot Noir and Chardonnay.\u003c\/p\u003e\n\u003cp\u003eThe vineyard has views to the north over the Tamar River estuary and Bass Strait, which exerts a strong maritime influence. Stands of indigenous forest and an abundance of native wildlife and birds, including majestic wild peacocks, complete the picture at this idyllic place in a very special corner of the world.\u003c\/p\u003e\n\u003cp\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/Handpicked-NativePointVineyard_1024x1024.jpg?v=1688306734\" alt=\"Handpicked Native Point Vineyard\"\u003e\u003c\/p\u003e\n\u003cp style=\"text-align: center;\" data-mce-fragment=\"1\"\u003e\u003cspan style=\"color: #000000;\"\u003e\u003cstrong\u003eNative Point Vineyard, Tasmania\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eThe Native Point Vineyard is located on the eastern bank of the Tamar River. Handpicked purchased the vineyard in 2019 from Sheena and Tim High, first-class growers from whom they had purchased grapes over many years.\u003c\/p\u003e\n\u003cp\u003eIts north-westerly aspect and position in Swan Bay, about 50km inland from Bass Strait, make Native Point one of the warmer sites in Tasmania and it has the advantage of good rainfall and irrigation dams. There are five hectares under vine, planted to a mix of Pinot Noir clones, Riesling and Pinot Gris. There are plans to double that area beginning in spring 2020 and the new planting will include Pinot Noir and Gamay.\u003c\/p\u003e\n\u003cp\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/Handpicked-WombatCreekVineyard_1024x1024.jpg?v=1688338605\" alt=\"Handpicked Wombat Creek Vineyard\"\u003e\u003c\/p\u003e\n\u003cp style=\"text-align: center;\"\u003e\u003cspan style=\"color: #000000;\"\u003e\u003cstrong\u003eWombat Creek Vineyard, Yarra Valley\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eWombat Creek is the most elevated vineyard in the Yarra Valley, making it uniquely situated for the production of premium cool climate wines. At 424m above sea level, it is a true cool-climate vineyard with a reliable annual rainfall of around 1200mm. Mature Pinot Noir and Chardonnay vines are planted on north and west-facing hills near Gladysdale in the outer reaches of the Upper Yarra Valley. There are 16 ha under vine – 6 ha of Chardonnay and 10 of Pinot Noir. The soils are free-draining volcanic loams. A light covering of snow is not uncommon in winter when the vines are dormant, but the steep slopes allow frost to drain away and protect the tender shoots from freezing temperatures in spring.\u003c\/p\u003e\n\u003cp\u003eFrom the crest of the highest hill at Wombat Creek, steep slopes of vines stretch to the north. At the bottom of the vineyard there is a spring-fed pond covered in water lilies; this is the source of Wombat Creek, which trickles through the hills, joining Hoddles Creek a few kilometres to the north-west and ultimately emptying into the meandering Yarra River. To the north, looking over dense Mountain Ash forest and folds of green hills dotted with wombat holes, the blue horizon is dominated by the saddleback ridge of Mt Donna Buang. The surrounding forest, fern gullies and creeks are home to platypus, lyrebirds, kangaroos, wallabies and, of course, wombats.\u003c\/p\u003e\n\u003cp style=\"text-align: center;\"\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/Handpicked-HighbowHillVineyard_1024x1024.jpg?v=1688339113\" alt=\"Handpicked Highbow Hill Vineyard\" data-mce-fragment=\"1\" data-mce-src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/Handpicked-HighbowHillVineyard_1024x1024.jpg?v=1688339113\"\u003e\u003cspan style=\"color: #000000;\"\u003e\u003cstrong\u003eHighbow Hill Vineyard, Yarra Valley\u003c\/strong\u003e \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eHighbow Hill Vineyard is 40 hectares of established vines planted on rolling hills just north of Yarra Glen village in the Yarra Valley. The vineyard takes its name from Highbow Hill, the dominant feature on the eastern boundary of the property. The soils are sandy loam over clay and gravel over mudstone and there is an abundance of native flora and fauna, including wombats and kangaroos.\u003c\/p\u003e\n\u003cp\u003eThe vineyard was originally planted in 1997\/98 to 33ha of Chardonnay, Pinot Noir, Cabernet Sauvignon and Marsanne. New plantings (7ha) of Pinot Noir, Merlot, Chardonnay and Cabernet were added in 2015 and 2016.\u003c\/p\u003e\n\u003cp\u003eAs you enter the property over the brow of a hill looking north, a long driveway takes you through the vines to a central dam and provides panoramic views looking over the Yarra Valley. Like Capella Vineyard, Highbow Hill is in Melbourne's 'green wedge' zone and is protected by local and state laws as an area of outstanding natural beauty with important environmental value.\u003c\/p\u003e\n\u003cp\u003e\u003cimg alt=\"Handpicked Watunga Road Vineyard\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/Handpicked-WatungaRoadVineyard_6e6a75bd-3156-4bc0-a2d4-2afac6e8abc5_1024x1024.jpg?v=1688340468\"\u003e\u003c\/p\u003e\n\u003cp style=\"text-align: center;\"\u003e\u003cspan style=\"color: #000000;\"\u003e\u003cstrong\u003eWatunga Road Vineyard, Barossa Valley  \u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eThe 12ha Watunga Road Vineyard, located in Koonunga on the flat floor of the Barossa Valley, has old bush vine Grenache (planted mid-1970s) and Shiraz planted in 1976\/77 and 1998\/99. New plantings in 2016 included Grenache to replace natural losses of old vines and a new Shiraz block. Drip irrigation was installed in 2015 to insure against drought in this warm, arid zone and to improve general soil health. However, water is used sparingly and strictly according to seasonal need, as well as availability of this precious resource. \u003c\/p\u003e\n\u003ch3 data-mce-fragment=\"1\"\u003e\u003c\/h3\u003e\n\u003ch3 data-mce-fragment=\"1\"\u003e\u003c\/h3\u003e\n\u003ch3 data-mce-fragment=\"1\"\u003e\u003c\/h3\u003e\n\u003ch3 data-mce-fragment=\"1\"\u003eAbout the winery\u003c\/h3\u003e\n\u003cp\u003e\u003cimg alt=\"handpicked logo\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/Handpickedlogo_1024x1024_9a7f4b4d-0083-435d-97e5-5e9464d768c5_1024x1024.jpg?v=1688342678\"\u003e\u003c\/p\u003e\n\u003cp\u003eHandpicked Wines is a family-owned, multi-regional business that focuses on the production of high-quality Pinot Noir and Chardonnay. Their winery is located in the Mornington Peninsula adjacent to their flagship vineyard Capella, but they also own top quality vineyards in the Yarra Valley, Tasmania and Barossa Valley.\u003c\/p\u003e\n\u003cp\u003eHandpicked Wines produce three tiers of wine; a Single Vineyard range, a Collection range and a budget Regional Selections range.\u003c\/p\u003e\n\u003cp\u003eThe Single Vineyard releases, as the name implies, are sourced from their six vineyards; the Capella Vineyard in the Mornington Peninsula, the Wombat Creek and Highbow Hill Vineyards in the Yarra Valley, the Auburn Road and Native Point Vineyards in Tasmania's Tamar Valley, and the Watunga Road Vineyard in the Barossa Valley.\u003c\/p\u003e\n\u003cp\u003eThe Collection range, which sits below the Single Vineyard range, is a set of premium wines that encapsulate the best characteristics of each region. Fruit is sourced from their own vineyards and other top quality leased vineyards. Director of winemaking Peter Dillon travels extensively to oversee quality throughout the regions; he and assistant winemaker Rohan Smith work closely with a team of viticulturists who manage the vineyards.\u003c\/p\u003e\n\u003cp\u003e\"Handpicked Wines founder and managing director William Dong admits that he came into the wine industry knowing little about the challenges ahead; he just loved wine and wanted to make wines that people would want to share together. It didn't take long to realise that to make truly great wines that express the best of their region he would need to invest in special vineyards and passionate people.\u003c\/p\u003e\n\u003cp\u003eCapella Vineyard on the Mornington Peninsula was the first vineyard purchased, in 2013. It remains Handpicked's spiritual home and where our winemakers are based. We now own six vineyards in Mornington, Yarra Valley, Tasmania and Barossa Valley. In other regions in Australia and around the world we work with exceptional growers who have become part of the Handpicked family over many years.\u003c\/p\u003e\n\u003cp\u003eWe've come a long way - our team has grown, we make more wines in more regions, we've won a lot of trophies, received great reviews, thrown some epic parties and begun an exciting journey into organics - but our purpose to share the love of wine has not wavered. And as William would say, 'The real journey starts today.'\"\u003cspan\u003e  \u003c\/span\u003e\u003cstrong\u003eHandpicked Wines\u003c\/strong\u003e\u003c\/p\u003e","brand":"Canterbury Wines","offers":[{"title":"Default Title","offer_id":42896846127345,"sku":"","price":59.95,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/handpicked-collection-tasmanian-pinot-noir-2018.jpg?v=1696829552"},{"product_id":"holm-oak-pinot-noir-2018","title":"Holm Oak Pinot Noir 2018","description":"\u003cp data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eHolm Oak is located just north of Launceston, in Tasmania's Tamar Valley. Holm Oak is a labour of love for winemaker Bec Duffy and her viticulturist husband Tim Duffy, Since 2007 they have followed their dream of crafting delicious expressions of cool-climate Tasmanian wines. Chardonnay, Pinot Noir and Riesling are outstanding.\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e\"Shows typically cool climate pinot characters of sappy spice and twiggy undergrowth but it has a sense of ripeness as well. The cherry flavours are towards being sweet-fruited and there's a suggestion of strawberry. A touch of cedary oak fits in nicely. A lovely wine.\"  Steven Creber\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\"2018 was a warm dry year. Whilst yields were relatively high, berry size was small. This resulted in well balanced Pinot with lovely aromatics, bright fruit and fine tannin structure. Our 2018 Pinot has some beautiful spice, strawberry and cherry characters on the nose. The palate has fantastic fruit intensity, vibrant acidity and fine silky tannins.\"  \u003cstrong data-mce-fragment=\"1\"\u003eHolm Oak\u003c\/strong\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003ch3\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eExpert reviews\u003c\/span\u003e\u003c\/span\u003e\u003c\/h3\u003e\n\u003cp\u003e\"\u003cspan data-mce-fragment=\"1\"\u003eWild-yeast fermented in small open top fermenters, 10 months ageing in French oak, 25% new. Shows typically cool climate pinot characters of sappy spice and twiggy undergrowth but it has a sense of ripeness as well. The cherry flavours are towards being sweet-fruited and there's a suggestion of strawberry. A touch of cedary oak fits in nicely. A lovely wine. Drink by 2028.\"  \u003c\/span\u003e\u003cstrong\u003eSteven Creber, Halliday Wine Companion - 95 points and Special Value Wine  \u003cspan style=\"color: #f9e00c;\" data-mce-fragment=\"1\" data-mce-style=\"color: #f9e00c;\"\u003e★ \u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\"\u003cspan data-mce-fragment=\"1\"\u003eA beautiful Tasmanian pinot noir from the Tamar Valley. Elegance, finesse and oodles of tangy red fruit and spice make this a wonderful pinot noir to serve with food. Will develop magnificently in the cellar. Drink by 2030.\"  \u003c\/span\u003e\u003cstrong data-mce-fragment=\"1\"\u003eNick Munday, Canterbury Wines - 95 points\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003ePinot noir from the Tamar Valley. It's in good form. Twig and spice notes aplenty but with a run of sweet, almost candied fruit. Red cherries, strawberries, toffee apples and cedar. Polished release. Finishes well. Everything in good order\u003cspan data-mce-fragment=\"1\"\u003e. Drink: 2019-2025+.\"  \u003cstrong data-mce-fragment=\"1\"\u003eCampbell Mattinson, The Wine Front - 93 points\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3 data-mce-fragment=\"1\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eAwards\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eSpecial Value Wine – Halliday Wine Companion  \u003c\/span\u003e\u003c\/span\u003e\u003cstrong data-mce-fragment=\"1\"\u003e\u003cspan style=\"color: #f9e00c;\" data-mce-fragment=\"1\" data-mce-style=\"color: #f9e00c;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e★ \u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003ch3\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eAbout the winery\u003c\/span\u003e\u003c\/span\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cspan\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/HolmOak_1024x1024.png?v=1666586491\" alt=\"Holm Oak Winery\"\u003e\u003c\/span\u003e\u003cspan\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eHolm Oak is located just north of Launceston, in Tasmania's Tamar Valley. Holm Oak is a labour of love for winemaker Bec Duffy and her husband Tim Duffy, viticulturalist. Since 2007 they have followed their dream of crafting delicious expressions of cool-climate Tasmanian wines.\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eBec Duffy has over 20 years winemaking experience in Australia and the US, while Tim Duffy, a third-generation grape grower and an agronomist with extensive viticultural experience, manages the vineyard, Their complementary skills drive their vision to produce delicious wines that reflect their home, Tasmania's pristine Tamar Valley, and their own personalities – honest, down to earth, genuine and authentic. \u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003c\/span\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eGrape vines were planted in the rich and fertile land in 1983, making Holm Oak one of the older vineyards in Tasmania. Using the original Pinot Noir and Cabernet plantings, they now also cultivate Arneis, Chardonnay, Merlot, Pinot Gris, Riesling and Sauvignon Blanc. In total, Holm Oak has 12 hectares under vine.\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eHolm Oak is a full family affair overseen by general manager Pinot 'd' Pig. Like any good manager, Pinot the Pig wanders around keeping a close eye on the daily operations in the vineyards and winery. Pinot was supposed to be a miniature pig, however has grown to be a full-size team member, with a larger than life personality, and a keen eye (and nose) for detail. Every good manager however, has a weakness – if fed a couple of fresh apples, the worries of General Management fade away and Pinot is inclined to sleep on the job!\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cimg style=\"display: block; margin-left: auto; margin-right: auto;\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/holmoakpinotpig_240x240.jpg?v=1666586803\" alt=\"Holm Oak Pinot Pig\"\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\"Holm Oak in Tasmania's Tamar Valley gained its name from a planting of oak trees in the 1930s, intended to provide oak for tennis racquets. It came to nothing, and 50 years later 2ha of cabernet sauvignon and 0.4ha of pinot noir were planted.\u003c\/span\u003e\u003c\/span\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eIn 2004 Ian and Robyn Wilson bought the property with a succession plan in place, their daughter Rebecca (Bec) already an experienced winemaker having worked on the mainland and in California. She arrived at Holm Oak in 2006, and the onsite winery was completed just in time for the 2007 vintage.\u003c\/span\u003e\u003c\/span\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eIn the same year Bec's partner, agronomist Tim Duffy, arrived and they set about expanding the vineyard from 6a to 15ha; in pride of place is 7ha of pinot noir, with MV6 clone leading the census, plus D5V12, 114, 115, 777, D4V2 and 521. In 1991, 1ha of riesling had been planted; the balance now includes pinot gris (2ha), chardonnay (1.5ha) and arneis (0.3ha), with smaller plantings making up the remainder.\u003c\/span\u003e\u003c\/span\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003ePrior to the completion of the winery, the wines had been competently contract-made. It's a very different story today, with shoot thinning, leaf plucking (on the western side) and removal of shoulder bunches of pinot noir (if needed). The partnership between winemaker and viticulturist has had multiple synergies, as success has followed success. Then there's the Southern Ocean, a vast air conditioner buffering the heat spikes that are part of summer in the southeastern corner of the mainland.\u003c\/span\u003e\u003c\/span\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eSparkling wine used 37% of the total crush, which left pinot noir with 28%, sauvignon blanc, chardonnay and pinot gris in a three-way share of 8% each, riesling the remainder. One simple summary is sparkling, red and white wine, each with a third share. And Tamar Valley is the place to be, with almost 40% of the 2022 crush.\" \u003c\/span\u003e\u003c\/span\u003e\u003cstrong\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eJames Halliday\u003c\/span\u003e\u003c\/span\u003e\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e","brand":"Canterbury Wines","offers":[{"title":"Default Title","offer_id":42896851665137,"sku":"","price":44.95,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/holm-oak-pinot-noir-2018.jpg?v=1697063157"},{"product_id":"stoney-rise-pinot-noir-2009","title":"Stoney Rise Pinot Noir 2009","description":"\u003cp data-mce-fragment=\"1\"\u003e\u003cspan style=\"font-size: 10.5pt; line-height: 107%; font-family: 'Segoe UI',sans-serif; color: #212b36;\"\u003eStoney Rise, located in the heart of the Tamar Valley in Northern Tasmania, is a family-run winery owned by Joe and Lou Holyman. In 2004, the couple \u003cspan\u003epurchased the former Rotherhythe vineyard, which had been established in 1986, and restored it to its former glory. \u003c\/span\u003e\u003c\/span\u003e\u003cspan style=\"font-size: 10.5pt; line-height: 107%; font-family: 'Segoe UI',sans-serif; color: #212b36;\"\u003e\u003cspan\u003eThe vineyard is planted mainly to pinot noir and chardonnay, with small plantings of Trousseau and Grüner Veltliner. \u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003e\u003cstrong\u003e\u003cspan style=\"font-size: 10.5pt; line-height: 107%; font-family: 'Segoe UI',sans-serif; color: #212b36;\"\u003e\"Has considerable depth to its multi-spice, plum and black cherry fruit on bouquet and palate alike; the fruit flavour pours along the palate to the very finish, guaranteeing its future. Harmonious.\"  James Halliday\u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003ch3 data-mce-fragment=\"1\"\u003eExpert reviews\u003c\/h3\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\"Excellent purple-crimson hue; has considerable depth to its multi-spice, plum and black cherry fruit on bouquet and palate alike; the fruit flavour pours along the palate to the very finish, guaranteeing its future\u003cspan data-mce-fragment=\"1\"\u003e. Harmonious. Drink by: 2019.\"  \u003cstrong data-mce-fragment=\"1\"\u003eJames Halliday, Halliday Wine Companion - 94 points\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\"A very subtle and understated pinot noir that reveals more complexity with time in the glass: rhubarb, spice, dark cherries, mushroom, even a little floral complexity in an attractive, silky package\u003cspan data-mce-fragment=\"1\"\u003e. My bet is it will really blossom over the next six to eight years.\"\u003cstrong data-mce-fragment=\"1\"\u003e Angus Hughson\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3 data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003eAbout Joe Holyman\u003c\/strong\u003e\u003c\/span\u003e\u003c\/h3\u003e\n\u003cp data-mce-fragment=\"1\"\u003e \u003c\/p\u003e\n\u003cdiv style=\"text-align: left;\" data-mce-style=\"text-align: left;\"\u003e\u003cimg style=\"margin-right: 30px; margin-bottom: 26px; float: left;\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/Stoney_Rise_Joe_Holyman_600x600.png?v=1714525168\" alt=\"Stoney Rise winemaker Joe Holyman\" data-mce-style=\"margin-right: 30px; margin-bottom: 26px; float: left;\" data-mce-src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/Stoney_Rise_Joe_Holyman_600x600.png?v=1714525168\"\u003e\u003c\/div\u003e\n\u003cp class=\"MsoNormal\"\u003e\u003cspan style=\"font-size: 10.5pt; line-height: 107%; font-family: 'Segoe UI',sans-serif; color: #212b36;\" data-mce-style=\"font-size: 10.5pt; line-height: 107%; font-family: 'Segoe UI',sans-serif; color: #212b36;\"\u003eHumour, honesty and grapes that sing. Joe Holyman keeps things simple at Stoney Rise.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003e\u003cspan style=\"font-size: 10.5pt; line-height: 107%; font-family: 'Segoe UI',sans-serif; color: #212b36;\" data-mce-style=\"font-size: 10.5pt; line-height: 107%; font-family: 'Segoe UI',sans-serif; color: #212b36;\"\u003eThe view from Joe Holyman’s winery and cellar door is something special. At the end of the day, cold beer in hand, he looks out over 7.2 hectares of vineyards against a backdrop of north Tasmania’s Tamar River, 25 minutes north of Launceston. The vines are his happy place.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003e\u003cspan style=\"font-size: 10.5pt; line-height: 107%; font-family: 'Segoe UI',sans-serif; color: #212b36;\" data-mce-style=\"font-size: 10.5pt; line-height: 107%; font-family: 'Segoe UI',sans-serif; color: #212b36;\"\u003e\"It’s what I enjoy doing,\" he says. \"The whole process of making sure the fruit we pick is the best fruit we can. Our philosophy has changed a bit over the years: we’re picking earlier and adding less, doing more in the vineyard so we have to add less to the wine. We don’t use herbicides, we don’t add anything other than sulphur. It’s about reducing. I’m looking at the vineyard now from our loungeroom and it’s 15 metres away. Lou and I have three young kids – we don’t need to be out there throwing chemicals around.\"\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003e\u003cspan style=\"font-size: 10.5pt; line-height: 107%; font-family: 'Segoe UI',sans-serif; color: #212b36;\" data-mce-style=\"font-size: 10.5pt; line-height: 107%; font-family: 'Segoe UI',sans-serif; color: #212b36;\"\u003eThe winery has a five-star James Halliday rating but for Joe, it’s not about accolades. \"It’s nice to have people recognise you but we’re not in the business for that. We don’t enter shows, we’re more interested in the customers we have already and building more. I guess personal endorsements and all that sort of stuff helps build customers but it’s really not why we’re here. We’re here to make the best wine we can.\"\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003e\u003cspan style=\"font-size: 10.5pt; line-height: 107%; font-family: 'Segoe UI',sans-serif; color: #212b36;\" data-mce-style=\"font-size: 10.5pt; line-height: 107%; font-family: 'Segoe UI',sans-serif; color: #212b36;\"\u003eJoe knows the area well. He grew up on on a little farm near Launceston where his father planted .6 hectares of hobby vineyards. His mother had a catering business and by day, his dad worked for a family transport business, moving wine out of South Australia across the country. \"He was a good, honest businessman and figured he might as well start supporting the people who were supporting him,\" Joe says. \"So he started buying wine from the wineries he was working with. He developed quite an extensive array of Australian wine from the late sixties into the mid-eighties.\"\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003e\u003cspan style=\"font-size: 10.5pt; line-height: 107%; font-family: 'Segoe UI',sans-serif; color: #212b36;\" data-mce-style=\"font-size: 10.5pt; line-height: 107%; font-family: 'Segoe UI',sans-serif; color: #212b36;\"\u003eBack then, Joe enjoyed the occasional sip but it was baggy whites that had his heart. \"I finished school and had an agreement with my father that if I achieved what is now the HSC, I could go to England to play cricket.\" The flipside was that, after a year, he had to return and go to university. \"I started studying a business degree and didn’t like that too much – I lasted about six weeks then moved back to play cricket.\"\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003e\u003cspan style=\"font-size: 10.5pt; line-height: 107%; font-family: 'Segoe UI',sans-serif; color: #212b36;\" data-mce-style=\"font-size: 10.5pt; line-height: 107%; font-family: 'Segoe UI',sans-serif; color: #212b36;\"\u003eDuring the nineties, Joe donned the whites for the Tassie Tigers in the Benson \u0026amp; Hedges Sheffield Shield. He’s in the record books for collecting seven catches on his debut against Western Australia on 7 March 1991. \"A lot of the Test players used to play in Shield cricket a lot, so at the time you got to play against the best cricketers around Australia.\"\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003e\u003cspan style=\"font-size: 10.5pt; line-height: 107%; font-family: 'Segoe UI',sans-serif; color: #212b36;\" data-mce-style=\"font-size: 10.5pt; line-height: 107%; font-family: 'Segoe UI',sans-serif; color: #212b36;\"\u003eHe ended up taking a marketing course at Roseworthy, initially studying externally. Jeremy Holmes, who now runs Barossa-based international wine business d’Or to Door Wines Direct, was influential during those early marketing years. \"He taught me a lot and was the first person to give me a job out of Roseworthy. We still remain close and talk about stuff.\"\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003e\u003cspan style=\"font-size: 10.5pt; line-height: 107%; font-family: 'Segoe UI',sans-serif; color: #212b36;\" data-mce-style=\"font-size: 10.5pt; line-height: 107%; font-family: 'Segoe UI',sans-serif; color: #212b36;\"\u003eJoe cut his teeth working as a sales rep in Sydney and Melbourne for fine wine importer and distributor Negociants before taking a role with The Wine Society, buying wine for its 50,000 members. He worked in wineries across the globe and met wife Lou while working at Cape Jaffa Wines in Robe, South Australia. Lou has experience in South Australian vineyards, winery offices and cellar doors. She looks after the business side of Stoney Rise.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003e\u003cspan style=\"font-size: 10.5pt; line-height: 107%; font-family: 'Segoe UI',sans-serif; color: #212b36;\" data-mce-style=\"font-size: 10.5pt; line-height: 107%; font-family: 'Segoe UI',sans-serif; color: #212b36;\"\u003e\"I don’t think anyone would ever tell you it’s easy to run a vineyard and a family, living on the property and being here all the time with young kids. But it’s definitely great to have each other to talk to about the business. It’s a busy life we lead,\" Joe says.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003e\u003cspan style=\"font-size: 10.5pt; line-height: 107%; font-family: 'Segoe UI',sans-serif; color: #212b36;\" data-mce-style=\"font-size: 10.5pt; line-height: 107%; font-family: 'Segoe UI',sans-serif; color: #212b36;\"\u003eTheir Tasmanian winery is named after a South Australian surf spot. \"A friend of mine, who was also working at Cape Jaffa, and I decided we would buy a couple of tonnes of fruit and make some wine, just for ourselves. We had a journalist visit one day and got an email from him about two weeks later saying, ‘I really like your shiraz, I’d like to put it in Vogue Entertainment, can you send me a bottle?’\"\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003e\u003cspan style=\"font-size: 10.5pt; line-height: 107%; font-family: 'Segoe UI',sans-serif; color: #212b36;\" data-mce-style=\"font-size: 10.5pt; line-height: 107%; font-family: 'Segoe UI',sans-serif; color: #212b36;\"\u003eIn a hurry, using Microsoft Clipart, they designed a label with a guy on a surf board. \"We were buying fruit and using someone else’s winery and the only thing we could think of was that we were doing a lot of surfing in Robe at a place called Stoney Rise. That’s where it all came together.\"\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003e\u003cspan style=\"font-size: 10.5pt; line-height: 107%; font-family: 'Segoe UI',sans-serif; color: #212b36;\" data-mce-style=\"font-size: 10.5pt; line-height: 107%; font-family: 'Segoe UI',sans-serif; color: #212b36;\"\u003eJoe and Lou found their Tassie property in 2004. They were looking for potential winery sites when the urge for a wee hit. \"We dropped into the cellar door and while Lou was on the toilet I was standing at the counter talking to the owner. He was commenting on what you could do to the place if you bought it. It never went on the market, so it was a bit serendipitous.\"\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003e\u003cspan style=\"font-size: 10.5pt; line-height: 107%; font-family: 'Segoe UI',sans-serif; color: #212b36;\" data-mce-style=\"font-size: 10.5pt; line-height: 107%; font-family: 'Segoe UI',sans-serif; color: #212b36;\"\u003eThey purchased the property (originally named Rotherhythe Heights) on 1 June 2004 and the Stoney Rise name came with them.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003e\u003cspan style=\"font-size: 10.5pt; line-height: 107%; font-family: 'Segoe UI',sans-serif; color: #212b36;\" data-mce-style=\"font-size: 10.5pt; line-height: 107%; font-family: 'Segoe UI',sans-serif; color: #212b36;\"\u003e\"We used Stoney Rise because we had some brand presence on the market and knew if people drove past and saw Stoney Rise they’d think, ‘I’ve heard of that’ and drive up the driveway.\"\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003e\u003cspan style=\"font-size: 10.5pt; line-height: 107%; font-family: 'Segoe UI',sans-serif; color: #212b36;\" data-mce-style=\"font-size: 10.5pt; line-height: 107%; font-family: 'Segoe UI',sans-serif; color: #212b36;\"\u003eFor the first three years they made wine offsite because they spent so much time in the vineyard. The original vines were planted in 1986, so they had vine age on their side but the property was in a state of disrepair. \"The guy [we bought from] wasn’t from the industry and was the second owner, so I think he thought he was going to sit on the balcony, look at the river and drink chardonnay all day.\"\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003e\u003cspan style=\"font-size: 10.5pt; line-height: 107%; font-family: 'Segoe UI',sans-serif; color: #212b36;\" data-mce-style=\"font-size: 10.5pt; line-height: 107%; font-family: 'Segoe UI',sans-serif; color: #212b36;\"\u003eTwelve years down the track, Joe is still chipping away. \"We’re getting there slowly. When we first got here there was about .8 of a hectare of cabernet planted that we pulled with a 20 tonne excavator and replaced with pinot. We lost nearly a quarter of the vineyard in one felll swoop but that’s all up and running now. There’s just over three hectares of the original planting, the original 4.2 hectares (3800 vines per hectare) are 30 years old this year.\"\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003e\u003cspan style=\"font-size: 10.5pt; line-height: 107%; font-family: 'Segoe UI',sans-serif; color: #212b36;\" data-mce-style=\"font-size: 10.5pt; line-height: 107%; font-family: 'Segoe UI',sans-serif; color: #212b36;\"\u003eIn 2014 they planted three hectares at 4500 vines per hectare. \"We are hoping to get some fruit off this vineyard this year. It is mainly a massale planting of pinot noir but we also have 1000 vines of trousseau in there.\" Joe believes there is room for about another 2.5 hectares of expansion. \"We’d like to become an estate-grown business – it will give us more control over fruit quality rather than buying some fruit in for the Stoney Rise brand.\"\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003e\u003cspan style=\"font-size: 10.5pt; line-height: 107%; font-family: 'Segoe UI',sans-serif; color: #212b36;\" data-mce-style=\"font-size: 10.5pt; line-height: 107%; font-family: 'Segoe UI',sans-serif; color: #212b36;\"\u003eJoe’s approach to grape growing was influenced by his father’s friend Graham Wiltshire, who planted the Jansz vineyard (originally named after Tasman’s ship, the Heemskerk). \"When we bought this property, he helped me out for a few years until he got a bit too old. He believed it was all about the quality of the fruit rather than what you do in the winery. So we still follow that sense.\"\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003e\u003cspan style=\"font-size: 10.5pt; line-height: 107%; font-family: 'Segoe UI',sans-serif; color: #212b36;\" data-mce-style=\"font-size: 10.5pt; line-height: 107%; font-family: 'Segoe UI',sans-serif; color: #212b36;\"\u003eSpur-pruned vines are treated individually in relation to the crop they carry (never have more than two bunches per shoot and any weaker vines have one bunch per shoot), averaging 4.5 tonnes per hectare. They don’t use herbicides, opting for minimal sprays and biodynamic preparations on the soil to increase vine health. The Stoney Rise range focuses on fruit and early drinkability, and the more structured range of Holyman wines have more potential for longevity.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003e\u003cspan style=\"font-size: 10.5pt; line-height: 107%; font-family: 'Segoe UI',sans-serif; color: #212b36;\" data-mce-style=\"font-size: 10.5pt; line-height: 107%; font-family: 'Segoe UI',sans-serif; color: #212b36;\"\u003e\"Winemaking to me is like cooking. If you start with nice ingredients, the food always tastes better. We are very honest in our appraisal here that we spend 95 percent of our time in the vineyard and five percent in the winery. In all honesty, part of me couldn’t care – I’d almost be happy to have a winemaker make the wine and do that process for me. We don’t add anything to the wine except sulphur so it’s a pure fermentation process.\"\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003e\u003cspan style=\"font-size: 10.5pt; line-height: 107%; font-family: 'Segoe UI',sans-serif; color: #212b36;\" data-mce-style=\"font-size: 10.5pt; line-height: 107%; font-family: 'Segoe UI',sans-serif; color: #212b36;\"\u003eThe construction of the winery in 2008 was relatively straight forward. \"My father had most of the equipment we needed, so we had a de-stemmer, a press and a few little tanks. It’s a very basic Colorbond shed with a little bit of equipment in it. We’re very basic here. We don’t have heating or cooling in the winery, we don’t have a lab because I don’t understand science because I’m not a winemaker. Dad had .8 of a hectare and we’re still using that equipment. We buy fruit in as well so we’re doing a lot more. We were lucky to be in a position where he over-supplied on the equipment he purchased for the original bit of wine he was doing.\"\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003e\u003cspan style=\"font-size: 10.5pt; line-height: 107%; font-family: 'Segoe UI',sans-serif; color: #212b36;\" data-mce-style=\"font-size: 10.5pt; line-height: 107%; font-family: 'Segoe UI',sans-serif; color: #212b36;\"\u003eWhat does Joe love most about the industry? \"I love that it’s a small industry. I like the camaraderie and people always being willing to help. We’re all good at recommending each other and working well together.\" He pauses. \"I used to tell people I got into the wine industry because it was the only job I could find where it was okay to go to work with a hangover.\"\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003e\u003cspan style=\"font-size: 10.5pt; line-height: 107%; font-family: 'Segoe UI',sans-serif; color: #212b36;\" data-mce-style=\"font-size: 10.5pt; line-height: 107%; font-family: 'Segoe UI',sans-serif; color: #212b36;\"\u003eIn 2015, Stoney Rise bagged Gourmet Traveller’s Best Small Cellar Door award. Joe believes a good cellar door needs honest people with knowledge and understanding of the products. Unusually, they charge for tastings. \"If people aren’t willing to spend five dollars to taste seven wines, they’re not going to spend $50 on a bottle of pinot. You can’t go to a restaurant and taste seven dishes before you decide if you want to buy any of them.\"\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003e\u003cspan style=\"font-size: 10.5pt; line-height: 107%; font-family: 'Segoe UI',sans-serif; color: #212b36;\" data-mce-style=\"font-size: 10.5pt; line-height: 107%; font-family: 'Segoe UI',sans-serif; color: #212b36;\"\u003eHe says the response is mixed. \"You get the people who drive up in fancy cars and scoff at paying five dollars for a tasting, then you get someone who doesn’t look like they’re going to buy a bottle but when you say there’s a tasting fee they say, ‘That’s so good because I don’t feel pressured to buy something.’ We’re not super strict on it. It’s a way of sorting out who is in your cellar door.\"\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003e\u003cspan style=\"font-size: 10.5pt; line-height: 107%; font-family: 'Segoe UI',sans-serif; color: #212b36;\" data-mce-style=\"font-size: 10.5pt; line-height: 107%; font-family: 'Segoe UI',sans-serif; color: #212b36;\"\u003eWhen questioned about mistakes, Joe is thoughtful. \"One of them was not being independently wealthy when I started working in the vineyard. The other was getting to know Mike Bennie and Nick Ryan. They’re terrible.\" He laughs.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003e\u003cspan style=\"font-size: 10.5pt; line-height: 107%; font-family: 'Segoe UI',sans-serif; color: #212b36;\" data-mce-style=\"font-size: 10.5pt; line-height: 107%; font-family: 'Segoe UI',sans-serif; color: #212b36;\"\u003eThey are, in fact, mates. Joe recently joined forces with Mike and Peter Dredge for tongue-in-cheek wine label Brian. They keep it on the down-low but the Instagram account (@brian_wine) is a hoot. \"That’s pretty much what Brian is about. I’ve known Mike since I was in Sydney. We came across some fruit a few years ago, when Mike was getting into skin contact winemaking, and we decided that’s what we’d do with this fruit.\"\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003e\u003cspan style=\"font-size: 10.5pt; line-height: 107%; font-family: 'Segoe UI',sans-serif; color: #212b36;\" data-mce-style=\"font-size: 10.5pt; line-height: 107%; font-family: 'Segoe UI',sans-serif; color: #212b36;\"\u003eIf he could change one thing about the Australian wine industry, Joe would make people more honest. \"In terms of the stories they tell surrounding their vineyard practices. There’s plenty of people out there who don’t care about how grapes are grown and there are lots who do. It’s something people need to be honest about. We don’t use pesticides but I have a bank manager and a young family. If we have another 2011, then I’ll spray the vineyard with chemicals to make sure we can pick grapes. If I don’t have to spray, I won’t.\"\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003e\u003cspan style=\"font-size: 10.5pt; line-height: 107%; font-family: 'Segoe UI',sans-serif; color: #212b36;\" data-mce-style=\"font-size: 10.5pt; line-height: 107%; font-family: 'Segoe UI',sans-serif; color: #212b36;\"\u003eThe future is about consolidating what they do. \"We’re trying to make less wines, not more. We make seven and could probably reduce that to six.\" He pauses. \"Everything I know about a vineyard is based on my vineyard, not anyone else’s. The objective for me is to make the best wine from my vineyard, not to make a wine that tastes like anyone else’s. It’s about doing what we do properly, rather than continually reinventing ourselves. I think sometimes if you reinvent yourself too often you forget where you started.\"\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003e\u003cspan style=\"color: rgb(128, 128, 128);\" data-mce-style=\"color: rgb(128, 128, 128);\"\u003e\u003cstrong\u003e\u003cspan style=\"font-size: 10.5pt; line-height: 107%; font-family: 'Segoe UI', sans-serif;\" data-mce-style=\"font-size: 10.5pt; line-height: 107%; font-family: 'Segoe UI', sans-serif;\"\u003eThe above article by Katie Spain appeared in Wine Business Magazine (WBM) in Jan 2017\u003c\/span\u003e\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3 data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003eAbout the winery\u003cbr\u003e\u003cbr\u003e\u003c\/strong\u003e\u003c\/span\u003e\u003c\/h3\u003e\n\u003cdiv style=\"text-align: left;\"\u003e\u003cimg alt=\"Stoney Rise vineyard\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/Stoney_Rise_Vineyard_91343f1b-f01f-4ebb-a431-24552b2477c4_1024x1024.png?v=1714527157\" style=\"margin-bottom: 16px; float: none;\"\u003e\u003c\/div\u003e\n\u003cp class=\"MsoNormal\"\u003e\u003cspan style=\"font-size: 10.5pt; line-height: 107%; font-family: 'Segoe UI',sans-serif; color: #212b36;\"\u003eThe \u003c\/span\u003e\u003cspan style=\"font-size: 10.5pt; line-height: 107%; font-family: 'Segoe UI',sans-serif; color: #212b36;\"\u003eStoney Rise Wine Company, located in the heart of the Tamar Valley in Northern Tasmania, is a family-run winery owned by Joe and Lou Holyman. In 2004, the couple \u003cspan\u003epurchased the former Rotherhythe vineyard, which had been established in 1986, and set about restoring it to its former glory. \u003c\/span\u003e\u003c\/span\u003e\u003cspan style=\"font-size: 10.5pt; line-height: 107%; font-family: 'Segoe UI',sans-serif; color: #212b36;\"\u003e\u003cspan\u003eThe vineyard is planted mainly to pinot noir and chardonnay, with small plantings of Trousseau and Grüner Veltliner. \u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003e\u003cspan style=\"font-size: 10.5pt; line-height: 107%; font-family: 'Segoe UI',sans-serif; color: #212b36;\"\u003e\u003cspan\u003eTwo tiers of wines are produced: the Stoney Rise wines, focusing on fruit and early drinkability; and the Holyman wines, with more structure, more new oak and the best grapes, focusing on length and potential longevity.\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003e\u003cspan style=\"font-size: 10.5pt; line-height: 107%; font-family: 'Segoe UI',sans-serif; color: #212b36;\"\u003e\"My wife Lou and I visited a special vineyard in the Tamar Valley in Northern Tasmania in late 2003. We visited the cellar door and realised what a special site this was for growing grapes in Tasmania. We liked it so much we purchased the property in 2004. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003e\u003cspan style=\"font-size: 10.5pt; line-height: 107%; font-family: 'Segoe UI',sans-serif; color: #212b36;\"\u003eWe set about renovating the vineyard which was planted in 1986. At its highest point the vineyard is only 30 meters above sea level, with the lowest being less than 10 meters, and it is less than 1 kilometre from the Tamar River.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003e\u003cspan style=\"font-size: 10.5pt; line-height: 107%; font-family: 'Segoe UI',sans-serif; color: #212b36;\"\u003eWe have 0.75 of a hectare of Chardonnay, 5.7 hectares of Pinot Noir, 0.7 hectares of Trousseau and 0.2 of a hectare of Grüner Veltliner for a total of 7.35 hectares. The rows run north\/south and have a row spacing of 2.2 meters and the vines are 1.2m apart giving a density of 4500 vines per hectare.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003e\u003cspan style=\"font-size: 10.5pt; line-height: 107%; font-family: 'Segoe UI',sans-serif; color: #212b36;\"\u003eMy family has been involved in growing grapes and making wine in Tasmania since 1984. I grew up seeing our wines develop more complexity, as the vines got older. So one big attraction of our new vineyard was knowing that as the vines were planted in 1986, we had vine age on our side.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003e\u003cspan style=\"font-size: 10.5pt; line-height: 107%; font-family: 'Segoe UI',sans-serif; color: #212b36;\"\u003eWe take our wines and our special bit of dirt on the Tamar River very seriously, but we balance that by having as much fun as possible doing it.\"  \u003cstrong\u003eJoe Holyman\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e","brand":"Canterbury Wines","offers":[{"title":"Default Title","offer_id":42896891904241,"sku":"","price":45.95,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/Stoney-Rise-Pinot-Noir-2009.jpg?v=1698284360"},{"product_id":"tolpuddle-vineyard-pinot-noir-2020","title":"Tolpuddle Vineyard Pinot Noir 2020","description":"\u003cp\u003e\u003cstrong\u003eJames Suckling Top 100 Wines of Australia 2021\u003c\/strong\u003e\u003cbr\u003e\u003cstrong\u003e\u003cspan\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eWine Enthusiast Top 100 Cellar Selections of  2022\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eMartin Shaw and Michael Hill Smith MW (Shaw \u0026amp; Smith) purchased the vineyard in 2011\u003c\/span\u003e\u003cspan\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eafter a look-and-see jaunt to Tasmania when they became smitten by Tolpuddle's Coal Valley location and mature vines, planted only to pinot noir and chardonnay. They a\u003c\/span\u003e\u003c\/span\u003e\u003cspan style=\"vertical-align: inherit;\"\u003ere fully committed to seeing Tolpuddle Vineyard recognised as one of Australia's great single vineyards. \u003c\/span\u003e\u003c\/span\u003e\u003cspan\u003e \u003c\/span\u003e\u003cspan\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003c\/span\u003e\u003c\/span\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e\"There is real concentration and substantial oak here and it appreciates time in the glass to unfold its flavours and aromas, which are superb. It's a baby today and I would hope for a patient audience. The palate really sorts itself out with a little airing time. Tremendous drive, energy and length. A great wine in the making.\"  Huon Hooke\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eIn barely a decade, Tolpuddle has established itself as one of the country's top producers. It produces wines of blistering precision and finesse which have received rave critical acclaim. They are highly sought-after and are some of the finest examples of chardonnay and pinot noir that can be found anywhere on the Apple Isle.\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\"If ever a new winery was born with blue blood in its veins, Tolpuddle would have to be it.\"  James Halliday\u003c\/span\u003e\u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\"This wine has gorgeous aromatics with violets and red berries to the fore. There is abundant fruit, with sour cherry, raspberry, blueberry,  and a touch of rhubarb. Underlying savoury characters include graphite and cured meat, and some toasted spices. Medium weight, with very fine tannins. Fresh and enticing, perfumed and delicious.\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eAll hand-picked fruit is fermented as a combination of 40% whole bunches and the remainder whole berries, in open fermenters, with gentle plunging. The wine is then aged in French barrique for ten months, of which about one third was new. \" \u003c\/span\u003e\u003cstrong\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eTolpuddle\u003c\/span\u003e\u003c\/strong\u003e\u003c\/span\u003e\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003ch3\u003e\n\u003cstrong\u003e\u003c\/strong\u003e\u003cstrong\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eExpert reviews\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/strong\u003e\n\u003c\/h3\u003e\n\u003cp\u003e\u003cspan\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\"This is a wine we have not yet seen from Tolpuddle. It has such well-curated complexity and whole-bunch influence (40%) sits in the sweet spot. It is concentrated, yet so elegant and the vivid freshness that pervades every aspect of the nose and palate is striking. Aromas of red fruit, such as raspberry, strawberry, red cherry and red plum are framed in spice and fragrance. The palate has such impressive definition and clarity and the tannins are so detailed, fine and clear-cut. Concentrated red and darker cherries are fleshy, yet elegantly focused, and the acidity laces it all up so clearly. So drinkable now and for a decade at least. 10\/2021.\"  \u003c\/span\u003e\u003c\/span\u003e\u003cstrong\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eJames Suckling, JamesSuckling.com - 99 points and Top 100 Wines of Australia 2021\u003c\/span\u003e\u003c\/span\u003e\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan class=\"cs-reviewBody\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\"Deep red\/purple colour, quite dark for an Aussie pinot and very youthful. There are powerful meaty, smoky and five-spice savoury aromas; definite touches of smoky-bacon and charcuterie. The palate has a touch of firmness in its tannins and is a little uneven in its flow at first. There is real concentration and substantial oak here and it appreciates time in the glass to unfold its flavours and aromas, which are superb. It's a baby today and I would hope for a patient audience. The palate really sorts itself out with a little airing time. I'd cellar it for at least a year for full satisfaction. Tremendous drive, energy and length. A great wine in the making.\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan title=\"146785\" class=\"cs-dateCreated\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e31 Oct 2021. Drink: \u003c\/span\u003e\u003c\/span\u003e\u003cspan title=\"146785\" class=\"cs-dateCreated\"\u003e\u003cspan\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e2023\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003cspan title=\"146785\" class=\"cs-dateCreated\"\u003e\u003cspan\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e–\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003cspan title=\"146785\" class=\"cs-dateCreated\"\u003e\u003cspan\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e2035.\"  \u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003cspan title=\"146785\" class=\"cs-dateCreated\"\u003e\u003cspan\u003e\u003cstrong\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eHuon Hooke, The Real Review – 98 points\u003c\/span\u003e\u003c\/strong\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003cspan\u003e \u003c\/span\u003e\u003cspan title=\"146785\" class=\"cs-dateCreated\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003c\/span\u003e\u003cspan\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003c\/span\u003e\u003c\/span\u003e\u003cspan\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003c\/span\u003e\u003c\/span\u003e\u003cspan\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003c\/span\u003e\u003cstrong\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003c\/span\u003e\u003c\/strong\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\"The best Pinot Noir offering yet from this esteemed estate. Seductive aromas of bright red cherry and raspberry then a vibrant array of black fruits on the palate with lively spice and a velvety texture of real power and purpose. The seamless structure is sustained by an unwavering acid line that carries each element with grace and poise. A complete package. 5\/2022.\"  \u003c\/span\u003e\u003c\/span\u003e\u003cstrong\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eDecanter - 98 points\u003c\/span\u003e\u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\"A captivating almost beguiling bouquet with a complex set of aromas showcasing site and time as well as fresh youthful, primary aromas of raspberry and crushed red cherry, savoury spices, dried herb, fine oak layers and a core of earthy minerality. Fantastic on the palate - dry, intense, salty, youthful and fruity with berry flavours that mirror the bouquet, crunchy fresh acid line and layers of wood spice. Chalky tannins and layers of finely selected oak deliver a sound foundation. I strongly recommend you discover this wine soon.\"  \u003cstrong\u003eCameron Douglas - 97 points\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\"The 2020 Pinot Noir is simply gorgeous. This is a beautiful wine. It's fine-boned and spicy, with sandalwood and myrrh, star anise and brine, layers of Szechuan peppercorns and pomegranate essence. Black cherry kirsch, licorice, a hint of arnica, raspberry seed and a curve of phenolics flow across the palate. What a beauty. Balanced, silky and flowing, it's long and structured. Drink: 2022-2040.\" \u003c\/span\u003e\u003cstrong\u003e Erin Larkin, Wine Advocate - 96 points\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\"Benchmark sit meets winemaking wizardry. Even with higher than normal acidity in this cool harvest, there is a wonderfully effortless grace to this vintage. The exotic, floral mood of whole bunches harmonises seamlessly with deep set spice and berry fruits of all kinds. Powder-fine tannins complete a stunning finish that holds long and undeviating.\" \u003cstrong\u003e Tyson Stelzer, Australian Wine Business Monthly - 96 points\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\"From Tasmania's Coal River Valley and from nearly 35-year-old vines, Tolpuddle has become one of Australia's most renowned single vineyards. The style is Burgundy-meets-New World, and cellaring is expected. This vintage is highly aromatic: A vineyard floor-like reduction is tangled up with layers of brambly currants, wild blueberries and black cherries, dark chocolate and a wallop of savory, spiced meat and mushroom. The palate is concentrated, with polished, if somewhat, drying tannins. Flavors are tightly wound and oak is on display, but this should age with grace until the late 2030s, at least.\"\u003cstrong\u003e\u003cspan\u003e  \u003c\/span\u003e\u003cspan\u003eChristina Pickard, Wine Enthusiast – 94 points and Top 100 Cellar Selections of  2022\u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\"\u003c\/span\u003e\u003c\/span\u003e\u003cspan\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eYes. Lovely pinot noir. Beautiful. Inherently complex but juicy and floral. Laced with bunchy, smoky, undergrowth-y herb notes. Rippled with cranberry, strawberry, rhubarb and red cherry fruit. Nothing too dark or brooding but nor is it light or tart. It has will-develop-gorgeously written all over it. The tannin is fine too, dusty almost, spice-drenched, complex in itself. Dust. I kept coming back to that word. It's perfumed and dusty and everything in between. There's a herbal bitterness picking out the aftertaste. It's that kind of wine. Savoury, herbal, nuance-y. Drink : 2023 - 2028+.\"  \u003c\/span\u003e\u003c\/span\u003e\u003cstrong\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eCampbell Mattinson, The Wine Front - 94 points\u003c\/span\u003e\u003c\/span\u003e\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3\u003e\u003cstrong\u003e\u003cspan\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eAwards\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003eTop 100 Wines of Australia 2021 - James Suckling\u003cbr\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eWine Enthusiast Top 100 Cellar Selections of  2022\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3\u003e\u003cspan\u003e\u003cstrong\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eAbout the winery\u003c\/span\u003e\u003c\/span\u003e\u003c\/strong\u003e\u003c\/span\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cimg alt=\"Tolpuddle vineyard\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/Tolpuddle_1024x1024.png?v=1667374621\"\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eTolpuddle Vineyard was established in 1988\u003c\/span\u003e\u003cspan\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eby Bill Casimaty, Gary Crittenden and Tony Jordan \u003c\/span\u003e\u003c\/span\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eand it took its name from the Tolpuddle Martyrs: English convicts transported to Tasmania for forming an agricultural union. The leader of the Martyrs, George Loveless, served some of his sentence working on a property near Richmond, part of which is now Tolpuddle Vineyard. The vineyard is planted with mature Chardonnay and Pinot Noir vines, facing north-east, and sloping gently up from Back Tea Tree Road. The soil is light silica over sandstone and of moderate vigour, ensuring well-balanced vines producing grapes of great flavour and intensity. \u003c\/span\u003e\u003c\/span\u003e\u003cspan\u003e \u003c\/span\u003e\u003cspan\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003c\/span\u003e\u003c\/span\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eMartin Shaw and Michael Hill Smith MW (Shaw \u0026amp; Smith) purchased the vineyard in 2011 \u003c\/span\u003e\u003cspan\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eafter a look-and-see jaunt to Tasmania when they became smitten by Tolpuddle's Coal Valley location and mature vines, planted only to pinot noir and chardonnay. They a\u003c\/span\u003e\u003c\/span\u003e\u003cspan style=\"vertical-align: inherit;\"\u003ere fully committed to seeing Tolpuddle Vineyard recognised as one of Australia's great single vineyards. \u003c\/span\u003e\u003c\/span\u003e\u003cspan\u003e \u003c\/span\u003e\u003cspan\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003c\/span\u003e\u003c\/span\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003c\/span\u003e\u003cspan\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eIn barely a decade, Tolpuddle has established itself as one of the country's top producers. It produces wines of blistering precision and finesse which have received rave critical acclaim. They are highly sought-after and are some of the finest examples of chardonnay and pinot noir that can be found anywhere on the Apple Isle.\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"color: rgb(128, 128, 128);\"\u003e\u003cstrong\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eThe following text is taken from an article by Jasper Morris that appeared in Inside Burgundy\u003cbr\u003e\u003cbr\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cdiv style=\"text-align: left;\"\u003e\u003cimg style=\"margin-right: 30px; margin-bottom: 30px; float: left;\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/Tolpuddle_2_480x480.png?v=1774503602\"\u003e\u003c\/div\u003e\n\u003cp\u003e\u003cspan\u003eWhat began as reconnaissance for Shaw and Hill Smith back in 2011 quickly metamorphosed into profound intrigue thanks in large part to a dinner with industry friends. In this case, it was at the Launceston institution of Stillwater in northern Tasmania with Andrew Pirie – a legend of Tasmanian wine – and veteran winemaker Peter Dawson. The ever-academic Pirie referred to his laptop as he apprised the table of Tasmania’s climatic mapping and data. This was critical information as it informed the pair of just how dry the Coal River Valley was, having made the common assumption that cool equalled wet. The combination of cool and dry added to the allure on account of the long ripening period with slow flavour development and low disease pressure during the growing season. Following some good bottles over dinner, including several from Tasmania, Dawson piqued further interest by declaring that \"Tasmania would be making Australia’s best Chardonnay and Pinot Noir within the next decade\". \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\"We’ve got to have this\" were the collective words uttered by cousins Martin Shaw and Michael Hill Smith MW upon entry to the Tolpuddle Vineyard site in 2011. The intangible knowing. The feeling in the bones. But what led them down the right path? \"We had no intention of buying a vineyard\", says Shaw 14 years on as we amble the long, even, north-east facing slope. It’s an idyllic and resplendent blue sky day in the Coal River Valley, around 30 minutes’ drive north east of Hobart. And despite the moderate 25 degree heat, there’s a bite to the bright sunshine on account of the clear skies, low humidity and high UV of southern Tasmania.\u003c\/p\u003e\n\u003cp\u003eShaw’s casual utterance speaks to the impulsive and serendipitous nature of their Tolpuddle Vineyard purchase, and it’s difficult to fathom how easily it could’ve been missed given the indelible mark it’s made on Tasmanian – indeed Australian – wine.  This was during a time when Tasmanian Chardonnay and Pinot Noir was starting to make waves on the Australian wine media circuit, such that it prompted a reconnaissance trip south from the Shaw + Smith stables in the Adelaide Hills where the two had risen to vinous fame. \u003c\/p\u003e\n\u003cp\u003e\"The Coal River Valley is cold but dry\", continues Shaw, \"it’s cooler than Burgundy but warmer than Champagne\". The dryness is evident. There’s been little rain in the Valley for months now which is normal given Tasmania’s winter-dominant rainfall. However, this is compounded in the Coal River Valley by a rain shadow effect thanks to the mountains to the west, making it one of the driest regions on the island.\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eFurther visits ensued, including a pivotal one to Accolade-owned Bay of Fires, where then-winemaker Peter Dredge presented barrel samples from vineyards across Tasmania that supplied fruit to Accolade. The wines that excited the pair most came from the Tolpuddle Vineyard which Accolade were using for premium offerings such as Eileen Hardy Chardonnay and House of Arras sparkling wines. The culmination of this was the all-important visit to the site that captured the two so viscerally.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eThe potential for greatness in a table wine capacity was evident to Shaw and Hill Smith – the forest above, the water below, the long and even Burgundian-like slope in between. What’s more, the valley’s cool climate provided insulation from the looming threats of global warming. With their eyes squarely on the prize, the two set about negotiating acquisition of a site not for sale and – spoiler alert – were quick to succeed. But changes were required to take the site in the desired direction. Certain sparkling-specific clones were replaced with more suitable alternatives, pruning was changed from spur to cane, drainage was improved, frost protection was implemented via a new dam (after having been assured frost wasn’t part of the program!) and mid-row soil was ripped to alleviate compaction. With soils made up of light silica over sandstone, water retention is poor, so composting was implemented upon taking over the site along with undervine clover to keep things cool and assist in holding moisture - critical in this dry terroir. Following further plantings, the vineyard is now 31 hectares with an approximate 50\/50 split between Chardonnay and Pinot Noir.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eAround the time of the Tolpuddle Vineyard purchase, Shaw and Hill Smith had been trying to entice star winemaker Adam Wadewitz to join the Shaw + Smith team. Wadewitz was winemaker at Best’s Great Western in Victoria at the time, and it was the prospect of working with fruit from the Tolpuddle Vineyard that is said to have sealed the deal. With the inaugural 2012 wines made by Martin Shaw, Wadewitz took over from the 2013 vintage and has excelled with the site ever since.\u003c\/p\u003e\n\u003cp\u003eThe Chardonnay is whole bunch pressed, fermented in French barriques and generally sees 100% malolactic fermentation given the bracing southern-Tasmanian acidity. It then spends nine or ten months in barrel with around 30% new. Pinot Noir sees around 30% to 40% whole bunch and around ten months in barriques with 30-35% of it new.\u003c\/p\u003e","brand":"Canterbury Wines","offers":[{"title":"Default Title","offer_id":42896898228465,"sku":"","price":190.0,"currency_code":"AUD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/Tolpuddle-Pinot-Noir-2020.jpg?v=1698631047"},{"product_id":"holm-oak-pinot-noir-2021","title":"Holm Oak Pinot Noir 2021","description":"\u003cp data-mce-fragment=\"1\"\u003e\u003cspan\u003e\u003cfont style=\"vertical-align: inherit;\"\u003e\u003cfont style=\"vertical-align: inherit;\"\u003eHolm Oak is located just north of Launceston, in Tasmania's Tamar Valley. Holm Oak is a labour of love for winemaker Bec Duffy and her viticulturist husband Tim Duffy, Since 2007 they have followed their dream of crafting delicious expressions of cool-climate Tasmanian wines. Chardonnay, Pinot Noir and Riesling are outstanding.\u003c\/font\u003e\u003c\/font\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cfont style=\"vertical-align: inherit;\"\u003e\u003cfont style=\"vertical-align: inherit;\"\u003e\"A magic carpet of 7 clones (in separate blocks) were picked between March 20 and April 16, making mainland pinot noir makers (myself included) green with envy. The colour is a massive come on, deep in pinot terms, and the palate duly delivers. Its texture and structure are spot on, with spicy tannins running through black cherry and plum fruit in an even, lingering stream.