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2025 10X Tasmania Pinot Noir
2025 10X Tasmania Pinot Noir
Candied redcurrant, blackberry and black cherry notes bring layers of soft fruits intertwining with oak, spice and chalk-like tannins. The silky nature and complexity of this wine is delightful.
Wine Profile
| Vintage |
Other Notes
The 2025 vintage was a good vintage across all sub regions of Tasmania. Above average temperatures and dry conditions resulted in an earlier and more condensed vintage but the consistent weather enabled even ripening and higher yields.
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| Vineyards :: Clones |
Vineyard Notes
Tamar River & Coal River :: Abel, Pommard Dalness Vineyard :: 667, 115, MV6
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| Harvest date :: Yield |
Harvest Date
Handpicked 3rd April 2025 – 11th April 2025 :: 5 – 8.0t/ha
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| Brix :: pH :: TA | |
| Winemaking |
Winemaker Notes
Handpicked fruit was hand sorted and fermented in various vessels across concrete, and stainless steel. Batches were cold soaked for 4 days at 8°C before the onset of wild fermentation.
Light fermentation management with pump
overs and some plunging over the 14 – 18 days on skins before pressed off to tank and racked to barrel. The various parcels were then blended and bottled.
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| Winemakers |
Production
Imogen Dillon, Martin Spedding
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| Aging :: Oak |
Aging
8 months :: 10% new French oak barriques and puncheons
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| Residual sugar |
Residual Sugar
Dry
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| Finished pH :: TA |
Acid
3.82 :: 5.4g/L
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| Alcohol % | |
| Production | |
| Tasting Notes |
Tasting Notes
Candied redcurrant, blackberry and black cherry notes bring layers of soft fruits intertwining with oak, spice and chalk-like tannins. The silky nature and complexity of this wine is delightful.
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| Food :: Temperature |
Food Pairing Notes
Lemon and garlic quail cooked over charcoal and nested on a fresh herb and pomegranate freekeh salad :: serve at 15 – 18°C
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| Best drinking |
Bottling Date
2026 – 2036
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| Downloadable PDF |
