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Pipers Brook 2022 Reserve Pinot Noir

This is a marvel withheld - of exceptional sites, and chosen barrels - all selected for demonstrating excellence.

An utter celebration of Pinot Noir. Northern Tasmanian, cool-climate, uncompromising, Pinot Noir.

A treat for those few who seek the wonderous, and the undeniable grace, of everything wine can be.

An entirely worthy addition to our Reserve Collection.

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Melissa Moore, for The Real Review: 96 Points

Palest ruby. A restrained, elegant perfume of red cherry and strawberry confiture, with notes of mushroom duxelle and wood spice. Treading a fine line between an ethereal lightness of being and intensity of fruit: a cherry bomb on the palate, with bright acidity and long sinewy tannins, and a Campari note like a twist in the tail on the finish.

Shanteh Wale, for Wine Pilot: 95 Points

Red cherries, rhubarb, rosehip and dried cranberries. White pepper, jicama and porcini mushroom powder. There is a sarsaparilla and sweet cherry soda note to the mid palate. Which continues with some creamy coffee smoothness throughout. The wine is dainty but with good staying power.

Skin tannins build over time silken but mighty. A wine that displays the force of red fruit, a core of subtle oak and long lengthy flavours.

Remarkably fresh for 4 years bottle age this stands as a testament to the long ripening period of north Tasmania. Drink now with wagyu tartare or cellar for a further 3-5 years.

In Stock

Wine Specs

Vintage

2022

Varietal

Pinot Noir

Alcohol %

13.5

Wine Profile

Tasting Notes

Radiant crimson red with aromas or pure red fruits and exotic spice. An elegant yet intense palate of red berry fruits and seamlessly layered tannins, providing a sensual experience from start to finish.

Winemaker Notes

Naturally chilled grapes were hand picked into 20kg bins in the cool of the morning and delivered straight to the winery where they could be placed in cool room to further chill the bunches. These bins were then gently destemmed, keeping the whole berries intact, into small open fermenters along with a 10% whole bunch inclusion. The must was left to cold soak for one week prior to fermentation. To enhance complexity wild yeast were left to initiate fermentation prior to inoculation with cultured yeast once a cap had developed. A combination of hand plunging and pump overs were employed over fermentation to carefully manage tannin extraction from grape skins and allow for aeration as desired. Ferments were gently pressed in a basket press to ensure minimal maceration of the skins and seeds. The wine was then racked off solids to a mixture of French oak puncheons and barriques (25% New) where the wine went through malolactic fermentation and maturation in oak for 9 months prior to bottling.