\"  James Halliday\u003c\/font\u003e\u003c\/font\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cfont style=\"vertical-align: inherit;\"\u003e\u003cfont style=\"vertical-align: inherit;\"\u003e\"The summer of 2021 was cool and dry with the resulting Pinot being well balanced with lovely aromatics, bright fruit and fine tannin structure. It has some beautiful floral, strawberry and cherry characters on the nose with some earthy, spicey complexity. The palate has fantastic fruit intensity, vibrant acidity and fine silky tannins. \u003c\/font\u003e\u003c\/font\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan class=\"TextRun SCXW21194288 BCX0\" lang=\"EN-AU\" data-contrast=\"auto\" data-mce-fragment=\"1\" xml:lang=\"EN-AU\"\u003e\u003cspan class=\"NormalTextRun SCXW21194288 BCX0\" data-mce-fragment=\"1\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cfont style=\"vertical-align: inherit;\"\u003e\u003cfont style=\"vertical-align: inherit;\"\u003eSeveral clones of Pinot Noir from many blocks on our Estate vineyard were picked over a\u003c\/font\u003e\u003c\/font\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003cspan class=\"TextRun SCXW21194288 BCX0\" lang=\"EN-AU\" data-contrast=\"auto\" data-mce-fragment=\"1\" xml:lang=\"EN-AU\"\u003e\u003cspan class=\"NormalTextRun SCXW21194288 BCX0\" data-mce-fragment=\"1\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cfont style=\"vertical-align: inherit;\"\u003e\u003cfont style=\"vertical-align: inherit;\"\u003e two\u003c\/font\u003e\u003c\/font\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003cspan class=\"TextRun SCXW21194288 BCX0\" lang=\"EN-AU\" data-contrast=\"auto\" data-mce-fragment=\"1\" xml:lang=\"EN-AU\"\u003e\u003cspan class=\"NormalTextRun SCXW21194288 BCX0\" data-mce-fragment=\"1\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cfont style=\"vertical-align: inherit;\"\u003e\u003cfont style=\"vertical-align: inherit;\"\u003e-week\u003c\/font\u003e\u003c\/font\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003cspan class=\"TextRun SCXW21194288 BCX0\" lang=\"EN-AU\" data-contrast=\"auto\" data-mce-fragment=\"1\" xml:lang=\"EN-AU\"\u003e\u003cspan class=\"NormalTextRun SCXW21194288 BCX0\" data-mce-fragment=\"1\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cfont style=\"vertical-align: inherit;\"\u003e\u003cfont style=\"vertical-align: inherit;\"\u003e period. All batches were destemmed and were wild fermented in small open top fermenters. Ferments were hand plunged up to \u003c\/font\u003e\u003c\/font\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003cspan class=\"TextRun SCXW21194288 BCX0\" lang=\"EN-AU\" data-contrast=\"auto\" data-mce-fragment=\"1\" xml:lang=\"EN-AU\"\u003e\u003cspan class=\"NormalTextRun SCXW21194288 BCX0\" data-mce-fragment=\"1\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cfont style=\"vertical-align: inherit;\"\u003e\u003cfont style=\"vertical-align: inherit;\"\u003e4\u003c\/font\u003e\u003c\/font\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003cspan class=\"TextRun SCXW21194288 BCX0\" lang=\"EN-AU\" data-contrast=\"auto\" data-mce-fragment=\"1\" xml:lang=\"EN-AU\"\u003e\u003cspan class=\"NormalTextRun SCXW21194288 BCX0\" data-mce-fragment=\"1\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cfont style=\"vertical-align: inherit;\"\u003e\u003cfont style=\"vertical-align: inherit;\"\u003e times a day and then pressed to oak upon dryness. The wine underwent MLF in barrel and was then racked back to barrel for further maturation. 25% new French oak was used (the remainder 1 \u003c\/font\u003e\u003c\/font\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003cspan class=\"TextRun SCXW21194288 BCX0\" lang=\"EN-AU\" data-contrast=\"auto\" data-mce-fragment=\"1\" xml:lang=\"EN-AU\"\u003e\u003cspan class=\"NormalTextRun SCXW21194288 BCX0\" data-mce-fragment=\"1\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cfont style=\"vertical-align: inherit;\"\u003e\u003cfont style=\"vertical-align: inherit;\"\u003e–\u003c\/font\u003e\u003c\/font\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan class=\"TextRun SCXW21194288 BCX0\" lang=\"EN-AU\" data-contrast=\"auto\" data-mce-fragment=\"1\" xml:lang=\"EN-AU\"\u003e\u003cspan class=\"NormalTextRun ContextualSpellingAndGrammarErrorV2 SCXW21194288 BCX0\" data-mce-fragment=\"1\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cfont style=\"vertical-align: inherit;\"\u003e\u003cfont style=\"vertical-align: inherit;\"\u003e4 \u003c\/font\u003e\u003c\/font\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003cspan class=\"TextRun SCXW21194288 BCX0\" lang=\"EN-AU\" data-contrast=\"auto\" data-mce-fragment=\"1\" xml:lang=\"EN-AU\"\u003e\u003cspan class=\"NormalTextRun ContextualSpellingAndGrammarErrorV2 SCXW21194288 BCX0\" data-mce-fragment=\"1\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cfont style=\"vertical-align: inherit;\"\u003e\u003cfont style=\"vertical-align: inherit;\"\u003eyear\u003c\/font\u003e\u003c\/font\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003cspan class=\"TextRun SCXW21194288 BCX0\" lang=\"EN-AU\" data-contrast=\"auto\" data-mce-fragment=\"1\" xml:lang=\"EN-AU\"\u003e\u003cspan class=\"NormalTextRun ContextualSpellingAndGrammarErrorV2 SCXW21194288 BCX0\" data-mce-fragment=\"1\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cfont style=\"vertical-align: inherit;\"\u003e\u003cfont style=\"vertical-align: inherit;\"\u003eold\u003c\/font\u003e\u003c\/font\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003cspan class=\"TextRun SCXW21194288 BCX0\" lang=\"EN-AU\" data-contrast=\"auto\" data-mce-fragment=\"1\" xml:lang=\"EN-AU\"\u003e\u003cspan class=\"NormalTextRun SCXW21194288 BCX0\" data-mce-fragment=\"1\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cfont style=\"vertical-align: inherit;\"\u003e\u003cfont style=\"vertical-align: inherit;\"\u003e barrels) and the wine was matured in these barrels for 10 months\u003c\/font\u003e\u003c\/font\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cfont style=\"vertical-align: inherit;\"\u003e\u003cfont style=\"vertical-align: inherit;\"\u003e.\"  \u003c\/font\u003e\u003c\/font\u003e\u003c\/span\u003e\u003cstrong data-mce-fragment=\"1\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cfont style=\"vertical-align: inherit;\"\u003e\u003cfont style=\"vertical-align: inherit;\"\u003eHolm Oak\u003c\/font\u003e\u003c\/font\u003e\u003c\/span\u003e\u003c\/strong\u003e\u003c\/span\u003e\u003cspan class=\"TextRun SCXW21194288 BCX0\" lang=\"EN-AU\" data-contrast=\"auto\" data-mce-fragment=\"1\" xml:lang=\"EN-AU\"\u003e\u003cspan class=\"NormalTextRun SCXW21194288 BCX0\" data-mce-fragment=\"1\"\u003e \u003c\/span\u003e\u003c\/span\u003e\u003cspan class=\"TextRun SCXW21194288 BCX0\" lang=\"EN-AU\" data-contrast=\"auto\" data-mce-fragment=\"1\" xml:lang=\"EN-AU\"\u003e\u003cspan class=\"NormalTextRun ContextualSpellingAndGrammarErrorV2 SCXW21194288 BCX0\" data-mce-fragment=\"1\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003cspan class=\"TextRun SCXW21194288 BCX0\" lang=\"EN-AU\" data-contrast=\"auto\" data-mce-fragment=\"1\" xml:lang=\"EN-AU\"\u003e\u003cspan class=\"NormalTextRun ContextualSpellingAndGrammarErrorV2 SCXW21194288 BCX0\" data-mce-fragment=\"1\"\u003e \u003c\/span\u003e\u003c\/span\u003e\u003cspan class=\"TextRun SCXW21194288 BCX0\" lang=\"EN-AU\" data-contrast=\"auto\" data-mce-fragment=\"1\" xml:lang=\"EN-AU\"\u003e\u003cspan class=\"NormalTextRun ContextualSpellingAndGrammarErrorV2 SCXW21194288 BCX0\" data-mce-fragment=\"1\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003cspan class=\"TextRun SCXW21194288 BCX0\" lang=\"EN-AU\" data-contrast=\"auto\" data-mce-fragment=\"1\" xml:lang=\"EN-AU\"\u003e\u003cspan class=\"NormalTextRun ContextualSpellingAndGrammarErrorV2 SCXW21194288 BCX0\" data-mce-fragment=\"1\"\u003e \u003c\/span\u003e\u003c\/span\u003e\u003cspan class=\"TextRun SCXW21194288 BCX0\" lang=\"EN-AU\" data-contrast=\"auto\" data-mce-fragment=\"1\" xml:lang=\"EN-AU\"\u003e\u003cspan class=\"NormalTextRun ContextualSpellingAndGrammarErrorV2 SCXW21194288 BCX0\" data-mce-fragment=\"1\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003cspan class=\"TextRun SCXW21194288 BCX0\" lang=\"EN-AU\" data-contrast=\"auto\" data-mce-fragment=\"1\" xml:lang=\"EN-AU\"\u003e\u003cspan class=\"NormalTextRun SCXW21194288 BCX0\" data-mce-fragment=\"1\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003c\/span\u003e\u003cstrong data-mce-fragment=\"1\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003c\/span\u003e\u003c\/strong\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003ch3\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cfont style=\"vertical-align: inherit;\"\u003e\u003cfont style=\"vertical-align: inherit;\"\u003eExpert reviews\u003c\/font\u003e\u003c\/font\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cfont style=\"vertical-align: inherit;\"\u003e\u003cfont style=\"vertical-align: inherit;\"\u003e\"\u003c\/font\u003e\u003c\/font\u003e\u003c\/span\u003e\u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cfont style=\"vertical-align: inherit;\"\u003e\u003cfont style=\"vertical-align: inherit;\"\u003eA magic carpet of 7 clones (in separate blocks) were picked between March 20 and April 16, making mainland pinot noir makers (myself included) green with envy. All batches were destemmed and hand plunged in small open fermenters. The wine was matured for 10 months in French oak (20% new). The colour is a massive come on, deep in pinot terms, and the palate duly delivers. Its texture and structure are spot on, with spicy tannins running through black cherry and plum fruit in an even, lingering stream.\u003c\/font\u003e\u003c\/font\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cfont style=\"vertical-align: inherit;\"\u003e\u003cfont style=\"vertical-align: inherit;\"\u003e Drink by 2036.\"  \u003c\/font\u003e\u003c\/font\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003cstrong\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cfont style=\"vertical-align: inherit;\"\u003e\u003cfont style=\"vertical-align: inherit;\"\u003eJames Halliday, Halliday Wine Companion - 96 points and Special Value Wine  \u003c\/font\u003e\u003c\/font\u003e\u003c\/span\u003e\u003c\/span\u003e\u003cspan style=\"color: #f9e00c;\" data-mce-fragment=\"1\" data-mce-style=\"color: #f9e00c;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cfont style=\"vertical-align: inherit;\"\u003e\u003cfont style=\"vertical-align: inherit;\"\u003e★ \u003c\/font\u003e\u003c\/font\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cfont style=\"vertical-align: inherit;\"\u003e\u003cfont style=\"vertical-align: inherit;\"\u003e\"\u003c\/font\u003e\u003c\/font\u003e\u003c\/span\u003e\u003c\/span\u003e\u003cspan class=\"cs-reviewBody\" data-mce-fragment=\"1\" property=\"reviewBody\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cfont style=\"vertical-align: inherit;\"\u003e\u003cfont style=\"vertical-align: inherit;\"\u003eMedium-full red-purple colour with a mix of smoky-toasty oak, dark berry fruits and smoked charcuterie aromas. The palate is light-medium bodied and carries a drying, savoury sheen of tannins. With time in the glass, rusty\/ferrous nuances emerge and the wine has attractive mineral overtones. Good length, too. A satisfying glass of pinot.\u003c\/font\u003e\u003c\/font\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cfont style=\"vertical-align: inherit;\"\u003e\u003cfont style=\"vertical-align: inherit;\"\u003e Drink: 2022-2028.\"  \u003c\/font\u003e\u003c\/font\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003cstrong\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cfont style=\"vertical-align: inherit;\"\u003e\u003cfont style=\"vertical-align: inherit;\"\u003eHuon Hooke, The Real Review - 91 points\u003c\/font\u003e\u003c\/font\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003ch3 data-mce-fragment=\"1\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cfont style=\"vertical-align: inherit;\"\u003e\u003cfont style=\"vertical-align: inherit;\"\u003eAwards\u003c\/font\u003e\u003c\/font\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cfont style=\"vertical-align: inherit;\"\u003e\u003cfont style=\"vertical-align: inherit;\"\u003eSpecial Value Wine – Halliday Wine Companion  \u003c\/font\u003e\u003c\/font\u003e\u003c\/span\u003e\u003c\/span\u003e\u003cstrong data-mce-fragment=\"1\"\u003e\u003cspan style=\"color: #f9e00c;\" data-mce-fragment=\"1\" data-mce-style=\"color: #f9e00c;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cfont style=\"vertical-align: inherit;\"\u003e\u003cfont style=\"vertical-align: inherit;\"\u003e★ \u003c\/font\u003e\u003c\/font\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003ch3\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cfont style=\"vertical-align: inherit;\"\u003e\u003cfont style=\"vertical-align: inherit;\"\u003eAbout the winery\u003c\/font\u003e\u003c\/font\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cspan\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/HolmOak_1024x1024.png?v=1666586491\" alt=\"Holm Oak Winery\"\u003e\u003c\/span\u003e\u003cspan\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cfont style=\"vertical-align: inherit;\"\u003e\u003cfont style=\"vertical-align: inherit;\"\u003eHolm Oak is located just north of Launceston, in Tasmania's Tamar Valley. Holm Oak is a labour of love for winemaker Bec Duffy and her husband Tim Duffy, viticulturalist. Since 2007 they have followed their dream of crafting delicious expressions of cool-climate Tasmanian wines.\u003c\/font\u003e\u003c\/font\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cfont style=\"vertical-align: inherit;\"\u003e\u003cfont style=\"vertical-align: inherit;\"\u003eBec Duffy has over 20 years winemaking experience in Australia and the US, while Tim Duffy, a third-generation grape grower and an agronomist with extensive viticultural experience, manages the vineyard, Their complementary skills drive their vision to produce delicious wines that reflect their home, Tasmania's pristine Tamar Valley, and their own personalities – honest, down to earth, genuine and authentic. \u003c\/font\u003e\u003c\/font\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003c\/span\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cfont style=\"vertical-align: inherit;\"\u003e\u003cfont style=\"vertical-align: inherit;\"\u003eGrape vines were planted in the rich and fertile land in 1983, making Holm Oak one of the older vineyards in Tasmania. Using the original Pinot Noir and Cabernet plantings, they now also cultivate Arneis, Chardonnay, Merlot, Pinot Gris, Riesling and Sauvignon Blanc. In total, Holm Oak has 12 hectares under vine.\u003c\/font\u003e\u003c\/font\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cfont style=\"vertical-align: inherit;\"\u003e\u003cfont style=\"vertical-align: inherit;\"\u003eHolm Oak is a full family affair overseen by general manager Pinot 'd' Pig. Like any good manager, Pinot the Pig wanders around keeping a close eye on the daily operations in the vineyards and winery. Pinot was supposed to be a miniature pig, however has grown to be a full-size team member, with a larger than life personality, and a keen eye (and nose) for detail. Every good manager however, has a weakness – if fed a couple of fresh apples, the worries of General Management fade away and Pinot is inclined to sleep on the job!\u003c\/font\u003e\u003c\/font\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cimg style=\"display: block; margin-left: auto; margin-right: auto;\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/holmoakpinotpig_240x240.jpg?v=1666586803\" alt=\"Holm Oak Pinot Pig\"\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cfont style=\"vertical-align: inherit;\"\u003e\u003cfont style=\"vertical-align: inherit;\"\u003e\"Holm Oak in Tasmania's Tamar Valley gained its name from a planting of oak trees in the 1930s, intended to provide oak for tennis racquets. It came to nothing, and 50 years later 2ha of cabernet sauvignon and 0.4ha of pinot noir were planted.\u003c\/font\u003e\u003c\/font\u003e\u003c\/span\u003e\u003c\/span\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cfont style=\"vertical-align: inherit;\"\u003e\u003cfont style=\"vertical-align: inherit;\"\u003eIn 2004 Ian and Robyn Wilson bought the property with a succession plan in place, their daughter Rebecca (Bec) already an experienced winemaker having worked on the mainland and in California. She arrived at Holm Oak in 2006, and the onsite winery was completed just in time for the 2007 vintage.\u003c\/font\u003e\u003c\/font\u003e\u003c\/span\u003e\u003c\/span\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cfont style=\"vertical-align: inherit;\"\u003e\u003cfont style=\"vertical-align: inherit;\"\u003eIn the same year Bec's partner, agronomist Tim Duffy, arrived and they set about expanding the vineyard from 6a to 15ha; in pride of place is 7ha of pinot noir, with MV6 clone leading the census, plus D5V12, 114, 115, 777, D4V2 and 521. In 1991, 1ha of riesling had been planted; the balance now includes pinot gris (2ha), chardonnay (1.5ha) and arneis (0.3ha), with smaller plantings making up the remainder.\u003c\/font\u003e\u003c\/font\u003e\u003c\/span\u003e\u003c\/span\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cfont style=\"vertical-align: inherit;\"\u003e\u003cfont style=\"vertical-align: inherit;\"\u003ePrior to the completion of the winery, the wines had been competently contract-made. It's a very different story today, with shoot thinning, leaf plucking (on the western side) and removal of shoulder bunches of pinot noir (if needed). The partnership between winemaker and viticulturist has had multiple synergies, as success has followed success. Then there's the Southern Ocean, a vast air conditioner buffering the heat spikes that are part of summer in the southeastern corner of the mainland.\u003c\/font\u003e\u003c\/font\u003e\u003c\/span\u003e\u003c\/span\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cfont style=\"vertical-align: inherit;\"\u003e\u003cfont style=\"vertical-align: inherit;\"\u003eSparkling wine used 37% of the total crush, which left pinot noir with 28%, sauvignon blanc, chardonnay and pinot gris in a three-way share of 8% each, riesling the remainder. One simple summary is sparkling, red and white wine, each with a third share. And Tamar Valley is the place to be, with almost 40% of the 2022 crush.\" \u003c\/font\u003e\u003c\/font\u003e\u003c\/span\u003e\u003c\/span\u003e\u003cstrong\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cfont style=\"vertical-align: inherit;\"\u003e\u003cfont style=\"vertical-align: inherit;\"\u003eJames Halliday\u003c\/font\u003e\u003c\/font\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e","brand":"Canterbury Wines","offers":[{"title":"Default Title","offer_id":43412785889521,"sku":"","price":35.95,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/holm-oak-pinot-noir-2021.jpg?v=1697063219"},{"product_id":"tolpuddle-vineyard-pinot-noir-2021","title":"Tolpuddle Vineyard Pinot Noir 2021","description":"\u003cp\u003e\u003cstrong\u003e\u003cspan\u003eJames Suckling Top 100 Wines of Australia 2022\u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eMartin Shaw and Michael Hill Smith MW (Shaw \u0026amp; Smith) purchased the vineyard in 2011\u003cspan\u003e \u003c\/span\u003e\u003cspan\u003eafter a look-and-see jaunt to Tasmania when they became smitten by Tolpuddle's Coal Valley location and mature vines, planted only to pinot noir and chardonnay. They a\u003c\/span\u003ere fully committed to seeing Tolpuddle Vineyard recognised as one of Australia's great single vineyards. \u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e\"This 2021 Pinot Noir is fine, floral, mineral, structured and if possible, a little more structured and perfect than the 2020. It captures a ductile flow of tannin that shapes the fruit, capturing a glistening display of perfectly ripe, restrained fruit. Together, it makes for a polished, scintillating wine. Exceptional.\"  Erin Larkin\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eIn barely a decade, Tolpuddle has established itself as one of the country's top producers. It produces wines of blistering precision and finesse which have received rave critical acclaim. They are highly sought-after and are some of the finest examples of chardonnay and pinot noir that can be found anywhere on the Apple Isle.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e\"If ever a new winery was born with blue blood in its veins, Tolpuddle would have to be it.\"  James Halliday\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\"This wine is true to the Tolpuddle Vineyard style. It has very intense red and dark berry fruit, as well as some wild fennel and rhubarb notes on the nose. On the palate, there is a lot of concentrated fruit, balanced by fresh acidity and some fine tannins. Cherry and raspberry notes through to darker blueberry and boysenberry give complexity to a palate that flows seamlessly, and some Chinese five spice characters give a hint of more savoury notes to come with time.\u003c\/p\u003e\n\u003cp\u003eThe grapes were all hand-picked and fermented as a combination of whole berries and whole bunches, in open fermenters, with gentle plunging. The wine was aged in French oak for nine months, of which about one third was new.\" \u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003eTolpuddle\u003c\/strong\u003e\u003c\/p\u003e\n\u003ch3\u003e\n\u003cstrong\u003e\u003c\/strong\u003e\u003cstrong\u003eExpert reviews\u003c\/strong\u003e\n\u003c\/h3\u003e\n\u003cp\u003e\u003cspan\u003e\"Excellent depth of red with a strong purple tint, the bouquet black cherry, meaty\/charcuterie and mossy undergrowth, while the palate is full and strong, with richness and fleshy extract aplenty, a powerful wine with tannins that are assertive and long. A subtle stalky whole-bunch note on the follow-through. A solidly built pinot of impressive concentration and real substance. Drink 2022-2036.\"  \u003cstrong\u003eHuon Hooke, The Real Review - 97 points\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\"Riffing off the same playbook as the excellent 2020 Pinot Noir, this 2021 Pinot Noir is fine, floral, mineral, structured and if possible, a little more structured and perfect than the 2020. It captures a ductile flow of tannin that shapes the fruit, capturing a glistening display of perfectly ripe, restrained fruit. Together, it makes for a polished, scintillating wine. Exceptional. Drink: 2022-2041.\" \u003cstrong\u003e Erin Larkin, Wine Advocate - 96+ points\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\"It's hard to believe that Tolpuddle celebrated its 10th anniversary this year, but I remember being impressed by the wines at the launch, and I still await each release with a similar enthusiastic impatience. This year’s looks good already: perfumed macerated strawberry and raspberry notes with some dark cherry and boysenberry in the bass. There are hints of Chinese five-spice, rhubarb, mushroom broth, sous bois, forest floor and rain falling on turned earth, with perhaps just a whiff of struck flint in the distance. The whole-bunch component here is beautifully judged, the palate shape sleek and possessing ample tension and grace, gentle tannin support weighing in as the wine sails away into the distance. Seamless drinking now but will reward those with patience. Drink by 2035.\"  \u003cstrong\u003eDave Brookes, Halliday Wine Companion - 96 points\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\"A juicy, almost fleshy wine that shows great promise, but the fruit will need time to unwind from the taut acidity and gently grippy tannins. Dense fruit, mainly in the red berry and cherry spectrum, but with a hint of slightly darker berries in the background. Very young, but should be stunning when it settles down.\"  \u003c\/span\u003e\u003cstrong\u003eNatasha Hughes MW, Club Oenologique (UK) - 96 points\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\"I love the transparent, floral nose of this beautifully crafted and extremely fresh Tasmanian pinot noir. Fantastic interplay of mineral acidity with fresh black cherry and ripe strawberry fruit on the super-elegant palate. Long, silky and citrusy finish. From the Coal River Valley sub-region of Tasmania.\"  \u003cstrong\u003eJames Suckling, JamesSuckling.com - 95 points \u003c\/strong\u003e\u003c\/span\u003e\u003cstrong\u003eand Top 100 Wines of Australia 2022\u003c\/strong\u003e\u003cem\u003e\u003cstrong\u003e \u003c\/strong\u003e\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\"Healthy mid crimson. Complex, layered, approachable nose. Smooth and lively and so much more approachable than young red burgundy. Maybe not as concentrated as 2020. Long.\" \u003cstrong\u003e \u003c\/strong\u003e\u003c\/span\u003e\u003cstrong\u003eJancis Robinson MW – 17.5+\/20 points\u003c\/strong\u003e\u003c\/p\u003e\n\u003ch3\u003e\u003cspan\u003eAwards\u003c\/span\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cspan\u003e\u003cspan\u003eTop 100 Wines of Australia 2022 - James Suckling\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3\u003e\u003cspan\u003e\u003cstrong\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eAbout the winery\u003c\/span\u003e\u003c\/span\u003e\u003c\/strong\u003e\u003c\/span\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cimg alt=\"Tolpuddle vineyard\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/Tolpuddle_1024x1024.png?v=1667374621\"\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eTolpuddle Vineyard was established in 1988\u003c\/span\u003e\u003cspan\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eby Bill Casimaty, Gary Crittenden and Tony Jordan \u003c\/span\u003e\u003c\/span\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eand it took its name from the Tolpuddle Martyrs: English convicts transported to Tasmania for forming an agricultural union. The leader of the Martyrs, George Loveless, served some of his sentence working on a property near Richmond, part of which is now Tolpuddle Vineyard. The vineyard is planted with mature Chardonnay and Pinot Noir vines, facing north-east, and sloping gently up from Back Tea Tree Road. The soil is light silica over sandstone and of moderate vigour, ensuring well-balanced vines producing grapes of great flavour and intensity. \u003c\/span\u003e\u003c\/span\u003e\u003cspan\u003e \u003c\/span\u003e\u003cspan\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003c\/span\u003e\u003c\/span\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eMartin Shaw and Michael Hill Smith MW (Shaw \u0026amp; Smith) purchased the vineyard in 2011 \u003c\/span\u003e\u003cspan\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eafter a look-and-see jaunt to Tasmania when they became smitten by Tolpuddle's Coal Valley location and mature vines, planted only to pinot noir and chardonnay. They a\u003c\/span\u003e\u003c\/span\u003e\u003cspan style=\"vertical-align: inherit;\"\u003ere fully committed to seeing Tolpuddle Vineyard recognised as one of Australia's great single vineyards. \u003c\/span\u003e\u003c\/span\u003e\u003cspan\u003e \u003c\/span\u003e\u003cspan\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003c\/span\u003e\u003c\/span\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003c\/span\u003e\u003cspan\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eIn barely a decade, Tolpuddle has established itself as one of the country's top producers. It produces wines of blistering precision and finesse which have received rave critical acclaim. They are highly sought-after and are some of the finest examples of chardonnay and pinot noir that can be found anywhere on the Apple Isle.\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"color: rgb(128, 128, 128);\"\u003e\u003cstrong\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eThe following text is taken from an article by Jasper Morris that appeared in Inside Burgundy\u003cbr\u003e\u003cbr\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cdiv style=\"text-align: left;\"\u003e\u003cimg style=\"margin-right: 30px; margin-bottom: 30px; float: left;\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/Tolpuddle_2_480x480.png?v=1774503602\"\u003e\u003c\/div\u003e\n\u003cp\u003e\u003cspan\u003eWhat began as reconnaissance for Shaw and Hill Smith back in 2011 quickly metamorphosed into profound intrigue thanks in large part to a dinner with industry friends. In this case, it was at the Launceston institution of Stillwater in northern Tasmania with Andrew Pirie – a legend of Tasmanian wine – and veteran winemaker Peter Dawson. The ever-academic Pirie referred to his laptop as he apprised the table of Tasmania’s climatic mapping and data. This was critical information as it informed the pair of just how dry the Coal River Valley was, having made the common assumption that cool equalled wet. The combination of cool and dry added to the allure on account of the long ripening period with slow flavour development and low disease pressure during the growing season. Following some good bottles over dinner, including several from Tasmania, Dawson piqued further interest by declaring that \"Tasmania would be making Australia’s best Chardonnay and Pinot Noir within the next decade\". \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\"We’ve got to have this\" were the collective words uttered by cousins Martin Shaw and Michael Hill Smith MW upon entry to the Tolpuddle Vineyard site in 2011. The intangible knowing. The feeling in the bones. But what led them down the right path? \"We had no intention of buying a vineyard\", says Shaw 14 years on as we amble the long, even, north-east facing slope. It’s an idyllic and resplendent blue sky day in the Coal River Valley, around 30 minutes’ drive north east of Hobart. And despite the moderate 25 degree heat, there’s a bite to the bright sunshine on account of the clear skies, low humidity and high UV of southern Tasmania.\u003c\/p\u003e\n\u003cp\u003eShaw’s casual utterance speaks to the impulsive and serendipitous nature of their Tolpuddle Vineyard purchase, and it’s difficult to fathom how easily it could’ve been missed given the indelible mark it’s made on Tasmanian – indeed Australian – wine.  This was during a time when Tasmanian Chardonnay and Pinot Noir was starting to make waves on the Australian wine media circuit, such that it prompted a reconnaissance trip south from the Shaw + Smith stables in the Adelaide Hills where the two had risen to vinous fame. \u003c\/p\u003e\n\u003cp\u003e\"The Coal River Valley is cold but dry\", continues Shaw, \"it’s cooler than Burgundy but warmer than Champagne\". The dryness is evident. There’s been little rain in the Valley for months now which is normal given Tasmania’s winter-dominant rainfall. However, this is compounded in the Coal River Valley by a rain shadow effect thanks to the mountains to the west, making it one of the driest regions on the island.\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eFurther visits ensued, including a pivotal one to Accolade-owned Bay of Fires, where then-winemaker Peter Dredge presented barrel samples from vineyards across Tasmania that supplied fruit to Accolade. The wines that excited the pair most came from the Tolpuddle Vineyard which Accolade were using for premium offerings such as Eileen Hardy Chardonnay and House of Arras sparkling wines. The culmination of this was the all-important visit to the site that captured the two so viscerally.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eThe potential for greatness in a table wine capacity was evident to Shaw and Hill Smith – the forest above, the water below, the long and even Burgundian-like slope in between. What’s more, the valley’s cool climate provided insulation from the looming threats of global warming. With their eyes squarely on the prize, the two set about negotiating acquisition of a site not for sale and – spoiler alert – were quick to succeed. But changes were required to take the site in the desired direction. Certain sparkling-specific clones were replaced with more suitable alternatives, pruning was changed from spur to cane, drainage was improved, frost protection was implemented via a new dam (after having been assured frost wasn’t part of the program!) and mid-row soil was ripped to alleviate compaction. With soils made up of light silica over sandstone, water retention is poor, so composting was implemented upon taking over the site along with undervine clover to keep things cool and assist in holding moisture - critical in this dry terroir. Following further plantings, the vineyard is now 31 hectares with an approximate 50\/50 split between Chardonnay and Pinot Noir.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eAround the time of the Tolpuddle Vineyard purchase, Shaw and Hill Smith had been trying to entice star winemaker Adam Wadewitz to join the Shaw + Smith team. Wadewitz was winemaker at Best’s Great Western in Victoria at the time, and it was the prospect of working with fruit from the Tolpuddle Vineyard that is said to have sealed the deal. With the inaugural 2012 wines made by Martin Shaw, Wadewitz took over from the 2013 vintage and has excelled with the site ever since.\u003c\/p\u003e\n\u003cp\u003eThe Chardonnay is whole bunch pressed, fermented in French barriques and generally sees 100% malolactic fermentation given the bracing southern-Tasmanian acidity. It then spends nine or ten months in barrel with around 30% new. Pinot Noir sees around 30% to 40% whole bunch and around ten months in barriques with 30-35% of it new.\u003c\/p\u003e","brand":"Canterbury Wines","offers":[{"title":"Default Title","offer_id":43437053739249,"sku":"","price":190.0,"currency_code":"AUD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/Tolpuddle-Vineyard-Pinot-Noir-2021_165b4231-bf42-4d51-ba40-857d94561d70.jpg?v=1698639451"},{"product_id":"bay-of-fires-pinot-noir-2021","title":"Bay of Fires Pinot Noir 2021","description":"\u003cp\u003e\u003cstrong\u003eTrophy, Best Pinot Noir – 2023 National Wine Show of Australia\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eThe fruit for the 2021 Bay of Fires Pinot Noir was sourced from the \u003cspan data-mce-fragment=\"1\"\u003eDerwent Valley, Coal River Valley and Tamar Valley sub-regions of Tasmania. Winner of the Trophy for the Best Pinot Noir at the 2023 National Wine Show of Australia and a Gold Medal winner at three major Australian wine shows. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e\"Fine, exotic spice hovers over pure cherry and macerated strawberry fruits, with hints of stewed rhubarb, mushroom risotto, forest floor and light, gamey notes. Fine, lacy acidity drives things along nicely. The wine lingers endearingly, gently fading with shades of spiced cherry, pressed flowers and roasting game meats. Lots to like here.\"  Dave Brookes\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\" data-v-2021fb4f=\"\"\u003e\"The perfume of this wine is very complex, sweet ripe strawberry fruit features with Chinese Spice from MV6 cloned vineyards and whole bunch influence - star anise, cinnamon plum blossom. Although elegant and supple, the wine shows remarkable power, intensity and length on the palate. Framed by ripe, moderate tannin the graceful sweet strawberry fruit is complemented but not dominated by spice. Overall the wine has wonderful poise and balance with remarkable length of flavour as all great Pinot Noirs should.\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\" data-v-2021fb4f=\"\"\u003eThe 2021 Vintage in Tasmania was a classic cool season. A wet winter set us up well for the growing season, aided by a dry November with neither frost nor wine causing an issue. A cooler season led to slow ripening where the vines enjoyed regular rainfall. A later start and longer ripening period resulted in wines that are full of flavour, rich in concentration and supported by creamy mid-palate weight. Pinot is very strong the full range of flavour spectrum from red to dark and violet fruit, supported by ripe tannin profiles and a silky texture. A very promising year indeed.\"  \u003cstrong\u003eBay of Fires\u003c\/strong\u003e\u003c\/p\u003e\n\u003ch3\u003eExpert reviews\u003cbr\u003e\n\u003c\/h3\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cstrong\u003e2023 National Wine Show of Australia - 97 points\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\"\u003cspan data-mce-fragment=\"1\"\u003ePinot noir sourced from vineyards in the Coal River, Derwent and Tamar valleys. Fine, exotic spice hovers over pure cherry and macerated strawberry fruits, with hints of stewed rhubarb, mushroom risotto, forest floor and light, gamey notes. Fine, lacy acidity drives things along nicely. The wine lingers endearingly, gently fading with shades of spiced cherry, pressed flowers and roasting game meats. Lots to like here; drink or cellar over the medium term.\u003c\/span\u003e Drink by 2028.\" \u003cspan\u003e \u003c\/span\u003e\u003cstrong data-mce-fragment=\"1\"\u003eDave Brookes, Halliday Wine Companion - 93\u003c\/strong\u003e\u003cstrong data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003e points \u003cspan data-mce-fragment=\"1\" style=\"color: #f9e00c;\"\u003e \u003c\/span\u003e\u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003ch3 data-mce-fragment=\"1\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eAwards\u003c\/span\u003e\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cspan data-mce-fragment=\"1\"\u003eTrophy, Best Pinot Noir – 2023 National Wine Show of Australia\u003c\/span\u003e\u003cbr\u003e\u003cspan data-mce-fragment=\"1\"\u003eTop Gold Medal – 2023 National Wine Show of Australia\u003c\/span\u003e\u003cbr\u003eGold Medal – 2022 Sydney Royal Wine Show\u003cbr\u003e\u003cspan data-mce-fragment=\"1\"\u003eGold Medal - \u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003e2022 Royal Hobart Wine Show\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3\u003e\u003cstrong\u003eAbout the winery\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cimg alt=\"Bay of Fires Winery\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/BayofFiresWinery_1024x1024.jpg?v=1690761126\"\u003e\u003c\/p\u003e\n\u003cp\u003e\"\u003cspan data-mce-fragment=\"1\"\u003eHardys purchased its first grapes from Tasmania in '94, with the aim of further developing and refining its sparkling wines, a process that quickly gave birth to House of Arras. The next stage was the inclusion of various parcels of chardonnay from Tasmania in the '98 Eileen Hardy, then the development in '01 of the Bay of Fires brand. Under the umbrella of Accolade Wines today, Bay of Fires is home to non-vintage sparkling white and rosé, alongside impressive riesling, sauvignon blanc, pinot gris, chardonnay and pinot noir. Sourcing is with a particular focus on the Tamar, Coal and Derwent Valleys and East Coast.\" \u003cstrong\u003eJames Halliday\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\"Bay of Fires' philosophy, in the vineyard and in the winery, is to ensure the varietal characteristics of our Tasmanian fruit are revealed, preserved and celebrated in every wine we create for you. The Bay of Fires' winemaking team captures the essence of the fruit that has been lovingly nurtured in the vineyards and crafts exceptional wines. Ideas are shared, knowledge is consolidated and curiosity brings out the very best in every parcel of fruit. Find balance and beauty will follow.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eAcidity is balanced against sweetness to create delicate Rieslings. \u003cspan\u003eA harmony of mouthfeel and fruit flavour is achieved in our Chardonnays. \u003c\/span\u003e\u003cspan\u003eAnd, of course, the trickiest grape of them all, Pinot Noir, amplifies its terroir beautifully and is delivered in a wine of superb complexity, structure and romance.\" \u003cstrong\u003eBay of Fires\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e","brand":"Canterbury Wines","offers":[{"title":"Default Title","offer_id":43556366319857,"sku":"","price":54.95,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/bay-of-fires-pinot-noir-2021.jpg?v=1695702517"},{"product_id":"giant-steps-fatal-shore-pinot-noir-2022","title":"Giant Steps Fatal Shore Pinot Noir 2022","description":"\u003cp data-mce-fragment=\"1\"\u003e\u003cstrong\u003eTrophy for Best Red Wine of Show - 2023 Global Fine Wine Challenge *\u003c\/strong\u003e\u003cbr\u003e\u003cstrong\u003eTrophy for Best Pinot Noir of Show - 2023 Global Fine Wine Challenge *\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cem\u003e* The Global Fine Wine Challenge is an annual competition between five 'new world' winemaking nations - Australia, New Zealand, South Africa, USA and Canada. It showcases the best of the best of each country, with one leading wine writer from each country selecting 120 of its best wines to compete. Huon Hooke selects our wines.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan style=\"color: #000000;\" data-mce-style=\"color: #000000;\"\u003e\u003cspan\u003eGiant Steps have ventured to Coal River in Tasmania, almost as far south (and as cold) as you can go in Australia, to make this Pinot Noir. \u003c\/span\u003e\u003c\/span\u003eDespite the cool temperatures, the sunlight hours are long and intense, resulting in a powerful Pinot Noir of \u003cspan data-mce-fragment=\"1\"\u003eamazing density and concentration\u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003e. \u003c\/span\u003eThe wine is named after 'The Fatal Shore', a historical novel published in 1986 by Australian author and art critic Robert Hughes, which delves into the dark history of Tasmania's colonisation.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e\"This leaps from the glass with its heady aromas of red raspberries, wild strawberries and redcurrant. Brightly fruited yet nicely balanced with gently persistent tannins and refreshing acidity, it's so delicious from the get-go, you really can enjoy this now but know that it will still be looking good 5-7 years from now.\"  Philip Rich\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"color: #000000;\" data-mce-style=\"color: #000000;\"\u003eFruit for the 2022 Fatal Shore Pinot Noir comes from \u003cspan data-mce-fragment=\"1\"\u003ethe Nocton vineyard in Coal River Valley and is farmed by Giant Step's grower partners in the Valley. The grapes are picked and shipped overnight to the Giant Steps winery in the Yarra Valley to be processed the next day. The Nocton Vineyard is located on a northeast-facing slope that is planted to three clones - MV6, D5V12 and G8V3. \u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan\u003e\"Hand picked, straight into a refrigerated container parked on the vineyard. The fruit is then immediately driven to Devonport and sailed across Bass Strait so we receive it at the winery the following morning. The fruit was destemmed and cold soaked for three–four days in open oak vats and open stainless steel fermenters. The MV6 (from the top of the hill) was fermented as whole bunches in an oak fermenter. Both parcels were matured in French oak – 25% new, 75% older – for eight months in 225L barriques D\u0026amp;J, Vicard and Taransaud. Racked to blend, no fining, no filtration. Bottled by gravity.\"  \u003cstrong\u003eGiant Steps\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3 data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eExpert reviews\u003c\/span\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cspan data-mce-fragment=\"1\"\u003e\"It was a late, cold start to spring 2021 in Coal River Valley, followed by an unbelievably mild summer (barely a couple of days over 32 degrees Celsius). This batch wasn't picked until the 22nd of April, a month later than the last Pinot pick in the Yarra Valley. The fruit is picked in the morning, put onto a shipping container, out on the 7 p.m. boat and at the winery in Healesville 36 hours after it is picked. They used 20% whole bunch for fermentation, and the wine matured for nine months. Planted in the vineyard are MV6 predominantly and D clones. The 2022 Fatal Shore Pinot Noir leads with rosemary, lavender, concentrated raspberry in the mouth (wow!) and layers of ductile tannin to support the fruit. The tannins are pronounced here, and it's great; there's plenty to chew on. The fruit is sapid and pure, decidedly floral and quite savory. There are also notes of graphite, iodine, blood, dried rose petal, tobacco, five spice\/cumin\/clove\/ras el hanout. Super. This is an excellent wine, Tassie showing its prowess here. Drink: 2023 - 2042.\"  \u003c\/span\u003e\u003cstrong\u003eErin Larkin, Wine Advocate - 97 points \u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan data-mce-fragment=\"1\"\u003e\"\u003cspan data-mce-fragment=\"1\" class=\"cs-reviewBody\" property=\"reviewBody\"\u003eDeep-ish red with a good strong tint of purple; very correct ripe cherry aromas, clean and bright. The wine is rich and ripe with abundant dark cherry flavours laced with subtle spices, and the palate is full, fruit-sweet and rounded, with ample soft fine tannins and highly appealing flavours that linger on well. This will reward some cellar time.\u003c\/span\u003e \u003cspan data-mce-fragment=\"1\" class=\"cs-reviewBody\" property=\"reviewBody\"\u003eDrink: 2024–2036.\"  \u003c\/span\u003e\u003cstrong data-mce-fragment=\"1\"\u003eHuon Hooke, The Real Review - 96 points\u003c\/strong\u003e \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan data-mce-fragment=\"1\"\u003e\"From the Nocton vineyard in Coal River Valley. Hand picked into a refrigerated container by 10.30am to make the boat to the mainland. The 60% MV6 clone is whole bunches and the 40% D5V12 clone is fully destemmed. All barriques, 20% new. A bright crimson red, this leaps from the glass with its heady aromas of red raspberries, wild strawberries and redcurrant, a little potpourri and spices such as mace and pink peppercorns. Brightly fruited yet nicely balanced with gently persistent tannins and refreshing acidity, it's so delicious from the get-go, you really can enjoy this now but know that it will still be looking good 5-7 years from now. Drink by 2030.\" \u003cstrong data-mce-fragment=\"1\"\u003e Philip Rich, Halliday Wine Companion - 95 points\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\"The Tasmanian excursion for Giant Steps. Coal River Valley site. The grapes are picked, shipped straight over, and processed at the Giant Steps winery in the Yarra Valley the next day. 'All of the fruits', winemaker Mel Chester says. She's 100% spot on here. Fresh, bold, refreshing, floral, blue and red berries, lots of oak spice through the aftertaste, eager as all hell through the mid palate but then measured and controlled through the back half. 94 in a heart beat. Love pinot, buy pinot. It tightens and becomes smokier through the finish but there's so much flavour here, so much energy, and it's well sustained. This is a super release. Drink: 2024 - 2030+.\"  \u003cstrong\u003eCampbell Mattinson, The Wine Front - 94+ points\u003c\/strong\u003e\u003c\/p\u003e\n\u003ch3\u003e\u003cstrong\u003eAwards\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003eTrophy for Best Red Wine of Show - 2023 Global Fine Wine Challenge\u003cbr\u003e\u003cspan data-mce-fragment=\"1\"\u003eTrophy for Best Pinot Noir of Show - 2023 Global Fine Wine Challenge\u003c\/span\u003e\u003c\/p\u003e\n\u003cdiv data-widget_type=\"text-editor.default\" data-element_type=\"widget\" data-id=\"ce42974\" class=\"elementor-element elementor-element-ce42974 elementor-widget elementor-widget-text-editor\"\u003e\n\u003cdiv class=\"elementor-widget-container\"\u003e\n\u003ch3\u003e\u003cspan mce-data-marked=\"1\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003eCoal river vineyard\u003cbr\u003e\u003c\/strong\u003e\u003c\/span\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cspan data-mce-fragment=\"1\"\u003e\u003cimg data-mce-fragment=\"1\" alt=\"Giant Steps Coal River Vineyard\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/GiantStepsCoalRiverVineyard_1024x1024.jpg?v=1689407069\" data-mce-src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/GiantStepsCoalRiverVineyard_1024x1024.jpg?v=1689407069\"\u003eNocton\u003c\/span\u003e\u003c\/strong\u003e\u003cstrong\u003e Vineyard  (Coal River Valley)\u003c\/strong\u003e\u003c\/p\u003e\n\u003cdiv class=\"elementor-element elementor-element-ce42974 elementor-widget elementor-widget-text-editor\" data-id=\"ce42974\" data-element_type=\"widget\" data-widget_type=\"text-editor.default\"\u003e\n\u003cdiv class=\"elementor-widget-container\"\u003e\n\u003cp\u003eThe Coal River Valley lies over the Meehan Range East of Hobart and rolls down to the Southern Ocean; remote and wild are the images conjured up when visiting this pristine agrarian region, first farmed in the early 1800s. Our Pinot Noir is farmed by our grower partners in the Coal River Valley and made in our winery in Healesville.\u003c\/p\u003e\n\u003cp\u003eIn our obsession with Single Vineyard Pinot Noirs from great Pinot-growing areas around the world, we have gone almost as far south (and as cold) 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. \u003cspan data-mce-fragment=\"1\"\u003eThe Pinot Noir from the Nocton vineyard has amazing density and texture, with powerful weight and concentration\u003c\/span\u003e.\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cstrong\u003e\u003cspan style=\"color: #808080;\" data-mce-style=\"color: #808080;\"\u003eLocation:\u003c\/span\u003e \u003c\/strong\u003eMeehan Range            \u003cstrong\u003e    \u003c\/strong\u003e\u003c\/span\u003e\u003cspan\u003e      \u003cbr\u003e\u003c\/span\u003e\u003cspan\u003e\u003cspan style=\"color: #808080;\" data-mce-style=\"color: #808080;\"\u003e\u003cstrong\u003eAspect\u003c\/strong\u003e\u003c\/span\u003e: North-east facing\u003cbr\u003e\u003c\/span\u003e\u003cspan\u003e\u003cspan style=\"color: #808080;\" data-mce-style=\"color: #808080;\"\u003e\u003cstrong\u003eSize\u003c\/strong\u003e\u003c\/span\u003e: 34 hectares                    \u003cbr\u003e\u003c\/span\u003e\u003cspan\u003e\u003cspan style=\"color: #808080;\" data-mce-style=\"color: #808080;\"\u003e\u003cstrong\u003ePlanted\u003c\/strong\u003e:\u003c\/span\u003e 1999                       \u003cbr\u003e\u003c\/span\u003e\u003cspan\u003e\u003cspan style=\"color: #808080;\" data-mce-style=\"color: #808080;\"\u003e\u003cstrong\u003eSoil Type\u003c\/strong\u003e: \u003c\/span\u003e\u003c\/span\u003eCalcareous and Triassic sandstone\u003cspan\u003e\u003cbr\u003e\u003cstrong\u003e\u003cspan style=\"color: #808080;\" data-mce-style=\"color: #808080;\"\u003ePinot Noir Clones\u003c\/span\u003e: \u003c\/strong\u003e\u003c\/span\u003eMV6, D5V12, G8V3\u003c\/p\u003e\n\u003ch3\u003e\u003cstrong data-mce-fragment=\"1\"\u003eMelanie Chester\u003c\/strong\u003e\u003c\/h3\u003e\n\u003ch3\u003e\n\u003cimg alt=\"Winemaker Melanie Chester at work in the Giant Steps winery\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/Giant_Steps_Melanie_Chester.png?v=1723799261\" style=\"margin-top: 15px; margin-bottom: 16px; float: none;\" data-mce-style=\"margin-top: 15px; margin-bottom: 16px; float: none;\" data-mce-src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/Giant_Steps_Melanie_Chester.png?v=1723799261\"\u003e\u003cbr\u003e\n\u003c\/h3\u003e\n\u003cp style=\"text-align: center;\" data-mce-style=\"text-align: center;\"\u003e\u003cspan style=\"color: rgb(128, 128, 128);\" data-mce-style=\"color: rgb(128, 128, 128);\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003eWinemaker Melanie Chester at work in the Giant Steps winery\u003c\/strong\u003e\u003c\/span\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003eMel Chester didn’t want to be a winemaker, even though she grew up in a wine family. Her great-grandfather started importing American oak to make wine barrels in South Australia in the 1930s: his first customer was Penfolds.\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003eWine was always on the Chester dining table in Adelaide, being enjoyed and talked about. But, like most teenagers, young Mel rebelled. \"Dad was like, you’ll be a winemaker one day,\" says Chester, smiling. \"And I was like, piss off, Dad, you don’t know me.\"\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003eThen, when she was 17 her father suggested she could earn some cash working in a winery down in McLaren Vale during vintage. \"And I was like, righto, but I’m not going to become a winemaker, so back off.\" She was, of course, hooked from day one. \"Loved it. Moved out of home. Didn’t have a driver’s licence. Hitched lifts to work. So much fun.\"\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003eShe studied Viticulture and Oenology at the University of Adelaide, where she was the recipient of both the Wolf Blass Prize for Excellence in Winemaking (2011) and the David Bradley Memorial Prize (2012). It was clear this girl was going to go far. \u003cspan data-mce-fragment=\"1\"\u003eIn 2014, Melanie became the youngest ever scholar selected for The Len Evans Tutorial.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003eIn 2015, after three years in a senior role at Seppelt’s Great Western winery in Victoria, the then 26-year-old was offered the role of winemaker-manager at Sutton Grange, a vineyard in the high country south of Bendigo. \u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003eMoving to Sutton Grange presented the \"right kind of challenge and change\" for Chester, as she could be more hands on at a boutique winery. \"Up until that point I had spent a good chunk of my career working with Treasury Wine Estates, which was a fantastic ground base for me in terms of learning and exposure to amazing vineyards and incredible winemakers … I was ready to work in a different sized business structure and really missed being a bit more hands on.\"\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003eWithin months she was named Young Winemaker of the Year by Gourmet Traveller Wine magazine. In 2018, she was named people’s choice at the Young Gun of Wine awards.\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003eIn 2021, after six years as Head Winemaker at Sutton Grange, Chester joined Giant Steps as Head of Winemaking and Viticulture. \"\u003cspan\u003eIt’s bittersweet to be moving on, but this is such a great opportunity.\" In addition to her duties at Giant steps, Melanie is a sought-after wine judge and currently is the Chair of Judges at the prestigious Melbourne Royal Wine Awards, the home of the Jimmy Watson trophy.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003e\u003cspan style=\"color: rgb(128, 128, 128);\"\u003e\u003cstrong\u003eThe following text is taken from an article by Mark Hedley that appeared in Square Mile\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003eMelanie Chester was born for her job. Her family business was importing barrels, and she realised from a relatively young age that the wine industry was for her.\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003eShe studied Viticulture and Oenology at the University of Adelaide, where she was the recipient of both the Wolf Blass Prize for Excellence in Winemaking (2011) and the David Bradley Memorial Prize (2012). It was clear this girl was going to go far.\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003eShe began to build up her experience working across a number of estates in Australia spanning Central Victoria, the Grampians, McLaren Vale, and Barossa, as well as a stint at Quinta do Crasto in Portugal’s Douro Valley.\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003eAwards – and award-winning wines – came thick and fast.\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003eIn 2015, she was named Young Winemaker of the Year by Gourmet Traveller WINE magazine, and in 2018, Melanie was recognized by Young Gun of Wine as the People’s Choice award.\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003eHer love affair with Giant Steps started long before she became Head of Winemaking and Viticulture in 2021, collecting the wines for her personal cellar for many years.\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003eNow general manager of the prestigious Yarra Valley winery, she talks us through her journey in wine.\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003e\u003cspan style=\"color: rgb(128, 128, 128);\" data-mce-style=\"color: rgb(128, 128, 128);\"\u003e\u003cstrong\u003eWhat was your first experience of wine?\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003eWine was always a part of our dinner table at home, but my family business was importing barrels, so my earliest memory of the industry was as a school child, on the docks of the Adelaide Port. We had just brought in a container of barrels from France and I can still remember the toasty and rich oak smell of opening that container.\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003e\u003cspan style=\"color: rgb(128, 128, 128);\" data-mce-style=\"color: rgb(128, 128, 128);\"\u003e\u003cb\u003eWhat was the first wine you tasted which really caught your attention?\u003c\/b\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003eI was in my late teens, and my uncle, who was an avid collector, opened some iconic Aussie wines around the family Christmas table. That afternoon I tried a 1992 Giaconda Pinot Noir, a 1992 Mount Mary Quintet and a 1994 Henschke Hill of Grace. These wines I can still remember when I think back on them. They were a lighting strike through my brain and it hasn't rewired itself since.\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003e\u003cspan style=\"color: rgb(128, 128, 128);\" data-mce-style=\"color: rgb(128, 128, 128);\"\u003e\u003cb\u003eWhen did you decide 'I want to make wine!'?\u003c\/b\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003eAfter my first harvest as an intern – I loved the energy of the cellar, the smells, and the transformation.\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003e\u003cspan style=\"color: rgb(128, 128, 128);\" data-mce-style=\"color: rgb(128, 128, 128);\"\u003e\u003cb\u003eWhere and when was the first wine you made? And was it any good?\u003c\/b\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003eI studied at the University of Adelaide and you make a \"project\" wine in third year. I made a very yucky small-batch white wine. But you have to start somewhere!\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003e\u003cspan style=\"color: rgb(128, 128, 128);\" data-mce-style=\"color: rgb(128, 128, 128);\"\u003e\u003cb\u003eWhat’s the most important lesson you’ve learnt in your career?\u003c\/b\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003eHard work, dedication and not cutting corners are the foundation for making great wine.\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003e\u003cspan style=\"color: rgb(128, 128, 128);\" data-mce-style=\"color: rgb(128, 128, 128);\"\u003e\u003cb\u003eWhat’s your favourite memory from your career so far?\u003c\/b\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003eWhile people would assume it’s winning trophies or travelling to exotic places, for me it’s remembering those days in vintage where it's all just working. We nailed the picking date on something, the juice tastes great, the team are smashing it and the energy is positive, excited and collaborative. Those are the days I do it for.\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003e\u003cspan style=\"color: rgb(128, 128, 128);\" data-mce-style=\"color: rgb(128, 128, 128);\"\u003e\u003cb\u003eWhich has been your favourite vintage over the last few years – and why?\u003c\/b\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003e2022 was my first vintage at Giant Steps so that was a thrill, but the 2023 vintage, cool and mild, has produced some pretty amazing wines of purity. While those vintages are stressful as you're waiting for stuff to ripen, they often deliver incredible quality.\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003e\u003cspan style=\"color: rgb(128, 128, 128);\" data-mce-style=\"color: rgb(128, 128, 128);\"\u003e\u003cb\u003eWho is your winemaking hero – and why?\u003c\/b\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003eI have a few. Of course, Lalou Bize-Leroy! But closer to home, my mentor and great friend Tom Carson, from Yabby Lake. He’s practical, thoughtful, generous with his time and knowledge, and has a real love of our Aussie wine industry.\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003e\u003cspan style=\"color: rgb(128, 128, 128);\" data-mce-style=\"color: rgb(128, 128, 128);\"\u003e\u003cb\u003eIf you could only drink one grape for the rest of your life, what would you choose and why?\u003c\/b\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003ePinot noir – it’s the most complex and fascinating variety. I would never get bored as there is so much site discovery and expression to enjoy.\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003e\u003cspan style=\"color: rgb(128, 128, 128);\" data-mce-style=\"color: rgb(128, 128, 128);\"\u003e\u003cb\u003eWhat’s your death-row bottle from your own line-up?\u003c\/b\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003eApplejack Pinot Noir.\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003e\u003cspan style=\"color: rgb(128, 128, 128);\" data-mce-style=\"color: rgb(128, 128, 128);\"\u003e\u003cb\u003eAnd from another winemaker?\u003c\/b\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003eOoooooh, very hard – either 1989 Chateau Rayas, 2012 Raveneau Les Clos or a 2015 Domaine de la Romanee-Conti Romanee-Saint-Vivant!\u003cstrong data-mce-fragment=\"1\"\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003ch3\u003e\u003cstrong data-mce-fragment=\"1\"\u003eAbout the winery\u003c\/strong\u003e\u003c\/h3\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cp\u003e\u003cimg alt=\"Giant Steps Yarra Valley Range\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/GiantSteps_1024x1024.jpg?v=1670278917\"\u003e In 1997 Phil Sexton arrived in the Yarra Valley in search of ideal sites to produce Chardonnay and Pinot Noir of purity and finesse. He was looking for sites with altitude, aged soils, slopes of exposure, regular rainfall and cool to cold nighttime temperatures and a gentle breeze off the protecting mountain ranges. The Giant Steps winery was established one year later in 1998.\u003c\/p\u003e\n\u003cp\u003eThe focus is on the production of high-quality, single-vineyard wines. The Giant Steps Single Vineyard range is produced from the most site-expressive fruit off the best vineyards in great years. Each single vineyard wine tells a story about the vineyard, vintage and variety. Production of these wines is very limited with some vineyards producing as little as 200 cases.\u003c\/p\u003e\n\u003cp\u003eThe single vineyards comprise the Sexton Vineyard in the Lower Yarra and the Applejack Vineyard in the Upper Yarra (both owned by Giant Steps), the \u003cspan data-mce-fragment=\"1\"\u003eTarraford Vineyard in the Lower Yarra under long-term lease, \u003c\/span\u003ethe Primavera Vineyard in the Upper Yarra under long-term supervised contract and the Wombat Creek Vineyard owned by Hand Picked Wines. \u003cspan data-mce-fragment=\"1\"\u003eIn addition, Giant Steps produce a Yarra Valley range of wines made from handpicked fruit from their estate vineyards. They are highly expressive wines, true to the regional characteristics of the Yarra Valley.\u003c\/span\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cspan data-mce-fragment=\"1\"\u003eThe Giant Steps wines have received global acclaim and are now recognized as a global benchmark for cool climate Chardonnay and Pinot Noir. \u003c\/span\u003eSince 2003 Giant Steps wines have been awarded 34 trophies and over 100 gold medals at major international and domestic wine shows and has been named one of the Top 100 Wineries in the World by US Wine \u0026amp; Spirits Magazine for each of the last six years.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eGiant Step's success is due in no small part to Steve Flamsteed, Chief Winemaker since 2003. \u003cspan data-mce-fragment=\"1\"\u003eSteve had previously worked for Leeuwin Estate (1999 – 2002) and the Hardy Wine Company at their Yarra Burn Winery in the Yarra Valley (2002 – 2003). Steve was named Gourmet Traveller Wine 'Winemaker of the Year' in 2016. \"\u003c\/span\u003eSteve Flamsteed is a man of many talents with a finely tuned palate, an instinctive flair for winemaking and fastidious attention to detail. This shows particularly in the stunning single-vineyard chardonnays and pinots of Giant Steps: distinctive wines that reflect their sites and glow with impeccable finesse.