The majority of this Pinot Noir came from the Bird vineyard (48%) in Pipers River, owned by Pipers Brook with the balance coming from Joe Holyman’s new block (21%), Goaty Hill (18%), Ghost Rock (11%) and Clover Hill (2%). 50% of the Bird vineyard portion was whole-bunch fermented with the rest destemmed and whole berries used. The high proportion of 114 (naturally red-fruited) from a cooler part of the state (Piper’s Brook) and whole bunch means there is a savoury edge reminiscent of their own vineyard combined with a perfumed delicacy. The tannins are beautifully supple and the acidity has a fantastic liveliness about it. The wine was filtered but unfined.
Pair with roasted duck breast and cherry sauce or a charcuterie board.
Varietal / Blend: Pinot Noir
Closure: Screw cap
Farming Practices: Sustainable
This tiny vineyard is one of Australia’s most southerly located in the Huon valley in southern Tasmania. Paul and Gilli Lipscombe own the vineyard and make the wines. Both have considerable vineyard and winemaking experience behind them including winning the Jimmy Watson trophy for Home Hill where they have been the winemakers in recent years.
From working together in the Languedoc to New Zealand, Oregon and Margaret River they spent a lot of time researching and considering the best possible vineyard site with the aim to produce Australia’s best Pinot Noir and Chardonnay finally settling on this ideal north facing vineyard which is sheltered from the prevailing south-westerly winds.
Best described as a warm site within a cool climate, the soil is free-draining quartz inflicted mudstone soil over clay. The vineyard is planted to a large variety of Dijon clones as well as numerous other clones planted by the previous owners and all vineyard work is done as organically as possible. In 2019 a new planting including some Trousseau has been made on the steep north-west facing slope beside the main vineyard block.