2020 Single Vineyard Jacoben Pinot Noir

colour

Light crimson colours with ruby hues.

aroma

Pure floral perfume with subtle bergamot tea lifting above bright cherry, damson plum and strawberry fruit tones.

palate

Layers of subtle spice escort a dense fruit core, with supple, whole bunch tannin manifesting an ethereal wine of purity and focus.

cellaring

Will reward careful cellaring of seven to ten years.

vintage

Constant spring winds during budburst caused low vine yields. The region experienced cooler than average temperatures over the growing season causing a longer ripening period with delayed harvest dates. The driest vintage to date producing extremely high-quality fruit.

winemaking

Hand-picked and 100% de-stemmed into three 1.5T open top fermenters and left to undergo natural primary fermentation with no additions. Cap management included a mixture of hand plunging and pumping over as required. Total time on skins was 18 days. The resulting wine was pressed directly to 500L French oak puncheons (25% new) where it rested with minimal intervention for 9 months prior to bottling.

region

Tasmania 

variety

Pinot Noir

analysis

• Alcohol: 13.5%
• pH: 3.57
• Acidity (TA): 5.20 g/L

Australian Pinot Noir Challenge 2022

Top Gold

National Wine Show of Australia 2021

Royal Adelaide Wine Show 2021

Tasmanian Wine Show 2022

Halliday Wine Companion 2023

From the Lower Derwent Valley; hand picked; up to 25% whole bunches; gentle hand plunging and occasional pumpovers. Matured 10 months in 25% new, large-format French oak. Crafted to an almost identical recipe to Lowestoft's estate pinot, this vineyard delivers a more linear, strict and structured take on the Lower Derwent. Well-focused black and red berry cherry/berry fruits are confidently supported by fine-grained tannins that promise great things in a decade. 

94

Robert Parker Wine Advocate 2023

The 2020 Single Vineyard Jacoben Pinot Noir is silky and bright in the mouth, with layers of red berry fruit, interspersed by exotically spiced whole-bunch complexity. There are distinct mushroom nuances of enoki and forest floor. The tannins are arranged in a ductile splay across the palate and give rise to the buoyant, almost bouncy fruit. This is concentrated, spicy and very good. Very good, indeed.

94