Tolpuddle Vineyard's Coal River Valley Pinot Noir offers a sophisticated combination of bright aromatics and intense flavours. Notes of violets, red berries, sour cherry, raspberry, and blueberry create a delightful bouquet, while savoury notes of graphite and cured meat add depth. Balanced tannins and a hint of toasted spices bring this complex Pinot Noir to a full, pleasing finish.

Critic Review

Decanter Magazine: 98Pts
Drinking Window: 2022 - 2035

"A quantum leap in form and finesse captures the ideal integration of seductive pretty aromas, vibrant red berry flavours, lively spice and a velvety texture that slides about with power and purpose. Bright red fruit notes of cherry and raspberry dominate the entry, but an array of black fruits effortlessly glide into the frame, the seamless structure sustained by an unwavering acid line that carries each element with grace and poise. A complete package."
David Sly

JancisRobinson.com: 17++
Drinking Window: 2024 - 2034

"50% whole-bunch fermentation. Much richer mix of clones.
Blueish, quite dark crimson. Intense, ripe nose with a nice saline note. Very juicy and appetising. Fine boned and not nearly ready. Great mix of sweet, sour and salt!"
Jancis Robinson

About the Producer

The Tolpuddle Vineyard was purchased by Michael Hill Smith MW and Martin Shaw in 2011. First planted in 1988 by Tony Jordan and Garry Crittenden with Chardonnay and Pinot Noir, it has since established a reputation for growing exceptional quality grapes. The vineyard took its name from the Tolpuddle Martyrs, who were transported to Australia in 1834 for starting an agrarian union. The leader of the group, George Loveless, served part of his sentence working on a property near Richmond called GlenAyr, part of which is now the Tolpuddle Vineyard.

Vineyard and Winery

The 20 hectare north east facing vineyard is located in the Coal River Valley, which is in a rain shadow, so is dry but cold. The dry climate ensures there is very low disease pressure, which in turn means that they can leave the grapes on the vines for longer to ensure they ripen fully. The soil is light silica over sandstone and of moderate vigour, ensuring well-balanced vines. In 2006 the vineyard won the inaugural Tasmanian Vineyard of the Year award, reflecting the performance of this unique and distinguished site.

All hand-picked fruit was fermented as a combination of whole berries and whole bunches in open wooden and stainless steel fermenters, with gentle plunging. The wine was aged in French oak for 10 months, of which about one third was new oak.