The Tasmanian Pinot sees a blend of sites each year coming for several regionals across the state. This vintage sees 3 very different wines that each have their own unique characters.

- Jane Eyre

From three sites in the north, this was fermented with native yeasts, then aged in French puncheons for 10 months. The Jane Eyre signature of fragrance and clarity are here, wedded with the intensity that Tasmanian pinot can often yield. Dark fruits are joined with the red, with black and red cherries, redcurrant, rosy-pink florals, some warming spices, turned earth and sweetly fresh forest floor note that will no doubt build intriguingly with tertiary development. It’s a wine of poise and detail, the palate supple, textural and effortless. 96 points, Marcus Ellis, Halliday Wine Companion