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Cherry and ripe plums feature on the nose and with this follows onto the palate with forest floor and bright red fruits. The finish is a firm tannin structure with a well integrated oak presence. It was a challenging vintage that was seriously helped by the late warmth, which brought great ripeness to this Pinot Noir. Grapes were cold soaked for 5 days prior to ferment with a generous 50% dollop of whole bunches, interestingly this wine was matured in French and Hungarian Oak Barriques for 12 months.
Enjoy me with
The forest floor character of this Pinot Noir screams to be matched with venison. The head chef at our sister restaurant Geronimo Aperitivo & Wine Bar creates a fantastic dish of cured and seared venison with beetroot, chocolate, liquorice and juniper. Check out his brilliant recipe.
A great site for producing cool climate wines, Winter Brook Vineyard sits in the heart of the West Tamar Valley. The Winter brook site is North facing with a sunny disposition and the combination of this with attention to detail has assisted in creating fine quality wines. They have plantings of varieties found across the state including Pinot Noir, Pinot Gris, Riesling, Cabernet sauvignon and interesting varietals including Blaufrankisch and Dornfelder.