Pinot Noir

Pressing Matters Pinot Noir is sourced from the winery's low yielding vineyard in the Coal River Valley, near Hobart, grown at a density of 4,200 vines per hectare.

The vineyard is a mix of over 18 different clone and rootstock combinations, which produce subtle but noticeable differences in the fruit. Each is processed separately.

Following fermentation, the parcels are sent to French oak to mature for 9-10 months. Each barrel is tasted individually to assess whether it is suitable for the final blend.

The bottled wine represents the best of the vintage. It is then aged for a further 3-4 years prior to release.

Deep red purple, Pressing Matters Pinot Noir has red and black fruit flavours, long lines of acidity and tannins, and a persistent finish. Cellaring potential is five years.