Tasmania Pinot Noir

See previous note for this vintage and cuvée in July 2022. An exceptional Tassie Pinot Noir. My last Freycinet in the cellar which is an oversight on my part. A sweetish yet earthy palate showing savoury root vegetable flavours, like beetroot as well as black cherry. A luscious flavoursome delicious palate. I have had 15 year old Pinots from Freycinet before and this one could go the distance.

See many previous Delectable notes but not for this vintage. As stated previously one of Australia’s best Pinots A very aromatic nose of red and black cherry together with root vegetables particularly beetroot. Raspberry flavours - a sweetish palate with a savoury twist. An excellent Tasmanian Pinot Noir and a regular purchase. Also capable of extended cellaring - I recall having a 15 year old one once but it’s hard to resist right now.

See previous Delectable notes. Savoury red fruited perfume with black cherry - an over used descriptor but Delicious is the word. I was going to pick a Burgundy to have with duck - most of which aren’t ready yet so I am glad I picked this 10 year old Tasmanian Pinot from one of the earliest Tassie Pinot producers in Freycinet Developing earthy loamy notes - still vibrant and alive.

See a couple of previous notes for this superb Pinot Noir. This is my last of the 2010s. Mid to dark Ruby / quite dark for a Pinot. Aromas of dried cherry coming through on to a luscious delicious palate of great intensity and length. As my previous notes will say this has always been one of Australia’s better Pinots long before Tasmanian Pinots became so well known.

Deep Ruby - dark for a Pinot Noir. Dense, very rich - dark cherry and spices. Medium plus bodied palate. Amazing to say it is latent for an 8 year old Pinot but I have had Freycinet Pinots that are 15 years old - they are made with longevity in mind. So rich it could have come from Central Otago. Leave the last one for at least another 3 years.

Mid Ruby in colour. Aromas of Rose petals. Forest floor, earthy , this wine exudes class - ticks all the boxes of a great Pinot Noir. Totally resolved tannins and virtually zero acid. In its sweet spot and singing. Would love to put this wine in a Burgundy lineup and see what the tasters thought. Freycinet has been a hot Pinot Noir for years before Tasmanian Pinots became flavour of the month.

One of my favourite Aussie Pinots over the years such that we can usually pick it from its nose - same with Bass Phillip Pinot Noir. The Freycinet has spicy savoury dark cherry bouquet with a touch of caramel oak - the whole bunch influence integrated. Lovely balance on the medium bodied palate finishing with silky tannins. Always in the conversation when discussing Australia’s better Pinots. Made for extended cellaring of 15+ years from vintage.

Bright mid crimson in colour. A lovely perfume as you would expect from a top Tasmanian Pinot with 10 years of age. Interesting to compare this to the 2009 Ata Rangi I had a week ago. The AR was more Burgundian and a tad more enjoyable. Following night for the Freycinet - dried cherries and “old lady’s talcum powder” on the nose. Supple mouth feel. Medium plus intensity.

After decanting initial notes of honeycomb. A good combination of root vegetable notes and savoury red fruits. Great palate intensity without weight. An excellent example of a 10 year old Tasmanian Pinot. Freycinet is on the East Coast of Tasmania and their Pinot Noir is a regular purchase for me. Capable of ageing for 15 years plus.

One of my favourite Australian Pinot Noirs and does improve with cellaring - up to 15 years say the makers. Arguably at its peak right now but will still be drinking well in 4 years - on the plateau. A lovely complex aroma of earthy, compost heap, forest floor notes with savoury Plum. Medium + Intensity on the palate with incredible length and persistence. This wine like all good Pinots speaks of its terroir which in this case is this special amphitheater in eastern Tasmania. Usually buy this annually.