East Coast artisans of premier Pinot Noir, Spring Vale produce an attractive and engaging aromatic red wine that shows notes of strawberry jam and violets on the nose and the palate displays soft flavours of wild berries and summer fruits. Perfect for experiencing the complexities of Tasmanian Pinot Noir without the price tag.

In memory of Ian ”Lee” Patrick Carr, an outstanding dad, friend and viticulturist. This unblended single origin Pinot Noir was harvested from one manually maintained vineyard block of the family estate, 33 years after planting. Matured in French oak. Bursting aromas of dark berries, cherries and orange zest. Silky smooth and lively acid, dried herbs and red currant. Match with grilled meat or strong cheese.

After 30 years of maturation, the Charles Reuben Estate vineyard expanded in 2019 with the addition of a distillery, embarking on a new journey with spirits. The new venture led to the creation of this Tasmanian vintage fortified wine, crafted with premium grape spirit. The Estate’s vineyard consistently produces sought-after, full-bodied, deep dark red Pinot Noir grapes. The result is a well balanced, smooth, and richly charactered fortified wine, bursting with intense dark berry flavours. True to its origins, this wine is made without any artificial colouring or flavouring.

Named after Nick Glaetzer's mother Judith. Single vineyard Pinot Noir, aged in 100% new French oak. Incredible length and concentration, like no other Tasmanian Pinot Noir. Only 580 bottles made.

As featured on "Battle of the Vines": When Frank asked Jonny about his site, he said, The only trouble I have is the need to restrain the beast. While prolific in producing rich Pinot, its naturally low-yielding with little bunches of super intense berries that create wine with blue fruits, chocolate and coffee.