\"  Peter Forrestal, chairman of judges, Gourmet Traveller Wine Winemaker of the Year\u003c\/p\u003e\n\u003cp\u003eMelanie Chester joined Giant Steps as Head of Winemaking and Viticulture in 2021. She came to Giant Steps from Sutton Grange Winery in Central Victoria, where she was Head Winemaker. \u003cspan data-mce-fragment=\"1\"\u003eIn 2014, Melanie became the youngest ever scholar selected for The Len Evans Tutorial. In 2015, she was named Young Winemaker of the Year by Gourmet Traveller Wine magazine, and in 2018, Melanie was recognized by Young Gun of Wine as the People's Choice award winner for favourite winemaker.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan data-mce-fragment=\"1\"\u003eGiant Steps was acquired by the Jackson Family in 2020. The Jackson Family own a vast stable of wineries in California (Napa Valley, Sonoma County, Mendocino County, Monterey County, Santa Barbara and Oregon), Australia (Yarra Valley and McLaren Vale), Chile, France, Italy and South Africa.\u003c\/span\u003e\u003c\/p\u003e","brand":"Canterbury Wines","offers":[{"title":"Default Title","offer_id":43871990776049,"sku":"","price":79.95,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/Giant-Steps-Fatal-Shore-Pinot-Noir-2022_d9bf5f02-e159-42ec-988c-43a73646fc23.jpg?v=1712017996"},{"product_id":"holm-oak-pinot-noir-2022","title":"Holm Oak Pinot Noir 2022","description":"\u003cp data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eHolm Oak is located just north of Launceston, in Tasmania's Tamar Valley. Holm Oak is a labour of love for winemaker Bec Duffy and her viticulturist husband Tim Duffy, Since 2007 they have followed their dream of crafting delicious expressions of cool-climate Tasmanian wines. Chardonnay, Pinot Noir and Riesling are outstanding.\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e\"Finely poised on the palate with a vivid mineral line, silky tannins and pure fruit finishing long, saline and lipsmacking showing excellent balance and tension across its length.\"  Dave Brookes\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\"\u003cspan data-contrast=\"auto\" lang=\"EN-AU\" class=\"TextRun SCXW133546760 BCX0\" data-mce-fragment=\"1\" xml:lang=\"EN-AU\"\u003e\u003cspan class=\"NormalTextRun SCXW133546760 BCX0\" data-mce-fragment=\"1\"\u003e2022\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003e\u003c\/span\u003e\u003cspan class=\"NormalTextRun SCXW133546760 BCX0\" data-mce-fragment=\"1\"\u003ewas a relatively mild year, characterised by higher\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003e\u003c\/span\u003e\u003cspan class=\"NormalTextRun SCXW133546760 BCX0\" data-mce-fragment=\"1\"\u003ehumidity\u003c\/span\u003e\u003cspan class=\"NormalTextRun SCXW133546760 BCX0\" data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003elevels and warmer than average nights\u003c\/span\u003e\u003cspan class=\"NormalTextRun SCXW133546760 BCX0\" data-mce-fragment=\"1\"\u003e. This led to our\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003e\u003c\/span\u003e\u003cspan class=\"NormalTextRun SCXW133546760 BCX0\" data-mce-fragment=\"1\"\u003ePinot being\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003e\u003c\/span\u003e\u003cspan class=\"NormalTextRun SCXW133546760 BCX0\" data-mce-fragment=\"1\"\u003ewell balanced with lovely aromatics, bright fruit and fine tannin structure. Our 20\u003c\/span\u003e\u003cspan class=\"NormalTextRun SCXW133546760 BCX0\" data-mce-fragment=\"1\"\u003e2\u003c\/span\u003e\u003cspan class=\"NormalTextRun SCXW133546760 BCX0\" data-mce-fragment=\"1\"\u003e2\u003c\/span\u003e\u003cspan class=\"NormalTextRun SCXW133546760 BCX0\" data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003ePinot has beautiful\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003e\u003c\/span\u003e\u003cspan class=\"NormalTextRun SCXW133546760 BCX0\" data-mce-fragment=\"1\"\u003edark cherry and\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003e\u003c\/span\u003e\u003cspan class=\"NormalTextRun SCXW133546760 BCX0\" data-mce-fragment=\"1\"\u003estrawberry\u003c\/span\u003e\u003cspan class=\"NormalTextRun SCXW133546760 BCX0\" data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003echaracters on the nose\u003c\/span\u003e\u003cspan class=\"NormalTextRun SCXW133546760 BCX0\" data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003ewith some earthy, spicey complexity\u003c\/span\u003e\u003cspan class=\"NormalTextRun SCXW133546760 BCX0\" data-mce-fragment=\"1\"\u003e. The palate has fantastic fruit\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003e\u003c\/span\u003e\u003cspan class=\"NormalTextRun SCXW133546760 BCX0\" data-mce-fragment=\"1\"\u003eintensity, vibrant\u003c\/span\u003e\u003cspan class=\"NormalTextRun SCXW133546760 BCX0\" data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003eacidity and fine silky tannins.\u003c\/span\u003e\u003c\/span\u003e\u003cspan data-ccp-props='{\"201341983\":0,\"335551550\":6,\"335551620\":6,\"335559685\":142,\"335559737\":-426,\"335559739\":160,\"335559740\":360}' class=\"EOP SCXW133546760 BCX0\" data-mce-fragment=\"1\"\u003e \u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan data-contrast=\"auto\" lang=\"EN-AU\" class=\"TextRun SCXW21194288 BCX0\" data-mce-fragment=\"1\" xml:lang=\"EN-AU\"\u003e\u003cspan class=\"NormalTextRun SCXW21194288 BCX0\" data-mce-fragment=\"1\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eSeveral clones of Pinot Noir from many blocks on our Estate vineyard were picked over a\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003cspan data-contrast=\"auto\" lang=\"EN-AU\" class=\"TextRun SCXW21194288 BCX0\" data-mce-fragment=\"1\" xml:lang=\"EN-AU\"\u003e\u003cspan class=\"NormalTextRun SCXW21194288 BCX0\" data-mce-fragment=\"1\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e two\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003cspan data-contrast=\"auto\" lang=\"EN-AU\" class=\"TextRun SCXW21194288 BCX0\" data-mce-fragment=\"1\" xml:lang=\"EN-AU\"\u003e\u003cspan class=\"NormalTextRun SCXW21194288 BCX0\" data-mce-fragment=\"1\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e-week\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003cspan data-contrast=\"auto\" lang=\"EN-AU\" class=\"TextRun SCXW21194288 BCX0\" data-mce-fragment=\"1\" xml:lang=\"EN-AU\"\u003e\u003cspan class=\"NormalTextRun SCXW21194288 BCX0\" data-mce-fragment=\"1\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e period. All batches were destemmed and were wild fermented in small open top fermenters. Ferments were hand plunged up to \u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003cspan data-contrast=\"auto\" lang=\"EN-AU\" class=\"TextRun SCXW21194288 BCX0\" data-mce-fragment=\"1\" xml:lang=\"EN-AU\"\u003e\u003cspan class=\"NormalTextRun SCXW21194288 BCX0\" data-mce-fragment=\"1\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e4\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003cspan data-contrast=\"auto\" lang=\"EN-AU\" class=\"TextRun SCXW21194288 BCX0\" data-mce-fragment=\"1\" xml:lang=\"EN-AU\"\u003e\u003cspan class=\"NormalTextRun SCXW21194288 BCX0\" data-mce-fragment=\"1\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e times a day and then pressed to oak upon dryness. The wine underwent MLF in barrel and was then racked back to barrel for further maturation. 25% new French oak was used (the remainder 1 \u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003cspan data-contrast=\"auto\" lang=\"EN-AU\" class=\"TextRun SCXW21194288 BCX0\" data-mce-fragment=\"1\" xml:lang=\"EN-AU\"\u003e\u003cspan class=\"NormalTextRun SCXW21194288 BCX0\" data-mce-fragment=\"1\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e–\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan data-contrast=\"auto\" lang=\"EN-AU\" class=\"TextRun SCXW21194288 BCX0\" data-mce-fragment=\"1\" xml:lang=\"EN-AU\"\u003e\u003cspan class=\"NormalTextRun ContextualSpellingAndGrammarErrorV2 SCXW21194288 BCX0\" data-mce-fragment=\"1\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e4 year old\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003cspan data-contrast=\"auto\" lang=\"EN-AU\" class=\"TextRun SCXW21194288 BCX0\" data-mce-fragment=\"1\" xml:lang=\"EN-AU\"\u003e\u003cspan class=\"NormalTextRun SCXW21194288 BCX0\" data-mce-fragment=\"1\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e barrels) and the wine was matured in these barrels for 10 months\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e.\"  \u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003cstrong data-mce-fragment=\"1\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eHolm Oak\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/strong\u003e\u003c\/span\u003e\u003cspan data-contrast=\"auto\" lang=\"EN-AU\" class=\"TextRun SCXW21194288 BCX0\" data-mce-fragment=\"1\" xml:lang=\"EN-AU\"\u003e\u003cspan class=\"NormalTextRun SCXW21194288 BCX0\" data-mce-fragment=\"1\"\u003e \u003c\/span\u003e\u003c\/span\u003e\u003cspan data-contrast=\"auto\" lang=\"EN-AU\" class=\"TextRun SCXW21194288 BCX0\" data-mce-fragment=\"1\" xml:lang=\"EN-AU\"\u003e\u003cspan class=\"NormalTextRun ContextualSpellingAndGrammarErrorV2 SCXW21194288 BCX0\" data-mce-fragment=\"1\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003cspan data-contrast=\"auto\" lang=\"EN-AU\" class=\"TextRun SCXW21194288 BCX0\" data-mce-fragment=\"1\" xml:lang=\"EN-AU\"\u003e\u003cspan class=\"NormalTextRun ContextualSpellingAndGrammarErrorV2 SCXW21194288 BCX0\" data-mce-fragment=\"1\"\u003e \u003c\/span\u003e\u003c\/span\u003e\u003cspan data-contrast=\"auto\" lang=\"EN-AU\" class=\"TextRun SCXW21194288 BCX0\" data-mce-fragment=\"1\" xml:lang=\"EN-AU\"\u003e\u003cspan class=\"NormalTextRun ContextualSpellingAndGrammarErrorV2 SCXW21194288 BCX0\" data-mce-fragment=\"1\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003cspan data-contrast=\"auto\" lang=\"EN-AU\" class=\"TextRun SCXW21194288 BCX0\" data-mce-fragment=\"1\" xml:lang=\"EN-AU\"\u003e\u003cspan class=\"NormalTextRun ContextualSpellingAndGrammarErrorV2 SCXW21194288 BCX0\" data-mce-fragment=\"1\"\u003e \u003c\/span\u003e\u003c\/span\u003e\u003cspan data-contrast=\"auto\" lang=\"EN-AU\" class=\"TextRun SCXW21194288 BCX0\" data-mce-fragment=\"1\" xml:lang=\"EN-AU\"\u003e\u003cspan class=\"NormalTextRun ContextualSpellingAndGrammarErrorV2 SCXW21194288 BCX0\" data-mce-fragment=\"1\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003cspan data-contrast=\"auto\" lang=\"EN-AU\" class=\"TextRun SCXW21194288 BCX0\" data-mce-fragment=\"1\" xml:lang=\"EN-AU\"\u003e\u003cspan class=\"NormalTextRun SCXW21194288 BCX0\" data-mce-fragment=\"1\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003c\/span\u003e\u003cstrong data-mce-fragment=\"1\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003c\/span\u003e\u003c\/strong\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003ch3\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eExpert reviews\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\"Several pinot noir clones harvested from many blocks across the Holm Oak estate; destemmed, wild ferment, matured for 10 months in French oak (25% new). Ruby red in the glass with aromas of dark cherry, red plum, wild strawberry and raspberry coulis with hints of spice, wildflowers, dried citrus rind, leaf litter and earth. Finely poised on the palate with a vivid mineral line, silky tannins and pure fruit finishing long, saline and lipsmacking showing excellent balance and tension across its length. Drink: 2024-2034.\"  \u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003cstrong\u003eDave Brookes, Halliday Wine Companion - 95 points \u003cspan data-mce-fragment=\"1\"\u003eand Special Value Wine  \u003c\/span\u003e\u003cspan style=\"color: #f9e00c;\" data-mce-fragment=\"1\" data-mce-style=\"color: #f9e00c;\"\u003e\u003cspan data-mce-fragment=\"1\"\u003e★ \u003c\/span\u003e\u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\"\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003eTamar Valley purity at under $30 - this is a pinot I would happily fill my cellar with. A lovely fragrant bouquet of spiced plum and forest floor leads to a palate with whole-bunch savoury notes alongside a core of juicy plum and berry flavours. The finish is long, fresh and lingering. Great value.\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\"  \u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003cstrong\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eNick Munday, Canterbury Wines - 95 points and Special Value Wine  \u003c\/span\u003e\u003c\/span\u003e\u003cspan style=\"color: #f9e00c;\" data-mce-fragment=\"1\" data-mce-style=\"color: #f9e00c;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e★ \u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/strong\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\"\u003c\/span\u003e\u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eMedium-light red-purple colour with spicy whole-bunch-driven aromas, a touch of Campari; lively and intense on the palate with good complexity, the whole-bunch influence is there but not overdone. Light, fine tannins.\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e Drink: 2023-2030.\"  \u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003cstrong\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eHuon Hooke, The Real Review - 92 points and Wine of the Week\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/strong\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003ch3 data-mce-fragment=\"1\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eAwards\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eWine of the Week - The Real Review\u003cbr\u003e\u003c\/span\u003e\u003c\/span\u003eSpecial Value Wine – Halliday Wine Companion  \u003cspan style=\"vertical-align: inherit;\" data-mce-fragment=\"1\" data-mce-style=\"vertical-align: inherit;\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003e\u003cspan style=\"color: #f9e00c;\" data-mce-fragment=\"1\" data-mce-style=\"color: #f9e00c;\"\u003e★\u003c\/span\u003e\u003c\/strong\u003e\u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003e \u003cbr\u003e\u003c\/span\u003e\u003cspan\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eSpecial Value Wine – Canterbury Wines  \u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003e\u003cspan style=\"color: #f9e00c;\" data-mce-fragment=\"1\" data-mce-style=\"color: #f9e00c;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e★\u003c\/span\u003e\u003c\/span\u003e\u003c\/strong\u003e\u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003e  \u003c\/span\u003e\u003cstrong data-mce-fragment=\"1\"\u003e\u003cspan style=\"color: #f9e00c;\" data-mce-fragment=\"1\" data-mce-style=\"color: #f9e00c;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003ch3\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eAbout the winery\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cspan\u003e\u003cimg alt=\"Holm Oak Winery\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/HolmOak_1024x1024.png?v=1666586491\"\u003e\u003c\/span\u003e\u003cspan\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eHolm Oak is located just north of Launceston, in Tasmania's Tamar Valley. Holm Oak is a labour of love for winemaker Bec Duffy and her husband Tim Duffy, viticulturalist. Since 2007 they have followed their dream of crafting delicious expressions of cool-climate Tasmanian wines.\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eBec Duffy has over 20 years winemaking experience in Australia and the US, while Tim Duffy, a third-generation grape grower and an agronomist with extensive viticultural experience, manages the vineyard, Their complementary skills drive their vision to produce delicious wines that reflect their home, Tasmania's pristine Tamar Valley, and their own personalities – honest, down to earth, genuine and authentic. \u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003c\/span\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eGrape vines were planted in the rich and fertile land in 1983, making Holm Oak one of the older vineyards in Tasmania. Using the original Pinot Noir and Cabernet plantings, they now also cultivate Arneis, Chardonnay, Merlot, Pinot Gris, Riesling and Sauvignon Blanc. In total, Holm Oak has 12 hectares under vine.\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eHolm Oak is a full family affair overseen by general manager Pinot 'd' Pig. Like any good manager, Pinot the Pig wanders around keeping a close eye on the daily operations in the vineyards and winery. Pinot was supposed to be a miniature pig, however has grown to be a full-size team member, with a larger than life personality, and a keen eye (and nose) for detail. Every good manager however, has a weakness – if fed a couple of fresh apples, the worries of General Management fade away and Pinot is inclined to sleep on the job!\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cimg alt=\"Holm Oak Pinot Pig\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/holmoakpinotpig_240x240.jpg?v=1666586803\" style=\"display: block; margin-left: auto; margin-right: auto;\"\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\"Holm Oak in Tasmania's Tamar Valley gained its name from a planting of oak trees in the 1930s, intended to provide oak for tennis racquets. It came to nothing, and 50 years later 2ha of cabernet sauvignon and 0.4ha of pinot noir were planted.\u003c\/span\u003e\u003c\/span\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eIn 2004 Ian and Robyn Wilson bought the property with a succession plan in place, their daughter Rebecca (Bec) already an experienced winemaker having worked on the mainland and in California. She arrived at Holm Oak in 2006, and the onsite winery was completed just in time for the 2007 vintage.\u003c\/span\u003e\u003c\/span\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eIn the same year Bec's partner, agronomist Tim Duffy, arrived and they set about expanding the vineyard from 6a to 15ha; in pride of place is 7ha of pinot noir, with MV6 clone leading the census, plus D5V12, 114, 115, 777, D4V2 and 521. In 1991, 1ha of riesling had been planted; the balance now includes pinot gris (2ha), chardonnay (1.5ha) and arneis (0.3ha), with smaller plantings making up the remainder.\u003c\/span\u003e\u003c\/span\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003ePrior to the completion of the winery, the wines had been competently contract-made. It's a very different story today, with shoot thinning, leaf plucking (on the western side) and removal of shoulder bunches of pinot noir (if needed). The partnership between winemaker and viticulturist has had multiple synergies, as success has followed success. Then there's the Southern Ocean, a vast air conditioner buffering the heat spikes that are part of summer in the southeastern corner of the mainland.\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eSparkling wine used 37% of the total crush, which left pinot noir with 28%, sauvignon blanc, chardonnay and pinot gris in a three-way share of 8% each, riesling the remainder. One simple summary is sparkling, red and white wine, each with a third share. And Tamar Valley is the place to be, with almost 40% of the 2022 crush.\" \u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003cstrong\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eJames Halliday\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e","brand":"Canterbury Wines","offers":[{"title":"Default Title","offer_id":43872502448369,"sku":"","price":32.95,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/holm-oak-pinot-noir-2022.jpg?v=1704330045"},{"product_id":"chatto-bird-pinot-noir-2022","title":"Chatto Bird Pinot Noir 2022","description":"\u003cp\u003eJim Chatto has been making wine for over 25 years and judging on the wine show circuit for nearly as long. He is an outstanding winemaker. At one stage he was \u003cspan\u003eChief Winemaker at both McWilliam’s in the Hunter Valley and Kreglinger in northern Tasmania, overseeing both groups' entire portfolios. \u003c\/span\u003eChatto's passion is Tasmanian Pinot Noir and in \u003cspan\u003e2007 he found a site in the Huon Valley looking out over Glaziers Bay. He began planting the 1.5 hectare Isle Vineyard, one of the most southerly vineyards in Australia, and released the first vintage in 2013. \u003c\/span\u003e\u003cspan\u003eChatto also releases several single vineyard pinots from other parts of Tasmania, including the Bird Pinot Noir from the Pipers River region in northeast Tasmania.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e\"Bright and shiny; smoked charcuterie aromas, complex and savoury, raspberry\/red fruits and floral notes later. The wine is elegant and medium weighted, with ample fine tannins and good persistence. A fragrant, perfumed wine. Really lovely.\"  Huon Hooke\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\"Planted by Tasmanian pioneer Dr Andrew Pirie in 1998, Bird vineyard is in the Pipers River region in the north east of Tasmania. Thanks to the generosity of the team at Pipers Brook, we are lucky to get a lovely parcel of clone 114 Pinot from the Bird Vineyard. Red fruit with spicy aromatics. Bird is the most elegant and ethereal of our line up. The 'gateway Pinot' as we fondly call it.\"\u003cstrong\u003e\u003cspan\u003e  Chatto\u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003ch3 data-mce-fragment=\"1\"\u003e\n\u003cstrong\u003e\u003c\/strong\u003e\u003cstrong\u003eExpert reviews\u003c\/strong\u003e\n\u003c\/h3\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan\u003e\"Medium-light red-purple colour, bright and shiny; smoked charcuterie aromas, complex and savoury, raspberry\/red fruits and floral notes later. The reduction is present but controlled, and dissipates quickly. Lots of dried-herb aromas too. The wine is elegant and medium weighted, with ample fine tannins and good persistence. A fragrant, perfumed wine. Really lovely. Drink 2023-2036.\"  \u003cstrong\u003eHuon Hooke, The Real Review - 96 points\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\"While my first impression is one of a subtle dill, mezcal and whole-bunch smokiness, it is not obtuse. The palate, mid-weighted and refined, boasts enough stuffing to absorb it. Yet this almost makes it sound like this is a rich wine. It is definitively not. Rather, a wine of rose petal, delicate red fruit delivery, tamarind and chiffon-like meandering tannins, spiced with clove and pepper grind. Embryonic, perhaps. This promises much. Gorgeous. Cooler climatic Piper's River sourcing. Chambolle-like. An ethereal, haunting and beautiful wine. My favorite wine of the range. I'd like to see it again in five-years. Drinkable now, but best from 2026. Screw cap.\"  \u003cb\u003eNed Goodwin MW, JamesSuckling.com - 95 points\u003c\/b\u003e\u003c\/p\u003e\n\u003ch3 data-mce-fragment=\"1\"\u003e\n\u003cb\u003eJim Chatto\u003cbr\u003e\u003cbr\u003e\u003c\/b\u003e\u003cb\u003e\u003c\/b\u003e\n\u003c\/h3\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cimg style=\"float: none;\" alt=\"Jim Chatto\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/Chatto2_1024x1024.png?v=1720488810\" data-mce-style=\"float: none;\" data-mce-src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/Chatto2_1024x1024.png?v=1720488810\"\u003e\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003eJim Chatto has been making wine for over 25 years and judging on the wine show circuit for nearly as long. \u003cspan\u003eHe is recognised as having one of the very best palates in Australia and is an outstanding winemaker. H\u003c\/span\u003ee's also one of the busiest. Keeping up with him and his wife Daisy and their moves between the Hunter Valley, Tasmania and Burgundy isn’t easy.\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003eThe story begins when Jim was studying winemaking and tasted a 1984 Mount Pleasant Semillon. He was so blown away by it that he applied to work at Mount Pleasant. It didn’t work out, so he tried again in 1993 when he and his dad were travelling through the Hunter Valley and looking for work during harvest season. The second time around it still wasn’t meant to be, but Jim got a job with Greg Silkman at Tamburlaine winery instead. Tamburlaine was Australia’s largest producer of organic wines and helped to shape Jim’s 'less is more' winemaking philosophy. Silkman sold his share in Tamburlaine in 1996 and started up a contract wine business, First Creek Wines. Chatto joined him as assistant winemaker.\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003eIn 1998, Chatto moved from the Hunter Valley to Tasmania to become Chief Winemaker at the newly constructed Rosevears Winery in the Tamar Valley. The stint only lasted a year and a half but in that time he fell in love with Tasmanian Pinot Noir and a girl called Daisy.\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003eIn 2000, Jim and Daisy left Tasmania for the Hunter Valley when Chatto returned to First Creek Wines as Chief Winemaker at their new facility. He also began the Chatto label and quietly began looking for the perfect vineyard site in Tasmania to make Pinot Noir. In 2007 he found a site in the Huon Valley looking out over Glaziers Bay. \u003cspan\u003eHe began planting the 1.5 hectare Isle Vineyard with 8 clones of Pinot Noir at a spacing of 5000 vines\/ha and the first vintage (made in the Hunter Valley) was released in 2013. \u003c\/span\u003eThe vineyard \u003cspan\u003eis one of the most southerly vineyards in Australia and a site that Chatto has described as being right on the edge of viticultural possibility. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003eNone of this stopped Chatto from simultaneously pursuing a dynamic career in the Hunter Valley. He finished up at First Creek Wines after seven years to become Chief Winemaker at Pepper Tree Wines in 2007. His celebrated six-year stint at Pepper Tree saw Chatto direct winemaking in the Hunter Valley, Orange, Coonawarra and Wrattonbully. \u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003e\u003cspan\u003eBut his fascination with Mount Pleasant hadn’t gone away and he was known to jump the fence a few times to get a peek at their vineyards. In 2013, with twenty Hunter Valley vintages under his belt, a dream opportunity arose; the job of Chief Winemaker at McWilliam’s Wines, makers of Mount Pleasant Wines. In an unprecedented move, Chatto was also offered the job of Chief Winemaker at Kreglinger Wine Estates. Chatto said the modern thinking and flexibility at both McWilliam’s and Kreglinger, which saw him overseeing both groups' entire portfolios, would allow him to \"do what I do best\".\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003e\u003cspan\u003eAs only the fourth head winemaker at Mount Pleasant since it was founded by Maurice O’Shea in 1921, Jim was responsible for upholding the heritage of this iconic winery and preserving its great vineyard sites. \"There is such a strong sense of history at Mount Pleasant,\" he says. \"It’s like there is something in the air, something almost tangible. It’s inescapable for anyone that has worked there.\" \u003c\/span\u003e\u003c\/p\u003e\n\u003csection\u003e\n\u003cdiv class=\"contained\"\u003e\n\u003cp\u003eJim honoured the Mount Pleasant and McWilliam’s legacy, while taking the wines to a new level. He invested in the existing vineyards and planted new Mediterranean varieties like Sagrantino, Montepulciano, Mencia, Fiano and Vermentino. These were varieties well suited to the warmth of the Hunter Valley. In 2017, his work was recognised by Australia’s leading winemaker, James Halliday, when Mount Pleasant was named Winery of the Year.\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eJim and Daisy finally returned to live full-time at Isle Vineyard in January 2017 and made the Chatto wines for the first time on site - previously the fruit was shipped up to the Hunter Valley and the wine made there. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eThe Huon Valley was unable to harvest fruit in 2019 due to smoke taint from bushfires. However, Chatto received some parcels of fruit from vineyards in the North of Tasmania from friends at Marion's and Pipers Brook vineyards. \u003c\/span\u003eJim blended his first Tasmanian regional wine from these parcels under the Tasmania label. It has subsequently been renamed \u003ca name=\"_Hlk171453673\"\u003e\u003c\/a\u003eLutruwita and today is a complex blend of at least 5 clones and 4 vineyard sites in the north, south and east of Tasmania.\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eAfter the bushfires, Jim and his family travelled to Burgundy for the winter and got to meet and work with Jane Eyre, an Australian winemaker who has lived and worked in Burgundy since 2004. With her help, Chatto was able to secure a tiny two barrels of premier cru Burgundy from Savigny-lès-Beaune and, at Daisy’s behest, made a 2019 Burgundy. He made a Savigny-lès-Beaune the following year in 2020 and two wines in 2022.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eWhile they were in Burgundy, Jim was announced the Gourmet Traveller Winemaker of the Year 2019. Chatto was represented by his proud father David at the awards ceremony in Sydney. A recorded message from Chatto, standing in a windy Burgundy vineyard, was played.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eIn 2023, Chatto re-joined Pepper Tree in the Hunter Valley as consultant winemaker for the brand, guiding the team in making wines from fruit sourced from around Australia. The difference between vintage times in the Hunter and the cooler Tasmania, allows him to continue producing his Chatto wines with his wife Daisy. \u003c\/span\u003e\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/section\u003e\n\u003ch3 data-mce-fragment=\"1\"\u003eAbout the winery\u003cbr\u003e\u003cbr\u003e\n\u003c\/h3\u003e\n\u003cdiv style=\"text-align: left;\" data-mce-style=\"text-align: left;\"\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/Chatto_Vineyard_1024x1024.png?v=1720494790\" alt=\"Chatto Vineyard\" style=\"margin-bottom: 16px; float: none;\" data-mce-style=\"margin-bottom: 16px; float: none;\" data-mce-src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/Chatto_Vineyard_1024x1024.png?v=1720494790\"\u003e\u003c\/div\u003e\n\u003cp class=\"MsoNormal\"\u003eIn 1998, Jim Chatto moved to Tasmania as the inaugural winemaker for Rosevears Estate in the Tamar Valley. Prior to that he had worked five vintages in the Hunter Valley, firstly at Tamburlaine Winery and then at First Creek Wines.\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003eHe fell in love with Tasmanian Pinot Noir, and a girl called Daisy. In 2000, Jim and Daisy returned to the Hunter Valley to become\u003cspan style=\"font-size: 10.5pt; line-height: 107%; font-family: 'Arial',sans-serif; color: black; background: white;\" data-mce-style=\"font-size: 10.5pt; line-height: 107%; font-family: 'Arial',sans-serif; color: black; background: white;\"\u003e \u003c\/span\u003eChief Winemaker at First Creek Wine's new facility. However, he began the Chatto label and quietly began looking for the perfect vineyard site in Tasmania to make Pinot Noir. In 2007 he found a site in the Huon Valley looking out over Glaziers Bay. He began planting a 1.5 hectare vineyard with 8 clones of Pinot Noir at a spacing of 5000 vines\/ha and the first vintage (made in the Hunter Valley) was released in 2013. The Isle vineyard is one of the most southerly vineyards in Australia and a site that Chatto has described as being right on the edge of viticultural possibility.\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003eThe first Chatto Pinot Noir (2012) was released in 2013 while the family was living in the Hunter Valley. The fruit was shipped up to the Hunter and the wine made there.\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003eIn 2013, in an unprecedented move, Chatto was also offered the job of Chief Winemaker at both McWilliam’s Wines in the Hunter Valley and Kreglinger Wine Estates in northern Tasmania. Chatto said the modern thinking and flexibility at both McWilliam’s and Kreglinger, which saw him overseeing both groups' entire portfolios, would allow him to \"do what I do best\".\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003eJim's trips to Tasmania for Kreglinger allowed him to devote time to his own estate in the Huon Valley. In 2014 the fruit quality from pockets of the vineyard saw the introduction of the single vineyard Isle label. Only two wines, Isle and Intrigue, were being made from the vineyard in relatively small quantities and both sold out well before the next release.\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003eJim and Daisy finally returned to live full-time at Isle Vineyard in January 2017 and made the Chatto wines for the first time on site.\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003eFruit from a tiny neighbouring vineyard owned by Sue and Max Kitchell had been part of the Chatto stable since 2014. The Seven Inch vineyard had been planted in 2007 to a combination of 4 clones - 115, G5V15, D5V12 and 8104. In 2018, Chatto released the first stand alone wine from this vineyard under the Seven Inch label.\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003eThe Huon Valley was unable to harvest fruit in 2019 due to smoke taint from bushfires. However, Chatto received some parcels of fruit from vineyards in the North of Tasmania from friends at Marion's and Pipers Brook vineyards. Jim blended his first Tasmanian regional wine from these parcels under the Tasmania label. It has subsequently been renamed \u003ca name=\"_Hlk171453673\"\u003e\u003c\/a\u003eLutruwita, \u003cspan style=\"mso-spacerun: yes;\" data-mce-style=\"mso-spacerun: yes;\"\u003e \u003c\/span\u003ethe palawa kani name for the island state. Today, Lutruwita is a complex blend of at least 5 clones (114, 115, MV6, D5V12, G5V15) and 4 vineyard sites in the north, south and east of Tasmania.\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003eAfter the bushfires, Jim and his family travelled to Burgundy for the winter and got to meet and work with Jane Eyre, an Australian winemaker who has lived and worked in Burgundy since 2004. With her help, Chatto was able to secure a tiny two barrels of premier cru Burgundy from Savigny-lès-Beaune and, at Daisy’s behest, made a 2019 Burgundy. He made a Savigny-lès-Beaune the following year in 2020 and two wines in 2022.\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003eIn 2020, Chatto harvested wine from his Isle vineyard in the Huon Valley and also took fruit from Bird (Pipers River), Marion's (Tamar Valley), Glengarry (Tamar Valley) and Seven Inch (Huon Valley). In total, Chatto released six single vineyard Pinots as well as the regional blend, Lutruwita.\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan\u003eChatto has just completed an early, long and excellent 2024 harvest at Isle Vineyard. The future is bright!\u003c\/span\u003e\u003c\/p\u003e","brand":"Canterbury Wines","offers":[{"title":"Default Title","offer_id":43889681367281,"sku":"","price":76.5,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/Chatto-Bird-Pinot-Noir-2022_65d61006-0450-45ea-a3d5-4abcdd6fe117.jpg?v=1720483289"},{"product_id":"chatto-seven-inch-pinot-noir-2022","title":"Chatto Seven Inch Pinot Noir 2022","description":"\u003cp\u003eJim Chatto has been making wine for over 25 years and judging on the wine show circuit for nearly as long. He is an outstanding winemaker. At one stage he was \u003cspan\u003eChief Winemaker at both McWilliam’s in the Hunter Valley and Kreglinger in northern Tasmania, overseeing both groups' entire portfolios. \u003c\/span\u003eChatto's passion is Tasmanian Pinot Noir and in \u003cspan\u003e2007 he found a site in the Huon Valley looking out over Glaziers Bay. He began planting the 1.5 hectare Isle Vineyard, one of the most southerly vineyards in Australia, and released the first vintage in 2013. Chatto also releases several pinots from other vineyards, including the Seven Inch Pinot Noir from a tiny neighbouring vineyard planted in 2007 by Sue and Max Kitchell.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e\"The wine is elegant and intense, with drive and structure, ample soft\/fine powdery tannins powering the lengthy finish. A solid, concentrated wine from this sub-region (Huon Valley).\"  Huon Hooke\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\"\u003cspan\u003ePlanted in 2007 and located about 750m ('way the crow flies') from our own Isle Vineyard. Meticulously and lovingly grown by our neighbours Sue and Max Kitchell, Seven Inch has been part of the Chatto stable since 2014. We bottled the first stand alone wine from this special site in 2018. A combination of 4 clones (115, G5V15, D5V12, 8104), Seven Inch is a sumptuous Pinot with velvet like tannins and rich yet chiselled fruit.\" \u003cstrong\u003e Chatto\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3 data-mce-fragment=\"1\"\u003e\n\u003cstrong\u003e\u003c\/strong\u003e\u003cstrong\u003eExpert reviews\u003c\/strong\u003e\n\u003c\/h3\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan\u003e\"Good depth of very bright red-purple colour, the aroma quite smoky\/reductive at first sniff, stemmy, dusty bunchy nuances beneath and some dark cherry there too. The wine is elegant and intense, with drive and structure, ample soft\/fine powdery tannins powering the lengthy finish. A solid, concentrated wine from this sub-region (from Glazier's Bay in the Huon Valley). Drink 2024-2036.\"  \u003cstrong\u003eHuon Hooke, The Real Review - 96 points\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\"\u003cspan\u003eHuon Valley pinot noir (clones 115, G5V15, D5V12 and 8104) situated some 750m from Jim Chatto's Isle Vineyard, grown by neighbours Sue and Max Kitchell. Red fruited and lithe with hints of red cherry, redcurrant and wild strawberry underscored with exotic spice, rose petals, shiitake broth and gentle sous bois and gamey tones. Spacious with excellent clarity, drive and vitality, finishing with hints of dried citrus rind and a liminal sappy twang on the fine, red-fruited finish. Drink by 2033.\"  \u003c\/span\u003e\u003cstrong\u003e\u003cspan style=\"font-size: 10.5pt; line-height: 107%; font-family: 'Segoe UI',sans-serif; color: #212b36;\"\u003eDave Brookes, Halliday Wine Companion - 94 points\u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003ch3 data-mce-fragment=\"1\"\u003e\n\u003cb\u003eJim Chatto\u003cbr\u003e\u003cbr\u003e\u003c\/b\u003e\u003cb\u003e\u003c\/b\u003e\n\u003c\/h3\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cimg style=\"float: none;\" alt=\"Jim Chatto\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/Chatto2_1024x1024.png?v=1720488810\" data-mce-style=\"float: none;\" data-mce-src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/Chatto2_1024x1024.png?v=1720488810\"\u003e\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003eJim Chatto has been making wine for over 25 years and judging on the wine show circuit for nearly as long. \u003cspan\u003eHe is recognised as having one of the very best palates in Australia and is an outstanding winemaker. H\u003c\/span\u003ee's also one of the busiest. Keeping up with him and his wife Daisy and their moves between the Hunter Valley, Tasmania and Burgundy isn’t easy.\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003eThe story begins when Jim was studying winemaking and tasted a 1984 Mount Pleasant Semillon. He was so blown away by it that he applied to work at Mount Pleasant. It didn’t work out, so he tried again in 1993 when he and his dad were travelling through the Hunter Valley and looking for work during harvest season. The second time around it still wasn’t meant to be, but Jim got a job with Greg Silkman at Tamburlaine winery instead. Tamburlaine was Australia’s largest producer of organic wines and helped to shape Jim’s 'less is more' winemaking philosophy. Silkman sold his share in Tamburlaine in 1996 and started up a contract wine business, First Creek Wines. Chatto joined him as assistant winemaker.\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003eIn 1998, Chatto moved from the Hunter Valley to Tasmania to become Chief Winemaker at the newly constructed Rosevears Winery in the Tamar Valley. The stint only lasted a year and a half but in that time he fell in love with Tasmanian Pinot Noir and a girl called Daisy.\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003eIn 2000, Jim and Daisy left Tasmania for the Hunter Valley when Chatto returned to First Creek Wines as Chief Winemaker at their new facility. He also began the Chatto label and quietly began looking for the perfect vineyard site in Tasmania to make Pinot Noir. In 2007 he found a site in the Huon Valley looking out over Glaziers Bay. \u003cspan\u003eHe began planting the 1.5 hectare Isle Vineyard with 8 clones of Pinot Noir at a spacing of 5000 vines\/ha and the first vintage (made in the Hunter Valley) was released in 2013. \u003c\/span\u003eThe vineyard \u003cspan\u003eis one of the most southerly vineyards in Australia and a site that Chatto has described as being right on the edge of viticultural possibility. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003eNone of this stopped Chatto from simultaneously pursuing a dynamic career in the Hunter Valley. He finished up at First Creek Wines after seven years to become Chief Winemaker at Pepper Tree Wines in 2007. His celebrated six-year stint at Pepper Tree saw Chatto direct winemaking in the Hunter Valley, Orange, Coonawarra and Wrattonbully. \u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003e\u003cspan\u003eBut his fascination with Mount Pleasant hadn’t gone away and he was known to jump the fence a few times to get a peek at their vineyards. In 2013, with twenty Hunter Valley vintages under his belt, a dream opportunity arose; the job of Chief Winemaker at McWilliam’s Wines, makers of Mount Pleasant Wines. In an unprecedented move, Chatto was also offered the job of Chief Winemaker at Kreglinger Wine Estates. Chatto said the modern thinking and flexibility at both McWilliam’s and Kreglinger, which saw him overseeing both groups' entire portfolios, would allow him to \"do what I do best\".\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003e\u003cspan\u003eAs only the fourth head winemaker at Mount Pleasant since it was founded by Maurice O’Shea in 1921, Jim was responsible for upholding the heritage of this iconic winery and preserving its great vineyard sites. \"There is such a strong sense of history at Mount Pleasant,\" he says. \"It’s like there is something in the air, something almost tangible. It’s inescapable for anyone that has worked there.\" \u003c\/span\u003e\u003c\/p\u003e\n\u003csection\u003e\n\u003cdiv class=\"contained\"\u003e\n\u003cp\u003eJim honoured the Mount Pleasant and McWilliam’s legacy, while taking the wines to a new level. He invested in the existing vineyards and planted new Mediterranean varieties like Sagrantino, Montepulciano, Mencia, Fiano and Vermentino. These were varieties well suited to the warmth of the Hunter Valley. In 2017, his work was recognised by Australia’s leading winemaker, James Halliday, when Mount Pleasant was named Winery of the Year.\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eJim and Daisy finally returned to live full-time at Isle Vineyard in January 2017 and made the Chatto wines for the first time on site - previously the fruit was shipped up to the Hunter Valley and the wine made there. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eThe Huon Valley was unable to harvest fruit in 2019 due to smoke taint from bushfires. However, Chatto received some parcels of fruit from vineyards in the North of Tasmania from friends at Marion's and Pipers Brook vineyards. \u003c\/span\u003eJim blended his first Tasmanian regional wine from these parcels under the Tasmania label. It has subsequently been renamed \u003ca name=\"_Hlk171453673\"\u003e\u003c\/a\u003eLutruwita and today is a complex blend of at least 5 clones and 4 vineyard sites in the north, south and east of Tasmania.\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eAfter the bushfires, Jim and his family travelled to Burgundy for the winter and got to meet and work with Jane Eyre, an Australian winemaker who has lived and worked in Burgundy since 2004. With her help, Chatto was able to secure a tiny two barrels of premier cru Burgundy from Savigny-lès-Beaune and, at Daisy’s behest, made a 2019 Burgundy. He made a Savigny-lès-Beaune the following year in 2020 and two wines in 2022.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eWhile they were in Burgundy, Jim was announced the Gourmet Traveller Winemaker of the Year 2019. Chatto was represented by his proud father David at the awards ceremony in Sydney. A recorded message from Chatto, standing in a windy Burgundy vineyard, was played.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eIn 2023, Chatto re-joined Pepper Tree in the Hunter Valley as consultant winemaker for the brand, guiding the team in making wines from fruit sourced from around Australia. The difference between vintage times in the Hunter and the cooler Tasmania, allows him to continue producing his Chatto wines with his wife Daisy. \u003c\/span\u003e\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/section\u003e\n\u003ch3 data-mce-fragment=\"1\"\u003eAbout the winery\u003cbr\u003e\u003cbr\u003e\n\u003c\/h3\u003e\n\u003cdiv style=\"text-align: left;\" data-mce-style=\"text-align: left;\"\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/Chatto_Vineyard_1024x1024.png?v=1720494790\" alt=\"Chatto Vineyard\" style=\"margin-bottom: 16px; float: none;\" data-mce-style=\"margin-bottom: 16px; float: none;\" data-mce-src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/Chatto_Vineyard_1024x1024.png?v=1720494790\"\u003e\u003c\/div\u003e\n\u003cp class=\"MsoNormal\"\u003eIn 1998, Jim Chatto moved to Tasmania as the inaugural winemaker for Rosevears Estate in the Tamar Valley. Prior to that he had worked five vintages in the Hunter Valley, firstly at Tamburlaine Winery and then at First Creek Wines.\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003eHe fell in love with Tasmanian Pinot Noir, and a girl called Daisy. In 2000, Jim and Daisy returned to the Hunter Valley to become\u003cspan style=\"font-size: 10.5pt; line-height: 107%; font-family: 'Arial',sans-serif; color: black; background: white;\" data-mce-style=\"font-size: 10.5pt; line-height: 107%; font-family: 'Arial',sans-serif; color: black; background: white;\"\u003e \u003c\/span\u003eChief Winemaker at First Creek Wine's new facility. However, he began the Chatto label and quietly began looking for the perfect vineyard site in Tasmania to make Pinot Noir. In 2007 he found a site in the Huon Valley looking out over Glaziers Bay. He began planting a 1.5 hectare vineyard with 8 clones of Pinot Noir at a spacing of 5000 vines\/ha and the first vintage (made in the Hunter Valley) was released in 2013. The Isle vineyard is one of the most southerly vineyards in Australia and a site that Chatto has described as being right on the edge of viticultural possibility.\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003eThe first Chatto Pinot Noir (2012) was released in 2013 while the family was living in the Hunter Valley. The fruit was shipped up to the Hunter and the wine made there.\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003eIn 2013, in an unprecedented move, Chatto was also offered the job of Chief Winemaker at both McWilliam’s Wines in the Hunter Valley and Kreglinger Wine Estates in northern Tasmania. Chatto said the modern thinking and flexibility at both McWilliam’s and Kreglinger, which saw him overseeing both groups' entire portfolios, would allow him to \"do what I do best\".\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003eJim's trips to Tasmania for Kreglinger allowed him to devote time to his own estate in the Huon Valley. In 2014 the fruit quality from pockets of the vineyard saw the introduction of the single vineyard Isle label. Only two wines, Isle and Intrigue, were being made from the vineyard in relatively small quantities and both sold out well before the next release.\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003eJim and Daisy finally returned to live full-time at Isle Vineyard in January 2017 and made the Chatto wines for the first time on site.\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003eFruit from a tiny neighbouring vineyard owned by Sue and Max Kitchell had been part of the Chatto stable since 2014. The Seven Inch vineyard had been planted in 2007 to a combination of 4 clones - 115, G5V15, D5V12 and 8104. In 2018, Chatto released the first stand alone wine from this vineyard under the Seven Inch label.\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003eThe Huon Valley was unable to harvest fruit in 2019 due to smoke taint from bushfires. However, Chatto received some parcels of fruit from vineyards in the North of Tasmania from friends at Marion's and Pipers Brook vineyards. Jim blended his first Tasmanian regional wine from these parcels under the Tasmania label. It has subsequently been renamed \u003ca name=\"_Hlk171453673\"\u003e\u003c\/a\u003eLutruwita, \u003cspan style=\"mso-spacerun: yes;\" data-mce-style=\"mso-spacerun: yes;\"\u003e \u003c\/span\u003ethe palawa kani name for the island state. Today, Lutruwita is a complex blend of at least 5 clones (114, 115, MV6, D5V12, G5V15) and 4 vineyard sites in the north, south and east of Tasmania.\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003eAfter the bushfires, Jim and his family travelled to Burgundy for the winter and got to meet and work with Jane Eyre, an Australian winemaker who has lived and worked in Burgundy since 2004. With her help, Chatto was able to secure a tiny two barrels of premier cru Burgundy from Savigny-lès-Beaune and, at Daisy’s behest, made a 2019 Burgundy. He made a Savigny-lès-Beaune the following year in 2020 and two wines in 2022.\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003eIn 2020, Chatto harvested wine from his Isle vineyard in the Huon Valley and also took fruit from Bird (Pipers River), Marion's (Tamar Valley), Glengarry (Tamar Valley) and Seven Inch (Huon Valley). In total, Chatto released six single vineyard Pinots as well as the regional blend, Lutruwita.\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan\u003eChatto has just completed an early, long and excellent 2024 harvest at Isle Vineyard. The future is bright!\u003c\/span\u003e\u003c\/p\u003e","brand":"Canterbury Wines","offers":[{"title":"Default Title","offer_id":43889695031537,"sku":"","price":79.95,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/Chatto-Seven-Inch-Pinot-Noir-2022_d7080119-d6dc-4d83-9930-e48ea8868475.jpg?v=1720571257"},{"product_id":"chatto-lutruwita-pinot-noir-2022","title":"Chatto Lutruwita Pinot Noir 2022","description":"\u003cp\u003eJim Chatto has been making wine for over 25 years and judging on the wine show circuit for nearly as long. He is an outstanding winemaker. At one stage he was \u003cspan\u003eChief Winemaker at both McWilliam’s in the Hunter Valley and Kreglinger in northern Tasmania, overseeing both groups' entire portfolios. \u003c\/span\u003eChatto's passion is Tasmanian Pinot Noir and in \u003cspan\u003e2007 he found a site in the Huon Valley looking out over Glaziers Bay. He began planting the 1.5 hectare Isle Vineyard, one of the most southerly vineyards in Australia, and released the first vintage in 2013. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eJim blended his first multi-regional wine in 2018 under the Tasmania label, which has subsequently been renamed \u003ca name=\"_Hlk171453673\"\u003e\u003c\/a\u003eLutruwita. \u003c\/span\u003e\u003cspan\u003eToday, Lutruwita is a complex blend of at least 5 clones (114, 115, MV6, D5V12, G5V15) and 4 vineyard sites in the north, south and east of Tasmania.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003e\u003cstrong\u003e\"A wonderfully perfumed wine with red cherry, raspberry and a liminal wisp of watermelon melding with hints of pressed rose petals, exotic spice, hoisin, citrus blossom, game meats, mushroom broth, mountain herbs and undergrowth. Airy and shows a real sense of space and grace on the palate. Red fruited with layered spice and gamey complexity, fine gypsum-like tannins and a finish that trails off slowly, showing pristine fruit and a real sense of harmony.\"  Dave Brookes\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\"The name Lutruwita is the palawa kani name for our island state. A complex blend of no less than 5 clones (114, 115, MV6, D5V12, G5V15) and 4 vineyard sites in the north, south and east of Tasmania. A celebration of what is so good about Tasmanian Pinot: Bright red and black fruits, all the florals, intensity yet elegance, coupled with wonderful length and purity.\" \u003cstrong\u003e\u003cspan\u003e Chatto\u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003ch3 data-mce-fragment=\"1\"\u003e\u003cstrong\u003eExpert reviews\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\"\u003cspan\u003ePinot Noir sourced from sites across Tasmania – Pipers River, West Tamar Valley, Coal River Valley, the East Coast and several clones (114, 115, MV6, D5V12, and G5V15). A wonderfully perfumed wine with red cherry, raspberry and a liminal wisp of watermelon melding with hints of pressed rose petals, exotic spice, hoisin, citrus blossom, game meats, mushroom broth, mountain herbs and undergrowth. Airy and shows a real sense of space and grace on the palate. Red fruited with layered spice and gamey complexity, fine gypsum-like tannins and a finish that trails off slowly, showing pristine fruit and a real sense of harmony.\u003c\/span\u003e\u003cspan\u003e Drink by 2035.\"  \u003c\/span\u003e\u003cstrong\u003e\u003cspan style=\"font-size: 10.5pt; line-height: 107%; font-family: 'Segoe UI',sans-serif; color: #212b36;\"\u003eDave Brookes, Halliday Wine Companion - 94 points\u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003ch3 data-mce-fragment=\"1\"\u003e\n\u003cb\u003eJim Chatto\u003cbr\u003e\u003cbr\u003e\u003c\/b\u003e\u003cb\u003e\u003c\/b\u003e\n\u003c\/h3\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/Chatto2_1024x1024.png?v=1720488810\" alt=\"Jim Chatto\" style=\"float: none;\" data-mce-src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/Chatto2_1024x1024.png?v=1720488810\" data-mce-style=\"float: none;\"\u003e\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003eJim Chatto has been making wine for over 25 years and judging on the wine show circuit for nearly as long. \u003cspan\u003eHe is recognised as having one of the very best palates in Australia and is an outstanding winemaker. H\u003c\/span\u003ee's also one of the busiest. Keeping up with him and his wife Daisy and their moves between the Hunter Valley, Tasmania and Burgundy isn’t easy.\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003eThe story begins when Jim was studying winemaking and tasted a 1984 Mount Pleasant Semillon. He was so blown away by it that he applied to work at Mount Pleasant. It didn’t work out, so he tried again in 1993 when he and his dad were travelling through the Hunter Valley and looking for work during harvest season. The second time around it still wasn’t meant to be, but Jim got a job with Greg Silkman at Tamburlaine winery instead. Tamburlaine was Australia’s largest producer of organic wines and helped to shape Jim’s 'less is more' winemaking philosophy. Silkman sold his share in Tamburlaine in 1996 and started up a contract wine business, First Creek Wines. Chatto joined him as assistant winemaker.\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003eIn 1998, Chatto moved from the Hunter Valley to Tasmania to become Chief Winemaker at the newly constructed Rosevears Winery in the Tamar Valley. The stint only lasted a year and a half but in that time he fell in love with Tasmanian Pinot Noir and a girl called Daisy.\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003eIn 2000, Jim and Daisy left Tasmania for the Hunter Valley when Chatto returned to First Creek Wines as Chief Winemaker at their new facility. He also began the Chatto label and quietly began looking for the perfect vineyard site in Tasmania to make Pinot Noir. In 2007 he found a site in the Huon Valley looking out over Glaziers Bay. \u003cspan\u003eHe began planting the 1.5 hectare Isle Vineyard with 8 clones of Pinot Noir at a spacing of 5000 vines\/ha and the first vintage (made in the Hunter Valley) was released in 2013. \u003c\/span\u003eThe vineyard \u003cspan\u003eis one of the most southerly vineyards in Australia and a site that Chatto has described as being right on the edge of viticultural possibility. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003eNone of this stopped Chatto from simultaneously pursuing a dynamic career in the Hunter Valley. He finished up at First Creek Wines after seven years to become Chief Winemaker at Pepper Tree Wines in 2007. His celebrated six-year stint at Pepper Tree saw Chatto direct winemaking in the Hunter Valley, Orange, Coonawarra and Wrattonbully. \u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003e\u003cspan\u003eBut his fascination with Mount Pleasant hadn’t gone away and he was known to jump the fence a few times to get a peek at their vineyards. In 2013, with twenty Hunter Valley vintages under his belt, a dream opportunity arose; the job of Chief Winemaker at McWilliam’s Wines, makers of Mount Pleasant Wines. In an unprecedented move, Chatto was also offered the job of Chief Winemaker at Kreglinger Wine Estates. Chatto said the modern thinking and flexibility at both McWilliam’s and Kreglinger, which saw him overseeing both groups' entire portfolios, would allow him to \"do what I do best\".\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003e\u003cspan\u003eAs only the fourth head winemaker at Mount Pleasant since it was founded by Maurice O’Shea in 1921, Jim was responsible for upholding the heritage of this iconic winery and preserving its great vineyard sites. \"There is such a strong sense of history at Mount Pleasant,\" he says. \"It’s like there is something in the air, something almost tangible. It’s inescapable for anyone that has worked there.\" \u003c\/span\u003e\u003c\/p\u003e\n\u003csection\u003e\n\u003cdiv class=\"contained\"\u003e\n\u003cp\u003eJim honoured the Mount Pleasant and McWilliam’s legacy, while taking the wines to a new level. He invested in the existing vineyards and planted new Mediterranean varieties like Sagrantino, Montepulciano, Mencia, Fiano and Vermentino. These were varieties well suited to the warmth of the Hunter Valley. In 2017, his work was recognised by Australia’s leading winemaker, James Halliday, when Mount Pleasant was named Winery of the Year.\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eJim and Daisy finally returned to live full-time at Isle Vineyard in January 2017 and made the Chatto wines for the first time on site - previously the fruit was shipped up to the Hunter Valley and the wine made there. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eThe Huon Valley was unable to harvest fruit in 2019 due to smoke taint from bushfires. However, Chatto received some parcels of fruit from vineyards in the North of Tasmania from friends at Marion's and Pipers Brook vineyards. \u003c\/span\u003eJim blended his first Tasmanian regional wine from these parcels under the Tasmania label. It has subsequently been renamed \u003ca name=\"_Hlk171453673\"\u003e\u003c\/a\u003eLutruwita and today is a complex blend of at least 5 clones and 4 vineyard sites in the north, south and east of Tasmania.\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eAfter the bushfires, Jim and his family travelled to Burgundy for the winter and got to meet and work with Jane Eyre, an Australian winemaker who has lived and worked in Burgundy since 2004. With her help, Chatto was able to secure a tiny two barrels of premier cru Burgundy from Savigny-lès-Beaune and, at Daisy’s behest, made a 2019 Burgundy. He made a Savigny-lès-Beaune the following year in 2020 and two wines in 2022.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eWhile they were in Burgundy, Jim was announced the Gourmet Traveller Winemaker of the Year 2019. Chatto was represented by his proud father David at the awards ceremony in Sydney. A recorded message from Chatto, standing in a windy Burgundy vineyard, was played.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eIn 2023, Chatto re-joined Pepper Tree in the Hunter Valley as consultant winemaker for the brand, guiding the team in making wines from fruit sourced from around Australia. The difference between vintage times in the Hunter and the cooler Tasmania, allows him to continue producing his Chatto wines with his wife Daisy. \u003c\/span\u003e\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/section\u003e\n\u003ch3 data-mce-fragment=\"1\"\u003eAbout the winery\u003cbr\u003e\u003cbr\u003e\n\u003c\/h3\u003e\n\u003cdiv style=\"text-align: left;\" data-mce-style=\"text-align: left;\"\u003e\u003cimg style=\"margin-bottom: 16px; float: none;\" alt=\"Chatto Vineyard\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/Chatto_Vineyard_1024x1024.png?v=1720494790\" data-mce-src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/Chatto_Vineyard_1024x1024.png?v=1720494790\" data-mce-style=\"margin-bottom: 16px; float: none;\"\u003e\u003c\/div\u003e\n\u003cp class=\"MsoNormal\"\u003eIn 1998, Jim Chatto moved to Tasmania as the inaugural winemaker for Rosevears Estate in the Tamar Valley. Prior to that he had worked five vintages in the Hunter Valley, firstly at Tamburlaine Winery and then at First Creek Wines.\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003eHe fell in love with Tasmanian Pinot Noir, and a girl called Daisy. In 2000, Jim and Daisy returned to the Hunter Valley to become\u003cspan style=\"font-size: 10.5pt; line-height: 107%; font-family: 'Arial',sans-serif; color: black; background: white;\" data-mce-style=\"font-size: 10.5pt; line-height: 107%; font-family: 'Arial',sans-serif; color: black; background: white;\"\u003e \u003c\/span\u003eChief Winemaker at First Creek Wine's new facility. However, he began the Chatto label and quietly began looking for the perfect vineyard site in Tasmania to make Pinot Noir. In 2007 he found a site in the Huon Valley looking out over Glaziers Bay. He began planting a 1.5 hectare vineyard with 8 clones of Pinot Noir at a spacing of 5000 vines\/ha and the first vintage (made in the Hunter Valley) was released in 2013. The Isle vineyard is one of the most southerly vineyards in Australia and a site that Chatto has described as being right on the edge of viticultural possibility.\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003eThe first Chatto Pinot Noir (2012) was released in 2013 while the family was living in the Hunter Valley. The fruit was shipped up to the Hunter and the wine made there.\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003eIn 2013, in an unprecedented move, Chatto was also offered the job of Chief Winemaker at both McWilliam’s Wines in the Hunter Valley and Kreglinger Wine Estates in northern Tasmania. Chatto said the modern thinking and flexibility at both McWilliam’s and Kreglinger, which saw him overseeing both groups' entire portfolios, would allow him to \"do what I do best\".\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003eJim's trips to Tasmania for Kreglinger allowed him to devote time to his own estate in the Huon Valley. In 2014 the fruit quality from pockets of the vineyard saw the introduction of the single vineyard Isle label. Only two wines, Isle and Intrigue, were being made from the vineyard in relatively small quantities and both sold out well before the next release.\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003eJim and Daisy finally returned to live full-time at Isle Vineyard in January 2017 and made the Chatto wines for the first time on site.\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003eFruit from a tiny neighbouring vineyard owned by Sue and Max Kitchell had been part of the Chatto stable since 2014. The Seven Inch vineyard had been planted in 2007 to a combination of 4 clones - 115, G5V15, D5V12 and 8104. In 2018, Chatto released the first stand alone wine from this vineyard under the Seven Inch label.\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003eThe Huon Valley was unable to harvest fruit in 2019 due to smoke taint from bushfires. However, Chatto received some parcels of fruit from vineyards in the North of Tasmania from friends at Marion's and Pipers Brook vineyards. Jim blended his first Tasmanian regional wine from these parcels under the Tasmania label. It has subsequently been renamed \u003ca name=\"_Hlk171453673\"\u003e\u003c\/a\u003eLutruwita, \u003cspan style=\"mso-spacerun: yes;\" data-mce-style=\"mso-spacerun: yes;\"\u003e \u003c\/span\u003ethe palawa kani name for the island state. Today, Lutruwita is a complex blend of at least 5 clones (114, 115, MV6, D5V12, G5V15) and 4 vineyard sites in the north, south and east of Tasmania.