Tasmania’s south has emerged as a pinot noir powerhouse. This is fruit harvested from three vineyards, ensuring only the best quality goes into the end product. The wine is marked first and foremost by amazing aromatics; rose petals and spice overlapping raspberry coulis and winter strawberry. Wet earth and even some petroleum sneak in, adding layers to the experience. It demands a second and third pass under the nose, each time a new leaf lifted and a new aroma revealed - a surefire mark of quality in fruit and winemaking both. On the pallet the red and blue fruit come alive - vibrant and bountiful. The acid sits low in the mouth, and the fruit kind of dances along the back of it. Mushrooms, a glimmer of soy, Turkish delight, rose petal. A superb wine smack dab in the middle of its drinking window - enjoy now and over the next few years.

You can taste the rugged mountains and icy rivers, the rush of the landscape and the darkness of the pinot grapes that grow here. It’s a powerful pinot. Full of dark berries and herby, nutty earthines. That palate maturity is prevalent throughout. Mushroom, mocha, a bit of wet earth, smoke, and game. This is a seriously generous and complex wine. The juiciness is set against spindly tannin giving the wine wonderful texture and a well presented, long finish. This is winemaking magic, mofos.

This is a clever wine, in a lot of ways. It's pretty hard to find great pinot noir at the moment. The last few vintages have been tough, and getting maximum flavour with a minimal pricetag is a near impossible task. One clever way to build texture and complexity in pinot noir is to partially ferment the whole berry clusters. The producer of this wine employed this method with 30% of the fruit before letting the wine age in 50% new French oak. What’s in the bottle is elegant, yet concentrated. Fruit is expressed as cherries, plums and strawberries and there are secondary notes of spice and earth. You’ll feel semi-serious drinking this lovely pinot, even if it is a Tuesday night in your PJs.