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Moss Wood are not know for their Pinot Noir, however this is a fine a unique expression of region and variety. A fruit bomb of rich and integrated flavours of cherry, spice, charry oak and silky finesse on the finish. The flavours pop and linger in the mouth long after the wine has left it.

Tasmania's east coast is Pinot territory and Spring Vale one of its best exponents; plum, bramble and lavender aromas, plush palate and silky tannins make this a standout.

Paringa is one of Australia's best and most consistent Pinot producers. This wine shows superb varietal aromas of cherry, plum and spice, and the palate is long, textured and complex. With the ability to be cellared for the medium to long term, Lindsay McCall's Estate Pinot is a certainty to be included in any cellar of a great Pinot Noir lover.

From vines yielding less than 1 tonne/acre, 100% whole bunch, natural yeast ferment, 100% new oak. A powerful and structural Pinot Noir by Lethbridge. An unusual presentation of the MV6 clone in the Estate vineyard produces fruit of great density of flavour, and very low yield (0.5 tonnes/acre). This wine was fermented with 100% whole bunch inclusion and had pre-fermentation maceration for 7-10 days. Wild yeast fermentation in small open vats proceeded with daily pigéage. Pressing was straight to barrel (100% new French oak) to allow for gross lees contact and natural MLF.

Cool climate single vineyard origin: Derwent Valley Tasmania 42.6°SHandpicked on a fruit day after the harvest moonWhole bunch wild ferment with gentle pigeageMatured 12 months en seasoned demi-muidBasket pressed, bottled unfined and unfiltered with perfect natural balance

Nanny Goat is a Central Otago winery specialising in Pinot Noir. Its name derives from the fact that much of the country is rough, dry, mountainous and desolate – seemingly suitable only for goats. Apparently, the brand’s owner, Aussie John Valmorbida, was climbing up to a hilltop restaurant near Queenstown when the goat idea struck him. It is rather appropriate. Hand picked and destemmed the fruit was sourced exclusively from their vineyards in Queensberry before going into into small open top fermenters, with the final blend containing 26% whole bunch. The individual fermenters underwent a short pre-fermentation maceration before fermenting naturally and being left on skins for up to 32 days before pressing. After a brief period of settling, the wine was roughly racked, taking a small portion of light lees and transferred to 225L French oak barriques (27% new) where it underwent natural malolactic fermentation and matured for 11 months before being racked, blended and bottled. Typical of Queensberry Pinot Noir, the nose is dark and brooding yet beautifully perfumed. Blueberry and boysenberry notes are layered amongst florals suggestive of rose petal and violets. Toasted sweet baking spices are interwoven with dried herbs, black Doris plum and an intriguing whole bunch derived herbaceous lift. The palate is taut and powerful with powdery fine tannins up front lending a sinewy elegance. A fine streak of acidity offers a lively backdrop to the abundant berry fruits, presenting a wine that is both powerful and dense yet beautifully light on its feet.

In 1991, the Slapjack Block made history as the first vineyard planted in Bannockburn. Featuring 13 clones, the site sits at 250 metres above sea level on soils of dense glacial schist with a thin clay topping. The mature vines are certified organic with the low yields of fruit ushered into a singular expression of pinot noir made with minimal intervention. Slapjack is the pinnacle of Terra Sancta’s pinot noir program. As a single vineyard wine, from some of the most unique terroir in the world, it transmutes outstanding character and complexity with power and poise. Full-bodied, svelte, and intriguing, Slapjack is made to cellar gracefully but will drink beautifully at any age. Terra Sancta’s philosophy is to question everything. They master tried and true methodologies while challenging convention, and always striving for better. While pinot noir is the heart of their portfolio, Terra Sancta also produces fine regional examples of chardonnay, pinot gris, and riesling.

Winemakers comments: Viper Vineyard Pinot Noir is made from grapes grown in the Grandstand Block of the Viper Vineyard in the Parkburn area on the western side of Lake Dunstan. The vineyard takes it name from the wildflower ”Vipers Bugloss” that covers the area. This vineyard sits on an undulating terrace above the valley floor. The soils are predominantly sandy loam over red clay cemented schist gravel. The terrace enjoys moderate temperatures and a long growing season. Ripening tends to be late into the season as the daytime temperatures are cooling. The cooler ripening tends to produce spicy wines with dark fruit flavours and density on the palate. The Viper is always made from the Grandstand block in the vineyard and the wine always stands out as uniquely in the cellar as it does in the bottle. wine notes: Red cherries, peppery spice and purple florals lying over an earthy background make up a deep and sumptuous aroma. The palate is all about an effortless balance and dance between suppleness and structure, sweet cherry and dark spice, weight and elegance, poise and power and a long satisfying tail. harvest: 4th April 2019 in bottle: 5th November 2020 Brix 23.3 pH – 3.65 pH 3.29 TA – 5.4g/L TA 6.9g/L Alc. – 13.8%.

Winemaker’s comments: The Tiger Pinot Noir is a single vineyard wine made from grapes grown in our Tiger vineyard in the Lowburn sub-region. The vineyard is on sloping land up off the valley floor and this elevated cooler position allows the vineyard to ripen slowly, building layer upon layer of flavour nuance and soft silky tannins. The wines from this vineyard typically display spicy aromatic red berry fruits and violets. The palate is characterised by a broad structure and layers of fine integrated tannin and fruit which is more textural than structural. The Tiger is always quite shy and reticent in its youth and after 4-5 years in bottle it really blossoms and expresses itself. Wine notes: Opens with an aromatic potpourri of fresh red berry fruit, warm spice, and dried herbs. There are layers of fine silky tannins. The broad structure provides a seamless frame and space for the lingering interplay of red berry and savoury flavours slowly fading with calm persistent clarity and detail.