\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003eAfter the bushfires, Jim and his family travelled to Burgundy for the winter and got to meet and work with Jane Eyre, an Australian winemaker who has lived and worked in Burgundy since 2004. With her help, Chatto was able to secure a tiny two barrels of premier cru Burgundy from Savigny-lès-Beaune and, at Daisy’s behest, made a 2019 Burgundy. He made a Savigny-lès-Beaune the following year in 2020 and two wines in 2022.\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003eIn 2020, Chatto harvested wine from his Isle vineyard in the Huon Valley and also took fruit from Bird (Pipers River), Marion's (Tamar Valley), Glengarry (Tamar Valley) and Seven Inch (Huon Valley). In total, Chatto released six single vineyard Pinots as well as the regional blend, Lutruwita.\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan\u003eChatto has just completed an early, long and excellent 2024 harvest at Isle Vineyard. The future is bright!\u003c\/span\u003e\u003c\/p\u003e","brand":"Canterbury Wines","offers":[{"title":"Default Title","offer_id":43889710596337,"sku":"","price":49.95,"currency_code":"AUD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/Chatto-Lutruwita-Pinot-Noir-2022_70cfb9d4-9e52-454e-ba8f-fc7e6111ee00.jpg?v=1720571158"},{"product_id":"tolpuddle-vineyard-pinot-noir-2022","title":"Tolpuddle Vineyard Pinot Noir 2022","description":"\u003cp\u003eMartin Shaw and Michael Hill Smith MW (Shaw \u0026amp; Smith) purchased the vineyard in 2011\u003cspan\u003e \u003c\/span\u003e\u003cspan\u003eafter a look-and-see jaunt to Tasmania when they became smitten by Tolpuddle's Coal Valley location and mature vines, planted only to pinot noir and chardonnay. They a\u003c\/span\u003ere fully committed to seeing Tolpuddle Vineyard recognised as one of Australia's great single vineyards. \u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e\"The palate is voluptuously full and rich, decadently flavoured, with luxurious flesh and fruit, abundant fine\/soft tannins and terrific length. There are some whole-bunch nuances which are beautifully incorporated into the wide array of flavours. A totally convincing and thoroughly impressive Aussie pinot noir to compare with the best in the world.\"  Huon Hooke\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eIn barely a decade, Tolpuddle has established itself as one of the country's top producers. It produces wines of blistering precision and finesse which have received rave critical acclaim. They are highly sought-after and are some of the finest examples of chardonnay and pinot noir that can be found anywhere on the Apple Isle.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e\"If ever a new winery was born with blue blood in its veins, Tolpuddle would have to be it.\"  James Halliday\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\"A very strong year for Pinot Noir at Tolpuddle. There is complexity and power, balanced by pure fruit notes and cool season spice. It shows powerful fruit, with ripe red cherry, smoked meat, and olive notes, framed by fine but firm tannins. Great length of flavour.  An exciting vintage. The grapes were all hand-picked and fermented as a combination of whole berries and whole bunches, in open fermenters, with gentle pump-overs and plunging. The wine was aged in French oak for ten months, of which about one third was new.\u003cspan style=\"font-size: 0.875rem;\"\u003e\" \u003c\/span\u003e\u003cspan style=\"font-size: 0.875rem;\"\u003e \u003cb\u003e\u003cspan style=\"font-size: 11.0pt; line-height: 107%; font-family: 'Calibri',sans-serif; mso-ascii-theme-font: minor-latin; mso-fareast-font-family: Calibri; mso-fareast-theme-font: minor-latin; mso-hansi-theme-font: minor-latin; mso-bidi-font-family: 'Times New Roman'; mso-bidi-theme-font: minor-bidi; mso-ansi-language: EN-AU; mso-fareast-language: EN-US; mso-bidi-language: AR-SA;\"\u003eTolpuddle\u003c\/span\u003e\u003c\/b\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3\u003e\n\u003cstrong\u003e\u003c\/strong\u003e\u003cstrong\u003eExpert reviews\u003c\/strong\u003e\n\u003c\/h3\u003e\n\u003cp\u003e\u003cspan\u003e\"Impressively deep, rich purple-red colour, unusual in Australian pinot noir. The bouquet is loaded with black cherry, blackberry and spice aromas, a hint of smoky oak adding charcuterie and fivespice nuances, while the palate is voluptuously full and rich, decadently flavoured, with luxurious flesh and fruit, abundant fine\/soft tannins and terrific length. There are some whole-bunch nuances which are beautifully incorporated into the wide array of flavours. A totally convincing and thoroughly impressive Aussie pinot noir to compare with the best in the world. Drink 2023-2040.\"  \u003cstrong\u003eHuon Hooke, The Real Review - 98 points\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\"Tolpuddle has firmly cemented its position at the pointy end of the Tasmanian pinot noir pyramid, consistently producing knockout wines that have become a benchmark for the region. Nothing changes with the 2022 release, which shows wonderful fruit intensity and oodles of pinosity in a graceful package. Lovely pure dark cherry and wild strawberry fruits, cut with exotic spice, charcuterie, roasting game, shiitake broth, amaro herbs, purple floral tones and complex forest floor notes. Textural and elegant yet with an undercurrent of latent power and intensity, a tight tannin frame and a long finish that shows balance and poise. Just wonderful stuff. Drink by 2038.\"  \u003cstrong\u003eDave Brookes, Halliday Wine Companion - 96 points\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\"\u003cspan style=\"color: rgb(128, 128, 128);\"\u003e\u003cstrong\u003eAnne Krebiehl MW:\u003c\/strong\u003e\u003c\/span\u003e Darker fruit, peony petal, Ceylon tea. Translucent and peppery, crunchy, fine tannin: a beautifully marginal Pinot.\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"color: rgb(128, 128, 128);\"\u003e\u003cstrong\u003eJustin Knock MW:\u003c\/strong\u003e\u003c\/span\u003e Beguiling nose, maritime notes, fragrant spices, cumin, red fruits, layers of flavour. Everything is here and in balance. Wonderful.\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"color: rgb(128, 128, 128);\"\u003e\u003cstrong\u003eDirceu Vianna Junior MW: \u003c\/strong\u003e\u003c\/span\u003eGenerous, expressive, ripe red and dark fruits and a hint of leafiness and spice. Elegant and combines lots of ripe juicy fruit with savoury complexity.\"  \u003cspan\u003e\u003cstrong\u003eDecanter – 96 points\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\"Very good Tassie pinot. Root spice and earthy forestry notes of dried porcini dashi, autumnal leaves and loganberry, set in relief against a swathe of darker cherry. The spiky whole bunch inclusion is evident across the finish reeling off a whiff of dill and mezcal, yet it is largely buried by the extract and density. This should age very well, as the record at this address attests. Drink or hold. Screw cap.\"\u003cstrong\u003e  \u003c\/strong\u003e\u003c\/span\u003e\u003cstrong\u003eNed Goodwin MW, JamesSuckling.com - 95 points\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\"Perhaps one of the most generously aromatic vintages is the 2022 incarnation of Tolpuddle. Boysenberry, black cherry and red figs with a plethora of ground spices and earthernware. Nutmeg, cumin and cassia bark then opens up to terracotta, moulding clay and quartz. A touch of Hibiscus and dried thyme and kalamata olives. The wine settles into its silty tannins and poignant acidity. There is a real sense of restraint to the oak with natural grape tannins shining through. It’s got everything for the long haul and the coolness of vintage shows in its fine lines and length. Drinking well now and will cellar for up to 8 years. Serve with chestnut and mushroom risotto.\u003c\/span\u003e\u003cspan\u003e Drink: 2023-2031.\"  \u003c\/span\u003e\u003cstrong\u003eShanteh Wale, Wine Pilot - 95 points\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\"A racy pinot noir, tense with a sheath of graphite-laced tannin, set to cedary, mahogany oak seasoning as a strong currency, and laced with dark cherry, panforte, hazelnut and twiggy herbs, with a gentle smoky spice element in tow. It drives with its frisky acidity, a feature that keeps the wine refreshing and edgy, reminiscent of wines to be drunk a while down the trail. I liked the wine more with time spent with it, evolving attractively and offering more perfume and flavour as the hours went by. Serious stuff here, for those seeking pinot of firmness and architecture. Drink: 2025 - 2035+.\"  \u003cstrong\u003eMike Bennie, The Wine Front - 94+ points\u003c\/strong\u003e \u003cspan\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3\u003e\u003cspan\u003e\u003cstrong\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eAbout the winery\u003c\/span\u003e\u003c\/span\u003e\u003c\/strong\u003e\u003c\/span\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cimg alt=\"Tolpuddle vineyard\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/Tolpuddle_1024x1024.png?v=1667374621\"\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eTolpuddle Vineyard was established in 1988\u003c\/span\u003e\u003cspan\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eby Bill Casimaty, Gary Crittenden and Tony Jordan \u003c\/span\u003e\u003c\/span\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eand it took its name from the Tolpuddle Martyrs: English convicts transported to Tasmania for forming an agricultural union. The leader of the Martyrs, George Loveless, served some of his sentence working on a property near Richmond, part of which is now Tolpuddle Vineyard. The vineyard is planted with mature Chardonnay and Pinot Noir vines, facing north-east, and sloping gently up from Back Tea Tree Road. The soil is light silica over sandstone and of moderate vigour, ensuring well-balanced vines producing grapes of great flavour and intensity. \u003c\/span\u003e\u003c\/span\u003e\u003cspan\u003e \u003c\/span\u003e\u003cspan\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003c\/span\u003e\u003c\/span\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eMartin Shaw and Michael Hill Smith MW (Shaw \u0026amp; Smith) purchased the vineyard in 2011 \u003c\/span\u003e\u003cspan\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eafter a look-and-see jaunt to Tasmania when they became smitten by Tolpuddle's Coal Valley location and mature vines, planted only to pinot noir and chardonnay. They a\u003c\/span\u003e\u003c\/span\u003e\u003cspan style=\"vertical-align: inherit;\"\u003ere fully committed to seeing Tolpuddle Vineyard recognised as one of Australia's great single vineyards. \u003c\/span\u003e\u003c\/span\u003e\u003cspan\u003e \u003c\/span\u003e\u003cspan\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003c\/span\u003e\u003c\/span\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003c\/span\u003e\u003cspan\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eIn barely a decade, Tolpuddle has established itself as one of the country's top producers. It produces wines of blistering precision and finesse which have received rave critical acclaim. They are highly sought-after and are some of the finest examples of chardonnay and pinot noir that can be found anywhere on the Apple Isle.\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"color: rgb(128, 128, 128);\"\u003e\u003cstrong\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eThe following text is taken from an article by Jasper Morris that appeared in Inside Burgundy\u003cbr\u003e\u003cbr\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cdiv style=\"text-align: left;\"\u003e\u003cimg style=\"margin-right: 30px; margin-bottom: 30px; float: left;\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/Tolpuddle_2_480x480.png?v=1774503602\"\u003e\u003c\/div\u003e\n\u003cp\u003e\u003cspan\u003eWhat began as reconnaissance for Shaw and Hill Smith back in 2011 quickly metamorphosed into profound intrigue thanks in large part to a dinner with industry friends. In this case, it was at the Launceston institution of Stillwater in northern Tasmania with Andrew Pirie – a legend of Tasmanian wine – and veteran winemaker Peter Dawson. The ever-academic Pirie referred to his laptop as he apprised the table of Tasmania’s climatic mapping and data. This was critical information as it informed the pair of just how dry the Coal River Valley was, having made the common assumption that cool equalled wet. The combination of cool and dry added to the allure on account of the long ripening period with slow flavour development and low disease pressure during the growing season. Following some good bottles over dinner, including several from Tasmania, Dawson piqued further interest by declaring that \"Tasmania would be making Australia’s best Chardonnay and Pinot Noir within the next decade\". \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\"We’ve got to have this\" were the collective words uttered by cousins Martin Shaw and Michael Hill Smith MW upon entry to the Tolpuddle Vineyard site in 2011. The intangible knowing. The feeling in the bones. But what led them down the right path? \"We had no intention of buying a vineyard\", says Shaw 14 years on as we amble the long, even, north-east facing slope. It’s an idyllic and resplendent blue sky day in the Coal River Valley, around 30 minutes’ drive north east of Hobart. And despite the moderate 25 degree heat, there’s a bite to the bright sunshine on account of the clear skies, low humidity and high UV of southern Tasmania.\u003c\/p\u003e\n\u003cp\u003eShaw’s casual utterance speaks to the impulsive and serendipitous nature of their Tolpuddle Vineyard purchase, and it’s difficult to fathom how easily it could’ve been missed given the indelible mark it’s made on Tasmanian – indeed Australian – wine.  This was during a time when Tasmanian Chardonnay and Pinot Noir was starting to make waves on the Australian wine media circuit, such that it prompted a reconnaissance trip south from the Shaw + Smith stables in the Adelaide Hills where the two had risen to vinous fame. \u003c\/p\u003e\n\u003cp\u003e\"The Coal River Valley is cold but dry\", continues Shaw, \"it’s cooler than Burgundy but warmer than Champagne\". The dryness is evident. There’s been little rain in the Valley for months now which is normal given Tasmania’s winter-dominant rainfall. However, this is compounded in the Coal River Valley by a rain shadow effect thanks to the mountains to the west, making it one of the driest regions on the island.\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eFurther visits ensued, including a pivotal one to Accolade-owned Bay of Fires, where then-winemaker Peter Dredge presented barrel samples from vineyards across Tasmania that supplied fruit to Accolade. The wines that excited the pair most came from the Tolpuddle Vineyard which Accolade were using for premium offerings such as Eileen Hardy Chardonnay and House of Arras sparkling wines. The culmination of this was the all-important visit to the site that captured the two so viscerally.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eThe potential for greatness in a table wine capacity was evident to Shaw and Hill Smith – the forest above, the water below, the long and even Burgundian-like slope in between. What’s more, the valley’s cool climate provided insulation from the looming threats of global warming. With their eyes squarely on the prize, the two set about negotiating acquisition of a site not for sale and – spoiler alert – were quick to succeed. But changes were required to take the site in the desired direction. Certain sparkling-specific clones were replaced with more suitable alternatives, pruning was changed from spur to cane, drainage was improved, frost protection was implemented via a new dam (after having been assured frost wasn’t part of the program!) and mid-row soil was ripped to alleviate compaction. With soils made up of light silica over sandstone, water retention is poor, so composting was implemented upon taking over the site along with undervine clover to keep things cool and assist in holding moisture - critical in this dry terroir. Following further plantings, the vineyard is now 31 hectares with an approximate 50\/50 split between Chardonnay and Pinot Noir.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eAround the time of the Tolpuddle Vineyard purchase, Shaw and Hill Smith had been trying to entice star winemaker Adam Wadewitz to join the Shaw + Smith team. Wadewitz was winemaker at Best’s Great Western in Victoria at the time, and it was the prospect of working with fruit from the Tolpuddle Vineyard that is said to have sealed the deal. With the inaugural 2012 wines made by Martin Shaw, Wadewitz took over from the 2013 vintage and has excelled with the site ever since.\u003c\/p\u003e\n\u003cp\u003eThe Chardonnay is whole bunch pressed, fermented in French barriques and generally sees 100% malolactic fermentation given the bracing southern-Tasmanian acidity. It then spends nine or ten months in barrel with around 30% new. Pinot Noir sees around 30% to 40% whole bunch and around ten months in barriques with 30-35% of it new.\u003c\/p\u003e","brand":"Canterbury Wines","offers":[{"title":"Default Title","offer_id":43961341378801,"sku":null,"price":185.0,"currency_code":"AUD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/Tolpuddle-Vineyard-Pinot-Noir-2022_90779fa4-8cb2-425b-b0a1-d3061f232a77.jpg?v=1730070163"},{"product_id":"bay-of-fires-pinot-noir-2022","title":"Bay of Fires Pinot Noir 2022","description":"\u003cp\u003e\u003cstrong\u003eBest in Show \u0026amp; Top 50 Wines - 2024 Decanter World Wine Awards\u003cbr\u003eWine of the Week - Huon Hooke, The Real Review \u003c\/strong\u003e\u003cstrong\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eDecanter selected this wonderful Tasmanian Pinot Noir in the Top 50 Wines of the World, a huge accolade to add to the Gold Medals it has won at two major Australian wine shows. F\u003c\/span\u003eruit for the 2022 Bay of Fires Pinot Noir was sourced from the \u003cspan\u003eDerwent Valley and Coal River Valley sub-regions of Tasmania. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003e\u003cstrong\u003e\"Complex aromas of bramble, cherry, raspberry, spice, clovey oak and a lifted, whole-bunchy edge. There's a core of wildness: red berries, spice and bushy, briary characters driving the flavours, along with sap and earth. The tannins have appealing presence and the acidity provides cut and snap. A lovely pinot noir.\"  Aaron Brasher\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-v-2021fb4f=\"\"\u003e\"Bright, vibrant red in colour, the perfume of this wine is very complex. Sweet ripe strawberry fruit features with Chinese spice from MV 6 cloned vineyards and whole bunch influence – star anise, cinnamon plum blossom. Although elegant and supple, the wine shows remarkable power, intensity and length on the palate. Framed by ripe, moderate tannin the graceful strawberry fruit is complemented but not dominated by spice. Overall the wine has wonderful poise and balance with remarkable length of flavour as all great Pinot Noirs should.\"  \u003cstrong\u003eBay of Fires\u003c\/strong\u003e\u003c\/p\u003e\n\u003ch3\u003eExpert reviews\u003cbr\u003e\n\u003c\/h3\u003e\n\u003cp\u003e\u003cspan\u003e\"Prior to 2024, we’ve never had a Tasmanian Pinot in our Best In Show selection. This year we have two. Was it because 2022 was a sensational vintage? Not exactly – the east coast of the island suffered from a spectacularly cool, wet season; elsewhere on the island, though, conditions did indeed vary from good to outstanding. The first wine in our pair is a pan-Tasmanian blend with source fruit from several regions. It is a translucent dark red in colour, with warm, settled aromas of plum, cherry and raspberry just teased towards sweetness with subtle oak. It is warm, soft and mouthfilling, built on the same core of subtly mingled fruits with muted, natural acidity and fine tannins, the combination giving an almost silky charm to the wine. This considered, restrained winemaking lays the groundwork for a Pinot which is hugely easy to drink yet at the same time deeply satisfying and highly amenable – a Pinot to sip on its own, to chill with fish or to serve at a cool room temperature for white meats and salads.\"  \u003cstrong\u003eDecanter World Wine Awards - 97 points and Best in Show and Top 50 Wines of 2024\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\"Somewhat forward developed, with the first aromas smoky charcoal\/grilled meats, and in the mouth, sweet succulent ripe cherry fruit aplenty, completed by soft tannins. Delicious! (Best in Show award, 2024 Decanter World Wine Awards). Drink 2024-2032.\"  \u003cstrong\u003eHuon Hooke, The Real Review - 96 points and Wine of the Week\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\"Stylish and refined, the wine shows dark cherry, rich floral, olive, warm mushroom and toasted almond notes on the nose, leading to a concentrated palate displaying finely flowing mouthfeel combined with silky texture and beautifully melded tannins. Wonderfully composed and harmonious with a lengthy seamless finish. At its best: now to 2037.\"  \u003c\/span\u003e\u003cb\u003eSam Kim, Wine Orbit – 96 points\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003e\"\u003cspan\u003eLovely colour, bright, youthful and lively. Complex aromas of bramble, cherry, raspberry, spice, clovey oak and a lifted, whole-bunchy edge. There's a core of wildness: red berries, spice and bushy, briary characters driving the flavours, along with sap and earth. The tannins have appealing presence and the acidity provides cut and snap. A lovely pinot noir. Drink 2024-2034.\"  \u003cstrong\u003eAaron Brasher, The Real Review - 95 points\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3\u003e\u003cstrong\u003e\u003cspan\u003eAwards\u003c\/span\u003e\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003eBest in Show \u0026amp; Top 50 Wines - 2024 Decanter World Wine Awards\u003cbr\u003e\u003cspan\u003eWine of the Week - Huon Hooke, The Real Review \u003cbr\u003eTop Gold Medal – 2024 Tasmanian Wine Show\u003c\/span\u003e\u003cbr\u003eGold Medal – \u003cspan\u003e2023 Royal Adelaide Wine Show \u003c\/span\u003e\u003c\/p\u003e\n\u003ch3\u003e\u003cstrong\u003eAbout the winery\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/BayofFiresWinery_1024x1024.jpg?v=1690761126\" alt=\"Bay of Fires Winery\"\u003e\u003c\/p\u003e\n\u003cp\u003e\"\u003cspan\u003eHardys purchased its first grapes from Tasmania in '94, with the aim of further developing and refining its sparkling wines, a process that quickly gave birth to House of Arras. The next stage was the inclusion of various parcels of chardonnay from Tasmania in the '98 Eileen Hardy, then the development in '01 of the Bay of Fires brand. Under the umbrella of Accolade Wines today, Bay of Fires is home to non-vintage sparkling white and rosé, alongside impressive riesling, sauvignon blanc, pinot gris, chardonnay and pinot noir. Sourcing is with a particular focus on the Tamar, Coal and Derwent Valleys and East Coast.\" \u003cstrong\u003eJames Halliday\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\"Bay of Fires' philosophy, in the vineyard and in the winery, is to ensure the varietal characteristics of our Tasmanian fruit are revealed, preserved and celebrated in every wine we create for you. The Bay of Fires' winemaking team captures the essence of the fruit that has been lovingly nurtured in the vineyards and crafts exceptional wines. Ideas are shared, knowledge is consolidated and curiosity brings out the very best in every parcel of fruit. Find balance and beauty will follow.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eAcidity is balanced against sweetness to create delicate Rieslings. \u003cspan\u003eA harmony of mouthfeel and fruit flavour is achieved in our Chardonnays. \u003c\/span\u003e\u003cspan\u003eAnd, of course, the trickiest grape of them all, Pinot Noir, amplifies its terroir beautifully and is delivered in a wine of superb complexity, structure and romance.\" \u003cstrong\u003eBay of Fires\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e","brand":"Canterbury Wines","offers":[{"title":"Default Title","offer_id":44233540665585,"sku":null,"price":54.95,"currency_code":"AUD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/bay-of-fires-pinot-noir-2022_afe905c7-e0bb-493e-a071-949de8c62bf6.jpg?v=1722235386"},{"product_id":"eddystone-point-pinot-noir-2021","title":"Eddystone Point Pinot Noir 2021","description":"\u003cp data-mce-fragment=\"1\"\u003e\u003cstrong\u003eTrophy for Best Pinot Noir – 2022 Royal Perth Wine Show\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eEddystone Point is the entry level pinot noir from Bay of Fires, first released in 2013.  A pinot noir that is\u003cspan data-mce-fragment=\"1\"\u003e fresh, vibrant and approachable in its youth, that\u003c\/span\u003e realises the winemaking team's vision to create a wine that is affordable but showcases the quality of Tasmanian pinot noir. \u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan\u003eCareful vineyard selection from the appropriate subregions within Tasmania ensure fruit flavour and quality are maximised. \u003c\/span\u003eFor the 2021 vintage, fruit was sourced from the Tamar Valley and East Coast regions.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e\"Cherry and raspberry aromas predominantly on the bouquet with the oak adding some toasty complexity. Gentle and softly fruited palate, the texture and lingering astringency providing the balance and structure for now and future development.\"  Steven Creber\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\"Bright, vibrant red colour. On the nose, lifted, fresh cut strawberry and Morello cherries gives way to subtle and complex spice from whole bunch inclusion and quality French oak. The palate entry is gently sweet, then, aided by balanced natural acidity, strawberry seed tannin carries the palate to a point. Structure is light, yet with interest, cherries and spice are a feature. Its delicate shape,and carefully considered use of whole bunches and French oak revolve around purity of fruit. It is poised and balanced, true to style.\"  \u003cstrong\u003eEddystone Point\u003c\/strong\u003e\u003c\/p\u003e\n\u003ch3 data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\" mce-data-marked=\"1\"\u003eExpert reviews\u003c\/span\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cspan data-mce-fragment=\"1\" mce-data-marked=\"1\"\u003e\u003cspan\u003e\"Open top stainless steel temperature controlled fermentation. Matured in new (25%) and older French barriques. Cherry and raspberry aromas predominantly on the bouquet with the oak adding some toasty complexity. Gentle and softly fruited palate, the texture and lingering astringency providing the balance and structure for now and future development\u003c\/span\u003e. Drink by 2025.\"  \u003cstrong data-mce-fragment=\"1\"\u003eSteven Creber, Halliday Wine Companion - 95 points\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan data-mce-fragment=\"1\" mce-data-marked=\"1\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003e2022 Royal Sydney Wine Show - 95 points\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3 data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eAwards\u003c\/span\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cspan data-mce-fragment=\"1\"\u003eTrophy for Best Pinot Noir – 2022 Royal Perth Wine Show\u003cbr\u003eTop Gold Medal – 2022 Royal Perth Wine Show\u003cbr\u003eGold Medal – 2022 Royal Sydney Wine Show (95 points)\u003c\/span\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003ch3\u003e\u003cstrong\u003eAbout the winery\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cimg alt=\"Bay of Fires Winery\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/BayofFiresWinery_1024x1024.jpg?v=1690761126\"\u003e\u003c\/p\u003e\n\u003cp\u003e\"\u003cspan data-mce-fragment=\"1\"\u003eHardys purchased its first grapes from Tasmania in '94, with the aim of further developing and refining its sparkling wines, a process that quickly gave birth to House of Arras. The next stage was the inclusion of various parcels of chardonnay from Tasmania in the '98 Eileen Hardy, then the development in '01 of the Bay of Fires brand. Under the umbrella of Accolade Wines today, Bay of Fires is home to non-vintage sparkling white and rosé, alongside impressive riesling, sauvignon blanc, pinot gris, chardonnay and pinot noir. Sourcing is with a particular focus on the Tamar, Coal and Derwent Valleys and East Coast.\" \u003cstrong\u003eJames Halliday\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\"Bay of Fires' philosophy, in the vineyard and in the winery, is to ensure the varietal characteristics of our Tasmanian fruit are revealed, preserved and celebrated in every wine we create for you. The Bay of Fires' winemaking team captures the essence of the fruit that has been lovingly nurtured in the vineyards and crafts exceptional wines. Ideas are shared, knowledge is consolidated and curiosity brings out the very best in every parcel of fruit. Find balance and beauty will follow.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eAcidity is balanced against sweetness to create delicate Rieslings. \u003cspan\u003eA harmony of mouthfeel and fruit flavour is achieved in our Chardonnays. \u003c\/span\u003e\u003cspan\u003eAnd, of course, the trickiest grape of them all, Pinot Noir, amplifies its terroir beautifully and is delivered in a wine of superb complexity, structure and romance.\" \u003cstrong\u003eBay of Fires\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e","brand":"Canterbury Wines","offers":[{"title":"Default Title","offer_id":44360868593905,"sku":null,"price":29.95,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/Eddystone-Point-Pinot-Noir-2021.jpg?v=1709506023"},{"product_id":"handpicked-collection-tasmanian-pinot-noir-2019","title":"Handpicked Collection Tasmanian Pinot Noir 2019","description":"\u003cdiv data-mce-fragment=\"1\"\u003e\n\u003cspan style=\"font-size: 0.875rem;\"\u003eThe Handpicked Collection range is a set of premium wines that encapsulate the best characteristics of each region. The fruit for the 2019 Collection Tasmanian Pinot Noir comes from Handpicked's vineyards on both banks of the Tamar River in the North.\u003c\/span\u003e\u003cbr\u003e\n\u003c\/div\u003e\n\u003cdiv data-mce-fragment=\"1\"\u003e\n\u003cstrong\u003e\u003c\/strong\u003e\u003cbr\u003e\n\u003c\/div\u003e\n\u003cdiv data-mce-fragment=\"1\"\u003e\n\u003cp\u003e\u003cstrong\u003e\"The Tamar Valley produces pinot noir with more depth and power than any other Tasmanian district. This wine is a high-quality example, with mouth-coating satsuma plum and morello cherry fruit. Will richly repay prolonged cellaring.\"  James Halliday\u003c\/strong\u003e\u003c\/p\u003e\nThe fruit was chilled, destemmed and sorted by hand before cold soaking over five days and vinification in open fermenters with hand plunging. \u003cspan data-mce-fragment=\"1\"\u003e A small portion (about 10%) was fermented separately in whole bunches to add complexity and options at blending.\u003c\/span\u003e The wine was matured for 10 months in a selection of French oak barrels, about 30% new.\u003c\/div\u003e\n\u003ch3 data-mce-fragment=\"1\"\u003e\u003cstrong\u003eExpert reviews\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\"\u003cspan data-mce-fragment=\"1\"\u003eFrom estate vineyards on either side of the Tamar Valley.Very good colour. The Tamar Valley produces pinot noir with more depth and power than any other Tasmanian district. This wine is a high-quality example, with mouth-coating satsuma plum and morello cherry fruit. Will richly repay prolonged cellaring.\u003c\/span\u003e Drink to: 2034.\"  \u003cspan data-mce-fragment=\"1\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003eJames Halliday, \u003c\/strong\u003e\u003c\/span\u003e\u003cstrong data-mce-fragment=\"1\"\u003eHalliday Wine Companion - 96 points and Special Value Wine  \u003cspan style=\"color: #f9e00c;\" data-mce-fragment=\"1\" data-mce-style=\"color: #f9e00c;\"\u003e★ \u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\"\u003cspan data-mce-fragment=\"1\"\u003eMedium cherry-red hue. Black cherry, sage and cola aromas. A deeper yet driving pinot noir. Darker fruits layered with cola and wood-spices but has very bright acidity and fine-grained tannins. All this creates a tension that fascinates the tongue and carries the finish long.\u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003e Drink: 2022-2033.\"  \u003cstrong data-mce-fragment=\"1\"\u003eStuart Knox, The Real Review - 93 points\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003e\"Deep red\/purple colour, excellent hue, the bouquet pepperminty and possibly slightly stemmy, with definite greener-herb notes. The palate is full-bodied, firm and steely, with a slightly stern feel partly due to the firm tannins. Concentrated. A solid, structured pinot with length and grip. It will be more accessible in a year or so. (From vineyards on both sides of the Tamar Valley). Drink: 2022-2031.\"\u003cstrong data-mce-fragment=\"1\"\u003eHuon Hooke, The Real Review - 93 points\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3 data-mce-fragment=\"1\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003eAwards\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cdiv data-mce-fragment=\"1\"\u003eSpecial Value Wine – Halliday Wine Companion  \u003cstrong data-mce-fragment=\"1\"\u003e\u003cspan style=\"color: #f9e00c;\" data-mce-fragment=\"1\" data-mce-style=\"color: #f9e00c;\"\u003e★ \u003c\/span\u003e\u003c\/strong\u003e\n\u003c\/div\u003e\n\u003cdiv data-mce-fragment=\"1\"\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003ch3 data-mce-fragment=\"1\"\u003eVineyards\u003c\/h3\u003e\n\u003cp\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/Handpicked-CapellaVineyard_1024x1024.jpg?v=1688308573\" alt=\"Handpicked Capella Vineyard\" data-mce-src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/Handpicked-CapellaVineyard_1024x1024.jpg?v=1688308573\"\u003e\u003c\/p\u003e\n\u003cp style=\"text-align: center;\" data-mce-style=\"text-align: center;\"\u003e\u003cspan style=\"color: #000000;\" data-mce-style=\"color: #000000;\"\u003e\u003cstrong\u003eCapella Vineyard, Mornington Peninsula\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eThe Capella Vineyard is a small ultra-premium vineyard near the shores of Western Port on the Mornington Peninsula. The vineyard is planted with 5.2 ha of Pinot Noir and 1.6 ha of Chardonnay. The oldest vines (6ha) were planted in 2009 and a new block of Pinot Noir was planted in 2015 with the aim of providing more clonal variation in the vineyard. Soils are grey clay loam and there is a strong maritime influence, with moderating winds year-round.\u003c\/p\u003e\n\u003cp\u003eThe vines are planted around a lake that is home to a thriving community of resident and migratory birds, including our signature black swans. The vineyard is in a protected zone known as the 'green wedge', a ring of environmentally-significant land surrounding Melbourne and often called the 'lungs' of the city. \u003c\/p\u003e\n\u003cp\u003e\u003cimg alt=\"Handpicked Auburn Road Vineyard\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/Handpicked-AuburnRoadVineyard_1024x1024.jpg?v=1688305617\" data-mce-src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/Handpicked-AuburnRoadVineyard_1024x1024.jpg?v=1688305617\"\u003e\u003c\/p\u003e\n\u003cp style=\"text-align: center;\" data-mce-style=\"text-align: center;\"\u003e\u003cspan style=\"color: #000000;\" data-mce-style=\"color: #000000;\"\u003e\u003cstrong\u003eAuburn Road Vineyard, Tasmania\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eAuburn Road Vineyard is on the western bank of the Tamar River in the north of Tasmania. Handpicked Wines purchased the property in 2018 with five hectares under vine; a further five hectares were planted in spring 2020. The vineyard is planted to Pinot Noir and Chardonnay.\u003c\/p\u003e\n\u003cp\u003eThe vineyard has views to the north over the Tamar River estuary and Bass Strait, which exerts a strong maritime influence. Stands of indigenous forest and an abundance of native wildlife and birds, including majestic wild peacocks, complete the picture at this idyllic place in a very special corner of the world.\u003c\/p\u003e\n\u003cp\u003e\u003cimg alt=\"Handpicked Native Point Vineyard\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/Handpicked-NativePointVineyard_1024x1024.jpg?v=1688306734\" data-mce-src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/Handpicked-NativePointVineyard_1024x1024.jpg?v=1688306734\"\u003e\u003c\/p\u003e\n\u003cp style=\"text-align: center;\" data-mce-fragment=\"1\" data-mce-style=\"text-align: center;\"\u003e\u003cspan style=\"color: #000000;\" data-mce-style=\"color: #000000;\"\u003e\u003cstrong\u003eNative Point Vineyard, Tasmania\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eThe Native Point Vineyard is located on the eastern bank of the Tamar River. Handpicked purchased the vineyard in 2019 from Sheena and Tim High, first-class growers from whom they had purchased grapes over many years.\u003c\/p\u003e\n\u003cp\u003eIts north-westerly aspect and position in Swan Bay, about 50km inland from Bass Strait, make Native Point one of the warmer sites in Tasmania and it has the advantage of good rainfall and irrigation dams. There are five hectares under vine, planted to a mix of Pinot Noir clones, Riesling and Pinot Gris. There are plans to double that area beginning in spring 2020 and the new planting will include Pinot Noir and Gamay.\u003c\/p\u003e\n\u003cp\u003e\u003cimg alt=\"Handpicked Wombat Creek Vineyard\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/Handpicked-WombatCreekVineyard_1024x1024.jpg?v=1688338605\" data-mce-src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/Handpicked-WombatCreekVineyard_1024x1024.jpg?v=1688338605\"\u003e\u003c\/p\u003e\n\u003cp style=\"text-align: center;\" data-mce-style=\"text-align: center;\"\u003e\u003cspan style=\"color: #000000;\" data-mce-style=\"color: #000000;\"\u003e\u003cstrong\u003eWombat Creek Vineyard, Yarra Valley\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eWombat Creek is the most elevated vineyard in the Yarra Valley, making it uniquely situated for the production of premium cool climate wines. At 424m above sea level, it is a true cool-climate vineyard with a reliable annual rainfall of around 1200mm. Mature Pinot Noir and Chardonnay vines are planted on north and west-facing hills near Gladysdale in the outer reaches of the Upper Yarra Valley. There are 16 ha under vine – 6 ha of Chardonnay and 10 of Pinot Noir. The soils are free-draining volcanic loams. A light covering of snow is not uncommon in winter when the vines are dormant, but the steep slopes allow frost to drain away and protect the tender shoots from freezing temperatures in spring.\u003c\/p\u003e\n\u003cp\u003eFrom the crest of the highest hill at Wombat Creek, steep slopes of vines stretch to the north. At the bottom of the vineyard there is a spring-fed pond covered in water lilies; this is the source of Wombat Creek, which trickles through the hills, joining Hoddles Creek a few kilometres to the north-west and ultimately emptying into the meandering Yarra River. To the north, looking over dense Mountain Ash forest and folds of green hills dotted with wombat holes, the blue horizon is dominated by the saddleback ridge of Mt Donna Buang. The surrounding forest, fern gullies and creeks are home to platypus, lyrebirds, kangaroos, wallabies and, of course, wombats.\u003c\/p\u003e\n\u003cp style=\"text-align: center;\" data-mce-style=\"text-align: center;\"\u003e\u003cimg alt=\"Handpicked Highbow Hill Vineyard\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/Handpicked-HighbowHillVineyard_1024x1024.jpg?v=1688339113\" data-mce-fragment=\"1\" data-mce-src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/Handpicked-HighbowHillVineyard_1024x1024.jpg?v=1688339113\"\u003e\u003cspan style=\"color: #000000;\" data-mce-style=\"color: #000000;\"\u003e\u003cstrong\u003eHighbow Hill Vineyard, Yarra Valley\u003c\/strong\u003e \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eHighbow Hill Vineyard is 40 hectares of established vines planted on rolling hills just north of Yarra Glen village in the Yarra Valley. The vineyard takes its name from Highbow Hill, the dominant feature on the eastern boundary of the property. The soils are sandy loam over clay and gravel over mudstone and there is an abundance of native flora and fauna, including wombats and kangaroos.\u003c\/p\u003e\n\u003cp\u003eThe vineyard was originally planted in 1997\/98 to 33ha of Chardonnay, Pinot Noir, Cabernet Sauvignon and Marsanne. New plantings (7ha) of Pinot Noir, Merlot, Chardonnay and Cabernet were added in 2015 and 2016.\u003c\/p\u003e\n\u003cp\u003eAs you enter the property over the brow of a hill looking north, a long driveway takes you through the vines to a central dam and provides panoramic views looking over the Yarra Valley. Like Capella Vineyard, Highbow Hill is in Melbourne's 'green wedge' zone and is protected by local and state laws as an area of outstanding natural beauty with important environmental value.\u003c\/p\u003e\n\u003cp\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/Handpicked-WatungaRoadVineyard_6e6a75bd-3156-4bc0-a2d4-2afac6e8abc5_1024x1024.jpg?v=1688340468\" alt=\"Handpicked Watunga Road Vineyard\" data-mce-src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/Handpicked-WatungaRoadVineyard_6e6a75bd-3156-4bc0-a2d4-2afac6e8abc5_1024x1024.jpg?v=1688340468\"\u003e\u003c\/p\u003e\n\u003cp style=\"text-align: center;\" data-mce-style=\"text-align: center;\"\u003e\u003cspan style=\"color: #000000;\" data-mce-style=\"color: #000000;\"\u003e\u003cstrong\u003eWatunga Road Vineyard, Barossa Valley  \u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eThe 12ha Watunga Road Vineyard, located in Koonunga on the flat floor of the Barossa Valley, has old bush vine Grenache (planted mid-1970s) and Shiraz planted in 1976\/77 and 1998\/99. New plantings in 2016 included Grenache to replace natural losses of old vines and a new Shiraz block. Drip irrigation was installed in 2015 to insure against drought in this warm, arid zone and to improve general soil health. However, water is used sparingly and strictly according to seasonal need, as well as availability of this precious resource. \u003c\/p\u003e\n\u003ch3 data-mce-fragment=\"1\"\u003eAbout the winery\u003c\/h3\u003e\n\u003cp\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/Handpickedlogo_1024x1024_9a7f4b4d-0083-435d-97e5-5e9464d768c5_1024x1024.jpg?v=1688342678\" alt=\"handpicked logo\" data-mce-src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/Handpickedlogo_1024x1024_9a7f4b4d-0083-435d-97e5-5e9464d768c5_1024x1024.jpg?v=1688342678\"\u003e\u003c\/p\u003e\n\u003cp\u003eHandpicked Wines is a family-owned, multi-regional business that focuses on the production of high-quality Pinot Noir and Chardonnay. Their winery is located in the Mornington Peninsula adjacent to their flagship vineyard Capella, but they also own top quality vineyards in the Yarra Valley, Tasmania and Barossa Valley.\u003c\/p\u003e\n\u003cp\u003eHandpicked Wines produce three tiers of wine; a Single Vineyard range, a Collection range and a budget Regional Selections range.\u003c\/p\u003e\n\u003cp\u003eThe Single Vineyard releases, as the name implies, are sourced from their six vineyards; the Capella Vineyard in the Mornington Peninsula, the Wombat Creek and Highbow Hill Vineyards in the Yarra Valley, the Auburn Road and Native Point Vineyards in Tasmania's Tamar Valley, and the Watunga Road Vineyard in the Barossa Valley.\u003c\/p\u003e\n\u003cp\u003eThe Collection range, which sits below the Single Vineyard range, is a set of premium wines that encapsulate the best characteristics of each region. Fruit is sourced from their own vineyards and other top quality leased vineyards. Director of winemaking Peter Dillon travels extensively to oversee quality throughout the regions; he and assistant winemaker Rohan Smith work closely with a team of viticulturists who manage the vineyards.\u003c\/p\u003e\n\u003cp\u003e\"Handpicked Wines founder and managing director William Dong admits that he came into the wine industry knowing little about the challenges ahead; he just loved wine and wanted to make wines that people would want to share together. It didn't take long to realise that to make truly great wines that express the best of their region he would need to invest in special vineyards and passionate people.\u003c\/p\u003e\n\u003cp\u003eCapella Vineyard on the Mornington Peninsula was the first vineyard purchased, in 2013. It remains Handpicked's spiritual home and where our winemakers are based. We now own six vineyards in Mornington, Yarra Valley, Tasmania and Barossa Valley. In other regions in Australia and around the world we work with exceptional growers who have become part of the Handpicked family over many years.\u003c\/p\u003e\n\u003cp\u003eWe've come a long way - our team has grown, we make more wines in more regions, we've won a lot of trophies, received great reviews, thrown some epic parties and begun an exciting journey into organics - but our purpose to share the love of wine has not wavered. And as William would say, 'The real journey starts today.'\"\u003cspan\u003e  \u003c\/span\u003e\u003cstrong\u003eHandpicked Wines\u003c\/strong\u003e\u003c\/p\u003e","brand":"Canterbury Wines","offers":[{"title":"Default Title","offer_id":44373345435889,"sku":null,"price":56.95,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/Handpicked-Collection-Tasmanian-Pinot-Noir-2019.jpg?v=1709596424"},{"product_id":"home-hill-landslide-pinot-noir-2021","title":"Home Hill Landslide Pinot Noir 2021","description":"\u003cp class=\"MsoNormal\"\u003e\u003cspan style=\"font-size: 10.5pt; line-height: 107%; font-family: 'Segoe UI',sans-serif; color: #212b36;\" data-mce-style=\"font-size: 10.5pt; line-height: 107%; font-family: 'Segoe UI',sans-serif; color: #212b36;\"\u003eHome Hill, located in the picturesque Huon Valley just 30 minutes from Hobart, is Tasmania's most awarded winery. Home Hill's exemplary pinot noirs are consistent multi-trophy winners at the ultra-competitive Tasmanian Wine Show and their Reserve Pinot Noir took out the coveted Jimmy Watson Trophy at the 2015 Royal Melbourne Wine Show. Home Hill produce three tiers of pinot; the Landslide Pinot Noir, Estate Pinot Noir and Kelly's Reserve Pinot Noir.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003e\u003cstrong\u003e\u003cspan style=\"font-size: 10.5pt; line-height: 107%; font-family: 'Segoe UI',sans-serif; color: #212b36;\" data-mce-style=\"font-size: 10.5pt; line-height: 107%; font-family: 'Segoe UI',sans-serif; color: #212b36;\"\u003e\"Lifted and fragrant aromas of dark cherry, sap, spice, sarsaparilla and cloves. Dark, full and fleshy on the palate, with lashings of cherry, blueberry, spice and textured, grippy tannins. A big boned pinot noir made for the long haul.\"  Aaron Brasher\u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003e\u003cspan style=\"font-size: 10.5pt; line-height: 107%; font-family: 'Segoe UI',sans-serif; color: #212b36;\" data-mce-style=\"font-size: 10.5pt; line-height: 107%; font-family: 'Segoe UI',sans-serif; color: #212b36;\"\u003e\"Dark ruby in colour with aromas of dark chocolate, cinnamon and nutmeg. The middle palate has aromas of blackberries, boysenberries and forest floor. The wine has been oaked for 9 months with 2% being new French oak. The wine is well balanced and is of medium body with light and soft tannins with a savoury finish. This elegant Pinot Noir will cellar up to 7 years.\"  \u003cstrong\u003eHome Hill\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3 data-mce-fragment=\"1\"\u003e\n\u003cstrong\u003e\u003c\/strong\u003e\u003cstrong\u003eExpert reviews\u003c\/strong\u003e\n\u003c\/h3\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan\u003e\"Lifted and fragrant aromas of dark cherry, sap, spice, sarsaparilla and cloves. Dark, full and fleshy on the palate, with lashings of cherry, blueberry, spice and textured, grippy tannins. A big boned pinot noir made for the long haul. Drink 2023-2033.\"  \u003cstrong\u003eAaron Brasher, The Real Review - 93 points\u003c\/strong\u003e\u003c\/span\u003e\u003cspan\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3 data-mce-fragment=\"1\"\u003e\u003cspan\u003e\u003cstrong\u003eAbout the Bennetts\u003c\/strong\u003e\u003c\/span\u003e\u003c\/h3\u003e\n\u003cdiv style=\"text-align: start;\" data-mce-style=\"text-align: start;\"\u003e\u003cimg style=\"margin-bottom: 16px; float: none;\" alt=\"Home Hill owners Rosemary and Terry Bennett\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/Home_Hill_The_Bennetts_1024x1024.png?v=1714600677\" data-mce-style=\"margin-bottom: 16px; float: none;\" data-mce-src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/Home_Hill_The_Bennetts_1024x1024.png?v=1714600677\"\u003e\u003c\/div\u003e\n\u003cp\u003eRosemary and Terry Bennett, the proprietors of Home Hill, look down on the vineyard from their home, pinch themselves, and wonder how their relaxing hobby farm of six rows of vines has turned into an award-winning vineyard that produces some of Australia’s highest quality Pinot Noir. \u003c\/p\u003e\n\u003cdiv\u003eApples were once produced on the site, along with memories of the years gone by when their three young children were placed in bulk bins to entertain themselves while they harvested their crops of apples.  Fast forward 27 years, and Home Hill is one of the most popular and well-loved destinations in the Huon Valley.\u003c\/div\u003e\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003cdiv\u003e\n\u003cp class=\"MsoNormal\"\u003e\u003cspan style=\"color: rgb(128, 128, 128);\" data-mce-style=\"color: rgb(128, 128, 128);\"\u003e\u003cstrong\u003e\u003cspan style=\"font-size: 10.5pt; line-height: 107%; font-family: 'Segoe UI', sans-serif;\" data-mce-style=\"font-size: 10.5pt; line-height: 107%; font-family: 'Segoe UI', sans-serif;\"\u003eQ \u0026amp; A with Terry Bennett\u003c\/span\u003e\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003e\u003cstrong\u003e\u003cspan style=\"font-size: 10.5pt; line-height: 107%; font-family: 'Segoe UI',sans-serif; color: #212b36;\" data-mce-style=\"font-size: 10.5pt; line-height: 107%; font-family: 'Segoe UI',sans-serif; color: #212b36;\"\u003eTerry, can you tell us what inspired you to turn your dream of starting a vineyard into reality?\u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003e\u003cspan style=\"font-size: 10.5pt; line-height: 107%; font-family: 'Segoe UI',sans-serif; color: #212b36;\" data-mce-style=\"font-size: 10.5pt; line-height: 107%; font-family: 'Segoe UI',sans-serif; color: #212b36;\"\u003eAs a farmer by trade, I grew apples for many years before turning my attention to wine. Initially I was looking for a weekend hobby, planting 6 rows of vines. This quickly turned into more than a hobby and all of my free time was taken up in the vineyard. At this point, I decided to make it a full time business and the vineyard and winery restaurant grew from there.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003e\u003cstrong\u003e\u003cspan style=\"font-size: 10.5pt; line-height: 107%; font-family: 'Segoe UI',sans-serif; color: #212b36;\" data-mce-style=\"font-size: 10.5pt; line-height: 107%; font-family: 'Segoe UI',sans-serif; color: #212b36;\"\u003eWhere does the name 'Home Hill' come from?\u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003e\u003cspan style=\"font-size: 10.5pt; line-height: 107%; font-family: 'Segoe UI',sans-serif; color: #212b36;\" data-mce-style=\"font-size: 10.5pt; line-height: 107%; font-family: 'Segoe UI',sans-serif; color: #212b36;\"\u003eMy wife Rosemary and I were driving from Cairns to Noosa and we drove through a town called Home Hill – it was here that the name was first thought of. Our family home of many years also sits on the hill above the vineyard where we take in the views of the surrounding vines. This also seemed fitting for the name Home Hill.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003e\u003cstrong\u003e\u003cspan style=\"font-size: 10.5pt; line-height: 107%; font-family: 'Segoe UI',sans-serif; color: #212b36;\" data-mce-style=\"font-size: 10.5pt; line-height: 107%; font-family: 'Segoe UI',sans-serif; color: #212b36;\"\u003eWhen was the first vintage produced and can you tell us about the growth of the vineyard since then?\u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003e\u003cspan style=\"font-size: 10.5pt; line-height: 107%; font-family: 'Segoe UI',sans-serif; color: #212b36;\" data-mce-style=\"font-size: 10.5pt; line-height: 107%; font-family: 'Segoe UI',sans-serif; color: #212b36;\"\u003eThe first rows of vines were planted in 1992 and the first vintage produced in 1998. We’ve gradually planted an extra hectare of vines every few years, meaning that we now have over 6 hectares of vineyard. We started winning gold medals and trophies in 2000, and still continually win many awards around the country at wine shows, including international success at the Tri Nations Wine Show in 2006, taking out the Best Pinot Noir with our 2005 vintage.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003e\u003cstrong\u003e\u003cspan style=\"font-size: 10.5pt; line-height: 107%; font-family: 'Segoe UI',sans-serif; color: #212b36;\" data-mce-style=\"font-size: 10.5pt; line-height: 107%; font-family: 'Segoe UI',sans-serif; color: #212b36;\"\u003eWhat has been your proudest moment as the founder of Home Hill?\u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003e\u003cspan style=\"font-size: 10.5pt; line-height: 107%; font-family: 'Segoe UI',sans-serif; color: #212b36;\" data-mce-style=\"font-size: 10.5pt; line-height: 107%; font-family: 'Segoe UI',sans-serif; color: #212b36;\"\u003eBy far, my proudest moment has been winning the Jimmy Watson trophy for the Best 1st and 2nd Year Old Red Wine at the Royal Melbourne Wine Show in 2015. This is undoubtedly the most coveted and sought after award in Australia and to take it out for the 2014 Kelly’s Reserve Pinot Noir was one of the most memorable moments of my life. We also won the James Halliday trophy for the same wine, at the same show, which further topped off our great success.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003e\u003cstrong\u003e\u003cspan style=\"font-size: 10.5pt; line-height: 107%; font-family: 'Segoe UI',sans-serif; color: #212b36;\" data-mce-style=\"font-size: 10.5pt; line-height: 107%; font-family: 'Segoe UI',sans-serif; color: #212b36;\"\u003eWhat has been your biggest challenge?\u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003e\u003cspan style=\"font-size: 10.5pt; line-height: 107%; font-family: 'Segoe UI',sans-serif; color: #212b36;\" data-mce-style=\"font-size: 10.5pt; line-height: 107%; font-family: 'Segoe UI',sans-serif; color: #212b36;\"\u003eThe biggest challenge has been our climate and the severe frosts in the Huon Valley in Spring which burns the shoots off the vines. We get a lot of these frosts, therefore have implemented an irrigation system which has minimised the impact considerably. Another challenge, is that our wine production is not large enough to meet the increasing demand for our wines. After winning the Jimmy Watson, we had to pull our wholesale sales nationally and focus on our local suppliers and our cellar door sales as to not run out of wine before the following years vintage was released. This is still an ongoing issue, but also a positive for Home Hill as our wines are always in high demand.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003e\u003cstrong\u003e\u003cspan style=\"font-size: 10.5pt; line-height: 107%; font-family: 'Segoe UI',sans-serif; color: #212b36;\" data-mce-style=\"font-size: 10.5pt; line-height: 107%; font-family: 'Segoe UI',sans-serif; color: #212b36;\"\u003eWhere do you see the vineyard going in the next ten years?\u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003e\u003cspan style=\"font-size: 10.5pt; line-height: 107%; font-family: 'Segoe UI',sans-serif; color: #212b36;\" data-mce-style=\"font-size: 10.5pt; line-height: 107%; font-family: 'Segoe UI',sans-serif; color: #212b36;\"\u003eWe’ve recently bought another property with 35 acres which is in very close proximity to the Mountain River and existing vineyard. This will ensure that we have plenty of room for expansion, and access to a larger water source, making growth possible if we choose to plant more vines.\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/div\u003e\n\u003ch3 data-mce-fragment=\"1\"\u003e\n\u003cspan\u003e\u003cstrong\u003eAbout the winery\u003c\/strong\u003e\u003c\/span\u003e\u003cspan\u003e\u003cstrong\u003e\u003c\/strong\u003e\u003c\/span\u003e\u003cem\u003e\u003c\/em\u003e\n\u003c\/h3\u003e\n\u003cdiv style=\"text-align: start;\" data-mce-style=\"text-align: start;\"\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/Home_Hill_3_1024x1024.png?v=1714601466\" alt=\"Home Hill winery\" style=\"margin-bottom: 16px; float: none;\" data-mce-style=\"margin-bottom: 16px; float: none;\" data-mce-src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/Home_Hill_3_1024x1024.png?v=1714601466\"\u003e\u003c\/div\u003e\n\u003cp class=\"MsoNormal\"\u003e\u003cspan style=\"font-size: 10.5pt; line-height: 107%; font-family: 'Segoe UI',sans-serif; color: #212b36;\"\u003eHome Hill, located in the picturesque Huon Valley just 30 minutes from Hobart, is Tasmania's most awarded winery. Home Hill's exemplary pinot noirs are consistent multi-trophy winners at the ultra-competitive Tasmanian Wine Show and their Reserve Pinot Noir took out the coveted Jimmy Watson Trophy at the 2015 Royal Melbourne Wine Show. Home Hill produces three tiers of pinot; the Landslide Pinot Noir, Estate Pinot Noir and Kelly's Reserve Pinot Noir.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003e\u003cspan style=\"font-size: 10.5pt; line-height: 107%; font-family: 'Segoe UI',sans-serif; color: #212b36;\"\u003eHome Hill is surrounded by beautifully manicured vines which once was an apple orchard. Owners Rosemary and Terry Bennett planted their first vines in 1992 on the gentle slopes of the property with 0.5ha of Pinot Noir, Chardonnay and Sylvaner. The adventure started as a hobby. Little did they know that in years to come they would have a 12 hectare vineyard. a winery and cellar door and an architecturally designed rammed earth restaurant.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003e\u003cspan style=\"font-size: 10.5pt; line-height: 107%; font-family: 'Segoe UI',sans-serif; color: #212b36;\"\u003eHome Hill is a family business. Terry and Rosemary's son Sean is the Vineyard Manager, and daughter Kelly manages the Wine Club, among a long list of duties and demands.  Rosemary's sister Gail is the Office \u0026amp; Function Manager and her niece Prue is the PR \u0026amp; Marketing Manager. \u003c\/span\u003e\u003c\/p\u003e","brand":"Canterbury Wines","offers":[{"title":"Default Title","offer_id":44814524088561,"sku":null,"price":39.95,"currency_code":"AUD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/Home-Hill-Landslide-Pinot-Noir-2021.jpg?v=1714522921"},{"product_id":"home-hill-estate-pinot-noir-2021","title":"Home Hill Estate Pinot Noir 2021","description":"\u003cp class=\"MsoNormal\"\u003e\u003cstrong\u003e\u003cspan style=\"font-size: 10.5pt; line-height: 107%; font-family: 'Segoe UI',sans-serif; color: #212b36;\" data-mce-style=\"font-size: 10.5pt; line-height: 107%; font-family: 'Segoe UI',sans-serif; color: #212b36;\"\u003eTrophy for Best Wine of Show - 2023 Australian \u0026amp; New Zealand Boutique Wine Show\u003cbr\u003eTrophy for Best Red Wine - 2023 Australian \u0026amp; New Zealand Boutique Wine Show\u003cbr\u003eTrophy for Best Pinot Noir - 2023 Australian \u0026amp; New Zealand Boutique Wine Show\u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003e\u003cspan style=\"font-size: 10.5pt; line-height: 107%; font-family: 'Segoe UI',sans-serif; color: #212b36;\" data-mce-style=\"font-size: 10.5pt; line-height: 107%; font-family: 'Segoe UI',sans-serif; color: #212b36;\"\u003eHome Hill, located in the picturesque Huon Valley just 30 minutes from Hobart, is Tasmania's most awarded winery. Home Hill's exemplary pinot noirs are consistent multi-trophy winners at the ultra-competitive Tasmanian Wine Show and their Reserve Pinot Noir took out the coveted Jimmy Watson Trophy at the 2015 Royal Melbourne Wine Show. Home Hill produce three tiers of pinot; the Landslide Pinot Noir, Estate Pinot Noir and Kelly's Reserve Pinot Noir.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003e\u003cstrong\u003e\u003cspan style=\"font-size: 10.5pt; line-height: 107%; font-family: 'Segoe UI',sans-serif; color: #212b36;\"\u003e\"There's a lot to like here. The light, gamey undertones that flit beneath the pure, wild strawberry and red and dark cherry fruits. The abundant spice and hints of leaf litter adding complexity, fine ripe tannins and a bright line of natural acidity providing cadence and verve.\"\u003cspan style=\"mso-spacerun: yes;\"\u003e  \u003c\/span\u003eDave Brookes\u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003e\u003cspan style=\"font-size: 10.5pt; line-height: 107%; font-family: 'Segoe UI',sans-serif; color: #212b36;\" data-mce-style=\"font-size: 10.5pt; line-height: 107%; font-family: 'Segoe UI',sans-serif; color: #212b36;\"\u003e\"\u003cspan\u003eThis wine exhibits all the hall marks of its cool climate origin. Deep dark ruby in colour, with aromas of sweet red cherry, blackberries, boysenberries and perfumes of forest floor. The wine is very concentrated with good structure, the middle palate displays chocolate, almond, touch of vanilla and uplifting sweet fruit. This wine was 3% whole bunch, 20% new French oak and was oaked for 10 months. A well-balanced wine with fine texture and chalky tannins. Soft and silky on the back palate with a long elegant after taste. Cellar 15 years.\u003c\/span\u003e\"  \u003cstrong\u003eHome Hill\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3 data-mce-fragment=\"1\"\u003e\n\u003cstrong\u003e\u003c\/strong\u003e\u003cstrong\u003eExpert reviews\u003c\/strong\u003e\n\u003c\/h3\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan\u003e\"Bright, youthful and vibrant in the glass. Lifted and pretty aromas of dark cherry, spice, sap, bramble and cola. This is a full flavoured pinot noir, cherry, brambly blue fruits, nutmeg oak, sappy spice and punchy acidity. Plenty of lush, plush and fleshy fruit, long, layered and mouthfilling. Drink 2023-2030.\"  \u003cstrong\u003eAaron Brasher, The Real Review - 93 points\u003c\/strong\u003e\u003c\/span\u003e\u003cspan\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan\u003e\"Pinot noir sourced from the Huon Valley; a small proportion of whole bunches (3%), 10 months in French oak (20% new). There's a lot to like here. The light, gamey undertones that flit beneath the pure, wild strawberry and red and dark cherry fruits. The abundant spice and hints of leaf litter adding complexity, fine ripe tannins and a bright line of natural acidity providing cadence and verve.\"  \u003c\/span\u003e\u003cstrong\u003e\u003cspan style=\"font-size: 10.5pt; line-height: 107%; font-family: 'Segoe UI',sans-serif; color: #212b36;\" data-mce-style=\"font-size: 10.5pt; line-height: 107%; font-family: 'Segoe UI',sans-serif; color: #212b36;\"\u003eDave Brookes, Halliday Wine Companion - 93 points\u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003ch3 data-mce-fragment=\"1\"\u003e\u003cspan\u003e\u003cstrong\u003eAwards \u003c\/strong\u003e\u003c\/span\u003e\u003c\/h3\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan style=\"font-size: 10.5pt; line-height: 107%; font-family: 'Segoe UI',sans-serif; color: #212b36;\" data-mce-style=\"font-size: 10.5pt; line-height: 107%; font-family: 'Segoe UI',sans-serif; color: #212b36;\"\u003eTrophy for Best Wine of Show - 2023 Australian \u0026amp; New Zealand Boutique Wine Show\u003cbr\u003eTrophy for Best Red Wine - 2023 Australian \u0026amp; New Zealand Boutique Wine Show\u003cbr\u003eTrophy for Best Pinot Noir - 2023 Australian \u0026amp; New Zealand Boutique Wine Show\u003cbr\u003e\u003c\/span\u003e\u003cspan style=\"font-size: 10.5pt; line-height: 107%; font-family: 'Segoe UI',sans-serif; color: #212b36;\" data-mce-style=\"font-size: 10.5pt; line-height: 107%; font-family: 'Segoe UI',sans-serif; color: #212b36;\"\u003e\u003c\/span\u003e\u003cspan style=\"font-size: 10.5pt; line-height: 107%; font-family: 'Segoe UI',sans-serif; color: #212b36;\" data-mce-style=\"font-size: 10.5pt; line-height: 107%; font-family: 'Segoe UI',sans-serif; color: #212b36;\"\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3 data-mce-fragment=\"1\"\u003e\u003cspan\u003e\u003cstrong\u003eAbout the Bennetts\u003c\/strong\u003e\u003c\/span\u003e\u003c\/h3\u003e\n\u003cdiv style=\"text-align: start;\" data-mce-style=\"text-align: start;\"\u003e\u003cimg style=\"margin-bottom: 16px; float: none;\" alt=\"Home Hill owners Rosemary and Terry Bennett\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/Home_Hill_The_Bennetts_1024x1024.png?v=1714600677\" data-mce-style=\"margin-bottom: 16px; float: none;\" data-mce-src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/Home_Hill_The_Bennetts_1024x1024.png?v=1714600677\"\u003e\u003c\/div\u003e\n\u003cp\u003eRosemary and Terry Bennett, the proprietors of Home Hill, look down on the vineyard from their home, pinch themselves, and wonder how their relaxing hobby farm of six rows of vines has turned into an award-winning vineyard that produces some of Australia’s highest quality Pinot Noir. \u003c\/p\u003e\n\u003cdiv\u003eApples were once produced on the site, along with memories of the years gone by when their three young children were placed in bulk bins to entertain themselves while they harvested their crops of apples.  