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2021 Pinot Noir

2021 Pinot Noir

The iconic Pipers Brook Estate Pinot Noir is a selection of only the best parcels across our 5 Pinot vineyards, each adding a layer of complexity and flavor to this superb wine.

Wonderfully textured mid palate with fine structure and expansive intensity.

TROPHY: Phil Laing champion wine of show - Tasmanian Wine Show 2023

TROPHY: Best Pinot Noir - Tasmanian Wine Show 2023

GOLD - Global Fine Wine Challenge 2023

GOLD - Perth Royal Wine Awards 2022


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Wine Specs
Pinot Noir
Up to 10 years
Alcohol %
Wine Profile
Tasting Notes
Aroma: Delicately perfumed with both red and dark cherry, floral notes with subtle aromas of earthy undergrowth and hints of cedar spice. Palate: Delicate layers of red and dark cherry fruits with hints of subtle spice. A wonderfully textured mid palate with fine supple tannins and lasting intensity.
Vineyard Notes
Produced from grapes grown at Pipers Brook and at Strathlynn on the west bank of the Tamar River, 70km away. Northeast sites, close to Bass Strait, are subject to strong maritime influences. Hillside slopes in the Tamar Valley offer vines some protection from prevailing westerly winds, promoting warm, settled and relatively dry growing conditions. Sites around Pipers Brook feature Ferrosol (volcanic) soils, while those in the Tamar Valley are Vertosol (black cracking clay) soils. Both soil types have excellent water-holding capacity, offering a steady supply of moisture and nourishment to the vines throughout the growing season. Pioneering clonal selection and mass selection sites of vines ageing up to 40 years consistently provides concentration and depth of character. Vines are grown on Vertical Shoot Positioned (VSP) trellises, which help to expose bunches to the sun, thus achieving full ripeness with well-balanced flavours and fine, ripe tannins. All fruit is picked and sorted by hand.
Production Notes
Whole bunches were carefully de-stemmed, with berries remaining intact. Fermentation via a combination of wild and inoculated yeast took place in small open vats, with 10% whole bunch included in the ferment. A combination of hand plunging and pumping over was employed throughout ferment. The resulting wine was gently pressed in a state of the art basket press and aged on lees in French oak barrels in our cool underground cellars for 9 months. Bottled under screw cap to preserve intensely perfumed aromatics and expressive fruit.