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Holm Oak Pinot Noir 2020
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95 Points & Special Value Wine James Halliday
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95 Points & Special Value Wine James Halliday
The epitome of cool-climate Tasmanian pinot noir. Sourced from the estate fruit, it’s well balanced with beautiful spice, strawberry and cherry characters on the nose. The palate has fantastic fruit intensity, vibrant acidity and fine silky tannins.
Dry mild conditions, moderate yields and some new winery equipment made for the least stressful vintage on record! This resulted in well balanced Pinot with lovely aromatics, bright fruit and fine tannin structure.
Several clones of Pinot Noir from many blocks on their Estate vineyard were picked over a two-week period. All batches were destemmed and were wild fermented in small open top fermenters. Ferments were hand plunged up to 4 times a day and then pressed to oak upon dryness. The wine underwent MLF in barrel and was then racked back to barrel for further maturation. 25% new French oak was used (the remainder 1 – 4 year old barrels) and the wine was matured in these barrels for 10 months.
“Hand-picked from multiple estate blocks with five clones. A crystal-clear crimson hue points to the wild strawberry/cherry bouquet that moves seamlessly into a pure and tightly focused palate flowing effortlessly through to a long, fresh finish and lingering aftertaste.” – 95 Points & Special Value Wine James Halliday
95 Points & Special Value Wine James Halliday
The epitome of cool-climate Tasmanian pinot noir. Sourced from the estate fruit, it’s well balanced with beautiful spice, strawberry and cherry characters on the nose. The palate has fantastic fruit intensity, vibrant acidity and fine silky tannins.
Dry mild conditions, moderate yields and some new winery equipment made for the least stressful vintage on record! This resulted in well balanced Pinot with lovely aromatics, bright fruit and fine tannin structure.
Several clones of Pinot Noir from many blocks on their Estate vineyard were picked over a two-week period. All batches were destemmed and were wild fermented in small open top fermenters. Ferments were hand plunged up to 4 times a day and then pressed to oak upon dryness. The wine underwent MLF in barrel and was then racked back to barrel for further maturation. 25% new French oak was used (the remainder 1 – 4 year old barrels) and the wine was matured in these barrels for 10 months.
“Hand-picked from multiple estate blocks with five clones. A crystal-clear crimson hue points to the wild strawberry/cherry bouquet that moves seamlessly into a pure and tightly focused palate flowing effortlessly through to a long, fresh finish and lingering aftertaste.” – 95 Points & Special Value Wine James Halliday
Description
95 Points & Special Value Wine James Halliday
The epitome of cool-climate Tasmanian pinot noir. Sourced from the estate fruit, it’s well balanced with beautiful spice, strawberry and cherry characters on the nose. The palate has fantastic fruit intensity, vibrant acidity and fine silky tannins.
Dry mild conditions, moderate yields and some new winery equipment made for the least stressful vintage on record! This resulted in well balanced Pinot with lovely aromatics, bright fruit and fine tannin structure.
Several clones of Pinot Noir from many blocks on their Estate vineyard were picked over a two-week period. All batches were destemmed and were wild fermented in small open top fermenters. Ferments were hand plunged up to 4 times a day and then pressed to oak upon dryness. The wine underwent MLF in barrel and was then racked back to barrel for further maturation. 25% new French oak was used (the remainder 1 – 4 year old barrels) and the wine was matured in these barrels for 10 months.
“Hand-picked from multiple estate blocks with five clones. A crystal-clear crimson hue points to the wild strawberry/cherry bouquet that moves seamlessly into a pure and tightly focused palate flowing effortlessly through to a long, fresh finish and lingering aftertaste.” – 95 Points & Special Value Wine James Halliday
Additional information
| Weight | 1.3 kg |
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| Alc/Vol | |
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