2018 Priory Ridge Pinot Noir

St Helens, Tasmania

Hand-picked and then 18 months in French oak barrels and bottled with minimal fining.This wine has a typical Burgundian nose, showing plum and dark fruit flavours. Rich plum, dark raspberry, exotic spice with a little meaty overlay. Fantastic texture in the mouth - sweet, rich fruit with chocolate, slate and liquorice balanced by velvety tannins and oak complexity. It delivers textures & structure on the long persisting peppery finish. Match with fillet steak carpaccio or Coq au vin.


  • Style & Food Matching

    Hand-picked and then 18 months in French oak barrels and bottled with minimal fining.This wine has a typical Burgundian nose, showing plum and dark fruit flavours. Rich plum, dark raspberry, exotic spice with a little meaty overlay. Fantastic texture in the mouth - sweet, rich fruit with chocolate, slate and liquorice balanced by velvety tannins and oak complexity. It delivers textures & structure on the long persisting peppery finish.

    Match with fillet steak carpaccio or Coq au vin.

    Tech Notes

    Varietal / Blend: Pinot Noir

    Decant: Recommended

    Closure: Screw cap

    Farming Practices: Conventional

  • St Helens, Tasmania

    Located in the tiny settlement of Priory just 3 kms inland from the township of St Helens on the northern part of Tasmania’s east coast, not far from the Bay of Fires. The property has been in the family of Julie Llewellyn since 1889 and in the last 20 years has been planted with 20 hectares of Pinot Noir and Sauvignon Blanc and small amounts of other white varieties on an ideal warm north facing slope where the soil is decomposed Devonian granite which seems to confer a signature freshness and minerality into the wines produced.

    Winemaking for the Pinot Noir is all done at the Apsley Gorge winery by Brian Franklin who also does vintage each year in Burgundy with Philippe Charlopin (who was mentored by his friend Henri Jayer) in Gevrey Chambertin. Brian’s approach to winemaking for these wines is similar to his own Apsley Gorge wines, aiming for full phenolic ripeness harvesting as late as possible to ensure ripe pips and stems and letting ferment begin slowly and naturally with just natural yeast and no S02 used at all during vinification, maturation and elevage which is made in mostly aged French barriques.

    Ageing on lees for more than 18 months for the Pinot Noir and 12 months for the Sauvignon Blanc results in remarkable texture and depth with just a tiny amount of S02 is used at bottling. These are exciting and unique wines of remarkable complexity.

     

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