Pipers Brook RESERVE Pinot Noir Tasmania Australia

Tasting Notes Colour: Vibrant ruby with purple rim. Bouquet: Lifted floral and berry fruit aromas balanced by spice and vanillin notes from oak maturation. Palate: The palate is deliciously concentrated, displaying ripe cherry and plum fruit supported by a spine of firm, grippy tannins and balanced by a dry, savoury finish. The wine will develop soft and velvety characters with further bottle age. (6 x 75 cl)

Attractive ruby in colour with good intensity for Pinot Noir and a nose of fresh raspberries, strawberries, red currents and cherries with an overlay of mild white pepper. On the palate it is surprisingly rich and smooth for a young light bodied red and has a satisfying touch of tannin on its finish; indicating short term ageing potential. Accompanies grilled salmon, chicken and a wide range of Asian and Mediterranean dishes, where there is slight sweetness in the meat or sauce. Grapes are harvested in late April mainly from vines where Scott Henry trellises are employed to help expose the grapes to the sun. At the Piper's Brook winery they are fermented in stainless steel vats, with very limited barrel ageing. The wine is bottled early to preserve its fruitiness and freshness. (6 x 75 cl)

Tasmania has a climate cool enough to produce complexity rather than just jammy fruit from Pinot Noir. This has a good concentration of raspberry fruit but herby, earthy flavours too, some balancing acidity and characteristic elegance. (12 x 75 cl)

Tasting Notes Colour: Light gold with a pink tinge. Bouquet: Complex aromas of jonagold apples, dried banana and traces of ginger. Palate: Generous, rich and full flavoured palate with a chalky dryness that arises from the natural skin tannins that are typical of the variety. The grapes were hand harvested during the early morning hours in April and cooled before immediate processing. While in the press the fruit has a period of skin contact to extract additional flavour and create a more complex style. The juice is fermented slowly at low temperatures in a combination of barrel and stainless steel. The oak influence is subtle but adds complexity and palate weight. (6 x 75 cl)

Light, mid-gold in colour with a complex bouquet of primary pear melon and citrus characters supported by the nuttiness of French oak and the butterscotch, honey and coffee aromas derived from malolactic fermentation and the oxidative handling process. On the palate this is quite a big wine in structure balanced by the natural acidity achieved in the vineyards, with ripe, malo and some French oak, though none of these characters dominates. It requires 1 to 2 years to develop its full complexity and has sufficient delicacy for long term aging in cool cellars. Sourced entirely from Pipers Brook Vineyard grapes more than half of this years blend came from vineyards at Pipers Brook including blocks A3 and A4 from the 24 year old ''Summit'' vineyard with the balance from the ''Timperton'' and Strathlynn'' vineyards. All the vines used are between 10 and 24 years old. Oxidative handling is employed to subdue the primary fruit characters and develop complex flavours suitable for long term bottle development. Some barrel fermentation takes place in both new and old French oak as well as stainless steel tanks. (6 x 75 cl)

Vinification: the grapes are harvested at cool temperatures, mainly at night, to maintain ripe fruit character. Following a cool fermentation in stainless steel vats, the wine is then bottled early to capture fruitiness and freshness. Tasting note: a ripe and full style of Chardonnay benefiting from balancing acidity and a long crisp citrus fruit finish. (6 x 75 cl)

Tasting Note Pale, yellow gold with a very fine and persistent bead. Classic vintage sparkling nose with traces of bakers yeast and mineral notes balanced by subtle tones of honey and citrus. Producer Notes: Located in Northern Tasmania at latitude of 41º South, the cool coastal slopes of the Pipers Brook region produce truly exceptional sparkling wine. This wine is sourced from specific sparkling vineyard sites in the Pipers Brook and Pipers River districts. All the sites are based on basaltic soils and are east-southeast facing. This aspect in the Pipers River district gives a ripening potential expressed in day-degrees summation of around 950-1050 day-deg C. This compares favourably with conditions in the French district of Champagne . (6 x 75 cl)

Pale gold in colour with an aromatic, bright bouquet of fresh fig, gooseberry, kiwi fruit and melon. On the palate it is medium bodied, freshly acidic with a long aftertaste and a finish sufficiently dry to complement seafood Sauvignon Blanc grapes for this firm but fruity white wine are derived from our vineyards in northern Tasmania. Being at the same latitude as Marlborough in New Zealand it is not surprising that the wine has an aromatic crisp style of wine with a herbaceous tang, a tropical fruit palate and some richness and length of flavour . Scott Henry trellises helps to expose the ripening bunches to the sun and the harvest takes place in late April. At the Piper's Brook winery the grapes are crushed with great care being taken to avoid juice oxidation or browning. Fermentation takes place in stainless steel vats and the wine is bottled early to which gives it its fruitiness and freshness. (6 x 75 cl)

Produced from vineyards in northern Tasmania, Clover Hill is often quoted as the finest sparkling wine made in Australia. It benefits from the long cool growing season which gives the grapes time to ripen slowly, develop flavours but retain a lovely crisp (12 x 75 cl)