Fast forward 27 years, and Home Hill is one of the most popular and well-loved destinations in the Huon Valley.\u003c\/div\u003e\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003cdiv\u003e\n\u003cp class=\"MsoNormal\"\u003e\u003cspan style=\"color: rgb(128, 128, 128);\" data-mce-style=\"color: rgb(128, 128, 128);\"\u003e\u003cstrong\u003e\u003cspan style=\"font-size: 10.5pt; line-height: 107%; font-family: 'Segoe UI', sans-serif;\" data-mce-style=\"font-size: 10.5pt; line-height: 107%; font-family: 'Segoe UI', sans-serif;\"\u003eQ \u0026amp; A with Terry Bennett\u003c\/span\u003e\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003e\u003cstrong\u003e\u003cspan style=\"font-size: 10.5pt; line-height: 107%; font-family: 'Segoe UI',sans-serif; color: #212b36;\" data-mce-style=\"font-size: 10.5pt; line-height: 107%; font-family: 'Segoe UI',sans-serif; color: #212b36;\"\u003eTerry, can you tell us what inspired you to turn your dream of starting a vineyard into reality?\u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003e\u003cspan style=\"font-size: 10.5pt; line-height: 107%; font-family: 'Segoe UI',sans-serif; color: #212b36;\" data-mce-style=\"font-size: 10.5pt; line-height: 107%; font-family: 'Segoe UI',sans-serif; color: #212b36;\"\u003eAs a farmer by trade, I grew apples for many years before turning my attention to wine. Initially I was looking for a weekend hobby, planting 6 rows of vines. This quickly turned into more than a hobby and all of my free time was taken up in the vineyard. At this point, I decided to make it a full time business and the vineyard and winery restaurant grew from there.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003e\u003cstrong\u003e\u003cspan style=\"font-size: 10.5pt; line-height: 107%; font-family: 'Segoe UI',sans-serif; color: #212b36;\" data-mce-style=\"font-size: 10.5pt; line-height: 107%; font-family: 'Segoe UI',sans-serif; color: #212b36;\"\u003eWhere does the name 'Home Hill' come from?\u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003e\u003cspan style=\"font-size: 10.5pt; line-height: 107%; font-family: 'Segoe UI',sans-serif; color: #212b36;\" data-mce-style=\"font-size: 10.5pt; line-height: 107%; font-family: 'Segoe UI',sans-serif; color: #212b36;\"\u003eMy wife Rosemary and I were driving from Cairns to Noosa and we drove through a town called Home Hill – it was here that the name was first thought of. Our family home of many years also sits on the hill above the vineyard where we take in the views of the surrounding vines. This also seemed fitting for the name Home Hill.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003e\u003cstrong\u003e\u003cspan style=\"font-size: 10.5pt; line-height: 107%; font-family: 'Segoe UI',sans-serif; color: #212b36;\" data-mce-style=\"font-size: 10.5pt; line-height: 107%; font-family: 'Segoe UI',sans-serif; color: #212b36;\"\u003eWhen was the first vintage produced and can you tell us about the growth of the vineyard since then?\u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003e\u003cspan style=\"font-size: 10.5pt; line-height: 107%; font-family: 'Segoe UI',sans-serif; color: #212b36;\" data-mce-style=\"font-size: 10.5pt; line-height: 107%; font-family: 'Segoe UI',sans-serif; color: #212b36;\"\u003eThe first rows of vines were planted in 1992 and the first vintage produced in 1998. We’ve gradually planted an extra hectare of vines every few years, meaning that we now have over 6 hectares of vineyard. We started winning gold medals and trophies in 2000, and still continually win many awards around the country at wine shows, including international success at the Tri Nations Wine Show in 2006, taking out the Best Pinot Noir with our 2005 vintage.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003e\u003cstrong\u003e\u003cspan style=\"font-size: 10.5pt; line-height: 107%; font-family: 'Segoe UI',sans-serif; color: #212b36;\" data-mce-style=\"font-size: 10.5pt; line-height: 107%; font-family: 'Segoe UI',sans-serif; color: #212b36;\"\u003eWhat has been your proudest moment as the founder of Home Hill?\u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003e\u003cspan style=\"font-size: 10.5pt; line-height: 107%; font-family: 'Segoe UI',sans-serif; color: #212b36;\" data-mce-style=\"font-size: 10.5pt; line-height: 107%; font-family: 'Segoe UI',sans-serif; color: #212b36;\"\u003eBy far, my proudest moment has been winning the Jimmy Watson trophy for the Best 1st and 2nd Year Old Red Wine at the Royal Melbourne Wine Show in 2015. This is undoubtedly the most coveted and sought after award in Australia and to take it out for the 2014 Kelly’s Reserve Pinot Noir was one of the most memorable moments of my life. We also won the James Halliday trophy for the same wine, at the same show, which further topped off our great success.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003e\u003cstrong\u003e\u003cspan style=\"font-size: 10.5pt; line-height: 107%; font-family: 'Segoe UI',sans-serif; color: #212b36;\" data-mce-style=\"font-size: 10.5pt; line-height: 107%; font-family: 'Segoe UI',sans-serif; color: #212b36;\"\u003eWhat has been your biggest challenge?\u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003e\u003cspan style=\"font-size: 10.5pt; line-height: 107%; font-family: 'Segoe UI',sans-serif; color: #212b36;\" data-mce-style=\"font-size: 10.5pt; line-height: 107%; font-family: 'Segoe UI',sans-serif; color: #212b36;\"\u003eThe biggest challenge has been our climate and the severe frosts in the Huon Valley in Spring which burns the shoots off the vines. We get a lot of these frosts, therefore have implemented an irrigation system which has minimised the impact considerably. Another challenge, is that our wine production is not large enough to meet the increasing demand for our wines. After winning the Jimmy Watson, we had to pull our wholesale sales nationally and focus on our local suppliers and our cellar door sales as to not run out of wine before the following years vintage was released. This is still an ongoing issue, but also a positive for Home Hill as our wines are always in high demand.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003e\u003cstrong\u003e\u003cspan style=\"font-size: 10.5pt; line-height: 107%; font-family: 'Segoe UI',sans-serif; color: #212b36;\" data-mce-style=\"font-size: 10.5pt; line-height: 107%; font-family: 'Segoe UI',sans-serif; color: #212b36;\"\u003eWhere do you see the vineyard going in the next ten years?\u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003e\u003cspan style=\"font-size: 10.5pt; line-height: 107%; font-family: 'Segoe UI',sans-serif; color: #212b36;\" data-mce-style=\"font-size: 10.5pt; line-height: 107%; font-family: 'Segoe UI',sans-serif; color: #212b36;\"\u003eWe’ve recently bought another property with 35 acres which is in very close proximity to the Mountain River and existing vineyard. This will ensure that we have plenty of room for expansion, and access to a larger water source, making growth possible if we choose to plant more vines.\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/div\u003e\n\u003ch3 data-mce-fragment=\"1\"\u003e\n\u003cspan\u003e\u003cstrong\u003eAbout the winery\u003c\/strong\u003e\u003c\/span\u003e\u003cspan\u003e\u003cstrong\u003e\u003c\/strong\u003e\u003c\/span\u003e\u003cem\u003e\u003c\/em\u003e\n\u003c\/h3\u003e\n\u003cdiv style=\"text-align: start;\" data-mce-style=\"text-align: start;\"\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/Home_Hill_3_1024x1024.png?v=1714601466\" alt=\"Home Hill winery\" style=\"margin-bottom: 16px; float: none;\" data-mce-style=\"margin-bottom: 16px; float: none;\" data-mce-src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/Home_Hill_3_1024x1024.png?v=1714601466\"\u003e\u003c\/div\u003e\n\u003cp class=\"MsoNormal\"\u003e\u003cspan style=\"font-size: 10.5pt; line-height: 107%; font-family: 'Segoe UI',sans-serif; color: #212b36;\" data-mce-style=\"font-size: 10.5pt; line-height: 107%; font-family: 'Segoe UI',sans-serif; color: #212b36;\"\u003eHome Hill, located in the picturesque Huon Valley just 30 minutes from Hobart, is Tasmania's most awarded winery. Home Hill's exemplary pinot noirs are consistent multi-trophy winners at the ultra-competitive Tasmanian Wine Show and their Reserve Pinot Noir took out the coveted Jimmy Watson Trophy at the 2015 Royal Melbourne Wine Show. Home Hill produces three tiers of pinot; the Landslide Pinot Noir, Estate Pinot Noir and Kelly's Reserve Pinot Noir.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003e\u003cspan style=\"font-size: 10.5pt; line-height: 107%; font-family: 'Segoe UI',sans-serif; color: #212b36;\" data-mce-style=\"font-size: 10.5pt; line-height: 107%; font-family: 'Segoe UI',sans-serif; color: #212b36;\"\u003eHome Hill is surrounded by beautifully manicured vines which once was an apple orchard. Owners Rosemary and Terry Bennett planted their first vines in 1992 on the gentle slopes of the property with 0.5ha of Pinot Noir, Chardonnay and Sylvaner. The adventure started as a hobby. Little did they know that in years to come they would have a 12 hectare vineyard. a winery and cellar door and an architecturally designed rammed earth restaurant.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003e\u003cspan style=\"font-size: 10.5pt; line-height: 107%; font-family: 'Segoe UI',sans-serif; color: #212b36;\" data-mce-style=\"font-size: 10.5pt; line-height: 107%; font-family: 'Segoe UI',sans-serif; color: #212b36;\"\u003eHome Hill is a family business. Terry and Rosemary's son Sean is the Vineyard Manager, and daughter Kelly manages the Wine Club, among a long list of duties and demands.  Rosemary's sister Gail is the Office \u0026amp; Function Manager and her niece Prue is the PR \u0026amp; Marketing Manager. \u003c\/span\u003e\u003c\/p\u003e","brand":"Canterbury Wines","offers":[{"title":"Default Title","offer_id":44819092144369,"sku":null,"price":59.95,"currency_code":"AUD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/Home-Hill-Estate-Pinot-Noir-2021_d3f5ad0e-2a9c-4c96-b3fe-366c2e6659ea.jpg?v=1714706833"},{"product_id":"tolpuddle-vineyard-pinot-noir-2016","title":"Tolpuddle Vineyard Pinot Noir 2016","description":"\u003cp\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eMartin Shaw and Michael Hill Smith MW (Shaw \u0026amp; Smith) purchased the vineyard in 2011\u003c\/span\u003e\u003cspan\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eafter a look-and-see jaunt to Tasmania when they became smitten by Tolpuddle's Coal Valley location and mature vines, planted only to pinot noir and chardonnay. They a\u003c\/span\u003e\u003c\/span\u003e\u003cspan style=\"vertical-align: inherit;\"\u003ere fully committed to seeing Tolpuddle Vineyard recognised as one of Australia's great single vineyards. \u003c\/span\u003e\u003c\/span\u003e\u003cspan\u003e \u003c\/span\u003e\u003cspan\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003c\/span\u003e\u003c\/span\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003e\u003cb\u003e\u003cspan style=\"font-size: 10.5pt; line-height: 107%; font-family: 'Segoe UI',sans-serif; color: #212b36;\"\u003e\"The 2016 Pinot Noir is lovely. Tasmania is capable of a glossy kind of abundance when it comes to Pinot Noir fruit—it's never overt, but it has a plentitude about it. This is the perfect example of that ample, enveloping potential. The good and tempering aspect here is the cage of tannins created by the whole bunch that holds the fruit in place and discourages it from straying off the path. A super wine. So lovely.\"  Erin Larkin\u003c\/span\u003e\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eIn barely a decade, Tolpuddle has established itself as one of the country's top producers. It produces wines of blistering precision and finesse which have received rave critical acclaim. They are highly sought-after and are some of the finest examples of chardonnay and pinot noir that can be found anywhere on the Apple Isle.\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003e\u003cstrong\u003e\u003cspan style=\"font-size: 10.5pt; line-height: 107%; font-family: 'Segoe UI',sans-serif; color: #212b36;\"\u003e\"If ever a new winery was born with blue blood in its veins, Tolpuddle would have to be it.\"\u003cspan style=\"mso-spacerun: yes;\"\u003e  \u003c\/span\u003eJames Halliday\u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\"This wine is true to the Tolpuddle Vineyard Pinot Noir style: intensely aromatic, balanced with savoury spice notes from whole bunch fermentation, along with purity of varietal expression, fresh acidity  and firm tannins. The 2016 vintage is very perfumed, medium bodied and approachable. The grapes were all hand-picked and fermented as a combination  of whole berries and whole bunches, in open fermenters, with gentle plunging. Will repay careful cellaring for up to 12 years.\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eAll hand-picked fruit is fermented as a combination of 40% whole bunches and the remainder whole berries, in open fermenters, with gentle plunging. The wine is then aged in French barrique for ten months, of which about one third was new. \" \u003c\/span\u003e\u003cstrong\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eTolpuddle\u003c\/span\u003e\u003c\/strong\u003e\u003c\/span\u003e\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003ch3\u003e\n\u003cstrong\u003e\u003c\/strong\u003e\u003cstrong\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eExpert reviews\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/strong\u003e\n\u003c\/h3\u003e\n\u003cp\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\"\u003cspan\u003eHand-picked, whole berries and whole bunches open-fermented with gentle plunging. A wine that explains the love at fist sight when the Tolpuddle partners saw the vineyard. It comes flying through the weather of the vintage that trapped others with a highly perfumed red flower bouquet and into a layered palate reflecting the whole bunch\/whole berry fermentation, spicy, savoury, foresty notes form a laurel wreath on the fruit, the oak integrated.\u003c\/span\u003e\"  \u003c\/span\u003e\u003c\/span\u003e\u003cstrong\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eJames Halliday, Halliday Wine Companion - 95 points\u003c\/span\u003e\u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\"And into the murky depths we travel. That lightness, that insistence, that riot of spice. It puts its cards on the table in take-it-or-leave-it fashion. It’s a wily, wiry wine, smoky and herbal, spun with tannin, fleshed with cranberry and red cherry, long through the finish. There’s a glimpse of jellied sweetness but blink and you miss it – before you know it, ash and dry twig notes have wrestled back control. This is an immensely cellarable style of pinot noir though, equally, it is an openly polarising one.\u003c\/span\u003e\u003c\/span\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e Drink: 2020 - 2026+.\"  \u003c\/span\u003e\u003c\/span\u003e\u003cstrong\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eCampbell Mattinson, The Wine Front - 95 points\u003c\/span\u003e\u003c\/span\u003e\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\"The 2016 Pinot Noir is lovely. Tasmania is capable of a glossy kind of abundance when it comes to Pinot Noir fruit—it's never overt, but it has a plentitude about it. This is the perfect example of that ample, enveloping potential. The good and tempering aspect here is the cage of tannins created by the whole bunch that holds the fruit in place and discourages it from straying off the path. A super wine. So lovely. Drink: 2022-2032.\" \u003c\/span\u003e\u003cstrong\u003e Erin Larkin, Wine Advocate - 94 points\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\"50% whole-bunch fermentation. Big crop with bigger berries and bigger bunches than usual. Pale garnet. Low-key gentle nose. Lots of energy here! Really racy and refined. Great purity.\"\u003cstrong\u003e  Jancis Robinson MW - 17.5\/20 points\u003c\/strong\u003e\u003c\/p\u003e\n\u003ch3\u003e\u003cspan\u003e\u003cstrong\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eAbout the winery\u003c\/span\u003e\u003c\/span\u003e\u003c\/strong\u003e\u003c\/span\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cimg alt=\"Tolpuddle vineyard\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/Tolpuddle_1024x1024.png?v=1667374621\"\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eTolpuddle Vineyard was established in 1988\u003c\/span\u003e\u003cspan\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eby Bill Casimaty, Gary Crittenden and Tony Jordan \u003c\/span\u003e\u003c\/span\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eand it took its name from the Tolpuddle Martyrs: English convicts transported to Tasmania for forming an agricultural union. The leader of the Martyrs, George Loveless, served some of his sentence working on a property near Richmond, part of which is now Tolpuddle Vineyard. The vineyard is planted with mature Chardonnay and Pinot Noir vines, facing north-east, and sloping gently up from Back Tea Tree Road. The soil is light silica over sandstone and of moderate vigour, ensuring well-balanced vines producing grapes of great flavour and intensity. \u003c\/span\u003e\u003c\/span\u003e\u003cspan\u003e \u003c\/span\u003e\u003cspan\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003c\/span\u003e\u003c\/span\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eMartin Shaw and Michael Hill Smith MW (Shaw \u0026amp; Smith) purchased the vineyard in 2011 \u003c\/span\u003e\u003cspan\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eafter a look-and-see jaunt to Tasmania when they became smitten by Tolpuddle's Coal Valley location and mature vines, planted only to pinot noir and chardonnay. They a\u003c\/span\u003e\u003c\/span\u003e\u003cspan style=\"vertical-align: inherit;\"\u003ere fully committed to seeing Tolpuddle Vineyard recognised as one of Australia's great single vineyards. \u003c\/span\u003e\u003c\/span\u003e\u003cspan\u003e \u003c\/span\u003e\u003cspan\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003c\/span\u003e\u003c\/span\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003c\/span\u003e\u003cspan\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eIn barely a decade, Tolpuddle has established itself as one of the country's top producers. It produces wines of blistering precision and finesse which have received rave critical acclaim. They are highly sought-after and are some of the finest examples of chardonnay and pinot noir that can be found anywhere on the Apple Isle.\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"color: rgb(128, 128, 128);\"\u003e\u003cstrong\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eThe following text is taken from an article by Jasper Morris that appeared in Inside Burgundy\u003cbr\u003e\u003cbr\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cdiv style=\"text-align: left;\"\u003e\u003cimg style=\"margin-right: 30px; margin-bottom: 30px; float: left;\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/Tolpuddle_2_480x480.png?v=1774503602\"\u003e\u003c\/div\u003e\n\u003cp\u003e\u003cspan\u003eWhat began as reconnaissance for Shaw and Hill Smith back in 2011 quickly metamorphosed into profound intrigue thanks in large part to a dinner with industry friends. In this case, it was at the Launceston institution of Stillwater in northern Tasmania with Andrew Pirie – a legend of Tasmanian wine – and veteran winemaker Peter Dawson. The ever-academic Pirie referred to his laptop as he apprised the table of Tasmania’s climatic mapping and data. This was critical information as it informed the pair of just how dry the Coal River Valley was, having made the common assumption that cool equalled wet. The combination of cool and dry added to the allure on account of the long ripening period with slow flavour development and low disease pressure during the growing season. Following some good bottles over dinner, including several from Tasmania, Dawson piqued further interest by declaring that \"Tasmania would be making Australia’s best Chardonnay and Pinot Noir within the next decade\". \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\"We’ve got to have this\" were the collective words uttered by cousins Martin Shaw and Michael Hill Smith MW upon entry to the Tolpuddle Vineyard site in 2011. The intangible knowing. The feeling in the bones. But what led them down the right path? \"We had no intention of buying a vineyard\", says Shaw 14 years on as we amble the long, even, north-east facing slope. It’s an idyllic and resplendent blue sky day in the Coal River Valley, around 30 minutes’ drive north east of Hobart. And despite the moderate 25 degree heat, there’s a bite to the bright sunshine on account of the clear skies, low humidity and high UV of southern Tasmania.\u003c\/p\u003e\n\u003cp\u003eShaw’s casual utterance speaks to the impulsive and serendipitous nature of their Tolpuddle Vineyard purchase, and it’s difficult to fathom how easily it could’ve been missed given the indelible mark it’s made on Tasmanian – indeed Australian – wine.  This was during a time when Tasmanian Chardonnay and Pinot Noir was starting to make waves on the Australian wine media circuit, such that it prompted a reconnaissance trip south from the Shaw + Smith stables in the Adelaide Hills where the two had risen to vinous fame. \u003c\/p\u003e\n\u003cp\u003e\"The Coal River Valley is cold but dry\", continues Shaw, \"it’s cooler than Burgundy but warmer than Champagne\". The dryness is evident. There’s been little rain in the Valley for months now which is normal given Tasmania’s winter-dominant rainfall. However, this is compounded in the Coal River Valley by a rain shadow effect thanks to the mountains to the west, making it one of the driest regions on the island.\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eFurther visits ensued, including a pivotal one to Accolade-owned Bay of Fires, where then-winemaker Peter Dredge presented barrel samples from vineyards across Tasmania that supplied fruit to Accolade. The wines that excited the pair most came from the Tolpuddle Vineyard which Accolade were using for premium offerings such as Eileen Hardy Chardonnay and House of Arras sparkling wines. The culmination of this was the all-important visit to the site that captured the two so viscerally.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eThe potential for greatness in a table wine capacity was evident to Shaw and Hill Smith – the forest above, the water below, the long and even Burgundian-like slope in between. What’s more, the valley’s cool climate provided insulation from the looming threats of global warming. With their eyes squarely on the prize, the two set about negotiating acquisition of a site not for sale and – spoiler alert – were quick to succeed. But changes were required to take the site in the desired direction. Certain sparkling-specific clones were replaced with more suitable alternatives, pruning was changed from spur to cane, drainage was improved, frost protection was implemented via a new dam (after having been assured frost wasn’t part of the program!) and mid-row soil was ripped to alleviate compaction. With soils made up of light silica over sandstone, water retention is poor, so composting was implemented upon taking over the site along with undervine clover to keep things cool and assist in holding moisture - critical in this dry terroir. Following further plantings, the vineyard is now 31 hectares with an approximate 50\/50 split between Chardonnay and Pinot Noir.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eAround the time of the Tolpuddle Vineyard purchase, Shaw and Hill Smith had been trying to entice star winemaker Adam Wadewitz to join the Shaw + Smith team. Wadewitz was winemaker at Best’s Great Western in Victoria at the time, and it was the prospect of working with fruit from the Tolpuddle Vineyard that is said to have sealed the deal. With the inaugural 2012 wines made by Martin Shaw, Wadewitz took over from the 2013 vintage and has excelled with the site ever since.\u003c\/p\u003e\n\u003cp\u003eThe Chardonnay is whole bunch pressed, fermented in French barriques and generally sees 100% malolactic fermentation given the bracing southern-Tasmanian acidity. It then spends nine or ten months in barrel with around 30% new. Pinot Noir sees around 30% to 40% whole bunch and around ten months in barriques with 30-35% of it new.\u003c\/p\u003e","brand":"Canterbury Wines","offers":[{"title":"Default Title","offer_id":44856997642481,"sku":null,"price":190.0,"currency_code":"AUD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/Tolpuddle-Vineyard-Pinot-Noir-2016.jpg?v=1715217797"},{"product_id":"tolpuddle-vineyard-pinot-noir-2022-1500ml","title":"Tolpuddle Vineyard Pinot Noir 2022 (1500ml)","description":"\u003cp\u003eMartin Shaw and Michael Hill Smith MW (Shaw \u0026amp; Smith) purchased the vineyard in 2011\u003cspan\u003e \u003c\/span\u003e\u003cspan\u003eafter a look-and-see jaunt to Tasmania when they became smitten by Tolpuddle's Coal Valley location and mature vines, planted only to pinot noir and chardonnay. They a\u003c\/span\u003ere fully committed to seeing Tolpuddle Vineyard recognised as one of Australia's great single vineyards. \u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e\"The palate is voluptuously full and rich, decadently flavoured, with luxurious flesh and fruit, abundant fine\/soft tannins and terrific length. There are some whole-bunch nuances which are beautifully incorporated into the wide array of flavours. A totally convincing and thoroughly impressive Aussie pinot noir to compare with the best in the world.\"  Huon Hooke\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eIn barely a decade, Tolpuddle has established itself as one of the country's top producers. It produces wines of blistering precision and finesse which have received rave critical acclaim. They are highly sought-after and are some of the finest examples of chardonnay and pinot noir that can be found anywhere on the Apple Isle.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e\"If ever a new winery was born with blue blood in its veins, Tolpuddle would have to be it.\"  James Halliday\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\"A very strong year for Pinot Noir at Tolpuddle. There is complexity and power, balanced by pure fruit notes and cool season spice. It shows powerful fruit, with ripe red cherry, smoked meat, and olive notes, framed by fine but firm tannins. Great length of flavour.  An exciting vintage. The grapes were all hand-picked and fermented as a combination of whole berries and whole bunches, in open fermenters, with gentle pump-overs and plunging. The wine was aged in French oak for ten months, of which about one third was new.\u003cspan style=\"font-size: 0.875rem;\"\u003e\" \u003c\/span\u003e\u003cspan style=\"font-size: 0.875rem;\"\u003e \u003cb\u003e\u003cspan style=\"font-size: 11.0pt; line-height: 107%; font-family: 'Calibri',sans-serif; mso-ascii-theme-font: minor-latin; mso-fareast-font-family: Calibri; mso-fareast-theme-font: minor-latin; mso-hansi-theme-font: minor-latin; mso-bidi-font-family: 'Times New Roman'; mso-bidi-theme-font: minor-bidi; mso-ansi-language: EN-AU; mso-fareast-language: EN-US; mso-bidi-language: AR-SA;\"\u003eTolpuddle\u003c\/span\u003e\u003c\/b\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3\u003e\n\u003cstrong\u003e\u003c\/strong\u003e\u003cstrong\u003eExpert reviews\u003c\/strong\u003e\n\u003c\/h3\u003e\n\u003cp\u003e\u003cspan\u003e\"Impressively deep, rich purple-red colour, unusual in Australian pinot noir. The bouquet is loaded with black cherry, blackberry and spice aromas, a hint of smoky oak adding charcuterie and fivespice nuances, while the palate is voluptuously full and rich, decadently flavoured, with luxurious flesh and fruit, abundant fine\/soft tannins and terrific length. There are some whole-bunch nuances which are beautifully incorporated into the wide array of flavours. A totally convincing and thoroughly impressive Aussie pinot noir to compare with the best in the world. Drink 2023-2040.\"  \u003cstrong\u003eHuon Hooke, The Real Review - 98 points\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\"Tolpuddle has firmly cemented its position at the pointy end of the Tasmanian pinot noir pyramid, consistently producing knockout wines that have become a benchmark for the region. Nothing changes with the 2022 release, which shows wonderful fruit intensity and oodles of pinosity in a graceful package. Lovely pure dark cherry and wild strawberry fruits, cut with exotic spice, charcuterie, roasting game, shiitake broth, amaro herbs, purple floral tones and complex forest floor notes. Textural and elegant yet with an undercurrent of latent power and intensity, a tight tannin frame and a long finish that shows balance and poise. Just wonderful stuff. Drink by 2038.\"  \u003cstrong\u003eDave Brookes, Halliday Wine Companion - 96 points\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\"\u003cspan style=\"color: rgb(128, 128, 128);\"\u003e\u003cstrong\u003eAnne Krebiehl MW:\u003c\/strong\u003e\u003c\/span\u003e Darker fruit, peony petal, Ceylon tea. Translucent and peppery, crunchy, fine tannin: a beautifully marginal Pinot.\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"color: rgb(128, 128, 128);\"\u003e\u003cstrong\u003eJustin Knock MW:\u003c\/strong\u003e\u003c\/span\u003e Beguiling nose, maritime notes, fragrant spices, cumin, red fruits, layers of flavour. Everything is here and in balance. Wonderful.\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"color: rgb(128, 128, 128);\"\u003e\u003cstrong\u003eDirceu Vianna Junior MW: \u003c\/strong\u003e\u003c\/span\u003eGenerous, expressive, ripe red and dark fruits and a hint of leafiness and spice. Elegant and combines lots of ripe juicy fruit with savoury complexity.\"  \u003cspan\u003e\u003cstrong\u003eDecanter – 96 points\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\"Very good Tassie pinot. Root spice and earthy forestry notes of dried porcini dashi, autumnal leaves and loganberry, set in relief against a swathe of darker cherry. The spiky whole bunch inclusion is evident across the finish reeling off a whiff of dill and mezcal, yet it is largely buried by the extract and density. This should age very well, as the record at this address attests. Drink or hold. Screw cap.\"\u003cstrong\u003e  \u003c\/strong\u003e\u003c\/span\u003e\u003cstrong\u003eNed Goodwin MW, JamesSuckling.com - 95 points\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\"Perhaps one of the most generously aromatic vintages is the 2022 incarnation of Tolpuddle. Boysenberry, black cherry and red figs with a plethora of ground spices and earthernware. Nutmeg, cumin and cassia bark then opens up to terracotta, moulding clay and quartz. A touch of Hibiscus and dried thyme and kalamata olives. The wine settles into its silty tannins and poignant acidity. There is a real sense of restraint to the oak with natural grape tannins shining through. It’s got everything for the long haul and the coolness of vintage shows in its fine lines and length. Drinking well now and will cellar for up to 8 years. Serve with chestnut and mushroom risotto.\u003c\/span\u003e\u003cspan\u003e Drink: 2023-2031.\"  \u003c\/span\u003e\u003cstrong\u003eShanteh Wale, Wine Pilot - 95 points\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\"A racy pinot noir, tense with a sheath of graphite-laced tannin, set to cedary, mahogany oak seasoning as a strong currency, and laced with dark cherry, panforte, hazelnut and twiggy herbs, with a gentle smoky spice element in tow. It drives with its frisky acidity, a feature that keeps the wine refreshing and edgy, reminiscent of wines to be drunk a while down the trail. I liked the wine more with time spent with it, evolving attractively and offering more perfume and flavour as the hours went by. Serious stuff here, for those seeking pinot of firmness and architecture. Drink: 2025 - 2035+.\"  \u003cstrong\u003eMike Bennie, The Wine Front - 94+ points\u003c\/strong\u003e \u003cspan\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3\u003e\u003cspan\u003e\u003cstrong\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eAbout the winery\u003c\/span\u003e\u003c\/span\u003e\u003c\/strong\u003e\u003c\/span\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cimg alt=\"Tolpuddle vineyard\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/Tolpuddle_1024x1024.png?v=1667374621\"\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eTolpuddle Vineyard was established in 1988\u003c\/span\u003e\u003cspan\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eby Bill Casimaty, Gary Crittenden and Tony Jordan \u003c\/span\u003e\u003c\/span\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eand it took its name from the Tolpuddle Martyrs: English convicts transported to Tasmania for forming an agricultural union. The leader of the Martyrs, George Loveless, served some of his sentence working on a property near Richmond, part of which is now Tolpuddle Vineyard. The vineyard is planted with mature Chardonnay and Pinot Noir vines, facing north-east, and sloping gently up from Back Tea Tree Road. The soil is light silica over sandstone and of moderate vigour, ensuring well-balanced vines producing grapes of great flavour and intensity. \u003c\/span\u003e\u003c\/span\u003e\u003cspan\u003e \u003c\/span\u003e\u003cspan\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003c\/span\u003e\u003c\/span\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eMartin Shaw and Michael Hill Smith MW (Shaw \u0026amp; Smith) purchased the vineyard in 2011 \u003c\/span\u003e\u003cspan\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eafter a look-and-see jaunt to Tasmania when they became smitten by Tolpuddle's Coal Valley location and mature vines, planted only to pinot noir and chardonnay. They a\u003c\/span\u003e\u003c\/span\u003e\u003cspan style=\"vertical-align: inherit;\"\u003ere fully committed to seeing Tolpuddle Vineyard recognised as one of Australia's great single vineyards. \u003c\/span\u003e\u003c\/span\u003e\u003cspan\u003e \u003c\/span\u003e\u003cspan\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003c\/span\u003e\u003c\/span\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003c\/span\u003e\u003cspan\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eIn barely a decade, Tolpuddle has established itself as one of the country's top producers. It produces wines of blistering precision and finesse which have received rave critical acclaim. They are highly sought-after and are some of the finest examples of chardonnay and pinot noir that can be found anywhere on the Apple Isle.\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"color: rgb(128, 128, 128);\"\u003e\u003cstrong\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eThe following text is taken from an article by Jasper Morris that appeared in Inside Burgundy\u003cbr\u003e\u003cbr\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cdiv style=\"text-align: left;\"\u003e\u003cimg style=\"margin-right: 30px; margin-bottom: 30px; float: left;\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/Tolpuddle_2_480x480.png?v=1774503602\"\u003e\u003c\/div\u003e\n\u003cp\u003e\u003cspan\u003eWhat began as reconnaissance for Shaw and Hill Smith back in 2011 quickly metamorphosed into profound intrigue thanks in large part to a dinner with industry friends. In this case, it was at the Launceston institution of Stillwater in northern Tasmania with Andrew Pirie – a legend of Tasmanian wine – and veteran winemaker Peter Dawson. The ever-academic Pirie referred to his laptop as he apprised the table of Tasmania’s climatic mapping and data. This was critical information as it informed the pair of just how dry the Coal River Valley was, having made the common assumption that cool equalled wet. The combination of cool and dry added to the allure on account of the long ripening period with slow flavour development and low disease pressure during the growing season. Following some good bottles over dinner, including several from Tasmania, Dawson piqued further interest by declaring that \"Tasmania would be making Australia’s best Chardonnay and Pinot Noir within the next decade\". \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\"We’ve got to have this\" were the collective words uttered by cousins Martin Shaw and Michael Hill Smith MW upon entry to the Tolpuddle Vineyard site in 2011. The intangible knowing. The feeling in the bones. But what led them down the right path? \"We had no intention of buying a vineyard\", says Shaw 14 years on as we amble the long, even, north-east facing slope. It’s an idyllic and resplendent blue sky day in the Coal River Valley, around 30 minutes’ drive north east of Hobart. And despite the moderate 25 degree heat, there’s a bite to the bright sunshine on account of the clear skies, low humidity and high UV of southern Tasmania.\u003c\/p\u003e\n\u003cp\u003eShaw’s casual utterance speaks to the impulsive and serendipitous nature of their Tolpuddle Vineyard purchase, and it’s difficult to fathom how easily it could’ve been missed given the indelible mark it’s made on Tasmanian – indeed Australian – wine.  This was during a time when Tasmanian Chardonnay and Pinot Noir was starting to make waves on the Australian wine media circuit, such that it prompted a reconnaissance trip south from the Shaw + Smith stables in the Adelaide Hills where the two had risen to vinous fame. \u003c\/p\u003e\n\u003cp\u003e\"The Coal River Valley is cold but dry\", continues Shaw, \"it’s cooler than Burgundy but warmer than Champagne\". The dryness is evident. There’s been little rain in the Valley for months now which is normal given Tasmania’s winter-dominant rainfall. However, this is compounded in the Coal River Valley by a rain shadow effect thanks to the mountains to the west, making it one of the driest regions on the island.\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eFurther visits ensued, including a pivotal one to Accolade-owned Bay of Fires, where then-winemaker Peter Dredge presented barrel samples from vineyards across Tasmania that supplied fruit to Accolade. The wines that excited the pair most came from the Tolpuddle Vineyard which Accolade were using for premium offerings such as Eileen Hardy Chardonnay and House of Arras sparkling wines. The culmination of this was the all-important visit to the site that captured the two so viscerally.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eThe potential for greatness in a table wine capacity was evident to Shaw and Hill Smith – the forest above, the water below, the long and even Burgundian-like slope in between. What’s more, the valley’s cool climate provided insulation from the looming threats of global warming. With their eyes squarely on the prize, the two set about negotiating acquisition of a site not for sale and – spoiler alert – were quick to succeed. But changes were required to take the site in the desired direction. Certain sparkling-specific clones were replaced with more suitable alternatives, pruning was changed from spur to cane, drainage was improved, frost protection was implemented via a new dam (after having been assured frost wasn’t part of the program!) and mid-row soil was ripped to alleviate compaction. With soils made up of light silica over sandstone, water retention is poor, so composting was implemented upon taking over the site along with undervine clover to keep things cool and assist in holding moisture - critical in this dry terroir. Following further plantings, the vineyard is now 31 hectares with an approximate 50\/50 split between Chardonnay and Pinot Noir.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eAround the time of the Tolpuddle Vineyard purchase, Shaw and Hill Smith had been trying to entice star winemaker Adam Wadewitz to join the Shaw + Smith team. Wadewitz was winemaker at Best’s Great Western in Victoria at the time, and it was the prospect of working with fruit from the Tolpuddle Vineyard that is said to have sealed the deal. With the inaugural 2012 wines made by Martin Shaw, Wadewitz took over from the 2013 vintage and has excelled with the site ever since.\u003c\/p\u003e\n\u003cp\u003eThe Chardonnay is whole bunch pressed, fermented in French barriques and generally sees 100% malolactic fermentation given the bracing southern-Tasmanian acidity. It then spends nine or ten months in barrel with around 30% new. Pinot Noir sees around 30% to 40% whole bunch and around ten months in barriques with 30-35% of it new.\u003c\/p\u003e","brand":"Canterbury Wines","offers":[{"title":"Default Title","offer_id":45100859621617,"sku":null,"price":460.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/Tolpuddle-Vineyard-Pinot-Noir-2022-1500ml.jpg?v=1720658520"},{"product_id":"giant-steps-coal-river-valley-pinot-noir-2023","title":"Giant Steps Coal River Valley Pinot Noir 2023","description":"\u003cp\u003e\u003cspan style=\"color: #000000;\"\u003e\u003cspan\u003eGiant Steps have ventured to Coal River in Tasmania, almost as far south (and as cold) as you can go in Australia, to make this Pinot Noir. \u003c\/span\u003e\u003c\/span\u003eDespite the cool temperatures, the sunlight hours are long and intense, resulting in a powerful Pinot Noir of \u003cspan\u003eamazing density and concentration\u003c\/span\u003e\u003cspan\u003e. Previous vintages of this wine were labelled '\u003c\/span\u003eFatal Shore', after a historical novel by Robert Hughes that delves into the dark history of Tasmania's colonisation.\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003e\u003cstrong\u003e\"With its aromas dark fruits, sarsaparilla, violets and bay leaf, this is the big personality in the Giant Step's pinot range! Equally flamboyant on the palate, which is richly fruited and balanced with ripe, muscular tannins ensuring this will be long lived, too.\"  Philip Rich\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"color: #000000;\"\u003eFruit for the 2023 Coal River Valley Pinot Noir comes from \u003cspan\u003ethe Nocton vineyard and is farmed by Giant Step's grower partners in the Valley. The grapes are picked and shipped overnight to the Giant Steps winery in \u003cspan\u003eHealesville\u003c\/span\u003e to be processed the next day. The Nocton Vineyard is located on a northeast-facing slope that is planted to three clones - MV6, D5V12 and G8V3. \u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\"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\u0026amp;J, Vicard and Taransaud. Bottled by gravity. No fining. No filtration.\"  \u003cstrong\u003eGiant Steps\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3\u003e\n\u003cspan\u003eExpert reviews\u003c\/span\u003e\u003cspan\u003e\u003c\/span\u003e\n\u003c\/h3\u003e\n\u003cp\u003e\u003cspan\u003e\"Medium deep crimson. Lifted black cherry aromas with negroni\/ chinotto \/ marzipan notes. Richly concentrated and pure-fruited pinot noir with intense black cherry, strawberry fruits, some negroni-like flavours, chalky\/ al dente textures, underlying vanilla, grilled nut, saline notes and fresh long juicy acidity. Finishes long and crispy. Beautifully made wine with lovely density and volume. Drink now – 2030. Drink now – 2028.\"\u003c\/span\u003e\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003e\u003cspan\u003e \u003c\/span\u003e\u003cb\u003eAndrew Caillard MW, The Vintage Journal - 96 points\u003c\/b\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\"\u003cspan\u003eFrom a dry vintage with plenty of sunlight on this eastern facing slope. Black cherry, bramble and boysenberry. Wood Ear mushroom, hawthorn and thistle. Pomegranate molasses and olive skin. Prune plums and black fig. Grainy tannins and crunchy acidity, there is good mid palate weight and plenty of length. A hint of black pepper spice with star anise and allspice. Drink now and will cellar 5 years on. A wonderful wine for blueberry cheesecake or a crumbly cheddar and quince paste.\u003c\/span\u003e\"\u003cb\u003e\u003cspan\u003e  Shanteh Wale, Winepilot - \u003c\/span\u003e\u003cstrong\u003e95 Points\u003c\/strong\u003e\u003c\/b\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\"\u003c\/span\u003eIt’s been the dream launch for this year’s release of the Giant Steps single vineyard range, with various awards and accolades won along the way. This Coal River Valley expression is from the Nocton vineyard, planted in 1999. There’s a flashiness to the fruit, the oak and also – if this is possible – the tannin here. Every component just seems to spread and run like atoms in a cartoon. It’s a foresty wine with smoky oak, nail polish, bush spices and purple flower characters on exuberant show. There’s some volume to the fruit in this wine, and a volume to the tannin too, though there’s no hardness or excessive dryness. Wild in a controlled way, you’d call it. It’s also expansive, and that’s what makes the quality feel so high. \u003cspan\u003eDrink: 2025 - 2031+.\"  \u003cstrong\u003eCampbell Mattinson, The Wine Front - 95 points\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cstrong\u003e2024 Australian Pinot Noir Challenge - 95 points\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\"\u003cspan\u003eFrom the Nocton vineyard in the Coal River Valley. Hand picked into a refrigerated container by 10.30am to make the boat to the mainland; 20% whole bunches, 35% new barriques. A deep crimson purple. With its aromas dark fruits, sarsaparilla, violets and bay leaf, this is the big personality in the Giant Step's pinot range! Equally flamboyant on the palate, which is richly fruited and balanced with ripe, muscular tannins ensuring this will be long lived, too.\u003c\/span\u003e Drink by 2032.\" \u003cstrong\u003e Philip Rich, Halliday Wine Companion - 95 points\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3\u003e\u003cspan\u003e\u003cstrong\u003eAwards\u003c\/strong\u003e\u003c\/span\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cspan\u003eGold Medal - 2024 Royal Queensland Wine Awards\u003c\/span\u003e\u003c\/p\u003e\n\u003cdiv class=\"elementor-element elementor-element-ce42974 elementor-widget elementor-widget-text-editor\" data-id=\"ce42974\" data-element_type=\"widget\" data-widget_type=\"text-editor.default\"\u003e\n\u003cdiv class=\"elementor-widget-container\"\u003e\n\u003ch3\u003e\u003cspan\u003e\u003cstrong\u003eCoal river vineyard\u003cbr\u003e\u003c\/strong\u003e\u003c\/span\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cspan\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/GiantStepsCoalRiverVineyard_1024x1024.jpg?v=1689407069\" alt=\"Giant Steps Coal River Vineyard\"\u003eNocton\u003c\/span\u003e\u003c\/strong\u003e\u003cstrong\u003e Vineyard  (Coal River Valley)\u003c\/strong\u003e\u003c\/p\u003e\n\u003cdiv data-widget_type=\"text-editor.default\" data-element_type=\"widget\" data-id=\"ce42974\" class=\"elementor-element elementor-element-ce42974 elementor-widget elementor-widget-text-editor\"\u003e\n\u003cdiv class=\"elementor-widget-container\"\u003e\n\u003cp\u003eThe Coal River Valley lies over the Meehan Range East of Hobart and rolls down to the Southern Ocean; remote and wild are the images conjured up when visiting this pristine agrarian region, first farmed in the early 1800s. Our Pinot Noir is farmed by our grower partners in the Coal River Valley and made in our winery in Healesville.\u003c\/p\u003e\n\u003cp\u003eIn our obsession with Single Vineyard Pinot Noirs from great Pinot-growing areas around the world, we have gone almost as far south (and as cold) 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. \u003cspan\u003eThe Pinot Noir from the Nocton vineyard has amazing density and texture, with powerful weight and concentration\u003c\/span\u003e.\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cstrong\u003e\u003cspan style=\"color: #808080;\"\u003eLocation:\u003c\/span\u003e \u003c\/strong\u003eMeehan Range            \u003cstrong\u003e    \u003c\/strong\u003e\u003c\/span\u003e\u003cspan\u003e      \u003cbr\u003e\u003c\/span\u003e\u003cspan\u003e\u003cspan style=\"color: #808080;\"\u003e\u003cstrong\u003eAspect\u003c\/strong\u003e\u003c\/span\u003e: North-east facing\u003cbr\u003e\u003c\/span\u003e\u003cspan\u003e\u003cspan style=\"color: #808080;\"\u003e\u003cstrong\u003eSize\u003c\/strong\u003e\u003c\/span\u003e: 34 hectares                    \u003cbr\u003e\u003c\/span\u003e\u003cspan\u003e\u003cspan style=\"color: #808080;\"\u003e\u003cstrong\u003ePlanted\u003c\/strong\u003e:\u003c\/span\u003e 1999                       \u003cbr\u003e\u003c\/span\u003e\u003cspan\u003e\u003cspan style=\"color: #808080;\"\u003e\u003cstrong\u003eSoil Type\u003c\/strong\u003e: \u003c\/span\u003e\u003c\/span\u003eCalcareous and Triassic sandstone\u003cspan\u003e\u003cbr\u003e\u003cstrong\u003e\u003cspan style=\"color: #808080;\"\u003ePinot Noir Clones\u003c\/span\u003e: \u003c\/strong\u003e\u003c\/span\u003eMV6, D5V12, G8V3\u003c\/p\u003e\n\u003ch3\u003e\u003cstrong\u003eMelanie Chester\u003c\/strong\u003e\u003c\/h3\u003e\n\u003ch3\u003e\n\u003cimg alt=\"Winemaker Melanie Chester at work in the Giant Steps winery\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/Giant_Steps_Melanie_Chester.png?v=1723799261\" style=\"margin-top: 15px; margin-bottom: 16px; float: none;\"\u003e\u003cbr\u003e\n\u003c\/h3\u003e\n\u003cp style=\"text-align: center;\"\u003e\u003cspan style=\"color: rgb(128, 128, 128);\"\u003e\u003cstrong\u003eWinemaker Melanie Chester at work in the Giant Steps winery\u003c\/strong\u003e\u003c\/span\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003eMel Chester didn’t want to be a winemaker, even though she grew up in a wine family. Her great-grandfather started importing American oak to make wine barrels in South Australia in the 1930s: his first customer was Penfolds.\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003eWine was always on the Chester dining table in Adelaide, being enjoyed and talked about. But, like most teenagers, young Mel rebelled. \"Dad was like, you’ll be a winemaker one day,\" says Chester, smiling. \"And I was like, piss off, Dad, you don’t know me.\"\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003eThen, when she was 17 her father suggested she could earn some cash working in a winery down in McLaren Vale during vintage. \"And I was like, righto, but I’m not going to become a winemaker, so back off.\" She was, of course, hooked from day one. \"Loved it. Moved out of home. Didn’t have a driver’s licence. Hitched lifts to work. So much fun.\"\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003eShe studied Viticulture and Oenology at the University of Adelaide, where she was the recipient of both the Wolf Blass Prize for Excellence in Winemaking (2011) and the David Bradley Memorial Prize (2012). It was clear this girl was going to go far. \u003cspan\u003eIn 2014, Melanie became the youngest ever scholar selected for The Len Evans Tutorial.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003eIn 2015, after three years in a senior role at Seppelt’s Great Western winery in Victoria, the then 26-year-old was offered the role of winemaker-manager at Sutton Grange, a vineyard in the high country south of Bendigo. \u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003eMoving to Sutton Grange presented the \"right kind of challenge and change\" for Chester, as she could be more hands on at a boutique winery. \"Up until that point I had spent a good chunk of my career working with Treasury Wine Estates, which was a fantastic ground base for me in terms of learning and exposure to amazing vineyards and incredible winemakers … I was ready to work in a different sized business structure and really missed being a bit more hands on.\"\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003eWithin months she was named Young Winemaker of the Year by Gourmet Traveller Wine magazine. In 2018, she was named people’s choice at the Young Gun of Wine awards.\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003eIn 2021, after six years as Head Winemaker at Sutton Grange, Chester joined Giant Steps as Head of Winemaking and Viticulture. \"\u003cspan\u003eIt’s bittersweet to be moving on, but this is such a great opportunity.\" In addition to her duties at Giant steps, Melanie is a sought-after wine judge and currently is the Chair of Judges at the prestigious Melbourne Royal Wine Awards, the home of the Jimmy Watson trophy.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003e\u003cspan style=\"color: rgb(128, 128, 128);\"\u003e\u003cstrong\u003eThe following text is taken from an article by Mark Hedley that appeared in Square Mile\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003eMelanie Chester was born for her job. Her family business was importing barrels, and she realised from a relatively young age that the wine industry was for her.\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003eShe studied Viticulture and Oenology at the University of Adelaide, where she was the recipient of both the Wolf Blass Prize for Excellence in Winemaking (2011) and the David Bradley Memorial Prize (2012). It was clear this girl was going to go far.\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003eShe began to build up her experience working across a number of estates in Australia spanning Central Victoria, the Grampians, McLaren Vale, and Barossa, as well as a stint at Quinta do Crasto in Portugal’s Douro Valley.\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003eAwards – and award-winning wines – came thick and fast.\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003eIn 2015, she was named Young Winemaker of the Year by Gourmet Traveller WINE magazine, and in 2018, Melanie was recognized by Young Gun of Wine as the People’s Choice award.\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003eHer love affair with Giant Steps started long before she became Head of Winemaking and Viticulture in 2021, collecting the wines for her personal cellar for many years.\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003eNow general manager of the prestigious Yarra Valley winery, she talks us through her journey in wine.\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003e\u003cspan style=\"color: rgb(128, 128, 128);\"\u003e\u003cstrong\u003eWhat was your first experience of wine?\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003eWine was always a part of our dinner table at home, but my family business was importing barrels, so my earliest memory of the industry was as a school child, on the docks of the Adelaide Port. We had just brought in a container of barrels from France and I can still remember the toasty and rich oak smell of opening that container.\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003e\u003cspan style=\"color: rgb(128, 128, 128);\"\u003e\u003cb\u003eWhat was the first wine you tasted which really caught your attention?\u003c\/b\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003eI was in my late teens, and my uncle, who was an avid collector, opened some iconic Aussie wines around the family Christmas table. That afternoon I tried a 1992 Giaconda Pinot Noir, a 1992 Mount Mary Quintet and a 1994 Henschke Hill of Grace. These wines I can still remember when I think back on them. They were a lighting strike through my brain and it hasn't rewired itself since.\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003e\u003cspan style=\"color: rgb(128, 128, 128);\"\u003e\u003cb\u003eWhen did you decide 'I want to make wine!'?\u003c\/b\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003eAfter my first harvest as an intern – I loved the energy of the cellar, the smells, and the transformation.\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003e\u003cspan style=\"color: rgb(128, 128, 128);\"\u003e\u003cb\u003eWhere and when was the first wine you made? And was it any good?\u003c\/b\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003eI studied at the University of Adelaide and you make a \"project\" wine in third year. I made a very yucky small-batch white wine. But you have to start somewhere!\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003e\u003cspan style=\"color: rgb(128, 128, 128);\"\u003e\u003cb\u003eWhat’s the most important lesson you’ve learnt in your career?\u003c\/b\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003eHard work, dedication and not cutting corners are the foundation for making great wine.\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003e\u003cspan style=\"color: rgb(128, 128, 128);\"\u003e\u003cb\u003eWhat’s your favourite memory from your career so far?\u003c\/b\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003eWhile people would assume it’s winning trophies or travelling to exotic places, for me it’s remembering those days in vintage where it's all just working. We nailed the picking date on something, the juice tastes great, the team are smashing it and the energy is positive, excited and collaborative. Those are the days I do it for.\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003e\u003cspan style=\"color: rgb(128, 128, 128);\"\u003e\u003cb\u003eWhich has been your favourite vintage over the last few years – and why?\u003c\/b\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003e2022 was my first vintage at Giant Steps so that was a thrill, but the 2023 vintage, cool and mild, has produced some pretty amazing wines of purity. While those vintages are stressful as you're waiting for stuff to ripen, they often deliver incredible quality.\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003e\u003cspan style=\"color: rgb(128, 128, 128);\"\u003e\u003cb\u003eWho is your winemaking hero – and why?\u003c\/b\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003eI have a few. Of course, Lalou Bize-Leroy! But closer to home, my mentor and great friend Tom Carson, from Yabby Lake. He’s practical, thoughtful, generous with his time and knowledge, and has a real love of our Aussie wine industry.\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003e\u003cspan style=\"color: rgb(128, 128, 128);\"\u003e\u003cb\u003eIf you could only drink one grape for the rest of your life, what would you choose and why?\u003c\/b\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003ePinot noir – it’s the most complex and fascinating variety. I would never get bored as there is so much site discovery and expression to enjoy.\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003e\u003cspan style=\"color: rgb(128, 128, 128);\"\u003e\u003cb\u003eWhat’s your death-row bottle from your own line-up?\u003c\/b\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003eApplejack Pinot Noir.\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003e\u003cspan style=\"color: rgb(128, 128, 128);\"\u003e\u003cb\u003eAnd from another winemaker?\u003c\/b\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003eOoooooh, very hard – either 1989 Chateau Rayas, 2012 Raveneau Les Clos or a 2015 Domaine de la Romanee-Conti Romanee-Saint-Vivant!\u003cstrong\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003ch3\u003e\u003cstrong\u003eAbout the winery\u003c\/strong\u003e\u003c\/h3\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cp\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/GiantSteps_1024x1024.jpg?v=1670278917\" alt=\"Giant Steps Yarra Valley Range\"\u003e In 1997 Phil Sexton arrived in the Yarra Valley in search of ideal sites to produce Chardonnay and Pinot Noir of purity and finesse. He was looking for sites with altitude, aged soils, slopes of exposure, regular rainfall and cool to cold nighttime temperatures and a gentle breeze off the protecting mountain ranges. The Giant Steps winery was established one year later in 1998.\u003c\/p\u003e\n\u003cp\u003eThe focus is on the production of high-quality, single-vineyard wines. The Giant Steps Single Vineyard range is produced from the most site-expressive fruit off the best vineyards in great years. Each single vineyard wine tells a story about the vineyard, vintage and variety. Production of these wines is very limited with some vineyards producing as little as 200 cases.\u003c\/p\u003e\n\u003cp\u003eThe single vineyards comprise the Sexton Vineyard in the Lower Yarra and the Applejack Vineyard in the Upper Yarra (both owned by Giant Steps), the \u003cspan\u003eTarraford Vineyard in the Lower Yarra under long-term lease, \u003c\/span\u003ethe Primavera Vineyard in the Upper Yarra under long-term supervised contract and the Wombat Creek Vineyard owned by Hand Picked Wines. \u003cspan\u003eIn addition, Giant Steps produce a Yarra Valley range of wines made from handpicked fruit from their estate vineyards. They are highly expressive wines, true to the regional characteristics of the Yarra Valley.\u003c\/span\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eThe Giant Steps wines have received global acclaim and are now recognized as a global benchmark for cool climate Chardonnay and Pinot Noir. \u003c\/span\u003eSince 2003 Giant Steps wines have been awarded 34 trophies and over 100 gold medals at major international and domestic wine shows and has been named one of the Top 100 Wineries in the World by US Wine \u0026amp; Spirits Magazine for each of the last six years.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eGiant Step's success is due in no small part to Steve Flamsteed, Chief Winemaker since 2003. \u003cspan\u003eSteve had previously worked for Leeuwin Estate (1999 – 2002) and the Hardy Wine Company at their Yarra Burn Winery in the Yarra Valley (2002 – 2003). Steve was named Gourmet Traveller Wine 'Winemaker of the Year' in 2016. \"\u003c\/span\u003eSteve Flamsteed is a man of many talents with a finely tuned palate, an instinctive flair for winemaking and fastidious attention to detail. This shows particularly in the stunning single-vineyard chardonnays and pinots of Giant Steps: distinctive wines that reflect their sites and glow with impeccable finesse.\"  Peter Forrestal, chairman of judges, Gourmet Traveller Wine Winemaker of the Year\u003c\/p\u003e\n\u003cp\u003eMelanie Chester joined Giant Steps as Head of Winemaking and Viticulture in 2021. She came to Giant Steps from Sutton Grange Winery in Central Victoria, where she was Head Winemaker. \u003cspan\u003eIn 2014, Melanie became the youngest ever scholar selected for The Len Evans Tutorial. In 2015, she was named Young Winemaker of the Year by Gourmet Traveller Wine magazine, and in 2018, Melanie was recognized by Young Gun of Wine as the People's Choice award winner for favourite winemaker.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eGiant Steps was acquired by the Jackson Family in 2020. The Jackson Family own a vast stable of wineries in California (Napa Valley, Sonoma County, Mendocino County, Monterey County, Santa Barbara and Oregon), Australia (Yarra Valley and McLaren Vale), Chile, France, Italy and South Africa.\u003c\/span\u003e\u003c\/p\u003e","brand":"Canterbury Wines","offers":[{"title":"Default Title","offer_id":45339352629489,"sku":null,"price":94.95,"currency_code":"AUD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/Giant-Steps-Coal-River-Valley-Pinot-Noir-2023.jpg?v=1726102365"},{"product_id":"tolpuddle-vineyard-pinot-noir-2023","title":"Tolpuddle Vineyard Pinot Noir 2023","description":"\u003cp class=\"MsoNormal\"\u003e\u003cstrong\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eTyson Stelzer Top 250 Australian Wines of 2024\u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003e\u003cstrong\u003eTolpuddle Vineyard is making arguably the greatest pinot noir in Australia.