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2021 Wallis Tasmania Pinot Noir
2021 Wallis Tasmania Pinot Noir
Lifted aromas of spiced strawberry and stewed rhubarb lead into a palate layered with ripe cassis and subtle, perfumed red plum. Beneath the fruit, a savoury thread of sultry, sappy tannins and a whisper of liquorice lend depth and intrigue. A line of bright acidity carries the wine with poise and persistence, making it perfectly suited to richer dishes such as duck breast with cherry jus, glazed pork belly, or roast quail with wild mushroom risotto. A wine that brings both vibrancy and structure to the table.
Wine Profile
| Vintage |
Other Notes
Following an average rainfall and relatively warm winter, it was again the spring weather leading up to flowering which caused issues. October was our third wettest on record (96mm v 62mm average) and November saw our second coldest maximum and minimum temperatures (19.3° v 20.9°, 9.6° v 10.9°), consequently the budburst interval (budburst-flowering) was our longest ever – 87 days v an average of 75 days – and flowering was our latest ever (5 December v our 21 November average). In the end, due to the excellent February and March, hang time (budburst- harvest) was average – 205 days v an average of 204 days – and harvest date was close to average – 1 April v an average of 29 March. Yields are down because of the problems around flowering but summer and early autumn saw long, slow ripening – perfect for our Pinot Noir and Chardonnay.
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| Vineyards :: Clones |
Vineyard Notes
Wallis Tasmania :: Field Blend (including MV6, 114, 115)
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| Harvest date :: Yield |
Harvest Date
Hand picked 10 March 2017 :: 3 tonnes/ha (1.2 t/acre, ~18.0hl/ha)
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| Brix :: pH :: TA |
pH
22.5° (12.5° Baumé) :: 3.65 :: 6.0 g/l
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| Winemaking |
Winemaker Notes
Grapes hand-harvested early March. 10% whole bunches with destemmed portion all whole berries, and transferred to 5 tonne concrete tanks. Held cold for a few days to delay start of indigenous yeast ferment which then typically runs for 25-30 days. Cap management by pump over with some plunging towards the end of the ferment. Following pressing, the wine was transferred to 30% new 228 litre French oak barrels for 11 months. Natural 100% malolactic fermentation before bottling unfined and with minimal filtration.
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| Winemakers |
Production
Imogen Dillon & Martin Spedding
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| Aging :: Oak |
Aging
11 months :: 30% new 228 litre French oak barrels (medium toast; very tight grain; François Frères)
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| Residual sugar |
Residual Sugar
Dry (0.2 g/l)
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| Finished pH :: TA |
Acid
3.58 :: 5.5 g/l
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| Alcohol % |
Alcohol %
14
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| Production |
Production Notes
Hand picked 6 April 2021 :: screwcap
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| Tasting Notes |
Tasting Notes
Lifted aromas of spiced strawberry and stewed rhubarb lead into a palate layered with ripe cassis and subtle, perfumed red plum. Beneath the fruit, a savoury thread of sultry, sappy tannins and a whisper of liquorice lend depth and intrigue. A line of bright acidity carries the wine with poise and persistence, making it perfectly suited to richer dishes such as duck breast with cherry jus, glazed pork belly, or roast quail with wild mushroom risotto. A wine that brings both vibrancy and structure to the table.
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| Food :: Temperature |
Food Pairing Notes
Roast quail with wild mushroom risotto. Serve at 14–17°C.
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| Best drinking |
Bottling Date
2019-2029
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| Downloadable PDF |
