2016 Altaness Pinot Noir

Huon Valley, Tasmania

Hand-picked and wild fermented with 30 to 50% whole bunches. The wine then goes into 500L French puncheons (25% new) and is bottled unfiltered 14 months later. A lovely smokey/forest floor nose leading to bramble, dark berries, spice and meatiness on the palate. This wine evolves beautifully in the glass, revealing it's many layers as it opens up. Drink alongside Duck or venison with a juniper sauce or skirt/hanger steak.


  • Style & Food Matching

    Hand-picked and wild fermented with 30 to 50% whole bunches. The wine then goes into 500L French puncheons (25% new) and is bottled unfiltered 14 months later. A lovely smokey/forest floor nose leading to bramble, dark berries, spice and meatiness on the palate. This wine evolves beautifully in the glass, revealing it's many layers as it opens up.

    Drink alongside Duck or venison with a juniper sauce or skirt/hanger steak.

    Tech Notes

    Varietal / Blend: Pinot Noir

    Decant: We insist!

    Closure: Screw cap

    Farming Practices: Sustainable

    2010 Damijan Podversic Kaplja Bianco
  • Huon Valley, Tasmania

    "Our quest for a cool site to grow Pinot Noir and Chardonnay started in 2013 with numerous visits to Tasmania to find the right block of land. We focused exclusively on the Huon Valley region, south of Hobart. We consider the area to have exceptional possibilities to produce elegant wines and pretty styles rather than the broad flavours that attract gleaming medals. This pursuit took us two years until we found the right 21 hectares of land in Lymington. A year later, we sold Cascabel and took all our winemaking and vineyard equipment in four shipping containers to start a new chapter of planting a vineyard all over again."

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