\"\u003cspan style=\"mso-spacerun: yes;\"\u003e  \u003c\/span\u003eJames Suckling\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eMartin Shaw and Michael Hill Smith MW (Shaw \u0026amp; Smith) purchased the vineyard in 2011\u003cspan\u003e \u003c\/span\u003e\u003cspan\u003eafter a look-and-see jaunt to Tasmania when they became smitten by Tolpuddle's Coal Valley location and mature vines, planted only to pinot noir and chardonnay. They a\u003c\/span\u003ere fully committed to seeing Tolpuddle Vineyard recognised as one of Australia's great single vineyards. \u003cbr\u003e\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003e\u003cstrong\u003e\"This wine was recently shown by a respected Clare Valley winemaker at an options game, and it looked superb. It's so clearly like Tasmanian Pinot Noir fruit but powerful, balanced and sapid in its execution of flavor delivery. It's saturated, in fact. When it was revealed as being the Tolpuddle 2023 Pinot Noir, there were cries around the room of \"of course!\" and \"wow!\". This is an enduring wine of sophistication and long-term aesthetic value.\"  Erin Larkin\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eIn barely a decade, Tolpuddle has established itself as one of the country's top producers. It produces wines of blistering precision and finesse which have received rave critical acclaim. They are highly sought-after and are some of the finest examples of chardonnay and pinot noir that can be found anywhere on the Apple Isle.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e\"If ever a new winery was born with blue blood in its veins, Tolpuddle would have to be it.\"  James Halliday\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\"Intensely aromatic, a darker fruit spectrum and complex savoury spice is interwoven\u003cbr\u003eseamlessly with firm, structural tannin. Fruit density and depth of flavour reflect the cool\u003cbr\u003eseason. This wine is not without the bright, aromatic freshness we expect from cool climate pinot noir. Aged for 10 months in French oak, of which one-third was new.\u003cspan style=\"font-size: 0.875rem;\"\u003e\" \u003c\/span\u003e\u003cspan style=\"font-size: 0.875rem;\"\u003e \u003cb\u003e\u003cspan style=\"font-size: 11.0pt; line-height: 107%; font-family: 'Calibri',sans-serif; mso-ascii-theme-font: minor-latin; mso-fareast-font-family: Calibri; mso-fareast-theme-font: minor-latin; mso-hansi-theme-font: minor-latin; mso-bidi-font-family: 'Times New Roman'; mso-bidi-theme-font: minor-bidi; mso-ansi-language: EN-AU; mso-fareast-language: EN-US; mso-bidi-language: AR-SA;\"\u003eTolpuddle\u003c\/span\u003e\u003c\/b\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3\u003e\n\u003cstrong\u003e\u003c\/strong\u003e\u003cstrong\u003eExpert reviews\u003c\/strong\u003e\n\u003c\/h3\u003e\n\u003cp\u003e\u003cspan\u003e\"\u003cspan class=\"cs-reviewBody\"\u003eDeep red-purple, bright and clear colour; superb rich ripe black cherry fragrance with a kiss of smoky oak, the palate remarkably full and rich, smooth and fleshy with excellent texture and immediate drinking appeal, although it has the legs to age well too. Serious structure, but also succulent, sweet and plush - almost too much of a good thing. Outstanding pinot noir.\u003c\/span\u003e Drink 2025-2038.\"  \u003cstrong\u003eHuon Hooke, The Real Review - 97 points\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\"\u003cspan\u003eMedium deep. Lovely pure dark cherry, negroni, herb garden, star anise aromas with hints of marzipan. Sweet supple dark cherry pastille, strawberry fruits, loose knit lacy\/ al dente textures, lovely mid palate volume and underlying marzipan roasted chestnut\/ herb garden notes. Sappy notes build up to the finish. This is an exceptionally enjoyable and characterful wine, highlighting a classic vineyard site and cracking good winemaking. Will keep and develop, but drink now or soon.\u003c\/span\u003e\"\u003cstrong\u003e\u003cspan\u003e  \u003c\/span\u003eAndrew Caillard MW, The Vintage Journal - 97 points\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\"This wine was recently shown by a respected Clare Valley winemaker at an options game, and it looked superb. It's so clearly like Tasmanian Pinot Noir fruit but powerful, balanced and sapid in its execution of flavor delivery. It's saturated, in fact. When it was revealed as being the Tolpuddle 2023 Pinot Noir, there were cries around the room of \"of course!\" and \"wow!\" To me on that evening, I was particularly impressed by the integration of the whole-bunch component, as I occasionally feel that the use of bunches in this wine can border on overt. In this 2023 iteration, it is clearly evident, but it sits within the confines of the pomegranate\/cherry\/raspberry fruit with aplomb. Providing further depth of character, a backdrop of star anise, blood orange, coffee grounds, lilac and red apples drive across the palate. This is an enduring wine of sophistication and long-term aesthetic value. 13.5% alcohol, sealed under screw cap. Drink: 2024-2038.\"\u003cstrong\u003e  Erin Larkin, Robert Parker's Wine Advocate – 96 points\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\"\u003cspan\u003eA cooler vintage for Tolpuddle with some hen and chicken and lighter bunches due to a wetter-than-normal spring, before excellent ripening conditions for the remainder of the growing season. When compared to the '22 release there is a little more concentration on display. Vibrant, magenta-splashed ruby in the glass with aromas of dark cherry, plum and blackberry fruits with hints of crushed herbs, softly spoken vanillin oak, raspberry coulis, charcuterie board, purple flowers, bay leaf and stone. Rich and flowy with spice, herbal and floral tendrils weaving through the pure base layers of dark fruits. Textural and harmonious with finely crushed riverstone tannins and mineral line providing support and cadence. Another cracking release from Tolpuddle.\u003c\/span\u003e Drink by 2028.\"  \u003cstrong\u003eDave Brookes, Halliday Wine Companion - 96 points\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\"Deeply perfumed and floral, with aromas of wild blackberries, mulberry bush, violets and wet bark. The palate is finely tuned with seamless tannins, bright acidity and a creamy texture, giving notes of dark cherries, graphite, boysenberries, spices and rose petals. High tension with a savory edge. Incredibly well balanced. Drink or hold. Screw cap.\"\u003cstrong\u003e\u003cspan\u003e  James Suckling\u003c\/span\u003e, JamesSuckling.com - 96 points \u003cspan\u003eand Top 250 Australian Wines of 2024\u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\"\u003cspan\u003eThis vintage strikes out again with surprise and intrigue, just when you think the S+S winemaking team have got the recipe right, the vineyard shows you another side entirely. Here it’s a witches brew of jarred and dried aromatics. Blackberries, dark cherries, juniper and sloe berries. A bouquet of garrigue herbs, pine and poppy seed. There is a harmony between the dark fruit and ripe herbal notes. It’s a different shape entirely than what’s come before it and I’m feelin’ it. Savoury oak tannins support the woodsy style of black fruit. It’s a very tailored wine and has found a nice balance in a very cool vintage. Striking harmony between spice, cassis and oak. A hint of medicinal, and luxurious almost syrupy in its richness on the palate. Serious stuff. This would be ideal with pink lamb and chermoula.\u003c\/span\u003e\"\u003cstrong\u003e  Shanteh Wale, Wine Pilot - 95 points\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\"\u003cspan\u003eThere’s something that feels \u003c\/span\u003e\u003cem\u003eessentially pinot\u003c\/em\u003e\u003cspan\u003e about this wine. It’s the inlay of mineral and graphite amid the undergrowth and spice notes, all of which are part of the general wash of black cherry. It’s a silken release, of medium intensity, with fine-grained tannin and an impressive push of complex flavour through the finish. This wine’s earthen\/undergrowth aspect is both well played, and a key feature. There’s no real x-factor to this release but everything does feel in excellent order. Drink: 2025-2035.\"  \u003cstrong\u003eCampbell Mattinson, The Wine Front – 94 points\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3\u003e\u003cstrong\u003e\u003cspan\u003eAwards\u003c\/span\u003e\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eTyson Stelzer Top 250 Australian Wines of 2024\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3\u003e\u003cspan\u003e\u003cstrong\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eAbout the winery\u003c\/span\u003e\u003c\/span\u003e\u003c\/strong\u003e\u003c\/span\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cimg alt=\"Tolpuddle vineyard\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/Tolpuddle_1024x1024.png?v=1667374621\"\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eTolpuddle Vineyard was established in 1988\u003c\/span\u003e\u003cspan\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eby Bill Casimaty, Gary Crittenden and Tony Jordan \u003c\/span\u003e\u003c\/span\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eand it took its name from the Tolpuddle Martyrs: English convicts transported to Tasmania for forming an agricultural union. The leader of the Martyrs, George Loveless, served some of his sentence working on a property near Richmond, part of which is now Tolpuddle Vineyard. The vineyard is planted with mature Chardonnay and Pinot Noir vines, facing north-east, and sloping gently up from Back Tea Tree Road. The soil is light silica over sandstone and of moderate vigour, ensuring well-balanced vines producing grapes of great flavour and intensity. \u003c\/span\u003e\u003c\/span\u003e\u003cspan\u003e \u003c\/span\u003e\u003cspan\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003c\/span\u003e\u003c\/span\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eMartin Shaw and Michael Hill Smith MW (Shaw \u0026amp; Smith) purchased the vineyard in 2011 \u003c\/span\u003e\u003cspan\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eafter a look-and-see jaunt to Tasmania when they became smitten by Tolpuddle's Coal Valley location and mature vines, planted only to pinot noir and chardonnay. They a\u003c\/span\u003e\u003c\/span\u003e\u003cspan style=\"vertical-align: inherit;\"\u003ere fully committed to seeing Tolpuddle Vineyard recognised as one of Australia's great single vineyards. \u003c\/span\u003e\u003c\/span\u003e\u003cspan\u003e \u003c\/span\u003e\u003cspan\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003c\/span\u003e\u003c\/span\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003c\/span\u003e\u003cspan\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eIn barely a decade, Tolpuddle has established itself as one of the country's top producers. It produces wines of blistering precision and finesse which have received rave critical acclaim. They are highly sought-after and are some of the finest examples of chardonnay and pinot noir that can be found anywhere on the Apple Isle.\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"color: rgb(128, 128, 128);\"\u003e\u003cstrong\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eThe following text is taken from an article by Jasper Morris that appeared in Inside Burgundy\u003cbr\u003e\u003cbr\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cdiv style=\"text-align: left;\"\u003e\u003cimg style=\"margin-right: 30px; margin-bottom: 30px; float: left;\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/Tolpuddle_2_480x480.png?v=1774503602\"\u003e\u003c\/div\u003e\n\u003cp\u003e\u003cspan\u003eWhat began as reconnaissance for Shaw and Hill Smith back in 2011 quickly metamorphosed into profound intrigue thanks in large part to a dinner with industry friends. In this case, it was at the Launceston institution of Stillwater in northern Tasmania with Andrew Pirie – a legend of Tasmanian wine – and veteran winemaker Peter Dawson. The ever-academic Pirie referred to his laptop as he apprised the table of Tasmania’s climatic mapping and data. This was critical information as it informed the pair of just how dry the Coal River Valley was, having made the common assumption that cool equalled wet. The combination of cool and dry added to the allure on account of the long ripening period with slow flavour development and low disease pressure during the growing season. Following some good bottles over dinner, including several from Tasmania, Dawson piqued further interest by declaring that \"Tasmania would be making Australia’s best Chardonnay and Pinot Noir within the next decade\". \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\"We’ve got to have this\" were the collective words uttered by cousins Martin Shaw and Michael Hill Smith MW upon entry to the Tolpuddle Vineyard site in 2011. The intangible knowing. The feeling in the bones. But what led them down the right path? \"We had no intention of buying a vineyard\", says Shaw 14 years on as we amble the long, even, north-east facing slope. It’s an idyllic and resplendent blue sky day in the Coal River Valley, around 30 minutes’ drive north east of Hobart. And despite the moderate 25 degree heat, there’s a bite to the bright sunshine on account of the clear skies, low humidity and high UV of southern Tasmania.\u003c\/p\u003e\n\u003cp\u003eShaw’s casual utterance speaks to the impulsive and serendipitous nature of their Tolpuddle Vineyard purchase, and it’s difficult to fathom how easily it could’ve been missed given the indelible mark it’s made on Tasmanian – indeed Australian – wine.  This was during a time when Tasmanian Chardonnay and Pinot Noir was starting to make waves on the Australian wine media circuit, such that it prompted a reconnaissance trip south from the Shaw + Smith stables in the Adelaide Hills where the two had risen to vinous fame. \u003c\/p\u003e\n\u003cp\u003e\"The Coal River Valley is cold but dry\", continues Shaw, \"it’s cooler than Burgundy but warmer than Champagne\". The dryness is evident. There’s been little rain in the Valley for months now which is normal given Tasmania’s winter-dominant rainfall. However, this is compounded in the Coal River Valley by a rain shadow effect thanks to the mountains to the west, making it one of the driest regions on the island.\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eFurther visits ensued, including a pivotal one to Accolade-owned Bay of Fires, where then-winemaker Peter Dredge presented barrel samples from vineyards across Tasmania that supplied fruit to Accolade. The wines that excited the pair most came from the Tolpuddle Vineyard which Accolade were using for premium offerings such as Eileen Hardy Chardonnay and House of Arras sparkling wines. The culmination of this was the all-important visit to the site that captured the two so viscerally.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eThe potential for greatness in a table wine capacity was evident to Shaw and Hill Smith – the forest above, the water below, the long and even Burgundian-like slope in between. What’s more, the valley’s cool climate provided insulation from the looming threats of global warming. With their eyes squarely on the prize, the two set about negotiating acquisition of a site not for sale and – spoiler alert – were quick to succeed. But changes were required to take the site in the desired direction. Certain sparkling-specific clones were replaced with more suitable alternatives, pruning was changed from spur to cane, drainage was improved, frost protection was implemented via a new dam (after having been assured frost wasn’t part of the program!) and mid-row soil was ripped to alleviate compaction. With soils made up of light silica over sandstone, water retention is poor, so composting was implemented upon taking over the site along with undervine clover to keep things cool and assist in holding moisture - critical in this dry terroir. Following further plantings, the vineyard is now 31 hectares with an approximate 50\/50 split between Chardonnay and Pinot Noir.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eAround the time of the Tolpuddle Vineyard purchase, Shaw and Hill Smith had been trying to entice star winemaker Adam Wadewitz to join the Shaw + Smith team. Wadewitz was winemaker at Best’s Great Western in Victoria at the time, and it was the prospect of working with fruit from the Tolpuddle Vineyard that is said to have sealed the deal. With the inaugural 2012 wines made by Martin Shaw, Wadewitz took over from the 2013 vintage and has excelled with the site ever since.\u003c\/p\u003e\n\u003cp\u003eThe Chardonnay is whole bunch pressed, fermented in French barriques and generally sees 100% malolactic fermentation given the bracing southern-Tasmanian acidity. It then spends nine or ten months in barrel with around 30% new. Pinot Noir sees around 30% to 40% whole bunch and around ten months in barriques with 30-35% of it new.\u003c\/p\u003e","brand":"Canterbury Wines","offers":[{"title":"Default Title","offer_id":45517868564721,"sku":null,"price":190.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/Tolpuddle-Vineyard-Pinot-Noir-2023.jpg?v=1738547284"},{"product_id":"holm-oak-pinot-noir-2023","title":"Holm Oak Pinot Noir 2023","description":"\u003cp\u003e\u003cspan\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eHolm Oak is located just north of Launceston, in Tasmania's Tamar Valley. Holm Oak is a labour of love for winemaker Bec Duffy and her viticulturist husband Tim Duffy, Since 2007 they have followed their dream of crafting delicious expressions of cool-climate Tasmanian wines. Chardonnay, Pinot Noir and Riesling are outstanding.\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003e\u003cb\u003e\"It was a pretty mild year in Tassie, contributing to a wine that is refined and so supremely elegant but with textured complexity setting it apart. There is a bright vibrant fruit character balanced with a dry chalky mouthfeel with primary notes of cherry and strawberry, dusted with a faint hint of Tamar earth.\"  Ray Jordan\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\"\u003cspan\u003eA mix of several pinot noir clones off a number of blocks on the Holm Oak estate, destemmed, wild ferment, matured for 10 months in French oak, 25% new. Raspberry, redcurrant and wild strawberry notes with hints of mushroom tea, leaf litter, fine spice, clover blossom, dried citrus and earth. Finely balanced and filigreed, it's a delicate style with a lacy acid cadence and diaphanous red fruits fading slowly on the exit.\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\"  \u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003cstrong\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eHolm Oak\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/strong\u003e\u003c\/span\u003e\u003cspan data-contrast=\"auto\" lang=\"EN-AU\" class=\"TextRun SCXW21194288 BCX0\"\u003e\u003cspan class=\"NormalTextRun SCXW21194288 BCX0\"\u003e \u003c\/span\u003e\u003c\/span\u003e\u003cspan data-contrast=\"auto\" lang=\"EN-AU\" class=\"TextRun SCXW21194288 BCX0\"\u003e\u003cspan class=\"NormalTextRun ContextualSpellingAndGrammarErrorV2 SCXW21194288 BCX0\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003cspan data-contrast=\"auto\" lang=\"EN-AU\" class=\"TextRun SCXW21194288 BCX0\"\u003e\u003cspan class=\"NormalTextRun ContextualSpellingAndGrammarErrorV2 SCXW21194288 BCX0\"\u003e \u003c\/span\u003e\u003c\/span\u003e\u003cspan data-contrast=\"auto\" lang=\"EN-AU\" class=\"TextRun SCXW21194288 BCX0\"\u003e\u003cspan class=\"NormalTextRun ContextualSpellingAndGrammarErrorV2 SCXW21194288 BCX0\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003cspan data-contrast=\"auto\" lang=\"EN-AU\" class=\"TextRun SCXW21194288 BCX0\"\u003e\u003cspan class=\"NormalTextRun ContextualSpellingAndGrammarErrorV2 SCXW21194288 BCX0\"\u003e \u003c\/span\u003e\u003c\/span\u003e\u003cspan data-contrast=\"auto\" lang=\"EN-AU\" class=\"TextRun SCXW21194288 BCX0\"\u003e\u003cspan class=\"NormalTextRun ContextualSpellingAndGrammarErrorV2 SCXW21194288 BCX0\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003cspan data-contrast=\"auto\" lang=\"EN-AU\" class=\"TextRun SCXW21194288 BCX0\"\u003e\u003cspan class=\"NormalTextRun SCXW21194288 BCX0\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003c\/span\u003e\u003cstrong\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003c\/span\u003e\u003c\/strong\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003ch3\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eExpert reviews\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\"A mix of several pinot noir clones off a number of blocks on the Holm Oak estate, destemmed, wild ferment, matured for 10 months in French oak, 25% new. Raspberry, redcurrant and wild strawberry notes with hints of mushroom tea, leaf litter, fine spice, clover blossom, dried citrus and earth. Finely balanced and filigreed, it's a delicate style with a lacy acid cadence and diaphanous red fruits fading slowly on the exit. Drink: 2024-2034.\"  \u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003cstrong\u003eDave Brookes, Halliday Wine Companion - 94 points \u003cspan\u003eand Special Value Wine  \u003c\/span\u003e\u003cspan style=\"color: #f9e00c;\"\u003e\u003cspan\u003e★ \u003c\/span\u003e\u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\"\u003cspan\u003eIt was a pretty mild year in Tassie, contributing to a wine that is refined and so supremely elegant but with textured complexity setting it apart. The fruit was destemmed and wild fermented in open fermenters before racking to barrel for maturation in 25% new French oak and a mix of older oak for 10 months. There is a bright vibrant fruit character balanced with a dry chalky mouthfeel with primary notes of cherry and strawberry, dusted with a faint hint of Tamar earth. Drink: 2024 - 2033.\"  \u003cstrong\u003eRay Jordan, \u003c\/strong\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003cstrong\u003eWine Pilot – 94 points\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\"\u003cspan\u003eA lick of cold smoke, gunflint, cloves and woody spice, it has a hint of black fruit perfume. It’s spicy on the palate with a cinnamon bark texture lending a touch of warmth. Nice all up.\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003cspan\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e Drink: 2024-2028.\"  \u003cstrong\u003eKasia Sobiesiak, The Wine Front\u003c\/strong\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003cstrong\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e - 91 points\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/strong\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\"\u003cspan\u003eMedium full ruby with a trace of purple in the rim; the aromas are lifted, fragrant and red-fruited, the palate light-bodied and attractive, albeit slightly short, and finished by light but tight tannins. A pretty pinot that drinks well young. It's all about bright primary fruit.\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003cspan\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e Drink: 2024-2033.\"  \u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003cstrong\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eHuon Hooke, The Real Review - 91 points\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/strong\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003ch3\u003e\u003cstrong\u003e\u003cspan\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eAwards\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003c\/span\u003e\u003c\/span\u003eSpecial Value Wine – Halliday Wine Companion  \u003cspan style=\"vertical-align: inherit;\"\u003e\u003cstrong\u003e\u003cspan style=\"color: #f9e00c;\"\u003e★\u003c\/span\u003e\u003c\/strong\u003e\u003c\/span\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003ch3\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eAbout the winery\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cspan\u003e\u003cimg alt=\"Holm Oak Winery\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/HolmOak_1024x1024.png?v=1666586491\"\u003e\u003c\/span\u003e\u003cspan\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eHolm Oak is located just north of Launceston, in Tasmania's Tamar Valley. Holm Oak is a labour of love for winemaker Bec Duffy and her husband Tim Duffy, viticulturalist. Since 2007 they have followed their dream of crafting delicious expressions of cool-climate Tasmanian wines.\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eBec Duffy has over 20 years winemaking experience in Australia and the US, while Tim Duffy, a third-generation grape grower and an agronomist with extensive viticultural experience, manages the vineyard, Their complementary skills drive their vision to produce delicious wines that reflect their home, Tasmania's pristine Tamar Valley, and their own personalities – honest, down to earth, genuine and authentic. \u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003c\/span\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eGrape vines were planted in the rich and fertile land in 1983, making Holm Oak one of the older vineyards in Tasmania. Using the original Pinot Noir and Cabernet plantings, they now also cultivate Arneis, Chardonnay, Merlot, Pinot Gris, Riesling and Sauvignon Blanc. In total, Holm Oak has 12 hectares under vine.\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eHolm Oak is a full family affair overseen by general manager Pinot 'd' Pig. Like any good manager, Pinot the Pig wanders around keeping a close eye on the daily operations in the vineyards and winery. Pinot was supposed to be a miniature pig, however has grown to be a full-size team member, with a larger than life personality, and a keen eye (and nose) for detail. Every good manager however, has a weakness – if fed a couple of fresh apples, the worries of General Management fade away and Pinot is inclined to sleep on the job!\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cimg alt=\"Holm Oak Pinot Pig\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/holmoakpinotpig_240x240.jpg?v=1666586803\" style=\"display: block; margin-left: auto; margin-right: auto;\"\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\"Holm Oak in Tasmania's Tamar Valley gained its name from a planting of oak trees in the 1930s, intended to provide oak for tennis racquets. It came to nothing, and 50 years later 2ha of cabernet sauvignon and 0.4ha of pinot noir were planted.\u003c\/span\u003e\u003c\/span\u003e\u003cbr\u003e\u003cbr\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eIn 2004 Ian and Robyn Wilson bought the property with a succession plan in place, their daughter Rebecca (Bec) already an experienced winemaker having worked on the mainland and in California. She arrived at Holm Oak in 2006, and the onsite winery was completed just in time for the 2007 vintage.\u003c\/span\u003e\u003c\/span\u003e\u003cbr\u003e\u003cbr\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eIn the same year Bec's partner, agronomist Tim Duffy, arrived and they set about expanding the vineyard from 6a to 15ha; in pride of place is 7ha of pinot noir, with MV6 clone leading the census, plus D5V12, 114, 115, 777, D4V2 and 521. In 1991, 1ha of riesling had been planted; the balance now includes pinot gris (2ha), chardonnay (1.5ha) and arneis (0.3ha), with smaller plantings making up the remainder.\u003c\/span\u003e\u003c\/span\u003e\u003cbr\u003e\u003cbr\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003ePrior to the completion of the winery, the wines had been competently contract-made. It's a very different story today, with shoot thinning, leaf plucking (on the western side) and removal of shoulder bunches of pinot noir (if needed). The partnership between winemaker and viticulturist has had multiple synergies, as success has followed success. Then there's the Southern Ocean, a vast air conditioner buffering the heat spikes that are part of summer in the southeastern corner of the mainland.\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003cbr\u003e\u003cbr\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eSparkling wine used 37% of the total crush, which left pinot noir with 28%, sauvignon blanc, chardonnay and pinot gris in a three-way share of 8% each, riesling the remainder. One simple summary is sparkling, red and white wine, each with a third share. And Tamar Valley is the place to be, with almost 40% of the 2022 crush.\" \u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003cstrong\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eJames Halliday\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e","brand":"Canterbury Wines","offers":[{"title":"Default Title","offer_id":45595120730353,"sku":null,"price":31.5,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/Holm-Oak-Pinot-Noir-2023.jpg?v=1728869005"},{"product_id":"stefano-lubiana-la-roccia-pinot-noir-2022","title":"Stefano Lubiana La Roccia Pinot Noir 2022","description":"\u003cp data-mce-fragment=\"1\"\u003e\u003cstrong\u003eJames Suckling Australian Wine of the Year 2024\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eSteve Lubiana is a fifth-generation winemaker who set up shop in Tasmania's Derwent Valley in 1990. The 28 hectare Stefano Lubiana Vineyard, planted mainly with \u003cspan\u003ethe two great \u003c\/span\u003e\u003cspan\u003eBurgundian varieties of Pinot Noir and Chardonnay, \u003c\/span\u003ehas been Certified organic and biodynamic since 2013. Fruit for the La Roccia Pinot Noir comes off a single block named after the large limestone rock shelf in the middle of the block (La Roccia means 'rock' in Italian).\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003e\u003cstrong\u003e\"Our Australian Wine of the Year for 2024, the Stefano Lubiana La Roccia Pinot Noir 2022, is testament to the consistency and quality emerging from the southern island state of Tasmania and epitomizes the future of Australian pinot noir. This sophisticated, pure and complete wine shows poise and structure, with a wholesome roundness and aromatic lift that exemplifies what is possible from Australia's premier cool-climate wine region. The palate is medium-bodied with tightly wound acidity and finely integrated tannins, giving notes of blackberries, potpourri, violets and chalk. Exceptionally well constructed, with a savory edge from 100% whole-cluster fermentation. A nearly perfect and complete Australian pinot noir. Brilliant.\"  James Suckling\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\"We have spent the last 35 years working on identifying specialised sites on our Granton Estate for the development of iconic Pinot Noir. Our Single Block Pinot Noir range has been selected for their specific terrior, the soil type that truly express the uniqueness of each Pinot Noir. La Roccia, or the 'rock' in Italian, is a nod to the main geological feature of this block; a large limestone rock shelf in the middle of the block. Our La Roccia consistently produces wines with the greatest structure and tannin.\"  \u003cstrong\u003eStefano Lubiana\u003c\/strong\u003e\u003c\/p\u003e\n\u003ch3 data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eExpert reviews\u003c\/span\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cspan data-mce-fragment=\"1\"\u003e\u003cspan\u003e\"Our Australian Wine of the Year for 2024, the Stefano Lubiana La Roccia Pinot Noir 2022\u003c\/span\u003e\u003cstrong\u003e,\u003c\/strong\u003e\u003cspan\u003e is testament to the consistency and quality emerging from the southern island state of Tasmania and epitomizes the future of Australian pinot noir. This sophisticated, pure and complete wine shows poise and structure, with a wholesome roundness and aromatic lift that exemplifies what is possible from Australia's premier cool-climate wine region.\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan data-mce-fragment=\"1\"\u003e\u003cspan\u003eSophisticated and pure, with lifted aromas of dark cherries, forest floor, wild raspberries, dried herbs and orange peel. The palate is medium-bodied with tightly wound acidity and finely integrated tannins, giving notes of blackberries, potpourri, violets and chalk. Exceptionally well constructed, with a savory edge from 100% whole-cluster fermentation. A nearly perfect and complete Australian pinot noir. Brilliant. Drink or hold.\u003c\/span\u003e\"  \u003c\/span\u003e\u003cstrong\u003eJames Suckling, JamesSuckling.com - 99 points and Australian Wine of the Year 2024\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\"A shower of fine, mouth-coating, millefeuille tannins, which cloak and enmesh the fruit, lending gravitas. With time and air, it reveals glimpses of a seam of red cherry\/cherrystone, blackcurrant, and blueberry fruit, yet to be mined. Chalky, mineral acidity maintains the flow. Classy oak polishes to a fine sheen. Impressive structure from a hillside block on deep red clay marl over clay, with limestone bedrock. Embryonic.\"\u003cstrong\u003e\u003cspan\u003e  The World of Fine Wine - 96 points\u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003ch3\u003e\u003cstrong\u003eAwards\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003eJames Suckling Australian Wine of the Year 2024\u003cspan mce-data-marked=\"1\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003e\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3\u003eSteve Lubiana\u003c\/h3\u003e\n\u003cdiv style=\"text-align: start;\" data-mce-style=\"text-align: start;\"\u003e\u003cimg alt=\"Steve Lubiana and son Marco in the winery\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/Stefano_Lubiana_1_1024x1024.jpg?v=1734305595\" style=\"margin-top: 15px; margin-bottom: 16px; float: none;\" data-mce-style=\"margin-top: 15px; margin-bottom: 16px; float: none;\" data-mce-src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/Stefano_Lubiana_1_1024x1024.jpg?v=1734305595\"\u003e\u003c\/div\u003e\n\u003cp class=\"MsoNormal\" style=\"text-align: center;\" data-mce-style=\"text-align: center;\"\u003e\u003cspan style=\"color: rgb(128, 128, 128);\" data-mce-style=\"color: rgb(128, 128, 128);\"\u003e\u003cstrong\u003eSteve Lubiana and son Marco in the winery\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003eIt is over 30 years since Steve Lubiana set up shop in the Derwent Valley, only a short drive from Hobart, with the Stefano Lubiana Vineyard now occupying just over 28 hectares. Certified biodynamic for nearly a decade, it was Tasmania’s first vineyard to achieve accreditation and was the island state’s only one until very recently. Pinot noir and chardonnay take centre stage, but there are also aromatic whites, syrah and small plots of malvasia and blaufränkisch planted. The wines veer from those classically styled, including several single block bottlings, to ones of a natural bent raised in amphora, while the original motivation for the move south – sparkling wine – sees six individual expressions, including a vintage that slumbers for a decade on lees.\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003eSteve Lubiana is a fifth-generation winemaker, growing up in South Australia’s Riverland where his father was a winemaker, and where Lubiana cut his teeth. \"In 1955 my parents started a winery my father took over from his father in the Riverland in SA making bulk wine. I didn’t want to make bulk wine, I wanted to do premium wine… especially sparkling. I looked around Australia and it was obvious that Tasmania was the best place to grow grapes to make sparkling wine.\"\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003eA move to Tasmania in 1990 saw him and his wife, Monique, plant vines in 1991 in Granton, Derwent Valley. \"I found this piece of land, chose the site for its soil, for a frost-free location, dry, autumn conditions, disease free site but warm, some continentality, but not too much,\" says Lubiana. \"I was keen on the poor soils to control vigour, especially in cool climate.\"\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003eA strong focus on the Apple Isle’s key grapes – pinot noir and chardonnay – was the prime motivation, but over the years there has been considerable diversification. The site had new plantings added in 2010 and ’19, with some vines also grafted over the years. The current composition is pinot noir, chardonnay, pinot gris, riesling, sauvignon blanc, syrah, merlot, malbec, malvasia and blaufränkisch across 28.3 hectares of vines. Most of the vineyard is planted at a density of 4,500 vines per hectare, which is still dense by Australian standards, but there is also a close-planted 1.3-hectare block at 11,000 vines per hectare that was established in 2019.\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003e\"We’d taste the wine and think this may need more acidity, but we don’t go: 'Let's add tartaric to it'. We go back to the vineyard and find how we improve acidity; how do we get acidity in that wine… in the vineyard! 'This wine is a bit light in colour…' How do we make more colour in the vineyard? It’s not out of a packet… Need more tannin? Always going back to the vineyard to make the wine in the vineyard.\"\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003eWhen Lubiana moved to Tasmania, he was already interested in biodynamics, having studied Rudolph Steiner’s seminal work, Agriculture, after early exposure to the principles. \"I found a chart my grandfather had used, or even made… It was a rough hand-sketched chart of winemaking cycles in regard to the phases of the moon. As a child, that really interested me and I thought it was pretty unreal, then I saw a Four Corners thing in 1985\/86… Alex Podolinsky talking on biodynamics, and it clicked with me; it made sense. \u003cspan\u003eI thought this is exactly right. So, I started using the principals of BD to grow my tomatoes in the backyard.\"\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e“For me, biodynamics is about commonsense, and having respect for the land and the farmer, and the product, and the consumer, and that way, everybody wins,” says Steve. Steve hired vineyard manager, Mark Hoey, to help him convert the vineyard over to biodynamic. Since converting to biodynamics, both Steve and Mark have noticed a significant difference in the look and feel of the vineyard. \"The vineyard is much greener and healthier, rather than being brown and dusty and dry,\" says Steve. \"The soils are so much more fertile, there’s more humus and it has better water holding capacity, better porosity, which is definitely a sign that the soil is healthier.\" \u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003eFull certification came in 2013 – becoming Tasmania’s first official biodynamic vineyard – and he has never looked back. \"We have been alone in the world of certified biodynamics for many years now,\" says Lubiana. \"Though recently a northern vineyard, Marion’s, has gained certification. Not many vineyards have the passion or drive to execute or strive for full certification. The reason being it’s time consuming, expensive and mostly unrecognised.\"\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003eIn accordance with biodynamic principles, no synthetic chemicals are used in the vineyard or winery. The classic preparations for nurturing soil and vines are used, and planting, pruning, harvesting etc. are conducted in tune with the lunar calendar. \"Our philosophy is a choice,\" says Lubiana. \"We’ve decided to be certified biodynamic because it protects the soil, creatures, vines, employees, customers and us, the owners, from harmful chemicals. A win all the way around.\"\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003eThe benefits of biodynamics also extend well beyond that, says Lubiana. \"The soils are deeper and more fertile with increased biodiversity. And they also trap more carbon. The vines are tougher, more resilient, and are better able to resist negative climatic conditions. The grapes have thicker skins, which make them more disease resistant and creates more flavour, and there is better balance and increased age-ability of the wines. This year, we are one of the only disease-free vineyards in Australia: exceptionally clean fruit, with only using soft chemicals – so there’s the proof.\"\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003eLubiana estimates that they spend more than ten times more money on the vineyard than they do in the winery, noting that it is usually empty and quiet. \"You don’t have to spend much time in the winery when you have good fruit, as there is little to remediate. All the grapes are hand-picked and hand sorted, every single bunch… Sometimes we can sit back with arms folded when hand sorting and watch it go past… as all the fruit is good, we’ve done everything right in the vineyard.\"\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003eThat classic mantra of wine being made in the vineyard is taken very seriously at Stefano Lubiana, with additions replaced with a tweaking of processes amongst the vines. \"We’d taste the wine and think this may need more acidity, but we don’t go: ‘Let’s add tartaric to it’. We go back to the vineyard and find how we improve acidity; how do we get acidity in that wine… in the vineyard! ‘This wine is a bit light in colour…’ How do we make more colour in the vineyard? It’s not out of a packet… Need more tannin? Always going back to the vineyard to make the wine in the vineyard.\"\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003eLike with many organic and biodynamic vineyards, weeds present the biggest ongoing challenge for Lubiana, and the strategy is manual and mechanical. \"We use machinery to blade the soil as well as other machinery to interrupt weed growth,\" he says. \"In the last couple of years, we’ve been planting clovers under the vines to outcompete weeds. This trial seems to be working. We have also increased our flock of sheep to eat down more grass over winter, and we still do hand weeding in problematic areas. We try to weed when we can in the barren phase of the moon; the idea is to prevent seed germination. We can’t wait for weed robots to come onto the market!\"\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003eThe midrow cover crops are made up of a diverse range of species to encourage beneficial insects, while four beehives are placed strategically on the property. \"We encourage soil fungi with the use of biochar and compost with zero synthetic fungicides,\" says Lubiana. \"We rotate sheep on the property to eat grass rather than mowing. The winery is solar powered which provides solar energy to the vineyard during the day. We are also starting to notice the vines require less irrigation. Although it is a very dry growing area, this is due to improved water holding capacity from our practices.\"\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003eTreated pine posts have not been used since 2010, with new plantings and any replacements now made of steel. Winery wastewater is treated and reused, while all grape waste and marc (the matter left over after fermentation) is composted and spread across the vineyard. The estate’s restaurant, Osteria Vista, is supplied by their own vegetable gardens, along with other produce grown or reared onsite, with food waste composted or fed to the chickens. Most packaging waste is recycled, including plastic pallet wrap, while inhouse packaging is all recycled\/recyclable and\/or biodegradable, with Biogone pallet wrap, tape and pallet toppers used. The supplementary grid power is mitigated by 100 hectares of native vegetation on the property.\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003eAnd while climate change has not largely had the negative effects in the cool of Tasmania, rather hitting warmer mainland sites more heavily, Lubiana believes that biodynamics plays a crucial role in moderating any potential issues. \"We think biodynamics offers a buffer because it encourages deep root systems and builds carbon in the soil that acts like a blanket, keeping the soil cool in summer and warming it up with the air it holds over winter,\" he says.\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003e\"The vines are more resilient… with the heat, on hot days they bounce back… rain events… with waterlogging, they seem to handle that. There are patches of the vineyard that should be suffering but they appear to be kicking on. Natural resilience, it’s not a number like five times more resilient, but there is an increase, and it is significant… Natural grape acid is in abundance, and we detect no change in precision or transparency in the finished wines. We have no complaints.\"\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003eThat precision of expression is something that Lubiana notes has only increased with biodynamics, and that it has likely been the biggest change since conversion. \"In our wines, we see obvious varietal characters, transparency between layers of fruit flavour, balanced natural acid and superior elegance on the finish,\" he says. \"No quick, harsh stop. A soft gentle ending to each mouthful! In other words. Our wine makes itself. Rarely is an adjustment required and because we slow wine-make, filtering is more or less done by gravity.\"\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003e\u003cstrong\u003e\u003cspan style=\"color: rgb(128, 128, 128);\" data-mce-style=\"color: rgb(128, 128, 128);\"\u003eThe above text was taken from articles on Steve Lubiano that appeared in Young Gun of Wine and The Wine Idealist\u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cdiv class=\"elementor-element elementor-element-ce42974 elementor-widget elementor-widget-text-editor\" data-id=\"ce42974\" data-element_type=\"widget\" data-widget_type=\"text-editor.default\"\u003e\n\u003cdiv class=\"elementor-widget-container\"\u003e\n\u003cdiv data-widget_type=\"text-editor.default\" data-element_type=\"widget\" data-id=\"ce42974\" class=\"elementor-element elementor-element-ce42974 elementor-widget elementor-widget-text-editor\"\u003e\n\u003cdiv class=\"elementor-widget-container\"\u003e\n\u003ch3\u003e\u003cstrong data-mce-fragment=\"1\"\u003eAbout the winery\u003c\/strong\u003e\u003c\/h3\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv style=\"text-align: start;\" data-mce-style=\"text-align: start;\"\u003e\u003cimg style=\"margin-top: 15px; margin-bottom: 16px; float: none;\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/Stefano_Lubiana_2_9a786a05-b435-441c-b618-c826144c09c1_1024x1024.jpg?v=1734306921\" alt=\"Steve and Monique Lubiana in their Stefano Lubiana vineyard\" data-mce-src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/Stefano_Lubiana_2_9a786a05-b435-441c-b618-c826144c09c1_1024x1024.jpg?v=1734306921\" data-mce-style=\"margin-top: 15px; margin-bottom: 16px; float: none;\"\u003e\u003c\/div\u003e\n\u003cp style=\"text-align: center;\" class=\"MsoNormal\" data-mce-style=\"text-align: center;\"\u003e\u003cspan style=\"color: rgb(128, 128, 128);\" data-mce-style=\"color: rgb(128, 128, 128);\"\u003e\u003cstrong\u003eSteve and Monique Lubiana in their Stefano Lubiana vineyard\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003eIn 1990 Steve and Monique Lubiana moved from the inland of Australia to the banks of the Derwent River in the south of Tasmania to pursue Steve’s dream of making high-quality sparkling wine. They planted their first vines in 1991 and new plantings were added in 2010 and 2019. The Stefano Lubiana Vineyard is now just over 28 hectares in size. Pinot Noir and Chardonnay take centre stage, but there are also small plantings of Pinot Gris, Riesling, Sauvignon Blanc, Syrah, Merlot, Malbec, Malvasia and Blaufränkisch. \u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003eSteve Lubiana is a fifth-generation winemaker, growing up in South Australia’s Riverland where his father was a winemaker. \u003cspan\u003eSteve then studied winemaking at Roseworthy College, near Adelaide, and began to seek out places he could grow cool climate grapes, and make premium sparkling wine. \"I wanted to grow cool climate grapes, so I looked around South Australia, up in the Adelaide Hills and Eden Valley and then over to Margaret River before arriving in Tasmania, on my honeymoon,\" explains Steve. \"I then spent a year looking around Tasmania, and found this property just outside of Hobart. We moved here in 1990 and started growing grapes.\"\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003eSteve was at the forefront of Australian winegrowers who pushed boundaries with viticulture and winemaking techniques. Stefano Lubiana has been cultivating the vines using biodynamic methods since 2010 and the vineyard was the first in Tasmania to be certified biodynamic. The vineyard was also certified Biodynamic in 2013.\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003e\"Our much sought-after wines are the result of a passionate unrelenting quest for perfection. This passion, along with free thinking and attention to detail allows us to create wines which reflect this vision. Our focus on traditional and environmentally sensitive principals has only strengthened our desire to create wines that have a unique and distinctive character, with free-flowing elegance and quality.\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003eWith our innovative use of barrels, whole-bunch fermentation and wild yeasts, we hand craft a distinctive range of wines. With most of our 26ha estate planted to the two great Burgundian varieties of Pinot Noir and Chardonnay, it’s no secret that with meticulous vineyard craftsmanship and sympathetic and thoughtful winemaking, our wines have earned a reputation as some of the most revered and desirable in Australia.\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003eIndeed, the fact that our Pinot Noirs have won Best Biodynamic Wine in the World at the prestigious London International Wine Challenge on three separate occasions is testament to the special site of which we're the lucky caretakers, and the expressions of purity that we're able to offer from Tasmania to family tables around the world.\"  \u003cspan style=\"color: rgb(128, 128, 128);\" data-mce-style=\"color: rgb(128, 128, 128);\"\u003e\u003cstrong\u003eSteve Lubiana\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e","brand":"Canterbury Wines","offers":[{"title":"Default Title","offer_id":45793574584561,"sku":null,"price":120.0,"currency_code":"AUD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/Stefano-Lubiana-La-Roccia-Pinot-Noir-2022.jpg?v=1734916825"},{"product_id":"tolpuddle-vineyard-pinot-noir-2023-1500ml","title":"Tolpuddle Vineyard Pinot Noir 2023 (1500ml)","description":"\u003cp class=\"MsoNormal\"\u003e\u003cstrong\u003eTolpuddle Vineyard is making arguably the greatest pinot noir in Australia.\"\u003cspan style=\"mso-spacerun: yes;\"\u003e  \u003c\/span\u003eJames Suckling\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eMartin Shaw and Michael Hill Smith MW (Shaw \u0026amp; Smith) purchased the vineyard in 2011\u003cspan\u003e \u003c\/span\u003e\u003cspan\u003eafter a look-and-see jaunt to Tasmania when they became smitten by Tolpuddle's Coal Valley location and mature vines, planted only to pinot noir and chardonnay. They a\u003c\/span\u003ere fully committed to seeing Tolpuddle Vineyard recognised as one of Australia's great single vineyards. \u003cbr\u003e\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003e\u003cstrong\u003e\"This wine was recently shown by a respected Clare Valley winemaker at an options game, and it looked superb. It's so clearly like Tasmanian Pinot Noir fruit but powerful, balanced and sapid in its execution of flavor delivery. It's saturated, in fact. When it was revealed as being the Tolpuddle 2023 Pinot Noir, there were cries around the room of \"of course!\" and \"wow!\". This is an enduring wine of sophistication and long-term aesthetic value.\"  Erin Larkin\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eIn barely a decade, Tolpuddle has established itself as one of the country's top producers. It produces wines of blistering precision and finesse which have received rave critical acclaim. They are highly sought-after and are some of the finest examples of chardonnay and pinot noir that can be found anywhere on the Apple Isle.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e\"If ever a new winery was born with blue blood in its veins, Tolpuddle would have to be it.\"  James Halliday\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\"Intensely aromatic, a darker fruit spectrum and complex savoury spice is interwoven\u003cbr\u003eseamlessly with firm, structural tannin. Fruit density and depth of flavour reflect the cool\u003cbr\u003eseason. This wine is not without the bright, aromatic freshness we expect from cool climate pinot noir. Aged for 10 months in French oak, of which one-third was new.\u003cspan style=\"font-size: 0.875rem;\"\u003e\" \u003c\/span\u003e\u003cspan style=\"font-size: 0.875rem;\"\u003e \u003cb\u003e\u003cspan style=\"font-size: 11.0pt; line-height: 107%; font-family: 'Calibri',sans-serif; mso-ascii-theme-font: minor-latin; mso-fareast-font-family: Calibri; mso-fareast-theme-font: minor-latin; mso-hansi-theme-font: minor-latin; mso-bidi-font-family: 'Times New Roman'; mso-bidi-theme-font: minor-bidi; mso-ansi-language: EN-AU; mso-fareast-language: EN-US; mso-bidi-language: AR-SA;\"\u003eTolpuddle\u003c\/span\u003e\u003c\/b\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3\u003e\n\u003cstrong\u003e\u003c\/strong\u003e\u003cstrong\u003eExpert reviews\u003c\/strong\u003e\n\u003c\/h3\u003e\n\u003cp\u003e\u003cspan\u003e\"\u003cspan class=\"cs-reviewBody\"\u003eDeep red-purple, bright and clear colour; superb rich ripe black cherry fragrance with a kiss of smoky oak, the palate remarkably full and rich, smooth and fleshy with excellent texture and immediate drinking appeal, although it has the legs to age well too. Serious structure, but also succulent, sweet and plush - almost too much of a good thing. Outstanding pinot noir.\u003c\/span\u003e Drink 2025-2038.\"  \u003cstrong\u003eHuon Hooke, The Real Review - 97 points\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\"\u003cspan\u003eMedium deep. Lovely pure dark cherry, negroni, herb garden, star anise aromas with hints of marzipan. Sweet supple dark cherry pastille, strawberry fruits, loose knit lacy\/ al dente textures, lovely mid palate volume and underlying marzipan roasted chestnut\/ herb garden notes. Sappy notes build up to the finish. This is an exceptionally enjoyable and characterful wine, highlighting a classic vineyard site and cracking good winemaking. Will keep and develop, but drink now or soon.\u003c\/span\u003e\"\u003cstrong\u003e\u003cspan\u003e  \u003c\/span\u003eAndrew Caillard MW, The Vintage Journal - 97 points\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\"This wine was recently shown by a respected Clare Valley winemaker at an options game, and it looked superb. It's so clearly like Tasmanian Pinot Noir fruit but powerful, balanced and sapid in its execution of flavor delivery. It's saturated, in fact. When it was revealed as being the Tolpuddle 2023 Pinot Noir, there were cries around the room of \"of course!\" and \"wow!\" To me on that evening, I was particularly impressed by the integration of the whole-bunch component, as I occasionally feel that the use of bunches in this wine can border on overt. In this 2023 iteration, it is clearly evident, but it sits within the confines of the pomegranate\/cherry\/raspberry fruit with aplomb. Providing further depth of character, a backdrop of star anise, blood orange, coffee grounds, lilac and red apples drive across the palate. This is an enduring wine of sophistication and long-term aesthetic value. 13.5% alcohol, sealed under screw cap. Drink: 2024-2038.\"\u003cstrong\u003e  Erin Larkin, Robert Parker's Wine Advocate – 96 points\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\"\u003cspan\u003eA cooler vintage for Tolpuddle with some hen and chicken and lighter bunches due to a wetter-than-normal spring, before excellent ripening conditions for the remainder of the growing season. When compared to the '22 release there is a little more concentration on display. Vibrant, magenta-splashed ruby in the glass with aromas of dark cherry, plum and blackberry fruits with hints of crushed herbs, softly spoken vanillin oak, raspberry coulis, charcuterie board, purple flowers, bay leaf and stone. Rich and flowy with spice, herbal and floral tendrils weaving through the pure base layers of dark fruits. Textural and harmonious with finely crushed riverstone tannins and mineral line providing support and cadence. Another cracking release from Tolpuddle.\u003c\/span\u003e Drink by 2028.\"  \u003cstrong\u003eDave Brookes, Halliday Wine Companion - 96 points\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\"Deeply perfumed and floral, with aromas of wild blackberries, mulberry bush, violets and wet bark. The palate is finely tuned with seamless tannins, bright acidity and a creamy texture, giving notes of dark cherries, graphite, boysenberries, spices and rose petals. High tension with a savory edge. Incredibly well balanced. Drink or hold. Screw cap.\"\u003cstrong\u003e\u003cspan\u003e  James Suckling\u003c\/span\u003e, JamesSuckling.com - 96 points\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\"\u003cspan\u003eThis vintage strikes out again with surprise and intrigue, just when you think the S+S winemaking team have got the recipe right, the vineyard shows you another side entirely. Here it’s a witches brew of jarred and dried aromatics. Blackberries, dark cherries, juniper and sloe berries. A bouquet of garrigue herbs, pine and poppy seed. There is a harmony between the dark fruit and ripe herbal notes. It’s a different shape entirely than what’s come before it and I’m feelin’ it. Savoury oak tannins support the woodsy style of black fruit. It’s a very tailored wine and has found a nice balance in a very cool vintage. Striking harmony between spice, cassis and oak. A hint of medicinal, and luxurious almost syrupy in its richness on the palate. Serious stuff. This would be ideal with pink lamb and chermoula.\u003c\/span\u003e\"\u003cstrong\u003e  Shanteh Wale, Wine Pilot - 95 points\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\"\u003cspan\u003eThere’s something that feels \u003c\/span\u003e\u003cem\u003eessentially pinot\u003c\/em\u003e\u003cspan\u003e about this wine. It’s the inlay of mineral and graphite amid the undergrowth and spice notes, all of which are part of the general wash of black cherry. It’s a silken release, of medium intensity, with fine-grained tannin and an impressive push of complex flavour through the finish. This wine’s earthen\/undergrowth aspect is both well played, and a key feature. There’s no real x-factor to this release but everything does feel in excellent order. Drink: 2025-2035.\"  \u003cstrong\u003eCampbell Mattinson, The Wine Front – 94 points\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3\u003e\u003cspan\u003e\u003cstrong\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eAbout the winery\u003c\/span\u003e\u003c\/span\u003e\u003c\/strong\u003e\u003c\/span\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cimg alt=\"Tolpuddle vineyard\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/Tolpuddle_1024x1024.png?v=1667374621\"\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eTolpuddle Vineyard was established in 1988\u003c\/span\u003e\u003cspan\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eby Bill Casimaty, Gary Crittenden and Tony Jordan \u003c\/span\u003e\u003c\/span\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eand it took its name from the Tolpuddle Martyrs: English convicts transported to Tasmania for forming an agricultural union. The leader of the Martyrs, George Loveless, served some of his sentence working on a property near Richmond, part of which is now Tolpuddle Vineyard. The vineyard is planted with mature Chardonnay and Pinot Noir vines, facing north-east, and sloping gently up from Back Tea Tree Road. The soil is light silica over sandstone and of moderate vigour, ensuring well-balanced vines producing grapes of great flavour and intensity. \u003c\/span\u003e\u003c\/span\u003e\u003cspan\u003e \u003c\/span\u003e\u003cspan\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003c\/span\u003e\u003c\/span\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eMartin Shaw and Michael Hill Smith MW (Shaw \u0026amp; Smith) purchased the vineyard in 2011 \u003c\/span\u003e\u003cspan\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eafter a look-and-see jaunt to Tasmania when they became smitten by Tolpuddle's Coal Valley location and mature vines, planted only to pinot noir and chardonnay. They a\u003c\/span\u003e\u003c\/span\u003e\u003cspan style=\"vertical-align: inherit;\"\u003ere fully committed to seeing Tolpuddle Vineyard recognised as one of Australia's great single vineyards. \u003c\/span\u003e\u003c\/span\u003e\u003cspan\u003e \u003c\/span\u003e\u003cspan\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003c\/span\u003e\u003c\/span\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003c\/span\u003e\u003cspan\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eIn barely a decade, Tolpuddle has established itself as one of the country's top producers. It produces wines of blistering precision and finesse which have received rave critical acclaim. They are highly sought-after and are some of the finest examples of chardonnay and pinot noir that can be found anywhere on the Apple Isle.\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"color: rgb(128, 128, 128);\"\u003e\u003cstrong\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eThe following text is taken from an article by Jasper Morris that appeared in Inside Burgundy\u003cbr\u003e\u003cbr\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cdiv style=\"text-align: left;\"\u003e\u003cimg style=\"margin-right: 30px; margin-bottom: 30px; float: left;\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/Tolpuddle_2_480x480.png?v=1774503602\"\u003e\u003c\/div\u003e\n\u003cp\u003e\u003cspan\u003eWhat began as reconnaissance for Shaw and Hill Smith back in 2011 quickly metamorphosed into profound intrigue thanks in large part to a dinner with industry friends. In this case, it was at the Launceston institution of Stillwater in northern Tasmania with Andrew Pirie – a legend of Tasmanian wine – and veteran winemaker Peter Dawson. The ever-academic Pirie referred to his laptop as he apprised the table of Tasmania’s climatic mapping and data. This was critical information as it informed the pair of just how dry the Coal River Valley was, having made the common assumption that cool equalled wet. The combination of cool and dry added to the allure on account of the long ripening period with slow flavour development and low disease pressure during the growing season. Following some good bottles over dinner, including several from Tasmania, Dawson piqued further interest by declaring that \"Tasmania would be making Australia’s best Chardonnay and Pinot Noir within the next decade\". \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\"We’ve got to have this\" were the collective words uttered by cousins Martin Shaw and Michael Hill Smith MW upon entry to the Tolpuddle Vineyard site in 2011. The intangible knowing. The feeling in the bones. But what led them down the right path? \"We had no intention of buying a vineyard\", says Shaw 14 years on as we amble the long, even, north-east facing slope. It’s an idyllic and resplendent blue sky day in the Coal River Valley, around 30 minutes’ drive north east of Hobart. And despite the moderate 25 degree heat, there’s a bite to the bright sunshine on account of the clear skies, low humidity and high UV of southern Tasmania.\u003c\/p\u003e\n\u003cp\u003eShaw’s casual utterance speaks to the impulsive and serendipitous nature of their Tolpuddle Vineyard purchase, and it’s difficult to fathom how easily it could’ve been missed given the indelible mark it’s made on Tasmanian – indeed Australian – wine.  This was during a time when Tasmanian Chardonnay and Pinot Noir was starting to make waves on the Australian wine media circuit, such that it prompted a reconnaissance trip south from the Shaw + Smith stables in the Adelaide Hills where the two had risen to vinous fame. \u003c\/p\u003e\n\u003cp\u003e\"The Coal River Valley is cold but dry\", continues Shaw, \"it’s cooler than Burgundy but warmer than Champagne\". The dryness is evident. There’s been little rain in the Valley for months now which is normal given Tasmania’s winter-dominant rainfall. However, this is compounded in the Coal River Valley by a rain shadow effect thanks to the mountains to the west, making it one of the driest regions on the island.