TOLPUDDLE VINEYARD, COAL RIVER VALLEY PINOT NOIR 2021
| Grape: | 100% Pinot Noir |
| Vineyard: | Tolpuddle Vineyard |
| Origin: | Tasmania, Australia |
| Vintage: | 2021 |
| ABV%: | 13.5% |
| Colour: | Ruby red |
| Aromas: | This wine has gorgeous aromatics with violets and red berries coming to the fore. |
| Flavours: | There is abundant fruit with notes of sour cherry, raspberry, blueberry, and a touch of rhubarb. Underlying savoury characters include graphite and cured meat, and some toasted spices. Medium weight, with very fine tannins. Fresh and enticing, perfumed and delicious. |
The Tolpuddle Vineyard was purchased by Michael Hill Smith MW and Martin Shaw in 2011. First planted in 1988 by Tony Jordan and Garry Crittenden with Chardonnay and Pinot Noir, it has since established a reputation for growing exceptional quality grapes. The vineyard took its name from the Tolpuddle Martyrs, who were transported to Australia in 1834 for starting an agrarian union. The leader of the group, George Loveless, served part of his sentence working on a property near Richmond called GlenAyr, part of which is now the Tolpuddle Vineyard.
Vineyard
The 20 hectare north east facing vineyard is located in the Coal River Valley, which is in a rain shadow, so is dry but cold. The dry climate ensures there is very low disease pressure, which in turn means that they can leave the grapes on the vines for longer to ensure they ripen fully. The soil is light silica over sandstone and of moderate vigour, ensuring well-balanced vines. In 2006 the vineyard won the inaugural Tasmanian Vineyard of the Year award, reflecting the performance of this unique and distinguished site.
2021 Vintage
Following a wet winter, the 2021 season unfolded with a wetter than average spring. This rainfall set up good soil moisture. The region experienced one of the coolest seasons on record, leading to a high percentage of smaller berries, lower yields and excellent flavour concentration.
Winemakers Highlights
All hand-picked fruit was fermented as a combination of whole berries and whole bunches in open wooden and stainless steel fermenters, with gentle plunging. The wine was aged in French oak for 10 months, of which about one third was new oak.