\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eFurther visits ensued, including a pivotal one to Accolade-owned Bay of Fires, where then-winemaker Peter Dredge presented barrel samples from vineyards across Tasmania that supplied fruit to Accolade. The wines that excited the pair most came from the Tolpuddle Vineyard which Accolade were using for premium offerings such as Eileen Hardy Chardonnay and House of Arras sparkling wines. The culmination of this was the all-important visit to the site that captured the two so viscerally.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eThe potential for greatness in a table wine capacity was evident to Shaw and Hill Smith – the forest above, the water below, the long and even Burgundian-like slope in between. What’s more, the valley’s cool climate provided insulation from the looming threats of global warming. With their eyes squarely on the prize, the two set about negotiating acquisition of a site not for sale and – spoiler alert – were quick to succeed. But changes were required to take the site in the desired direction. Certain sparkling-specific clones were replaced with more suitable alternatives, pruning was changed from spur to cane, drainage was improved, frost protection was implemented via a new dam (after having been assured frost wasn’t part of the program!) and mid-row soil was ripped to alleviate compaction. With soils made up of light silica over sandstone, water retention is poor, so composting was implemented upon taking over the site along with undervine clover to keep things cool and assist in holding moisture - critical in this dry terroir. Following further plantings, the vineyard is now 31 hectares with an approximate 50\/50 split between Chardonnay and Pinot Noir.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eAround the time of the Tolpuddle Vineyard purchase, Shaw and Hill Smith had been trying to entice star winemaker Adam Wadewitz to join the Shaw + Smith team. Wadewitz was winemaker at Best’s Great Western in Victoria at the time, and it was the prospect of working with fruit from the Tolpuddle Vineyard that is said to have sealed the deal. With the inaugural 2012 wines made by Martin Shaw, Wadewitz took over from the 2013 vintage and has excelled with the site ever since.\u003c\/p\u003e\n\u003cp\u003eThe Chardonnay is whole bunch pressed, fermented in French barriques and generally sees 100% malolactic fermentation given the bracing southern-Tasmanian acidity. It then spends nine or ten months in barrel with around 30% new. Pinot Noir sees around 30% to 40% whole bunch and around ten months in barriques with 30-35% of it new.\u003c\/p\u003e","brand":"Canterbury Wines","offers":[{"title":"Default Title","offer_id":45906767741169,"sku":null,"price":450.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/Tolpuddle-Vineyard-Pinot-Noir-2023-1500ml.jpg?v=1738547748"},{"product_id":"bay-of-fires-pinot-noir-2023","title":"Bay of Fires Pinot Noir 2023","description":"\u003cp\u003e\u003cstrong\u003eTrophy, Best Pinot Noir – 2024 Royal Adelaide Wine Show\u003cbr\u003e\u003cspan\u003ePlatinum Medal - 2025 Decanter Wine Awards\u003c\/span\u003e\u003cbr\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\"\u003cstrong\u003eUtterly delicious... unrivalled panache and charisma.\"  Decanter Wine Awards\u003cbr\u003e\"It's delicious. A real crowd-pleaser.\"\u003cspan\u003e  Dave Brookes\u003c\/span\u003e\u003cbr\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eThe fruit for the 2023 Bay of Fires Pinot Noir was sourced from the \u003cspan\u003eCoal River Valley and the Derwent Valley sub-regions of Tasmania. Winner of the Trophy for the Best Pinot Noir at the 2024\u003cstrong\u003e \u003c\/strong\u003eRoyal Adelaide Wine Show and a Gold Medal winner at two major Australian wine shows. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e\"Displaying unrivalled panache and charisma: brilliant raspberries and black cherries undulate over the smoked oyster decadence and fold ceremoniously into the focused oak frame. Utterly delicious with succulent acidity, cashmere tannins and a red berry finish.\"  Decanter Wine Awards 2025\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-v-2021fb4f=\"\"\u003e\"Bright, vibrant red in colour, the perfume of this wine is very complex. Sweet ripe raspberry and cherry fruit features with subtle savoury notes of dried herbs, black olive, and cinnamon plum blossom. Framed by ripe, moderate tannin the graceful sweet cherry fruit is complemented but not dominated by spice. Overall, the wine has wonderful poise and balance with remarkable length of flavour as all great Pinot Noirs should.\"  \u003cstrong\u003eBay of Fires\u003c\/strong\u003e\u003c\/p\u003e\n\u003ch3\u003eExpert reviews\u003c\/h3\u003e\n\u003cp data-v-2021fb4f=\"\"\u003e\"Displaying unrivalled panache and charisma: brilliant raspberries and black cherries undulate over the smoked oyster decadence and fold ceremoniously into the focused oak frame. Utterly delicious with succulent acidity, cashmere tannins and a red berry finish.\"\u003cstrong\u003e\u003cspan\u003e  Decanter Wine Awards 2025 - 97 points and Platinum Medal\u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-v-2021fb4f=\"\"\u003e\"Bright ruby with a lifted, instantly appealing nose of spiced red cherry, red plum and raspberry fruits. Hints of exotic spice, turned leaf litter, charcuterie, amaro, mushroom broth, crushed stone, dried citrus rind and wildflowers. There's a concentration and fruit sweetness here that will win many a fan, but there is complexity and nuance, too, and I can see this being a real crowd-pleaser. It's delicious. Drink by 2038.\"\u003cstrong\u003e\u003cspan\u003e  Dave Brookes, \u003c\/span\u003e\u003c\/strong\u003e\u003cb\u003eHalliday Wine Companion - 95 points\u003c\/b\u003e\u003c\/p\u003e\n\u003cp data-v-2021fb4f=\"\"\u003e\u003cstrong\u003eRoyal Adelaide Wine Show 2024 - 95 points and Trophy for Best Pinot Noir\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-v-2021fb4f=\"\"\u003e\u003cspan\u003e\u003cstrong\u003eRoyal Queensland Wine Show 2024 - 95 points\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3\u003e\u003cstrong\u003e\u003cspan\u003eAwards\u003c\/span\u003e\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003eTrophy, Best Pinot Noir – 2024 Royal Adelaide Wine Show\u003cbr\u003e\u003cspan\u003ePlatinum Medal - 2025 Decanter Wine Awards\u003cbr\u003eGold Medal – 2024 Royal Adelaide Wine Show\u003c\/span\u003e\u003cbr\u003eGold Medal – 2024 Royal Queensland Wine Show\u003c\/p\u003e\n\u003ch3\u003e\u003cstrong\u003eAbout the winery\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cimg alt=\"Bay of Fires Winery\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/BayofFiresWinery_1024x1024.jpg?v=1690761126\"\u003e\u003c\/p\u003e\n\u003cp\u003e\"\u003cspan\u003eHardys purchased its first grapes from Tasmania in '94, with the aim of further developing and refining its sparkling wines, a process that quickly gave birth to House of Arras. The next stage was the inclusion of various parcels of chardonnay from Tasmania in the '98 Eileen Hardy, then the development in '01 of the Bay of Fires brand. Under the umbrella of Accolade Wines today, Bay of Fires is home to non-vintage sparkling white and rosé, alongside impressive riesling, sauvignon blanc, pinot gris, chardonnay and pinot noir. Sourcing is with a particular focus on the Tamar, Coal and Derwent Valleys and East Coast.\" \u003cstrong\u003eJames Halliday\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\"Bay of Fires' philosophy, in the vineyard and in the winery, is to ensure the varietal characteristics of our Tasmanian fruit are revealed, preserved and celebrated in every wine we create for you. The Bay of Fires' winemaking team captures the essence of the fruit that has been lovingly nurtured in the vineyards and crafts exceptional wines. Ideas are shared, knowledge is consolidated and curiosity brings out the very best in every parcel of fruit. Find balance and beauty will follow.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eAcidity is balanced against sweetness to create delicate Rieslings. \u003cspan\u003eA harmony of mouthfeel and fruit flavour is achieved in our Chardonnays. \u003c\/span\u003e\u003cspan\u003eAnd, of course, the trickiest grape of them all, Pinot Noir, amplifies its terroir beautifully and is delivered in a wine of superb complexity, structure and romance.\" \u003cstrong\u003eBay of Fires\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e","brand":"Canterbury Wines","offers":[{"title":"Default Title","offer_id":45950660051185,"sku":null,"price":44.95,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/bay-of-fires-pinot-noir-2023_c92273da-4ee3-42d6-84b7-17b2e11ee6e1.jpg?v=1751343572"},{"product_id":"bay-of-fires-pinot-noir-vertical","title":"Bay of Fires Pinot Noir Vertical","description":"\u003cp\u003e\u003cstrong\u003e2 x Bay of Fires Pinot Noir 2021\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eTrophy, Best Pinot Noir – 2023 National Wine Show of Australia\u003cbr\u003eFine, exotic spice hovers over pure cherry and macerated strawberry - Dave Brookes\u003c\/p\u003e\n\u003cp\u003e\u003ca href=\"https:\/\/canterburywines.au\/products\/bay-of-fires-pinot-noir-2021\" title=\"Bay of Fires Pinot Noir 2021\" rel=\"noopener\" target=\"_blank\"\u003eRead more about the Bay of Fires Pinot Noir 2021\u003c\/a\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e2 x Bay of Fires Pinot Noir 2022\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eBest in Show \u0026amp; Top 50 Wines of the World - 2024 Decanter World Wine Awards\u003cstrong\u003e\u003cbr\u003e\u003c\/strong\u003e\u003cspan\u003eSweet succulent ripe cherry fruit aplenty. \u003c\/span\u003eDelicious - Huon Hooke\u003c\/p\u003e\n\u003cp\u003e\u003ca href=\"https:\/\/canterburywines.au\/products\/bay-of-fires-pinot-noir-2022\" title=\"Bay of Fires Pinot Noir 2022\" rel=\"noopener\" target=\"_blank\"\u003eRead more about the Bay of Fires Pinot Noir 2022\u003c\/a\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e2 x Bay of Fires Pinot Noir 2023\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eTrophy, Best Pinot Noir – 2024 Royal Adelaide Wine Show\u003cbr\u003eUtterly delicious... unrivalled panache and charisma. -  Decanter Wine Awards\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003ca href=\"https:\/\/canterburywines.au\/products\/bay-of-fires-pinot-noir-2023\" title=\"Bay of Fires Pinot Noir 2023\" rel=\"noopener\" target=\"_blank\"\u003eRead more about the Bay of Fires Pinot Noir 2023\u003c\/a\u003e\u003c\/p\u003e\n\u003ch3\u003e\u003cstrong\u003eAbout the winery\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/BayofFiresWinery_1024x1024.jpg?v=1690761126\" alt=\"Bay of Fires Winery\"\u003e\u003c\/p\u003e\n\u003cp\u003e\"\u003cspan\u003eHardys purchased its first grapes from Tasmania in '94, with the aim of further developing and refining its sparkling wines, a process that quickly gave birth to House of Arras. The next stage was the inclusion of various parcels of chardonnay from Tasmania in the '98 Eileen Hardy, then the development in '01 of the Bay of Fires brand. Under the umbrella of Accolade Wines today, Bay of Fires is home to non-vintage sparkling white and rosé, alongside impressive riesling, sauvignon blanc, pinot gris, chardonnay and pinot noir. Sourcing is with a particular focus on the Tamar, Coal and Derwent Valleys and East Coast.\" \u003cstrong\u003eJames Halliday\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\"Bay of Fires' philosophy, in the vineyard and in the winery, is to ensure the varietal characteristics of our Tasmanian fruit are revealed, preserved and celebrated in every wine we create for you. The Bay of Fires' winemaking team captures the essence of the fruit that has been lovingly nurtured in the vineyards and crafts exceptional wines. Ideas are shared, knowledge is consolidated and curiosity brings out the very best in every parcel of fruit. Find balance and beauty will follow.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eAcidity is balanced against sweetness to create delicate Rieslings. \u003cspan\u003eA harmony of mouthfeel and fruit flavour is achieved in our Chardonnays. \u003c\/span\u003e\u003cspan\u003eAnd, of course, the trickiest grape of them all, Pinot Noir, amplifies its terroir beautifully and is delivered in a wine of superb complexity, structure and romance.\" \u003cstrong\u003eBay of Fires\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e","brand":"Canterbury Wines","offers":[{"title":"Default Title","offer_id":45957079990513,"sku":null,"price":290.0,"currency_code":"AUD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/Bay_of_Fires_Pinot_Noir_Vertical.jpg?v=1740446050"},{"product_id":"stargazer-palisander-vineyard-pinot-noir-2023","title":"Stargazer Palisander Vineyard Pinot Noir 2023","description":"\u003cp class=\"MsoNormal\"\u003eInternationally acclaimed winemaker and pinotphile Samantha Connew purchased the Palisander vineyard in the Coal River Valley in 2016. She promptly expanded the vineyard, planting more Pinot Noir to add to the original plantings of 2004, winning\u003cspan\u003e the Royal Agricultural Show Society’s Vineyard of the Year award in 2019.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003e\u003cb\u003e\"A beautifully pure, flint-struck Coal River Valley pinot noir from Sam Connew this year, perhaps showing a little more concentration than the previous release but losing none of the grace, detail and inherent drinkability that we love. Red fruits, wild strawberry and dark cherry fruits, five-spice, dried citrus rind, rose petals, hoisin, turned undergrowth and pressed wildflowers. Elegant and harmonious on the palate, that gunpowdery reduction working its way through the pure fruit like tendrils, lending complexity and interest. A saline, mineral cadence pushes the wine forwards to its end point, showing great length of flavour throughout.\"  Dave Brookes\u003c\/b\u003e\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003eThe 2023 Stargazer Pinot Noir is the eighth Pinot to come from the Palisander vineyard. It comprises 20% whole bunches and is a combination of 5 clones - Abel,115, 777, MV6 and G5V12. \u003cspan\u003eThe grapes were hand-picked, wild fermented and matured in French oak barrels (25% of which were new) for 8 months prior to blending, then spent 10 weeks in tank before bottling.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\"\u003cspan\u003eBright ruby crimson in colour, the nose has a little meaty gunpowder reduction which opens up to reveal a lively combination of predominantly red fruits. Rosehip, sour cherry and pomegranate dominate, but there is some clove and green peppercorn spiciness there also. The palate is compact and tight, with real nerve and tension driving the layered tannins and supporting the generous fruit right through to the finish.\u003c\/span\u003e\u003cspan\u003e\"  \u003cstrong\u003eStargazer\u003c\/strong\u003e\u003c\/span\u003e \u003c\/p\u003e\n\u003ch3\u003eExpert reviews\u003c\/h3\u003e\n\u003cp\u003e\u003cspan\u003e\"A beautifully pure, flint-struck Coal River Valley pinot noir from Sam Connew this year, perhaps showing a little more concentration than the previous release but losing none of the grace, detail and inherent drinkability that we love. Red fruits, wild strawberry and dark cherry fruits, five-spice, dried citrus rind, rose petals, hoisin, turned undergrowth and pressed wildflowers. Elegant and harmonious on the palate, that gunpowdery reduction working its way through the pure fruit like tendrils, lending complexity and interest. A saline, mineral cadence pushes the wine forwards to its end point, showing great length of flavour throughout. Drink: 2024–2036.\" \u003cstrong\u003e Dave Brookes, Halliday Wine Companion - 96 points and Special Value Wine  \u003cspan style=\"color: #f9e00c;\"\u003e★ \u003c\/span\u003e\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\"\u003cspan\u003eVibrant aromas of dark cherries, rhubarb, spices, cassia bark and red apple skin. The palate is medium-bodied with finely integrated tannins and bright acidity, giving notes of wild blackberries, graphite and violets. Nicely constructed with a savory undertone. Drink or hold. Screw cap.\u003c\/span\u003e\"  \u003cstrong\u003e\u003cspan\u003eJames Suckling, jamessuckling.com - 94 points\u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003ch3\u003e\u003cstrong\u003eAwards\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cspan\u003e\u003cspan lang=\"en-US\"\u003eSpecial Value Wine – Halliday Wine Companion  \u003cstrong\u003e\u003cspan style=\"color: #f9e00c;\"\u003e★ \u003c\/span\u003e\u003c\/strong\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3\u003e\u003cstrong\u003ePalisander vineyard\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cimg style=\"margin-top: 15px; margin-bottom: 25px; float: none;\" alt=\"Stargazer Palisander Vineyard\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/Stargazer_Palisander_Vineyard_1024x1024.jpg?v=1744762949\"\u003e\u003c\/strong\u003eT\u003cspan\u003ehe original 1ha Paliser vineyard, located at the northern end of the Coal River Valley, was planted by Norm and Jan Gangell in 2004 to both Pinot Noir and Riesling (pretty much half and half). It was purchased in 2016 by the current owner and winemaker, Samantha (Sam) Connew. I\u003c\/span\u003e\u003cspan\u003en late 2017, Connew expanded the vineyard to include an additional two hectares of vines: more pinot noir (four clones), some chardonnay (another four clones) and more riesling. Stage two of the expansion was planted in October 2021: more pinot noir (two clones), gamay, pinot blanc, riesling, pinot gris and Gewurztraminer.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003ePalisander Vineyard is located on brown dermosol soil over jurassic dolerite, the igneous rock which gives over half of Tasmania its distinctive geological formations (think the rocky outcrops on the Tasman Peninsula). The soil is particularly high in calcium which is a positive indicator for quality grapes, being associated with thicker skins and slower ripening. Connew and vineyard manager Bryn Williams (succeeded by Guy Young) are fervent believers in sustainable farming, biodiversity and regenerative agriculture. Sheep are used in the vineyard during winter for weed control, chickens free range throughout the year and scratch around for bugs, bees contribute their pollination magic (and honey) and, since 2020, over 1000 native species have been planted on the property.\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"color: rgb(128, 128, 128);\"\u003e\u003cstrong\u003eThe following article is reproduced from: https:\/\/younggunofwine.com\/vineyard\/stargazer-palisander-vineyard-tasmania\/\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003ePalisander vineyard, in Tasmania’s Coal River Valley, was originally planted with 1-hectare of pinot noir and riesling vines in 2004, and later purchased by Samantha Connew – the talented winemaker behind the Stargazer label. Since then, Connew expanded the plantings to 5-hectares with the addition of chardonnay, gamay, pinot blanc, pinot gris, and gewurztraminer. The viticulture is managed by Bryn Williams with a holistic approach rather than simply a grape monoculture – providing economic sustainability as well as biodiversity. Palisander stands out for its depth of pinot noir and chardonnay clones, and unique focus on producing Alsatian blends.\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003eConnew and Williams have adopted a holistic approach to viticulture, emphasizing not just the cultivation of high-quality grapes but also the fostering of biodiversity and economic sustainability within the vineyard. By integrating a variety of plant species and sustainable farming practices, Palisander transcends the typical grape monoculture, contributing to a richer, more resilient ecosystem. This forward-thinking strategy ensures that the vineyard not only produces exceptional wines but also supports the environmental health of the region, embodying a true commitment to both the land and the legacy of Tasmanian wine.\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003eSamantha Connew, the visionary behind Palisander Vineyard, offers insightful reflections on how her vineyard’s unique location within the Coal River Valley contributes to its distinct wine profile. Comparing the site of Palisander to other vineyards in the region, Connew says: \"In terms of the broader region, our vineyard probably has a slightly bigger diurnal temperature range than others. We tend to be a little bit cooler overnight than others and we are certainly one of the later sites in the Coal River Valley so have some extra time for flavour development.\"\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003eExpanding her insights to encompass the wider Tasmanian wine landscape, Connew highlights the distinctive viticultural attributes of the Coal River Valley compared to other Tasmanian (unofficial) sub-regions: \"Riesling, chardonnay and pinot noir are all ideally suited to the Coal River Valley and particularly this little sub region of Tea Tree. We have really high calcium levels in our soils which helps with soil moisture-holding capacity as well as disease resistance. Calcium is a building block of strong cell walls and mainly found in grape skins, which I think is one of the reasons we have such thick skins in our Riesling. We also have quite a different acid structure in our whites; whilst our pHs are low, our TAs are not super high and the acid is more sherbetty and tangy rather than linear and piercing, resulting in the wines being more approachable when young.\"\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003eDelving into the winemaking process, Connew elaborates on how the distinctive characteristics of riesling grapes from Palisander Vineyard are enhanced through specific vinification techniques. She illustrates how the unique skin attributes of the riesling grown translate to winemaking decisions: \"The riesling is also from the older section of the vineyard and is wild fermented in ceramic and concrete eggs following up to 12 hours skin contact. The decision to use skin contact was made after several years of tasting the fruit and observing the impact of the thicker skins both on disease resistance but also the flavour in the skins. This is encouraged by early season shoot thinning and exposing the bunches to sun as well as lateral thinning later in the season. The resultant wine demonstrates the impact of positive phenolics in riesling, a very different perspective to how most winemakers make this variety in Tasmania.\"\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003eOverseeing the viticulture, Bryn Williams collaborates with Connew to enhance the overall working environment, which connects to their philosophy of 'sustainability'. \"The focus as a small business has been on nothing going to waste, so many of our projects are about efficiency and financial sustainability which has in turn led to increased environmental and social sustainability as well. An example of the latter is investing a significant amount of time in encouraging a range of different activities on site which all contribute to our biodiversity, but which also break up the monotony of grape growing and make the vineyard a more enjoyable place to work.\"\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003eWilliams expands on these activities: \"We treat the vineyard in a more holistic fashion as a farm rather than simply a grape monoculture. In addition to the olives and native vegetation corridors, we also have an orchard of nut and fruit trees and have recently planted a range of berries. We have two bee hives, some free-range chickens and sheep who graze the vineyard in winter, as well as a worm farm from which we hope to use the worm tea in the vineyard this year.\"\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003eBut there’s a bigger picture and a longer term view that drives William, too. \"Our philosophy is very much based on leaving our plot of land better than we found it, \" he says. \"So we have done an extensive amount of work with Landcare supported both with grants from them and with our financial and time investment in establishing three native vegetation corridors (comprising over 1000 plants) with another one planned for the spring of 2024. These areas are all thriving and providing a home for the beneficial insect populations we are trying to encourage.\"\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003eWilliams drills down to the efforts focused on the soil health. \"All green waste and grape marc are retained to be used in our compost program which is then spread under vine in either spring or autumn, and rather than simply creating burn piles of olives trees from a grove which was removed to plant extra vineyard, the trees were transplanted to an additional area deemed too marginal for vines. The olive oil produced is used as gifts for Stargazer wine club members.\"\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003eThis management has paid off tangibly in the vineyard, as Williams shows: \"Our site management plan requires us to do soil tests each year. Pleasingly, since 2016 when we took over the site, we have been able to increase organic carbon levels from 3.5% to 4.3% in the most recent test.\"\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003eWilliams describes their response to climate change: \"Whilst Tasmania has been relatively insulated from the impacts of climate change, we are certainly aware of what is on the horizon. For this reason, we have planted a broad range of different chardonnay and pinot clones in the new blocks as an insurance policy and also have a range of different exposures and row orientations for all of our different management units.\"\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003e\"Everything is a slow burn on a vineyard level; it all happens on a level of incremental knowledge rather than a single lightbulb moment.\"\u003cstrong\u003e\u003c\/strong\u003e\u003cstrong\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003ch3\u003e\u003cstrong\u003eAbout the winery\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cdiv style=\"text-align: left;\"\u003e\n\u003cdiv style=\"text-align: left;\"\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/Stargazer_Samantha_Connew_picking_Palisander_Riesling_1024x1024.jpg?v=1744768287\" alt=\"Samantha Connew picking Palisander Riesling at Stargazer\" style=\"margin-top: 15px; margin-bottom: 16px; float: none;\"\u003e\u003c\/div\u003e\n\u003cp style=\"text-align: center;\" class=\"MsoNormal\"\u003e\u003cspan style=\"color: rgb(128, 128, 128);\"\u003e\u003cstrong\u003eSamantha Connew in the Palisander vineyard\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cp\u003eSamantha (Sam) Connew is the owner and winemaker of Stargazer, a boutique winery located in the Coal River Valley in southeast Tasmania. The former Kiwi discovered wine while working part-time at a wine bar after finishing a double degree in Arts and Law at Christchurch University. \u003cspan\u003e Switching career paths, Sam took on a postgraduate Diploma of Viticulture and Oenology\u003c\/span\u003e and worked her first vintage in 1996 at Elk Cove in Oregon and fell in love with Pinot Noir. After subsequent vintages \u003cspan\u003ein Australia, Italy, Spain and Oregon \u003c\/span\u003efor a second time, Sam \u003cspan\u003espent ten years as Senior Winemaker at Wirra Wirra in McLaren Vale and two years at Tower Estate in the Hunter Valley. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eSam's stint in the Hunter Valley changed her life. \"Tower Estate began buying fruit from Tasmania, so I started travelling backwards and forwards down there, spending time in vineyards,\" Connew recalls. \"I remember thinking, whoa, the fruit here is awesome. Pretty soon, I began mulling over possibilities of living the Pinot dream.\"\u003c\/p\u003e\n\u003cp\u003eIn late 2011, Sam quit her job at Tower Estate and worked the 2012 vintage at Bay of Fires in Northern Tasmania alongside a fellow pinotphile winemaker, Peter Dredge. \"Dredgy not only gave me a job, he suggested I buy fruit and make some wine for myself. I purchased 1.6 tonnes of Pinot Noir from Panorama Vineyard in the Huon Valley. With that, Stargazer was born.\" \u003cspan\u003eThe emotive name is in part a tribute to Abel Tasman, the first European to sight Tasmania before proceeding to the South Island of NZ, navigating by the stars.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eConnew made four successive vintages of Stargazer wine with fruit purchased from the  Derwent Valley and Huon Valley while biding time in the Hunter Valley. However, she passionately believed that the Coal River Valley was the ideal subregion to grow Pinot Noir, Chardonnay and Riesling, and in 2016 purchased an 11ha property at Tea Tree, 30km north of Hobart, and moved to Tasmania. The property contained a 1ha vineyard planted to\u003cspan\u003e \u003c\/span\u003e\u003cspan\u003ePinot Noir and Riesling in 2004, which she named Palisander.\u003c\/span\u003e\u003cspan\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eIn late 2017, Connew expanded the vineyard to include an additional two hectares of vines: more pinot noir (four clones), some chardonnay (another four clones) and more riesling. Stage two of the expansion was planted in October 2021: more pinot noir (two clones), gamay, pinot blanc, riesling, pinot gris and gewurztraminer.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eIn May 2019, she celebrated three years of residence in Tasmania by winning the Royal Agricultural Show Society’s Vineyard of the Year award. \"It was such a surprise but a real validation of all the hard work I’d put into following my dream,\" Connew says. \"I’m really passionate about producing great Pinot Noir, Chardonnay and Riesling. Tasmania is the only place in Australia that can do really well with all three varieties. It’s become the perfect home for me.\"\u003c\/p\u003e","brand":"Canterbury Wines","offers":[{"title":"Default Title","offer_id":46074794508529,"sku":null,"price":74.95,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/Stargazer-Palisander-Vineyard-Pinot-Noir-2023.jpg?v=1744944150"},{"product_id":"tolpuddle-vineyard-pinot-noir-2018","title":"Tolpuddle Vineyard Pinot Noir 2018","description":"\u003cp\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eMartin Shaw and Michael Hill Smith MW (Shaw \u0026amp; Smith) purchased the vineyard in 2011\u003c\/span\u003e\u003cspan\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eafter a look-and-see jaunt to Tasmania when they became smitten by Tolpuddle's Coal Valley location and mature vines, planted only to pinot noir and chardonnay. They a\u003c\/span\u003e\u003c\/span\u003e\u003cspan style=\"vertical-align: inherit;\"\u003ere fully committed to seeing Tolpuddle Vineyard recognised as one of Australia's great single vineyards. \u003c\/span\u003e\u003c\/span\u003e\u003cspan\u003e \u003c\/span\u003e\u003cspan\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003c\/span\u003e\u003c\/span\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003e\u003cstrong\u003e\"A touch of rose petal and Darjeeling leaf hovers above the red cherry and cranberry nose. The palate has depth, concentration, an inner warmth and ripeness that speaks of depth and earthiness amidst the brisk, cool climate freshness. The texture is silky, the bearing is elegant, the finish is long. Simply lovely.\"  Falstaff \u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eIn barely a decade, Tolpuddle has established itself as one of the country's top producers. It produces wines of blistering precision and finesse which have received rave critical acclaim. They are highly sought-after and are some of the finest examples of chardonnay and pinot noir that can be found anywhere on the Apple Isle.\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003e\u003cstrong\u003e\u003cspan style=\"font-size: 10.5pt; line-height: 107%; font-family: 'Segoe UI',sans-serif; color: #212b36;\"\u003e\"If ever a new winery was born with blue blood in its veins, Tolpuddle would have to be it.\"\u003cspan style=\"mso-spacerun: yes;\"\u003e  \u003c\/span\u003eJames Halliday\u003c\/span\u003e\u003c\/strong\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cstrong\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003c\/span\u003e\u003c\/strong\u003e\u003c\/span\u003e\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003ch3\u003e\n\u003cstrong\u003e\u003c\/strong\u003e\u003cstrong\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eExpert reviews\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/strong\u003e\n\u003c\/h3\u003e\n\u003cp\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\"\u003cspan\u003eHand-picked, whole berries and whole bunches open-fermented with gentle plunging. A wine that explains the love at fist sight when the Tolpuddle partners saw the vineyard. It comes flying through the weather of the vintage that trapped others with a highly perfumed red flower bouquet and into a layered palate reflecting the whole bunch\/whole berry fermentation, spicy, savoury, foresty notes form a laurel wreath on the fruit, the oak integrated.\u003c\/span\u003e\"  \u003c\/span\u003e\u003c\/span\u003e\u003cstrong\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eJames Halliday, Halliday Wine Companion - 97 points \u003cspan\u003eand Special Value Wine  \u003cspan style=\"color: #f9e00c;\"\u003e★ \u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\"\u003cspan class=\"cs-reviewBody\"\u003eImpressively deep red\/purple colour, both dark and youthful. The bouquet is youthful and a tad under-developed, showing concentrated dark cherry and dark plum fruit and a hint of toasty oak, without obvious incursion of stemminess. The palate is medium to full-bodied, weighty for an Aussie pinot, with abundant soft tannins and real gravitas. A very smart young pinot, which just needs more time to reveal its full potential.\u003c\/span\u003e Drink: 2021-2034.\"  \u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003cb\u003eHuon Hooke, The Real Review - 96 points\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003e\"A touch of rose petal and Darjeeling leaf hovers above the red cherry and cranberry nose. The palate has depth, concentration, an inner warmth and ripeness that speaks of depth and earthiness amidst the brisk, cool climate freshness. The texture is silky, the bearing is elegant, the finish is long. Simply lovely.\"  \u003cstrong\u003eFalstaff - 96 points\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\"If 2017 is the in-breath\/out-breath pulsing wine, then the 2018 Pinot Noir is the glossy, succulent, polished wine. It has grace and flow and an ease about it. Black cherries, pomegranate and red licorice mingle with Szechuan peppercorns, star anise and praline, plus rose petals and minerals. The fruit has enveloped the structure a little better than some of its peers. I love this wine. Drink: 2022-2038.\" \u003c\/span\u003e\u003cstrong\u003e Erin Larkin, Wine Advocate - 95 points\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\"\u003cspan\u003eThis is a very driven and complex red with dried-strawberry, tea, coffee and mahogany aromas and flavors. Full-bodied yet integrated and compact, giving the wine a refined and very structured impression. This is one to watch. Better after 2022, but already delicious. Screw cap.\"  \u003c\/span\u003e\u003cb\u003eJames Suckling, JamesSuckling.com - 95 points\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003e\"This remarkable single vineyard in Tasmania's Coal River Valley was lovingly restored nearly a decade ago by respected Adelaide Hills duo Shaw and Smith. The 2018 marks Tolpuddle vineyard's 30th year in the ground and the maturity shows. This is quiet at first but with time and air unfurls like a genie from a bottle: cherry, red currant, stony minerality, dried florals, spices and a distinctive umami note. There's a lovely play between acidity and tannins on the silky, medium-weight palate. This is an elegant, terroir-driven wine that's beautiful now but it has a gorgeous life ahead of it. Drink now–2032.\"  \u003cb\u003eChristina Pickard, Wine Enthusiast – 95 points\u003c\/b\u003e\u003c\/p\u003e\n\u003ch3\u003e\u003cstrong\u003eAwards\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cspan\u003eSpecial Value Wine - Halliday Wine Companion  \u003c\/span\u003e\u003cstrong\u003e\u003cspan style=\"color: #f9e00c;\"\u003e★ \u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003ch3\u003e\u003cspan\u003e\u003cstrong\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eAbout the winery\u003c\/span\u003e\u003c\/span\u003e\u003c\/strong\u003e\u003c\/span\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cimg alt=\"Tolpuddle vineyard\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/Tolpuddle_1024x1024.png?v=1667374621\"\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eTolpuddle Vineyard was established in 1988\u003c\/span\u003e\u003cspan\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eby Bill Casimaty, Gary Crittenden and Tony Jordan \u003c\/span\u003e\u003c\/span\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eand it took its name from the Tolpuddle Martyrs: English convicts transported to Tasmania for forming an agricultural union. The leader of the Martyrs, George Loveless, served some of his sentence working on a property near Richmond, part of which is now Tolpuddle Vineyard. The vineyard is planted with mature Chardonnay and Pinot Noir vines, facing north-east, and sloping gently up from Back Tea Tree Road. The soil is light silica over sandstone and of moderate vigour, ensuring well-balanced vines producing grapes of great flavour and intensity. \u003c\/span\u003e\u003c\/span\u003e\u003cspan\u003e \u003c\/span\u003e\u003cspan\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003c\/span\u003e\u003c\/span\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eMartin Shaw and Michael Hill Smith MW (Shaw \u0026amp; Smith) purchased the vineyard in 2011 \u003c\/span\u003e\u003cspan\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eafter a look-and-see jaunt to Tasmania when they became smitten by Tolpuddle's Coal Valley location and mature vines, planted only to pinot noir and chardonnay. They a\u003c\/span\u003e\u003c\/span\u003e\u003cspan style=\"vertical-align: inherit;\"\u003ere fully committed to seeing Tolpuddle Vineyard recognised as one of Australia's great single vineyards. \u003c\/span\u003e\u003c\/span\u003e\u003cspan\u003e \u003c\/span\u003e\u003cspan\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003c\/span\u003e\u003c\/span\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003c\/span\u003e\u003cspan\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eIn barely a decade, Tolpuddle has established itself as one of the country's top producers. It produces wines of blistering precision and finesse which have received rave critical acclaim. They are highly sought-after and are some of the finest examples of chardonnay and pinot noir that can be found anywhere on the Apple Isle.\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"color: rgb(128, 128, 128);\"\u003e\u003cstrong\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eThe following text is taken from an article by Jasper Morris that appeared in Inside Burgundy\u003cbr\u003e\u003cbr\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cdiv style=\"text-align: left;\"\u003e\u003cimg style=\"margin-right: 30px; margin-bottom: 30px; float: left;\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/Tolpuddle_2_480x480.png?v=1774503602\"\u003e\u003c\/div\u003e\n\u003cp\u003e\u003cspan\u003eWhat began as reconnaissance for Shaw and Hill Smith back in 2011 quickly metamorphosed into profound intrigue thanks in large part to a dinner with industry friends. In this case, it was at the Launceston institution of Stillwater in northern Tasmania with Andrew Pirie – a legend of Tasmanian wine – and veteran winemaker Peter Dawson. The ever-academic Pirie referred to his laptop as he apprised the table of Tasmania’s climatic mapping and data. This was critical information as it informed the pair of just how dry the Coal River Valley was, having made the common assumption that cool equalled wet. The combination of cool and dry added to the allure on account of the long ripening period with slow flavour development and low disease pressure during the growing season. Following some good bottles over dinner, including several from Tasmania, Dawson piqued further interest by declaring that \"Tasmania would be making Australia’s best Chardonnay and Pinot Noir within the next decade\". \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\"We’ve got to have this\" were the collective words uttered by cousins Martin Shaw and Michael Hill Smith MW upon entry to the Tolpuddle Vineyard site in 2011. The intangible knowing. The feeling in the bones. But what led them down the right path? \"We had no intention of buying a vineyard\", says Shaw 14 years on as we amble the long, even, north-east facing slope. It’s an idyllic and resplendent blue sky day in the Coal River Valley, around 30 minutes’ drive north east of Hobart. And despite the moderate 25 degree heat, there’s a bite to the bright sunshine on account of the clear skies, low humidity and high UV of southern Tasmania.\u003c\/p\u003e\n\u003cp\u003eShaw’s casual utterance speaks to the impulsive and serendipitous nature of their Tolpuddle Vineyard purchase, and it’s difficult to fathom how easily it could’ve been missed given the indelible mark it’s made on Tasmanian – indeed Australian – wine.  This was during a time when Tasmanian Chardonnay and Pinot Noir was starting to make waves on the Australian wine media circuit, such that it prompted a reconnaissance trip south from the Shaw + Smith stables in the Adelaide Hills where the two had risen to vinous fame. \u003c\/p\u003e\n\u003cp\u003e\"The Coal River Valley is cold but dry\", continues Shaw, \"it’s cooler than Burgundy but warmer than Champagne\". The dryness is evident. There’s been little rain in the Valley for months now which is normal given Tasmania’s winter-dominant rainfall. However, this is compounded in the Coal River Valley by a rain shadow effect thanks to the mountains to the west, making it one of the driest regions on the island.\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eFurther visits ensued, including a pivotal one to Accolade-owned Bay of Fires, where then-winemaker Peter Dredge presented barrel samples from vineyards across Tasmania that supplied fruit to Accolade. The wines that excited the pair most came from the Tolpuddle Vineyard which Accolade were using for premium offerings such as Eileen Hardy Chardonnay and House of Arras sparkling wines. The culmination of this was the all-important visit to the site that captured the two so viscerally.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eThe potential for greatness in a table wine capacity was evident to Shaw and Hill Smith – the forest above, the water below, the long and even Burgundian-like slope in between. What’s more, the valley’s cool climate provided insulation from the looming threats of global warming. With their eyes squarely on the prize, the two set about negotiating acquisition of a site not for sale and – spoiler alert – were quick to succeed. But changes were required to take the site in the desired direction. Certain sparkling-specific clones were replaced with more suitable alternatives, pruning was changed from spur to cane, drainage was improved, frost protection was implemented via a new dam (after having been assured frost wasn’t part of the program!) and mid-row soil was ripped to alleviate compaction. With soils made up of light silica over sandstone, water retention is poor, so composting was implemented upon taking over the site along with undervine clover to keep things cool and assist in holding moisture - critical in this dry terroir. Following further plantings, the vineyard is now 31 hectares with an approximate 50\/50 split between Chardonnay and Pinot Noir.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eAround the time of the Tolpuddle Vineyard purchase, Shaw and Hill Smith had been trying to entice star winemaker Adam Wadewitz to join the Shaw + Smith team. Wadewitz was winemaker at Best’s Great Western in Victoria at the time, and it was the prospect of working with fruit from the Tolpuddle Vineyard that is said to have sealed the deal. With the inaugural 2012 wines made by Martin Shaw, Wadewitz took over from the 2013 vintage and has excelled with the site ever since.\u003c\/p\u003e\n\u003cp\u003eThe Chardonnay is whole bunch pressed, fermented in French barriques and generally sees 100% malolactic fermentation given the bracing southern-Tasmanian acidity. It then spends nine or ten months in barrel with around 30% new. Pinot Noir sees around 30% to 40% whole bunch and around ten months in barriques with 30-35% of it new.\u003c\/p\u003e","brand":"Canterbury Wines","offers":[{"title":"Default Title","offer_id":46709779693809,"sku":null,"price":195.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/Tolpuddle-Pinot-Noir-2018.jpg?v=1753503165"},{"product_id":"tolpuddle-vineyard-pinot-noir-2024","title":"Tolpuddle Vineyard Pinot Noir 2024","description":"\u003cp class=\"MsoNormal\"\u003e\u003cstrong\u003e\"Tolpuddle Vineyard is making arguably the greatest pinot noir in Australia.\"\u003cspan style=\"mso-spacerun: yes;\"\u003e  \u003c\/span\u003eJames Suckling\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eMartin Shaw and Michael Hill Smith MW (Shaw \u0026amp; Smith) purchased the vineyard in 2011\u003cspan\u003e \u003c\/span\u003e\u003cspan\u003eafter a look-and-see jaunt to Tasmania when they became smitten by Tolpuddle's Coal Valley location and mature vines, planted only to pinot noir and chardonnay. They a\u003c\/span\u003ere fully committed to seeing Tolpuddle Vineyard recognised as one of Australia's great single vineyards. \u003cbr\u003e\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003e\u003cstrong\u003e\"Another exceptional bottling from this famous producer. Deeply perfumed, brooding aromas of blue and black fruits are supported with underlying notes of forest floor, pencil shavings, pomegranate, rose petals and dried herbs. The silken palate has firmly framed, rounded tannins balanced by mineral-driven acidity. This Grand Cru-level pinot noir will last for decades to come, albeit fresh, reduced and seductive now. Brilliant.\"  James Suckling\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eIn barely a decade, Tolpuddle has established itself as one of the country's top producers. It produces wines of blistering precision and finesse which have received rave critical acclaim. They are highly sought-after and are some of the finest examples of chardonnay and pinot noir that can be found anywhere on the Apple Isle.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e\"If ever a new winery was born with blue blood in its veins, Tolpuddle would have to be it.\"  James Halliday\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\"\u003cspan\u003eDark, brooding fruit and lifted aromas of aniseed and pepper. On the palate, concentrated fruit is framed by fine, integrated tannins that linger on the finish. There is a sense of opulence to this wine, balanced by more complex, savoury spice and the seamless acidity we have come to expect from Tolpuddle Vineyard\u003c\/span\u003e.\u003cspan style=\"font-size: 0.875rem;\"\u003e\" \u003c\/span\u003e\u003cspan style=\"font-size: 0.875rem;\"\u003e \u003cb\u003e\u003cspan style=\"font-size: 11.0pt; line-height: 107%; font-family: 'Calibri',sans-serif; mso-ascii-theme-font: minor-latin; mso-fareast-font-family: Calibri; mso-fareast-theme-font: minor-latin; mso-hansi-theme-font: minor-latin; mso-bidi-font-family: 'Times New Roman'; mso-bidi-theme-font: minor-bidi; mso-ansi-language: EN-AU; mso-fareast-language: EN-US; mso-bidi-language: AR-SA;\"\u003eTolpuddle\u003c\/span\u003e\u003c\/b\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3\u003e\n\u003cstrong\u003e\u003c\/strong\u003e\u003cstrong\u003eExpert reviews\u003c\/strong\u003e\n\u003c\/h3\u003e\n\u003cp\u003e\u003cspan\u003e\"Another exceptional bottling from this famous producer. Deeply perfumed, brooding aromas of blue and black fruits are supported with underlying notes of forest floor, pencil shavings, pomegranate, rose petals and dried herbs. The silken palate has firmly framed, rounded tannins balanced by mineral-driven acidity. This Grand Cru-level pinot noir will last for decades to come, albeit fresh, reduced and seductive now. Brilliant. Drink or hold.\"\u003cstrong\u003e  James Suckling, JamesSuckling.com - 98 points \u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\"A wonderfully perfumed and composed wine that comes across as a little finer in aromatic detail than the excellent '23 release. It's an amalgam of clones – 777, 667, Abel, Pommard, MV6 and some that winemaker Adam Wadewitz snaffled from Best's Great Western – all playing their part in the final blend. Vibrant dark cherry, red berry and raspberry fruit tones mesh with hints of exotic spice, a whiff of negroni, juniper, wild strawberry, almond paste, integrated vanillin oak, meadow flowers and crushed stone. Everything plays at concert pitch, with complex whole bunch (50%) notes, the gentle tension of ground-riverstone tannins and a fine, mineral line as the wine slowly trails away. A cracking release that smells and tastes of a special place. Drink by 2043.\"  \u003cstrong\u003eDave Brookes, Halliday Wine Companion - 97 points\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\"\u003c\/span\u003eMedium colour. Intense pure dark cherry, chinotto, hint ginger touch bush garrigue aromas. Generously concentrated, sinuous and textured palate with dark cherry, strawberry pastille, chinotto flavours, fine slinky, hint grippy\/ leafy tannins, and underlying ginger, roasted almond notes. Finishes minerally and long. Lovely purity, layered richness and vinosity.\u003cspan\u003e\"\u003cstrong\u003e  Andrew Caillard MW, The Vintage Journal - 97 points\u003c\/strong\u003e\u003c\/span\u003e\u003cspan\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\"An unearthing of black cherries, ancho chillis, and tonka bean. A backdrop of thicket and foliage is carefully threaded with raspberries and wild hawthorn. Ceylon tea leaf, sandalwood, and coffee grounds follow. The tannins are crafty working their way across the palate, sidling in, and revealing their potential only once you’re already reaching for another sip. This vintage has captured impressive ripeness and a maturity of tannins, with an uproar of Christmas-cherry fruit standing loud and proud. It feels complete and utterly enticing, speaking of the Coal River Valley with impeccable clarity, finesse of detail, and beautifully layered texture. There is a long life ahead of this wine and one that will demonstrate Tolpuddle’s ability for long term cellaring. Drink now with torched Nasu Dengaku or pop in the back of your cellar for another 6-8 years. More if you have ideal cellar conditions.\"\u003cstrong\u003e  Shanteh Wale, Wine Pilot - 96 points\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\"\u003cspan class=\"cs-reviewBody\"\u003eDeep and translucent purple colour, impressive for a young pinot, the bouquet fresh and bright and primal with a touch of smoky barrel\/reduction overlying sweet plum and black cherry aromas. It's concentrated and rich, with superbly ripe pinot fruit and seamlessly handled oak, fine powdery tannins running the length of the palate and cleansing the finish beautifully. A less stemmy\/whole-bunch influenced Tolpuddle pinot noir. It will take some age profitably.\u003c\/span\u003e Drink 2025-2039.\"  \u003cstrong\u003eHuon Hooke, The Real Review - 96 points\u003c\/strong\u003e\u003c\/span\u003e\u003cstrong\u003e\u003cspan\u003e\u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003ch3\u003e\u003cspan\u003e\u003cstrong\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eAbout the winery\u003c\/span\u003e\u003c\/span\u003e\u003c\/strong\u003e\u003c\/span\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cimg alt=\"Tolpuddle vineyard\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/Tolpuddle_1024x1024.png?v=1667374621\"\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eTolpuddle Vineyard was established in 1988\u003c\/span\u003e\u003cspan\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eby Bill Casimaty, Gary Crittenden and Tony Jordan \u003c\/span\u003e\u003c\/span\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eand it took its name from the Tolpuddle Martyrs: English convicts transported to Tasmania for forming an agricultural union. The leader of the Martyrs, George Loveless, served some of his sentence working on a property near Richmond, part of which is now Tolpuddle Vineyard. The vineyard is planted with mature Chardonnay and Pinot Noir vines, facing north-east, and sloping gently up from Back Tea Tree Road. The soil is light silica over sandstone and of moderate vigour, ensuring well-balanced vines producing grapes of great flavour and intensity. \u003c\/span\u003e\u003c\/span\u003e\u003cspan\u003e \u003c\/span\u003e\u003cspan\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003c\/span\u003e\u003c\/span\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eMartin Shaw and Michael Hill Smith MW (Shaw \u0026amp; Smith) purchased the vineyard in 2011 \u003c\/span\u003e\u003cspan\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eafter a look-and-see jaunt to Tasmania when they became smitten by Tolpuddle's Coal Valley location and mature vines, planted only to pinot noir and chardonnay. They a\u003c\/span\u003e\u003c\/span\u003e\u003cspan style=\"vertical-align: inherit;\"\u003ere fully committed to seeing Tolpuddle Vineyard recognised as one of Australia's great single vineyards. \u003c\/span\u003e\u003c\/span\u003e\u003cspan\u003e \u003c\/span\u003e\u003cspan\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003c\/span\u003e\u003c\/span\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003c\/span\u003e\u003cspan\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eIn barely a decade, Tolpuddle has established itself as one of the country's top producers. It produces wines of blistering precision and finesse which have received rave critical acclaim. They are highly sought-after and are some of the finest examples of chardonnay and pinot noir that can be found anywhere on the Apple Isle.\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"color: rgb(128, 128, 128);\"\u003e\u003cstrong\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eThe following text is taken from an article by Jasper Morris that appeared in Inside Burgundy\u003cbr\u003e\u003cbr\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cdiv style=\"text-align: left;\"\u003e\u003cimg style=\"margin-right: 30px; margin-bottom: 30px; float: left;\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/Tolpuddle_2_480x480.png?v=1774503602\"\u003e\u003c\/div\u003e\n\u003cp\u003e\u003cspan\u003eWhat began as reconnaissance for Shaw and Hill Smith back in 2011 quickly metamorphosed into profound intrigue thanks in large part to a dinner with industry friends. In this case, it was at the Launceston institution of Stillwater in northern Tasmania with Andrew Pirie – a legend of Tasmanian wine – and veteran winemaker Peter Dawson. The ever-academic Pirie referred to his laptop as he apprised the table of Tasmania’s climatic mapping and data. This was critical information as it informed the pair of just how dry the Coal River Valley was, having made the common assumption that cool equalled wet. The combination of cool and dry added to the allure on account of the long ripening period with slow flavour development and low disease pressure during the growing season. Following some good bottles over dinner, including several from Tasmania, Dawson piqued further interest by declaring that \"Tasmania would be making Australia’s best Chardonnay and Pinot Noir within the next decade\". \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\"We’ve got to have this\" were the collective words uttered by cousins Martin Shaw and Michael Hill Smith MW upon entry to the Tolpuddle Vineyard site in 2011. The intangible knowing. The feeling in the bones. But what led them down the right path? \"We had no intention of buying a vineyard\", says Shaw 14 years on as we amble the long, even, north-east facing slope. It’s an idyllic and resplendent blue sky day in the Coal River Valley, around 30 minutes’ drive north east of Hobart. And despite the moderate 25 degree heat, there’s a bite to the bright sunshine on account of the clear skies, low humidity and high UV of southern Tasmania.\u003c\/p\u003e\n\u003cp\u003eShaw’s casual utterance speaks to the impulsive and serendipitous nature of their Tolpuddle Vineyard purchase, and it’s difficult to fathom how easily it could’ve been missed given the indelible mark it’s made on Tasmanian – indeed Australian – wine.  This was during a time when Tasmanian Chardonnay and Pinot Noir was starting to make waves on the Australian wine media circuit, such that it prompted a reconnaissance trip south from the Shaw + Smith stables in the Adelaide Hills where the two had risen to vinous fame. \u003c\/p\u003e\n\u003cp\u003e\"The Coal River Valley is cold but dry\", continues Shaw, \"it’s cooler than Burgundy but warmer than Champagne\". The dryness is evident. There’s been little rain in the Valley for months now which is normal given Tasmania’s winter-dominant rainfall. However, this is compounded in the Coal River Valley by a rain shadow effect thanks to the mountains to the west, making it one of the driest regions on the island.\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eFurther visits ensued, including a pivotal one to Accolade-owned Bay of Fires, where then-winemaker Peter Dredge presented barrel samples from vineyards across Tasmania that supplied fruit to Accolade. The wines that excited the pair most came from the Tolpuddle Vineyard which Accolade were using for premium offerings such as Eileen Hardy Chardonnay and House of Arras sparkling wines. The culmination of this was the all-important visit to the site that captured the two so viscerally.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eThe potential for greatness in a table wine capacity was evident to Shaw and Hill Smith – the forest above, the water below, the long and even Burgundian-like slope in between. What’s more, the valley’s cool climate provided insulation from the looming threats of global warming. With their eyes squarely on the prize, the two set about negotiating acquisition of a site not for sale and – spoiler alert – were quick to succeed. But changes were required to take the site in the desired direction. Certain sparkling-specific clones were replaced with more suitable alternatives, pruning was changed from spur to cane, drainage was improved, frost protection was implemented via a new dam (after having been assured frost wasn’t part of the program!) and mid-row soil was ripped to alleviate compaction. With soils made up of light silica over sandstone, water retention is poor, so composting was implemented upon taking over the site along with undervine clover to keep things cool and assist in holding moisture - critical in this dry terroir. Following further plantings, the vineyard is now 31 hectares with an approximate 50\/50 split between Chardonnay and Pinot Noir.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eAround the time of the Tolpuddle Vineyard purchase, Shaw and Hill Smith had been trying to entice star winemaker Adam Wadewitz to join the Shaw + Smith team. Wadewitz was winemaker at Best’s Great Western in Victoria at the time, and it was the prospect of working with fruit from the Tolpuddle Vineyard that is said to have sealed the deal. With the inaugural 2012 wines made by Martin Shaw, Wadewitz took over from the 2013 vintage and has excelled with the site ever since.\u003c\/p\u003e\n\u003cp\u003eThe Chardonnay is whole bunch pressed, fermented in French barriques and generally sees 100% malolactic fermentation given the bracing southern-Tasmanian acidity. It then spends nine or ten months in barrel with around 30% new. Pinot Noir sees around 30% to 40% whole bunch and around ten months in barriques with 30-35% of it new.\u003c\/p\u003e","brand":"Canterbury Wines","offers":[{"title":"Default Title","offer_id":47601647681777,"sku":null,"price":149.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/Tolpuddle-Vineyard-Pinot-Noir-2024.jpg?v=1767759616"},{"product_id":"tolpuddle-vineyard-pinot-noir-2024-1500ml","title":"Tolpuddle Vineyard Pinot Noir 2024 (1500ml)","description":"\u003cp class=\"MsoNormal\"\u003e\u003cstrong\u003e\"Tolpuddle Vineyard is making arguably the greatest pinot noir in Australia.\"\u003cspan style=\"mso-spacerun: yes;\"\u003e  \u003c\/span\u003eJames Suckling\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eMartin Shaw and Michael Hill Smith MW (Shaw \u0026amp; Smith) purchased the vineyard in 2011\u003cspan\u003e \u003c\/span\u003e\u003cspan\u003eafter a look-and-see jaunt to Tasmania when they became smitten by Tolpuddle's Coal Valley location and mature vines, planted only to pinot noir and chardonnay. They a\u003c\/span\u003ere fully committed to seeing Tolpuddle Vineyard recognised as one of Australia's great single vineyards. \u003cbr\u003e\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003e\u003cstrong\u003e\"Another exceptional bottling from this famous producer. Deeply perfumed, brooding aromas of blue and black fruits are supported with underlying notes of forest floor, pencil shavings, pomegranate, rose petals and dried herbs. The silken palate has firmly framed, rounded tannins balanced by mineral-driven acidity. This Grand Cru-level pinot noir will last for decades to come, albeit fresh, reduced and seductive now. Brilliant.\"  James Suckling\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eIn barely a decade, Tolpuddle has established itself as one of the country's top producers. It produces wines of blistering precision and finesse which have received rave critical acclaim. They are highly sought-after and are some of the finest examples of chardonnay and pinot noir that can be found anywhere on the Apple Isle.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e\"If ever a new winery was born with blue blood in its veins, Tolpuddle would have to be it.\"  James Halliday\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\"\u003cspan\u003eDark, brooding fruit and lifted aromas of aniseed and pepper. On the palate, concentrated fruit is framed by fine, integrated tannins that linger on the finish. There is a sense of opulence to this wine, balanced by more complex, savoury spice and the seamless acidity we have come to expect from Tolpuddle Vineyard\u003c\/span\u003e.\u003cspan style=\"font-size: 0.875rem;\"\u003e\" \u003c\/span\u003e\u003cspan style=\"font-size: 0.875rem;\"\u003e \u003cb\u003e\u003cspan style=\"font-size: 11.0pt; line-height: 107%; font-family: 'Calibri',sans-serif; mso-ascii-theme-font: minor-latin; mso-fareast-font-family: Calibri; mso-fareast-theme-font: minor-latin; mso-hansi-theme-font: minor-latin; mso-bidi-font-family: 'Times New Roman'; mso-bidi-theme-font: minor-bidi; mso-ansi-language: EN-AU; mso-fareast-language: EN-US; mso-bidi-language: AR-SA;\"\u003eTolpuddle\u003c\/span\u003e\u003c\/b\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3\u003e\n\u003cstrong\u003e\u003c\/strong\u003e\u003cstrong\u003eExpert reviews\u003c\/strong\u003e\n\u003c\/h3\u003e\n\u003cp\u003e\u003cspan\u003e\"Another exceptional bottling from this famous producer. Deeply perfumed, brooding aromas of blue and black fruits are supported with underlying notes of forest floor, pencil shavings, pomegranate, rose petals and dried herbs. The silken palate has firmly framed, rounded tannins balanced by mineral-driven acidity. This Grand Cru-level pinot noir will last for decades to come, albeit fresh, reduced and seductive now. Brilliant. Drink or hold.\"\u003cstrong\u003e  James Suckling, JamesSuckling.com - 98 points \u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\"A wonderfully perfumed and composed wine that comes across as a little finer in aromatic detail than the excellent '23 release. It's an amalgam of clones – 777, 667, Abel, Pommard, MV6 and some that winemaker Adam Wadewitz snaffled from Best's Great Western – all playing their part in the final blend. Vibrant dark cherry, red berry and raspberry fruit tones mesh with hints of exotic spice, a whiff of negroni, juniper, wild strawberry, almond paste, integrated vanillin oak, meadow flowers and crushed stone. Everything plays at concert pitch, with complex whole bunch (50%) notes, the gentle tension of ground-riverstone tannins and a fine, mineral line as the wine slowly trails away. A cracking release that smells and tastes of a special place. Drink by 2043.\"  \u003cstrong\u003eDave Brookes, Halliday Wine Companion - 97 points\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\"\u003c\/span\u003eMedium colour. Intense pure dark cherry, chinotto, hint ginger touch bush garrigue aromas. Generously concentrated, sinuous and textured palate with dark cherry, strawberry pastille, chinotto flavours, fine slinky, hint grippy\/ leafy tannins, and underlying ginger, roasted almond notes. Finishes minerally and long. Lovely purity, layered richness and vinosity.\u003cspan\u003e\"\u003cstrong\u003e  Andrew Caillard MW, The Vintage Journal - 97 points\u003c\/strong\u003e\u003c\/span\u003e\u003cspan\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\"An unearthing of black cherries, ancho chillis, and tonka bean. A backdrop of thicket and foliage is carefully threaded with raspberries and wild hawthorn. Ceylon tea leaf, sandalwood, and coffee grounds follow. The tannins are crafty working their way across the palate, sidling in, and revealing their potential only once you’re already reaching for another sip. This vintage has captured impressive ripeness and a maturity of tannins, with an uproar of Christmas-cherry fruit standing loud and proud. It feels complete and utterly enticing, speaking of the Coal River Valley with impeccable clarity, finesse of detail, and beautifully layered texture. There is a long life ahead of this wine and one that will demonstrate Tolpuddle’s ability for long term cellaring. Drink now with torched Nasu Dengaku or pop in the back of your cellar for another 6-8 years. More if you have ideal cellar conditions.\"\u003cstrong\u003e  Shanteh Wale, Wine Pilot - 96 points\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\"\u003cspan class=\"cs-reviewBody\"\u003eDeep and translucent purple colour, impressive for a young pinot, the bouquet fresh and bright and primal with a touch of smoky barrel\/reduction overlying sweet plum and black cherry aromas. It's concentrated and rich, with superbly ripe pinot fruit and seamlessly handled oak, fine powdery tannins running the length of the palate and cleansing the finish beautifully. A less stemmy\/whole-bunch influenced Tolpuddle pinot noir. It will take some age profitably.\u003c\/span\u003e Drink 2025-2039.\"  \u003cstrong\u003eHuon Hooke, The Real Review - 96 points\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3\u003e\u003cspan\u003e\u003cstrong\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eAbout the winery\u003c\/span\u003e\u003c\/span\u003e\u003c\/strong\u003e\u003c\/span\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cimg alt=\"Tolpuddle vineyard\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/Tolpuddle_1024x1024.png?v=1667374621\"\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eTolpuddle Vineyard was established in 1988\u003c\/span\u003e\u003cspan\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eby Bill Casimaty, Gary Crittenden and Tony Jordan \u003c\/span\u003e\u003c\/span\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eand it took its name from the Tolpuddle Martyrs: English convicts transported to Tasmania for forming an agricultural union. The leader of the Martyrs, George Loveless, served some of his sentence working on a property near Richmond, part of which is now Tolpuddle Vineyard. The vineyard is planted with mature Chardonnay and Pinot Noir vines, facing north-east, and sloping gently up from Back Tea Tree Road. The soil is light silica over sandstone and of moderate vigour, ensuring well-balanced vines producing grapes of great flavour and intensity. \u003c\/span\u003e\u003c\/span\u003e\u003cspan\u003e \u003c\/span\u003e\u003cspan\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003c\/span\u003e\u003c\/span\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eMartin Shaw and Michael Hill Smith MW (Shaw \u0026amp; Smith) purchased the vineyard in 2011 \u003c\/span\u003e\u003cspan\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eafter a look-and-see jaunt to Tasmania when they became smitten by Tolpuddle's Coal Valley location and mature vines, planted only to pinot noir and chardonnay. They a\u003c\/span\u003e\u003c\/span\u003e\u003cspan style=\"vertical-align: inherit;\"\u003ere fully committed to seeing Tolpuddle Vineyard recognised as one of Australia's great single vineyards. \u003c\/span\u003e\u003c\/span\u003e\u003cspan\u003e \u003c\/span\u003e\u003cspan\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003c\/span\u003e\u003c\/span\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003c\/span\u003e\u003cspan\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eIn barely a decade, Tolpuddle has established itself as one of the country's top producers. It produces wines of blistering precision and finesse which have received rave critical acclaim. They are highly sought-after and are some of the finest examples of chardonnay and pinot noir that can be found anywhere on the Apple Isle.\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"color: rgb(128, 128, 128);\"\u003e\u003cstrong\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eThe following text is taken from an article by Jasper Morris that appeared in Inside Burgundy\u003cbr\u003e\u003cbr\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cdiv style=\"text-align: left;\"\u003e\u003cimg style=\"margin-right: 30px; margin-bottom: 30px; float: left;\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/Tolpuddle_2_480x480.png?v=1774503602\"\u003e\u003c\/div\u003e\n\u003cp\u003e\u003cspan\u003eWhat began as reconnaissance for Shaw and Hill Smith back in 2011 quickly metamorphosed into profound intrigue thanks in large part to a dinner with industry friends. In this case, it was at the Launceston institution of Stillwater in northern Tasmania with Andrew Pirie – a legend of Tasmanian wine – and veteran winemaker Peter Dawson. The ever-academic Pirie referred to his laptop as he apprised the table of Tasmania’s climatic mapping and data. This was critical information as it informed the pair of just how dry the Coal River Valley was, having made the common assumption that cool equalled wet. The combination of cool and dry added to the allure on account of the long ripening period with slow flavour development and low disease pressure during the growing season. Following some good bottles over dinner, including several from Tasmania, Dawson piqued further interest by declaring that \"Tasmania would be making Australia’s best Chardonnay and Pinot Noir within the next decade\". \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\"We’ve got to have this\" were the collective words uttered by cousins Martin Shaw and Michael Hill Smith MW upon entry to the Tolpuddle Vineyard site in 2011. The intangible knowing. The feeling in the bones. But what led them down the right path? \"We had no intention of buying a vineyard\", says Shaw 14 years on as we amble the long, even, north-east facing slope. It’s an idyllic and resplendent blue sky day in the Coal River Valley, around 30 minutes’ drive north east of Hobart. And despite the moderate 25 degree heat, there’s a bite to the bright sunshine on account of the clear skies, low humidity and high UV of southern Tasmania.\u003c\/p\u003e\n\u003cp\u003eShaw’s casual utterance speaks to the impulsive and serendipitous nature of their Tolpuddle Vineyard purchase, and it’s difficult to fathom how easily it could’ve been missed given the indelible mark it’s made on Tasmanian – indeed Australian – wine.  This was during a time when Tasmanian Chardonnay and Pinot Noir was starting to make waves on the Australian wine media circuit, such that it prompted a reconnaissance trip south from the Shaw + Smith stables in the Adelaide Hills where the two had risen to vinous fame. \u003c\/p\u003e\n\u003cp\u003e\"The Coal River Valley is cold but dry\", continues Shaw, \"it’s cooler than Burgundy but warmer than Champagne\". The dryness is evident. There’s been little rain in the Valley for months now which is normal given Tasmania’s winter-dominant rainfall. However, this is compounded in the Coal River Valley by a rain shadow effect thanks to the mountains to the west, making it one of the driest regions on the island.\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eFurther visits ensued, including a pivotal one to Accolade-owned Bay of Fires, where then-winemaker Peter Dredge presented barrel samples from vineyards across Tasmania that supplied fruit to Accolade. The wines that excited the pair most came from the Tolpuddle Vineyard which Accolade were using for premium offerings such as Eileen Hardy Chardonnay and House of Arras sparkling wines. The culmination of this was the all-important visit to the site that captured the two so viscerally.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eThe potential for greatness in a table wine capacity was evident to Shaw and Hill Smith – the forest above, the water below, the long and even Burgundian-like slope in between. What’s more, the valley’s cool climate provided insulation from the looming threats of global warming. With their eyes squarely on the prize, the two set about negotiating acquisition of a site not for sale and – spoiler alert – were quick to succeed. But changes were required to take the site in the desired direction. Certain sparkling-specific clones were replaced with more suitable alternatives, pruning was changed from spur to cane, drainage was improved, frost protection was implemented via a new dam (after having been assured frost wasn’t part of the program!) and mid-row soil was ripped to alleviate compaction. With soils made up of light silica over sandstone, water retention is poor, so composting was implemented upon taking over the site along with undervine clover to keep things cool and assist in holding moisture - critical in this dry terroir. Following further plantings, the vineyard is now 31 hectares with an approximate 50\/50 split between Chardonnay and Pinot Noir.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eAround the time of the Tolpuddle Vineyard purchase, Shaw and Hill Smith had been trying to entice star winemaker Adam Wadewitz to join the Shaw + Smith team. Wadewitz was winemaker at Best’s Great Western in Victoria at the time, and it was the prospect of working with fruit from the Tolpuddle Vineyard that is said to have sealed the deal. With the inaugural 2012 wines made by Martin Shaw, Wadewitz took over from the 2013 vintage and has excelled with the site ever since.\u003c\/p\u003e\n\u003cp\u003eThe Chardonnay is whole bunch pressed, fermented in French barriques and generally sees 100% malolactic fermentation given the bracing southern-Tasmanian acidity. It then spends nine or ten months in barrel with around 30% new. Pinot Noir sees around 30% to 40% whole bunch and around ten months in barriques with 30-35% of it new.\u003c\/p\u003e","brand":"Canterbury Wines","offers":[{"title":"Default Title","offer_id":47601718886641,"sku":null,"price":410.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/Tolpuddle-Vineyard-Pinot-Noir-2024-1500ml.jpg?v=1767759486"},{"product_id":"bay-of-fires-pinot-noir-2024","title":"Bay of Fires Pinot Noir 2024","description":"\u003cp\u003e\u003cstrong\u003e\"Gorgeous wine. Utterly delicious flavour profile.\"  Huon Hooke\u003cbr\u003e\"A\u003cspan\u003e wine bursting with punchy red berry and cherry notes.\u003c\/span\u003e\"\u003cspan\u003e  Ray Jordan\u003cbr\u003e\u003c\/span\u003e\u003cspan\u003e\"An exotic and structured wine\u003c\/span\u003e.\" \u003cspan\u003e Shanteh Wale\u003c\/span\u003e\u003cbr\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eThe 2024 Bay of Fires Pinot Noir is the latest release of this celebrated Tasmanian Pinot Noir - the last three vintages have received huge accolades and won numerous trophies and awards. Fruit was sourced from the \u003cspan\u003eCoal River Valley and the Derwent Valley sub-regions of Tasmania. The palate is refined, silky, long, graceful and impeccably balanced.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e\"\u003cspan class=\"cs-reviewBody\"\u003eThe bouquet is powerful, laced with smoky reduction and layered with nutty and dark cherry characters. The wine is full and plush on the tongue, with silky tannins, sweet fruit core and an utterly delicious flavour profile. Great balance, length and immediate charm. Gorgeous wine\u003c\/span\u003e.\"  Huon Hooke\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-v-2021fb4f=\"\"\u003e\"\u003cspan\u003eBright, vibrant red in colour, with a bouquet lifted by red berry fruits and juicy cherry meld with darker notes of olive, cherry cola and star anise. The palate features fine knit tannin, and a juicy core of dark cherry and black fruits melding with savouring elements of olive, black tea and cedar. The wine has great length and a fine acidity with the signature peacock tail.\" \u003cstrong\u003e Bay of Fires\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3\u003eExpert reviews\u003c\/h3\u003e\n\u003cp data-v-2021fb4f=\"\"\u003e\u003cspan\u003e\"\u003cspan class=\"cs-reviewBody\"\u003eDeep, bright red-purple colour, a very promising colour. The bouquet is powerful, laced with smoky reduction and layered with nutty and dark cherry characters. The wine is full and plush on the tongue, with silky tannins, sweet fruit core and an utterly delicious flavour profile. Great balance, length and immediate charm. Gorgeous wine.\u003c\/span\u003e Drink 2025-2038.\"  \u003cstrong\u003eHuon Hooke, The Real Review - 96 points\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-v-2021fb4f=\"\"\u003e\"\u003cspan\u003eA vibrant, high-energy Pinot Noir displaying excellent varietal character on both the nose and palate. Once again, winemakers have turned to the Coal River and Derwent Valleys of Tasmania for fruit, producing a wine bursting with punchy red berry and cherry notes, spices, and subtle truffle-like characters. The palate is loaded with red fruits, liberally sprinkled with spice, and held tight by fine, chalky acidity. Sustained and very long. Drink: 2025-2033.\u003c\/span\u003e\"\u003cstrong\u003e\u003cspan\u003e  Ray Jordan, Wine Pilot - 95 points\u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-v-2021fb4f=\"\"\u003e\"\u003cspan\u003eA spicy concoction of brooding dark berries with little bursts of cherry popping candy that surprise and delight. There are baked plums in syrup with a wash of sturdy tannins, artfully welded into the body of the wine. Oak too is carefully handled, just sidling in, to support the wealth of fruit. Orange and tangerine oils begin to unwind with time swirling in the glass. An exotic and structured wine that would drink well now with veal or equally in 5 years with some venison or game terrines.\u003c\/span\u003e Drink: 2025-2030.\" \u003cstrong\u003e\u003cspan\u003e Shanteh Wale, Wine Pilot - 95 points\u003c\/span\u003e\u003c\/strong\u003e\u003cstrong\u003e\u003cspan\u003e\u003c\/span\u003e\u003c\/strong\u003e\u003cstrong\u003e\u003cspan\u003e\u003c\/span\u003e\u003c\/strong\u003e\u003cstrong\u003e\u003cspan\u003e\u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-v-2021fb4f=\"\"\u003e\u003cstrong\u003eRoyal Adelaide Wine Show 2025 - 95 points\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-v-2021fb4f=\"\"\u003e\u003cspan\u003e\u003cstrong\u003eRoyal Melbourne Wine Awards 2025 - 95 points\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3\u003e\u003cstrong\u003e\u003cspan\u003eAwards\u003c\/span\u003e\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp data-v-2021fb4f=\"\"\u003eGold Medal - Tasmanian Wine Show 2026\u003cbr\u003eGold Medal - Royal Melbourne Wine Awards 2025\u003cbr\u003eGold Medal - Royal Adelaide Wine Show 2025\u003c\/p\u003e\n\u003ch3\u003e\u003cstrong\u003eAbout the winery\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/BayofFiresWinery_1024x1024.jpg?v=1690761126\" alt=\"Bay of Fires Winery\"\u003e\u003c\/p\u003e\n\u003cp\u003e\"\u003cspan\u003eHardys purchased its first grapes from Tasmania in '94, with the aim of further developing and refining its sparkling wines, a process that quickly gave birth to House of Arras. The next stage was the inclusion of various parcels of chardonnay from Tasmania in the '98 Eileen Hardy, then the development in '01 of the Bay of Fires brand. Under the umbrella of Accolade Wines today, Bay of Fires is home to non-vintage sparkling white and rosé, alongside impressive riesling, sauvignon blanc, pinot gris, chardonnay and pinot noir. Sourcing is with a particular focus on the Tamar, Coal and Derwent Valleys and East Coast.\" \u003cstrong\u003eJames Halliday\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\"Bay of Fires' philosophy, in the vineyard and in the winery, is to ensure the varietal characteristics of our Tasmanian fruit are revealed, preserved and celebrated in every wine we create for you. The Bay of Fires' winemaking team captures the essence of the fruit that has been lovingly nurtured in the vineyards and crafts exceptional wines. Ideas are shared, knowledge is consolidated and curiosity brings out the very best in every parcel of fruit. Find balance and beauty will follow.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eAcidity is balanced against sweetness to create delicate Rieslings. \u003cspan\u003eA harmony of mouthfeel and fruit flavour is achieved in our Chardonnays. \u003c\/span\u003e\u003cspan\u003eAnd, of course, the trickiest grape of them all, Pinot Noir, amplifies its terroir beautifully and is delivered in a wine of superb complexity, structure and romance.\" \u003cstrong\u003eBay of Fires\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e","brand":"Canterbury Wines","offers":[{"title":"Default Title","offer_id":47733444149489,"sku":null,"price":39.95,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/bay-of-fires-pinot-noir-2024.jpg?v=1769738948"},{"product_id":"home-hill-landslide-pinot-noir-2024","title":"Home Hill Landslide Pinot Noir 2024","description":"\u003cp class=\"MsoNormal\"\u003e\u003cstrong\u003e\u003cspan style=\"font-size: 10.5pt; line-height: 107%; font-family: 'Segoe UI',sans-serif; color: #212b36;\"\u003eTrophy for Champion Wine of Show - 2025 Australian \u0026amp; New Zealand Boutique Show\u003cbr\u003eTrophy for Best Red Wine - 2025 Australian \u0026amp; New Zealand Boutique Show\u003cbr\u003eTrophy for Best Pinot Noir - 2025 Australian \u0026amp; New Zealand Boutique Show\u003cbr\u003eTrophy for Best Red Wine - 2025 Australian Single Vineyard Wine Show\u003cbr\u003eTrophy for Best Pinot Noir - 2025 Australian Single Vineyard Wine Show\u003cbr\u003eTrophy for Best Red Wine - 2025 Rutherglen Wine Show\u003cbr\u003eTrophy for Best Pinot Noir - 2025 Rutherglen Wine Show\u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003e\u003cstrong\u003e\u003cspan style=\"font-size: 10.5pt; line-height: 107%; font-family: 'Segoe UI',sans-serif; color: #212b36;\"\u003e\u003cspan\u003e\"Southern Tasmania's Home Hill is one of the leaders in redefining the boundaries of world class pinot in Australia.\"  James Halliday\u003c\/span\u003e\u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003e\u003cspan style=\"font-size: 10.5pt; line-height: 107%; font-family: 'Segoe UI',sans-serif; color: #212b36;\"\u003eHome Hill, located in the picturesque Huon Valley just 30 minutes from Hobart, is Tasmania's most awarded winery. Home Hill's exemplary pinot noirs are consistent multi-trophy winners at the ultra-competitive Tasmanian Wine Show and their Reserve Pinot Noir took out the coveted Jimmy Watson Trophy at the 2015 Royal Melbourne Wine Show. Home Hill produce three tiers of pinot; the Landslide Pinot Noir, Estate Pinot Noir and Kelly's Reserve Pinot Noir.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003e\u003cstrong\u003e\"\u003cspan style=\"font-size: 10.5pt; line-height: 107%; font-family: 'Segoe UI',sans-serif; color: #212b36;\"\u003eThe bouquet is intensely fragrant; red and dark cherry fruits, strawberry, sweet spice and gentle oak aromas immediately leap from the glass. The juicy palate explodes with berry flavours, \u003c\/span\u003e\u003cspan style=\"color: rgb(33, 43, 54); font-family: 'Segoe UI', sans-serif; font-size: 10.5pt;\"\u003ewith a slice of sweet spice and forest floor adding complexity. \u003cspan style=\"font-size: 10.5pt; line-height: 107%; font-family: 'Segoe UI',sans-serif; color: #212b36;\"\u003eHarmonious and pure in the mouth. Lovely stuff.\u003c\/span\u003e\u003c\/span\u003e\"  Nick Munday\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003eThe fruit for the Landslide comes from the newest vineyard on the Estate, which is planted to Clones 777 and 2051. In the Huon Valley, they both express highly perfumed, red\/black cherry fruit. Fruit is hand-picked, destemmed into open top fermenters and pressed into 10% new French oak barrels for 8 - 9 months. The clones are fermented separately and blended post élevage.\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003e\u003cspan style=\"font-size: 10.5pt; line-height: 107%; font-family: 'Segoe UI',sans-serif; color: #212b36;\"\u003e\"\u003c\/span\u003eThe name Landslide comes from a landslip that occurred on our property thirty years ago. Dark ruby in colour with aromas of dark chocolate, dark cherries, damson plums \u0026amp;,liquorice. The middle palate has bright acidity, \u0026amp; seductive berry flavours. Juicy in the mouth with rich sweet fruit \u0026amp; spice. Easy drinking, gentle soft tannins \u0026amp; a long layered silky finish. The wine has been on oak for 8 months.  This elegant Pinot Noir will cellar up to 7 years.\" \u003cstrong\u003e Home Hill\u003c\/strong\u003e\u003c\/p\u003e\n\u003ch3\u003e\n\u003cstrong\u003e\u003c\/strong\u003e\u003cstrong\u003eExpert reviews\u003c\/strong\u003e\n\u003c\/h3\u003e\n\u003cp\u003e\u003cspan\u003e\"\u003cspan style=\"font-size: 10.5pt; line-height: 107%; font-family: 'Segoe UI',sans-serif; color: #212b36;\"\u003eThe bouquet is intensely fragrant; red and dark cherry fruits, strawberry, sweet spice and gentle oak aromas immediately leap from the glass. The juicy palate  explodes with berry flavours, \u003c\/span\u003e\u003cspan style=\"color: rgb(33, 43, 54); font-family: 'Segoe UI', sans-serif; font-size: 10.5pt;\"\u003ewith a slice of sweet spice and forest floor adding complexity. \u003cspan style=\"font-size: 10.5pt; line-height: 107%; font-family: 'Segoe UI',sans-serif; color: #212b36;\"\u003eHarmonious and pure in the mouth. Lovely stuff.\u003c\/span\u003e\u003c\/span\u003e Drink 2023-2033.\"  \u003cstrong\u003eNick Munday, Canterbury Wines - 96 points and Special Value Wine  \u003cspan style=\"color: #f9e00c;\"\u003e★\u003c\/span\u003e\u003c\/strong\u003e\u003c\/span\u003e\u003cspan\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-v-2021fb4f=\"\"\u003e\u003cstrong\u003e\u003cspan\u003eAustralian Single Vineyard Wine Show\u003c\/span\u003e 2025 - 96 points\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-v-2021fb4f=\"\"\u003e\u003cspan\u003e\u003cstrong\u003eRutherglen Wine Show 2025 - 96 points\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3\u003e\u003cstrong\u003e\u003cspan\u003eAwards\u003c\/span\u003e\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003eTrophy for \u003cspan\u003eChampion Wine of Show\u003c\/span\u003e - 2025 \u003cspan\u003eAustralian \u0026amp; New Zealand Boutique Show\u003c\/span\u003e\u003cbr\u003eTrophy for Best Red Wine - 2025 \u003cspan\u003eAustralian \u0026amp; New Zealand Boutique Show\u003c\/span\u003e\u003cbr\u003eTrophy for Best Pinot Noir - 2025 \u003cspan\u003eAustralian \u0026amp; New Zealand Boutique Show\u003c\/span\u003e\u003cbr\u003eTrophy for Best Red Wine - 2025 \u003cspan\u003eAustralian Single Vineyard Wine Show\u003c\/span\u003e\u003cbr\u003eTrophy for Best Pinot Noir - 2025 \u003cspan\u003eAustralian Single Vineyard Wine Show\u003c\/span\u003e\u003cbr\u003eTrophy for Best Red Wine - 2025 \u003cspan\u003eRutherglen Wine Show\u003c\/span\u003e\u003cbr\u003eTrophy for Best Pinot Noir - 2025 \u003cspan\u003eRutherglen Wine Show\u003c\/span\u003e\u003cbr\u003eGold Medal - 2025 \u003cspan\u003eAustralian \u0026amp; New Zealand Boutique Wine Show\u003c\/span\u003e\u003cbr\u003eGold Medal - 2025 \u003cspan\u003eAustralian Single Vineyard Wine Show\u003c\/span\u003e\u003cbr\u003eGold Medal - 2025 \u003cspan\u003eRutherglen Wine Show\u003cbr\u003eSpecial Value Wine – Canterbury Wines  \u003cstrong\u003e\u003cspan style=\"color: #f9e00c;\"\u003e★\u003c\/span\u003e\u003c\/strong\u003e\u003c\/span\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003ch3\u003e\u003cspan\u003e\u003cstrong\u003eAbout the Bennetts\u003c\/strong\u003e\u003c\/span\u003e\u003c\/h3\u003e\n\u003cdiv style=\"text-align: start;\"\u003e\u003cimg style=\"margin-bottom: 16px; float: none;\" alt=\"Home Hill owners Rosemary and Terry Bennett\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/Home_Hill_The_Bennetts_1024x1024.png?v=1714600677\"\u003e\u003c\/div\u003e\n\u003cp\u003eRosemary and Terry Bennett, the proprietors of Home Hill, look down on the vineyard from their home, pinch themselves, and wonder how their relaxing hobby farm of six rows of vines has turned into an award-winning vineyard that produces some of Australia’s highest quality Pinot Noir. \u003c\/p\u003e\n\u003cdiv\u003eApples were once produced on the site, along with memories of the years gone by when their three young children were placed in bulk bins to entertain themselves while they harvested their crops of apples.  Fast forward 27 years, and Home Hill is one of the most popular and well-loved destinations in the Huon Valley.\u003c\/div\u003e\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003cdiv\u003e\n\u003cp class=\"MsoNormal\"\u003e\u003cspan style=\"color: rgb(128, 128, 128);\"\u003e\u003cstrong\u003e\u003cspan style=\"font-size: 10.5pt; line-height: 107%; font-family: 'Segoe UI', sans-serif;\"\u003eQ \u0026amp; A with Terry Bennett\u003c\/span\u003e\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003e\u003cstrong\u003e\u003cspan style=\"font-size: 10.5pt; line-height: 107%; font-family: 'Segoe UI',sans-serif; color: #212b36;\"\u003eTerry, can you tell us what inspired you to turn your dream of starting a vineyard into reality?\u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003e\u003cspan style=\"font-size: 10.5pt; line-height: 107%; font-family: 'Segoe UI',sans-serif; color: #212b36;\"\u003eAs a farmer by trade, I grew apples for many years before turning my attention to wine. Initially I was looking for a weekend hobby, planting 6 rows of vines. This quickly turned into more than a hobby and all of my free time was taken up in the vineyard. At this point, I decided to make it a full time business and the vineyard and winery restaurant grew from there.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003e\u003cstrong\u003e\u003cspan style=\"font-size: 10.5pt; line-height: 107%; font-family: 'Segoe UI',sans-serif; color: #212b36;\"\u003eWhere does the name 'Home Hill' come from?\u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003e\u003cspan style=\"font-size: 10.5pt; line-height: 107%; font-family: 'Segoe UI',sans-serif; color: #212b36;\"\u003eMy wife Rosemary and I were driving from Cairns to Noosa and we drove through a town called Home Hill – it was here that the name was first thought of. Our family home of many years also sits on the hill above the vineyard where we take in the views of the surrounding vines. This also seemed fitting for the name Home Hill.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003e\u003cstrong\u003e\u003cspan style=\"font-size: 10.5pt; line-height: 107%; font-family: 'Segoe UI',sans-serif; color: #212b36;\"\u003eWhen was the first vintage produced and can you tell us about the growth of the vineyard since then?\u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003e\u003cspan style=\"font-size: 10.5pt; line-height: 107%; font-family: 'Segoe UI',sans-serif; color: #212b36;\"\u003eThe first rows of vines were planted in 1992 and the first vintage produced in 1998. We’ve gradually planted an extra hectare of vines every few years, meaning that we now have over 6 hectares of vineyard. We started winning gold medals and trophies in 2000, and still continually win many awards around the country at wine shows, including international success at the Tri Nations Wine Show in 2006, taking out the Best Pinot Noir with our 2005 vintage.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003e\u003cstrong\u003e\u003cspan style=\"font-size: 10.5pt; line-height: 107%; font-family: 'Segoe UI',sans-serif; color: #212b36;\"\u003eWhat has been your proudest moment as the founder of Home Hill?\u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003e\u003cspan style=\"font-size: 10.5pt; line-height: 107%; font-family: 'Segoe UI',sans-serif; color: #212b36;\"\u003eBy far, my proudest moment has been winning the Jimmy Watson trophy for the Best 1st and 2nd Year Old Red Wine at the Royal Melbourne Wine Show in 2015. This is undoubtedly the most coveted and sought after award in Australia and to take it out for the 2014 Kelly’s Reserve Pinot Noir was one of the most memorable moments of my life. We also won the James Halliday trophy for the same wine, at the same show, which further topped off our great success.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003e\u003cstrong\u003e\u003cspan style=\"font-size: 10.5pt; line-height: 107%; font-family: 'Segoe UI',sans-serif; color: #212b36;\"\u003eWhat has been your biggest challenge?\u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003e\u003cspan style=\"font-size: 10.5pt; line-height: 107%; font-family: 'Segoe UI',sans-serif; color: #212b36;\"\u003eThe biggest challenge has been our climate and the severe frosts in the Huon Valley in Spring which burns the shoots off the vines. We get a lot of these frosts, therefore have implemented an irrigation system which has minimised the impact considerably. Another challenge, is that our wine production is not large enough to meet the increasing demand for our wines. After winning the Jimmy Watson, we had to pull our wholesale sales nationally and focus on our local suppliers and our cellar door sales as to not run out of wine before the following years vintage was released. This is still an ongoing issue, but also a positive for Home Hill as our wines are always in high demand.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003e\u003cstrong\u003e\u003cspan style=\"font-size: 10.5pt; line-height: 107%; font-family: 'Segoe UI',sans-serif; color: #212b36;\"\u003eWhere do you see the vineyard going in the next ten years?\u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003e\u003cspan style=\"font-size: 10.5pt; line-height: 107%; font-family: 'Segoe UI',sans-serif; color: #212b36;\"\u003eWe’ve recently bought another property with 35 acres which is in very close proximity to the Mountain River and existing vineyard. This will ensure that we have plenty of room for expansion, and access to a larger water source, making growth possible if we choose to plant more vines.\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/div\u003e\n\u003ch3\u003e\n\u003cspan\u003e\u003cstrong\u003eAbout the winery\u003c\/strong\u003e\u003c\/span\u003e\u003cspan\u003e\u003cstrong\u003e\u003c\/strong\u003e\u003c\/span\u003e\u003cem\u003e\u003c\/em\u003e\n\u003c\/h3\u003e\n\u003cdiv style=\"text-align: start;\"\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/Home_Hill_3_1024x1024.png?v=1714601466\" alt=\"Home Hill winery\" style=\"margin-bottom: 16px; float: none;\"\u003e\u003c\/div\u003e\n\u003cp class=\"MsoNormal\"\u003e\u003cspan style=\"font-size: 10.5pt; line-height: 107%; font-family: 'Segoe UI',sans-serif; color: #212b36;\"\u003eHome Hill, located in the picturesque Huon Valley just 30 minutes from Hobart, is Tasmania's most awarded winery. Home Hill's exemplary pinot noirs are consistent multi-trophy winners at the ultra-competitive Tasmanian Wine Show and their Reserve Pinot Noir took out the coveted Jimmy Watson Trophy at the 2015 Royal Melbourne Wine Show. Home Hill produces three tiers of pinot; the Landslide Pinot Noir, Estate Pinot Noir and Kelly's Reserve Pinot Noir.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003e\u003cspan style=\"font-size: 10.5pt; line-height: 107%; font-family: 'Segoe UI',sans-serif; color: #212b36;\"\u003eHome Hill is surrounded by beautifully manicured vines which once was an apple orchard. Owners Rosemary and Terry Bennett planted their first vines in 1992 on the gentle slopes of the property with 0.5ha of Pinot Noir, Chardonnay and Sylvaner. The adventure started as a hobby. Little did they know that in years to come they would have a 12 hectare vineyard. a winery and cellar door and an architecturally designed rammed earth restaurant.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003e\u003cspan style=\"font-size: 10.5pt; line-height: 107%; font-family: 'Segoe UI',sans-serif; color: #212b36;\"\u003eHome Hill is a family business. Terry and Rosemary's son Sean is the Vineyard Manager, and daughter Kelly manages the Wine Club, among a long list of duties and demands.  Rosemary's sister Gail is the Office \u0026amp; Function Manager and her niece Prue is the PR \u0026amp; Marketing Manager. \u003c\/span\u003e\u003c\/p\u003e","brand":"Canterbury Wines","offers":[{"title":"Default Title","offer_id":47740639969521,"sku":null,"price":39.95,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/Home-Hill-Landslide-Pinot-Noir-2024-wotm.jpg?v=1770006315"},{"product_id":"tolpuddle-vineyard-pinot-noir-2017","title":"Tolpuddle Vineyard Pinot Noir 2017","description":"\u003cp\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cstrong\u003eJames Suckling Top 100 Wines of the World 2018\u003cbr\u003eJames Suckling Top 100 Wines of Australia 2018 (#2)\u003c\/strong\u003e\u003cbr\u003e\u003cbr\u003eMartin Shaw and Michael Hill Smith MW (Shaw \u0026amp; Smith) purchased the vineyard in 2011\u003c\/span\u003e\u003cspan\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eafter a look-and-see jaunt to Tasmania when they became smitten by Tolpuddle's Coal Valley location and mature vines, planted only to pinot noir and chardonnay. They a\u003c\/span\u003e\u003c\/span\u003e\u003cspan style=\"vertical-align: inherit;\"\u003ere fully committed to seeing Tolpuddle Vineyard recognised as one of Australia's great single vineyards. \u003c\/span\u003e\u003c\/span\u003e\u003cspan\u003e \u003c\/span\u003e\u003cspan\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003c\/span\u003e\u003c\/span\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003e\u003cstrong\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\"This is an awesome wine, its bouquet charged with a distilled essence of cherry, strawberry and plum. There's nothing heavy-handed here, just sublime length, offering a virtually limitless future.\"  \u003c\/span\u003e\u003c\/span\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eJames Halliday\u003c\/span\u003e\u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eIn barely a decade, Tolpuddle has established itself as one of the country's top producers. It produces wines of blistering precision and finesse which have received rave critical acclaim. They are highly sought-after and are some of the finest examples of chardonnay and pinot noir that can be found anywhere on the Apple Isle.\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003e\u003cstrong\u003e\u003cspan style=\"font-size: 10.5pt; line-height: 107%; font-family: 'Segoe UI',sans-serif; color: #212b36;\"\u003e\"If ever a new winery was born with blue blood in its veins, Tolpuddle would have to be it.\"\u003cspan style=\"mso-spacerun: yes;\"\u003e  \u003c\/span\u003eJames Halliday\u003c\/span\u003e\u003c\/strong\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cstrong\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003c\/span\u003e\u003c\/strong\u003e\u003c\/span\u003e\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003ch3\u003e\n\u003cstrong\u003e\u003c\/strong\u003e\u003cstrong\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eExpert reviews\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/strong\u003e\n\u003c\/h3\u003e\n\u003cp\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\"\u003cspan\u003eThis 6th release of Tolpuddle Vineyard pinot noir is the finest work to date, as it shows refinement and true vineyard expression. The fruit aromas are wildly alluring with red and dark cherries, red plums, strawberries, pink grapefruit, blood oranges, peaches and pomegranate. Some light peppery notes and an array of freshly ground, hard brown spices, stony and sappy elements, crushed roses and violets. Very complex. The palate is just as impressive with a strikingly resolved mix of power and elegance. Flavors of red and dark cherries, persimmon, plums and blackberries are encased in a sleeve of helix-like tannins, which also carry long and emanate waves of fresh fruit flavor. Intense red cherries and red plums hold the finish long and pure. This is something special. Drink or hold.\u003c\/span\u003e\u003cspan\u003e\"  \u003c\/span\u003e\u003cb\u003eJames Suckling, JamesSuckling.com - 99 points \u003cstrong\u003eand Top 100 Wines of Australia 2018 (#2) and Top 100 Wines of the World 2018\u003c\/strong\u003e\u003c\/b\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\"\u003cspan\u003eVinified with 40% whole bunches in open fermenters, the parcels spending 15-25 days on skins, matured in French barriques (30% new). This is an awesome wine, its bouquet charged with a distilled essence of cherry, strawberry and plum. There's nothing heavy-handed here, just sublime length, offering a virtually limitless future. Drink by 2035.\u003c\/span\u003e\"  \u003c\/span\u003e\u003c\/span\u003e\u003cstrong\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eJames Halliday, Halliday Wine Companion - 98 points \u003cspan\u003eand Special Value Wine  \u003cspan style=\"color: #f9e00c;\"\u003e★ \u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\"Wonderful impact from the get go here, with dense and intense aromas of dried cranberry, dark cherry, earth and integrated stemmy, twiggy spice. Some emergent forest floor and paperbark sits beneath adding dimension and complexity. The aromatics are so moreish, drawing you back to the glass time and time again. There's excellent concentration to the palate, with dried cranberry, dark cherry and sous bois bursting through the mouth within a funnel of firm structure in the form of chalky tannins and integrated acidity. All of this pulled long to brilliant length. This is Burgundian in feel, with restrained power and immense complexity. An excellent wine of class, elegance and poise. Drink from 2025-2028.\"  \u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cb\u003eJasper Morris, Inside Burgundy - 98 points\u003c\/b\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\"Deepish red with a good strong purple tint: a remarkable colour for a Tasmanian pinot. The bouquet is wonderfully aromatic and lifted, with dark to red cherry and spice aromas, the palate medium to full-bodied and rich, with density and weight and fleshy extract. The whole-bunch\/stemmy characters are discreet and well managed. An outstanding pinot noir with irresistible flavours and aromas. Drink: 2018-2032.\"  \u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003cb\u003eHuon Hooke, The Real Review - 97 points\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003e\"\u003cspan\u003eAdmittedly I’m a fan of nutty, stemmy, peppery red wines, and this certainly is of that style, but boy this has some emphasis to it. It’s an A+ wine. Foresty berries, strings of herbs, woodsmoke, cranberries, chicory and so many twigs, roasted nuts and spices. It’s raked with tannin, opens a fan of flavour on the finish. and is highly characterful. In short, it has aroma, texture, style and x-factor. Importantly, it’s also ripped with fruit. I’m scoring it 96, but the lean is to higher.\u003c\/span\u003e Drink: 2020-2028+.\"  \u003cstrong\u003eCampbell Mattinson, The Wine Front – 96 points\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\"\u003cspan\u003ePower is amplified like no other vintage, signalled by a significantly richer, fuller colour and striking aromas of ripe cherry, plum and earthy forest floor. Remembered for having a huge body on release, this wine still shows a lot of muscle, although the distinctive Tolpuddle acid profile suggests it still has a long life ahead in the cellar.\u003c\/span\u003e\"  \u003cstrong\u003eDavid Sly, Decanter – 96 points\u003c\/strong\u003e\u003c\/p\u003e\n\u003ch3\u003e\u003cstrong\u003eAwards\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cspan\u003eJames Suckling Top 100 Wines of the World 2018\u003cbr\u003eJames Suckling Top 100 Wines of Australia 2018\u003cbr\u003eSpecial Value Wine - Halliday Wine Companion  \u003c\/span\u003e\u003cstrong\u003e\u003cspan style=\"color: #f9e00c;\"\u003e★ \u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003ch3\u003e\u003cspan\u003e\u003cstrong\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eAbout the winery\u003c\/span\u003e\u003c\/span\u003e\u003c\/strong\u003e\u003c\/span\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cimg alt=\"Tolpuddle vineyard\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/Tolpuddle_1024x1024.png?v=1667374621\"\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eTolpuddle Vineyard was established in 1988\u003c\/span\u003e\u003cspan\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eby Bill Casimaty, Gary Crittenden and Tony Jordan \u003c\/span\u003e\u003c\/span\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eand it took its name from the Tolpuddle Martyrs: English convicts transported to Tasmania for forming an agricultural union. The leader of the Martyrs, George Loveless, served some of his sentence working on a property near Richmond, part of which is now Tolpuddle Vineyard. The vineyard is planted with mature Chardonnay and Pinot Noir vines, facing north-east, and sloping gently up from Back Tea Tree Road. The soil is light silica over sandstone and of moderate vigour, ensuring well-balanced vines producing grapes of great flavour and intensity. \u003c\/span\u003e\u003c\/span\u003e\u003cspan\u003e \u003c\/span\u003e\u003cspan\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003c\/span\u003e\u003c\/span\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eMartin Shaw and Michael Hill Smith MW (Shaw \u0026amp; Smith) purchased the vineyard in 2011 \u003c\/span\u003e\u003cspan\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eafter a look-and-see jaunt to Tasmania when they became smitten by Tolpuddle's Coal Valley location and mature vines, planted only to pinot noir and chardonnay. They a\u003c\/span\u003e\u003c\/span\u003e\u003cspan style=\"vertical-align: inherit;\"\u003ere fully committed to seeing Tolpuddle Vineyard recognised as one of Australia's great single vineyards. \u003c\/span\u003e\u003c\/span\u003e\u003cspan\u003e \u003c\/span\u003e\u003cspan\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003c\/span\u003e\u003c\/span\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003c\/span\u003e\u003cspan\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eIn barely a decade, Tolpuddle has established itself as one of the country's top producers. It produces wines of blistering precision and finesse which have received rave critical acclaim. They are highly sought-after and are some of the finest examples of chardonnay and pinot noir that can be found anywhere on the Apple Isle.\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"color: rgb(128, 128, 128);\"\u003e\u003cstrong\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eThe following text is taken from an article by Jasper Morris that appeared in Inside Burgundy\u003cbr\u003e\u003cbr\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cdiv style=\"text-align: left;\"\u003e\u003cimg style=\"margin-right: 30px; margin-bottom: 30px; float: left;\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/Tolpuddle_2_480x480.png?v=1774503602\"\u003e\u003c\/div\u003e\n\u003cp\u003e\u003cspan\u003eWhat began as reconnaissance for Shaw and Hill Smith back in 2011 quickly metamorphosed into profound intrigue thanks in large part to a dinner with industry friends. In this case, it was at the Launceston institution of Stillwater in northern Tasmania with Andrew Pirie – a legend of Tasmanian wine – and veteran winemaker Peter Dawson. The ever-academic Pirie referred to his laptop as he apprised the table of Tasmania’s climatic mapping and data. This was critical information as it informed the pair of just how dry the Coal River Valley was, having made the common assumption that cool equalled wet. The combination of cool and dry added to the allure on account of the long ripening period with slow flavour development and low disease pressure during the growing season. Following some good bottles over dinner, including several from Tasmania, Dawson piqued further interest by declaring that \"Tasmania would be making Australia’s best Chardonnay and Pinot Noir within the next decade\". \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\"We’ve got to have this\" were the collective words uttered by cousins Martin Shaw and Michael Hill Smith MW upon entry to the Tolpuddle Vineyard site in 2011. The intangible knowing. The feeling in the bones. But what led them down the right path? \"We had no intention of buying a vineyard\", says Shaw 14 years on as we amble the long, even, north-east facing slope. It’s an idyllic and resplendent blue sky day in the Coal River Valley, around 30 minutes’ drive north east of Hobart. And despite the moderate 25 degree heat, there’s a bite to the bright sunshine on account of the clear skies, low humidity and high UV of southern Tasmania.\u003c\/p\u003e\n\u003cp\u003eShaw’s casual utterance speaks to the impulsive and serendipitous nature of their Tolpuddle Vineyard purchase, and it’s difficult to fathom how easily it could’ve been missed given the indelible mark it’s made on Tasmanian – indeed Australian – wine.  This was during a time when Tasmanian Chardonnay and Pinot Noir was starting to make waves on the Australian wine media circuit, such that it prompted a reconnaissance trip south from the Shaw + Smith stables in the Adelaide Hills where the two had risen to vinous fame. \u003c\/p\u003e\n\u003cp\u003e\"The Coal River Valley is cold but dry\", continues Shaw, \"it’s cooler than Burgundy but warmer than Champagne\". The dryness is evident. There’s been little rain in the Valley for months now which is normal given Tasmania’s winter-dominant rainfall. However, this is compounded in the Coal River Valley by a rain shadow effect thanks to the mountains to the west, making it one of the driest regions on the island.\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eFurther visits ensued, including a pivotal one to Accolade-owned Bay of Fires, where then-winemaker Peter Dredge presented barrel samples from vineyards across Tasmania that supplied fruit to Accolade. The wines that excited the pair most came from the Tolpuddle Vineyard which Accolade were using for premium offerings such as Eileen Hardy Chardonnay and House of Arras sparkling wines. The culmination of this was the all-important visit to the site that captured the two so viscerally.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eThe potential for greatness in a table wine capacity was evident to Shaw and Hill Smith – the forest above, the water below, the long and even Burgundian-like slope in between. What’s more, the valley’s cool climate provided insulation from the looming threats of global warming. With their eyes squarely on the prize, the two set about negotiating acquisition of a site not for sale and – spoiler alert – were quick to succeed. But changes were required to take the site in the desired direction. Certain sparkling-specific clones were replaced with more suitable alternatives, pruning was changed from spur to cane, drainage was improved, frost protection was implemented via a new dam (after having been assured frost wasn’t part of the program!) and mid-row soil was ripped to alleviate compaction. With soils made up of light silica over sandstone, water retention is poor, so composting was implemented upon taking over the site along with undervine clover to keep things cool and assist in holding moisture - critical in this dry terroir. Following further plantings, the vineyard is now 31 hectares with an approximate 50\/50 split between Chardonnay and Pinot Noir.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eAround the time of the Tolpuddle Vineyard purchase, Shaw and Hill Smith had been trying to entice star winemaker Adam Wadewitz to join the Shaw + Smith team. Wadewitz was winemaker at Best’s Great Western in Victoria at the time, and it was the prospect of working with fruit from the Tolpuddle Vineyard that is said to have sealed the deal. With the inaugural 2012 wines made by Martin Shaw, Wadewitz took over from the 2013 vintage and has excelled with the site ever since.\u003c\/p\u003e\n\u003cp\u003eThe Chardonnay is whole bunch pressed, fermented in French barriques and generally sees 100% malolactic fermentation given the bracing southern-Tasmanian acidity. It then spends nine or ten months in barrel with around 30% new. Pinot Noir sees around 30% to 40% whole bunch and around ten months in barriques with 30-35% of it new.\u003cspan\u003e\u003c\/span\u003e\u003c\/p\u003e","brand":"Canterbury Wines","offers":[{"title":"Default Title","offer_id":47941701992689,"sku":null,"price":210.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/Tolpuddle-Pinot-Noir-2017.jpg?v=1774926641"},{"product_id":"tolpuddle-vineyard-pinot-noir-2021-1500ml","title":"Tolpuddle Vineyard Pinot Noir 2021 (1500ml)","description":"\u003cp\u003e\u003cstrong\u003e\u003cspan\u003eJames Suckling Top 100 Wines of Australia 2022\u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eMartin Shaw and Michael Hill Smith MW (Shaw \u0026amp; Smith) purchased the vineyard in 2011\u003cspan\u003e \u003c\/span\u003e\u003cspan\u003eafter a look-and-see jaunt to Tasmania when they became smitten by Tolpuddle's Coal Valley location and mature vines, planted only to pinot noir and chardonnay. They a\u003c\/span\u003ere fully committed to seeing Tolpuddle Vineyard recognised as one of Australia's great single vineyards. \u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e\"This 2021 Pinot Noir is fine, floral, mineral, structured and if possible, a little more structured and perfect than the 2020. It captures a ductile flow of tannin that shapes the fruit, capturing a glistening display of perfectly ripe, restrained fruit. Together, it makes for a polished, scintillating wine. Exceptional.\"  Erin Larkin\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eIn barely a decade, Tolpuddle has established itself as one of the country's top producers. It produces wines of blistering precision and finesse which have received rave critical acclaim. They are highly sought-after and are some of the finest examples of chardonnay and pinot noir that can be found anywhere on the Apple Isle.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e\"If ever a new winery was born with blue blood in its veins, Tolpuddle would have to be it.\"  James Halliday\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\"This wine is true to the Tolpuddle Vineyard style. It has very intense red and dark berry fruit, as well as some wild fennel and rhubarb notes on the nose. On the palate, there is a lot of concentrated fruit, balanced by fresh acidity and some fine tannins. Cherry and raspberry notes through to darker blueberry and boysenberry give complexity to a palate that flows seamlessly, and some Chinese five spice characters give a hint of more savoury notes to come with time.\u003c\/p\u003e\n\u003cp\u003eThe grapes were all hand-picked and fermented as a combination of whole berries and whole bunches, in open fermenters, with gentle plunging. The wine was aged in French oak for nine months, of which about one third was new.\" \u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003eTolpuddle\u003c\/strong\u003e\u003c\/p\u003e\n\u003ch3\u003e\n\u003cstrong\u003e\u003c\/strong\u003e\u003cstrong\u003eExpert reviews\u003c\/strong\u003e\n\u003c\/h3\u003e\n\u003cp\u003e\u003cspan\u003e\"Excellent depth of red with a strong purple tint, the bouquet black cherry, meaty\/charcuterie and mossy undergrowth, while the palate is full and strong, with richness and fleshy extract aplenty, a powerful wine with tannins that are assertive and long. A subtle stalky whole-bunch note on the follow-through. A solidly built pinot of impressive concentration and real substance. Drink 2022-2036.\"  \u003cstrong\u003eHuon Hooke, The Real Review - 97 points\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\"Riffing off the same playbook as the excellent 2020 Pinot Noir, this 2021 Pinot Noir is fine, floral, mineral, structured and if possible, a little more structured and perfect than the 2020. It captures a ductile flow of tannin that shapes the fruit, capturing a glistening display of perfectly ripe, restrained fruit. Together, it makes for a polished, scintillating wine. Exceptional. Drink: 2022-2041.\" \u003cstrong\u003e Erin Larkin, Wine Advocate - 96+ points\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\"It's hard to believe that Tolpuddle celebrated its 10th anniversary this year, but I remember being impressed by the wines at the launch, and I still await each release with a similar enthusiastic impatience. This year’s looks good already: perfumed macerated strawberry and raspberry notes with some dark cherry and boysenberry in the bass. There are hints of Chinese five-spice, rhubarb, mushroom broth, sous bois, forest floor and rain falling on turned earth, with perhaps just a whiff of struck flint in the distance. The whole-bunch component here is beautifully judged, the palate shape sleek and possessing ample tension and grace, gentle tannin support weighing in as the wine sails away into the distance. Seamless drinking now but will reward those with patience. Drink by 2035.\"  \u003cstrong\u003eDave Brookes, Halliday Wine Companion - 96 points\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\"A juicy, almost fleshy wine that shows great promise, but the fruit will need time to unwind from the taut acidity and gently grippy tannins. Dense fruit, mainly in the red berry and cherry spectrum, but with a hint of slightly darker berries in the background. Very young, but should be stunning when it settles down.\"  \u003c\/span\u003e\u003cstrong\u003eNatasha Hughes MW, Club Oenologique (UK) - 96 points\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\"I love the transparent, floral nose of this beautifully crafted and extremely fresh Tasmanian pinot noir. Fantastic interplay of mineral acidity with fresh black cherry and ripe strawberry fruit on the super-elegant palate. Long, silky and citrusy finish. From the Coal River Valley sub-region of Tasmania.\"  \u003cstrong\u003eJames Suckling, JamesSuckling.com - 95 points \u003c\/strong\u003e\u003c\/span\u003e\u003cstrong\u003eand Top 100 Wines of Australia 2022\u003c\/strong\u003e\u003cem\u003e\u003cstrong\u003e \u003c\/strong\u003e\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\"Healthy mid crimson. Complex, layered, approachable nose. Smooth and lively and so much more approachable than young red burgundy. Maybe not as concentrated as 2020. Long.\" \u003cstrong\u003e \u003c\/strong\u003e\u003c\/span\u003e\u003cstrong\u003eJancis Robinson MW – 17.5+\/20 points\u003c\/strong\u003e\u003c\/p\u003e\n\u003ch3\u003e\u003cspan\u003eAwards\u003c\/span\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cspan\u003e\u003cspan\u003eTop 100 Wines of Australia 2022 - James Suckling\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3\u003e\u003cspan\u003e\u003cstrong\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eAbout the winery\u003c\/span\u003e\u003c\/span\u003e\u003c\/strong\u003e\u003c\/span\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cimg alt=\"Tolpuddle vineyard\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/Tolpuddle_1024x1024.png?v=1667374621\"\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eTolpuddle Vineyard was established in 1988\u003c\/span\u003e\u003cspan\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eby Bill Casimaty, Gary Crittenden and Tony Jordan \u003c\/span\u003e\u003c\/span\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eand it took its name from the Tolpuddle Martyrs: English convicts transported to Tasmania for forming an agricultural union. The leader of the Martyrs, George Loveless, served some of his sentence working on a property near Richmond, part of which is now Tolpuddle Vineyard. The vineyard is planted with mature Chardonnay and Pinot Noir vines, facing north-east, and sloping gently up from Back Tea Tree Road. The soil is light silica over sandstone and of moderate vigour, ensuring well-balanced vines producing grapes of great flavour and intensity. \u003c\/span\u003e\u003c\/span\u003e\u003cspan\u003e \u003c\/span\u003e\u003cspan\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003c\/span\u003e\u003c\/span\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eMartin Shaw and Michael Hill Smith MW (Shaw \u0026amp; Smith) purchased the vineyard in 2011 \u003c\/span\u003e\u003cspan\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eafter a look-and-see jaunt to Tasmania when they became smitten by Tolpuddle's Coal Valley location and mature vines, planted only to pinot noir and chardonnay. They a\u003c\/span\u003e\u003c\/span\u003e\u003cspan style=\"vertical-align: inherit;\"\u003ere fully committed to seeing Tolpuddle Vineyard recognised as one of Australia's great single vineyards. \u003c\/span\u003e\u003c\/span\u003e\u003cspan\u003e \u003c\/span\u003e\u003cspan\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003c\/span\u003e\u003c\/span\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003c\/span\u003e\u003cspan\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eIn barely a decade, Tolpuddle has established itself as one of the country's top producers. It produces wines of blistering precision and finesse which have received rave critical acclaim. They are highly sought-after and are some of the finest examples of chardonnay and pinot noir that can be found anywhere on the Apple Isle.\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"color: rgb(128, 128, 128);\"\u003e\u003cstrong\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eThe following text is taken from an article by Jasper Morris that appeared in Inside Burgundy\u003cbr\u003e\u003cbr\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cdiv style=\"text-align: left;\"\u003e\u003cimg style=\"margin-right: 30px; margin-bottom: 30px; float: left;\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/Tolpuddle_2_480x480.png?v=1774503602\"\u003e\u003c\/div\u003e\n\u003cp\u003e\u003cspan\u003eWhat began as reconnaissance for Shaw and Hill Smith back in 2011 quickly metamorphosed into profound intrigue thanks in large part to a dinner with industry friends. In this case, it was at the Launceston institution of Stillwater in northern Tasmania with Andrew Pirie – a legend of Tasmanian wine – and veteran winemaker Peter Dawson. The ever-academic Pirie referred to his laptop as he apprised the table of Tasmania’s climatic mapping and data. This was critical information as it informed the pair of just how dry the Coal River Valley was, having made the common assumption that cool equalled wet. The combination of cool and dry added to the allure on account of the long ripening period with slow flavour development and low disease pressure during the growing season. Following some good bottles over dinner, including several from Tasmania, Dawson piqued further interest by declaring that \"Tasmania would be making Australia’s best Chardonnay and Pinot Noir within the next decade\". \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\"We’ve got to have this\" were the collective words uttered by cousins Martin Shaw and Michael Hill Smith MW upon entry to the Tolpuddle Vineyard site in 2011. The intangible knowing. The feeling in the bones. But what led them down the right path? \"We had no intention of buying a vineyard\", says Shaw 14 years on as we amble the long, even, north-east facing slope. It’s an idyllic and resplendent blue sky day in the Coal River Valley, around 30 minutes’ drive north east of Hobart. And despite the moderate 25 degree heat, there’s a bite to the bright sunshine on account of the clear skies, low humidity and high UV of southern Tasmania.\u003c\/p\u003e\n\u003cp\u003eShaw’s casual utterance speaks to the impulsive and serendipitous nature of their Tolpuddle Vineyard purchase, and it’s difficult to fathom how easily it could’ve been missed given the indelible mark it’s made on Tasmanian – indeed Australian – wine.  This was during a time when Tasmanian Chardonnay and Pinot Noir was starting to make waves on the Australian wine media circuit, such that it prompted a reconnaissance trip south from the Shaw + Smith stables in the Adelaide Hills where the two had risen to vinous fame. \u003c\/p\u003e\n\u003cp\u003e\"The Coal River Valley is cold but dry\", continues Shaw, \"it’s cooler than Burgundy but warmer than Champagne\". The dryness is evident. There’s been little rain in the Valley for months now which is normal given Tasmania’s winter-dominant rainfall. However, this is compounded in the Coal River Valley by a rain shadow effect thanks to the mountains to the west, making it one of the driest regions on the island.\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eFurther visits ensued, including a pivotal one to Accolade-owned Bay of Fires, where then-winemaker Peter Dredge presented barrel samples from vineyards across Tasmania that supplied fruit to Accolade. The wines that excited the pair most came from the Tolpuddle Vineyard which Accolade were using for premium offerings such as Eileen Hardy Chardonnay and House of Arras sparkling wines. The culmination of this was the all-important visit to the site that captured the two so viscerally.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eThe potential for greatness in a table wine capacity was evident to Shaw and Hill Smith – the forest above, the water below, the long and even Burgundian-like slope in between. What’s more, the valley’s cool climate provided insulation from the looming threats of global warming. With their eyes squarely on the prize, the two set about negotiating acquisition of a site not for sale and – spoiler alert – were quick to succeed. But changes were required to take the site in the desired direction. Certain sparkling-specific clones were replaced with more suitable alternatives, pruning was changed from spur to cane, drainage was improved, frost protection was implemented via a new dam (after having been assured frost wasn’t part of the program!) and mid-row soil was ripped to alleviate compaction. With soils made up of light silica over sandstone, water retention is poor, so composting was implemented upon taking over the site along with undervine clover to keep things cool and assist in holding moisture - critical in this dry terroir. Following further plantings, the vineyard is now 31 hectares with an approximate 50\/50 split between Chardonnay and Pinot Noir.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eAround the time of the Tolpuddle Vineyard purchase, Shaw and Hill Smith had been trying to entice star winemaker Adam Wadewitz to join the Shaw + Smith team. Wadewitz was winemaker at Best’s Great Western in Victoria at the time, and it was the prospect of working with fruit from the Tolpuddle Vineyard that is said to have sealed the deal. With the inaugural 2012 wines made by Martin Shaw, Wadewitz took over from the 2013 vintage and has excelled with the site ever since.\u003c\/p\u003e\n\u003cp\u003eThe Chardonnay is whole bunch pressed, fermented in French barriques and generally sees 100% malolactic fermentation given the bracing southern-Tasmanian acidity. It then spends nine or ten months in barrel with around 30% new. Pinot Noir sees around 30% to 40% whole bunch and around ten months in barriques with 30-35% of it new.\u003c\/p\u003e","brand":"Canterbury Wines","offers":[{"title":"Default Title","offer_id":48352369377521,"sku":null,"price":470.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/Tolpuddle-Vineyard-Pinot-Noir-2021-1500ml.jpg?v=1782957657"}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/collections\/b2_0e01745f-bcb1-4d25-9191-a882e0a9b937.jpg?v=1660637910","url":"https:\/\/canterburywines.au\/collections\/tasmania-reds.oembed?page=2","provider":"Canterbury Wines","version":"1.0","type":"link"}