Season:
The 2012 growing season was characterised by almost perfect conditions for flowering and fruit set, followed by long warm summer ripening days in the season. As a result of well-balanced vines, the small bunches and berries have contributed to our Pinot Noir achieving full flavour ripeness, with soft expressive berry aromatics which are distinctive to the variety when grown in a cool climate.

Colour:
Vibrant pinot noir ruby red, with subtle purple hue and good colour density.

Bouquet:
Lifted aroma’s of dark cherries, raspberries, sweet cranberries, and fragrant rose petal perfume. These aromas are distinctive to Ninth Island pinot noir, all nicely entwined on the finish with a faint background of mocha/coffee tannins and the under tones of pepper berry spice on the finish.

Palate:
A wine made for enjoyment with a beautiful bright lift of sweet berry flavours which stylishly support the palate. Concentrated and long, with the characteristic hallmark of early drinking pinot noir. At first the taste is supple round and delicate, but soon bursts with richness and power as the delicious pinot noir flesh and flavours fill your mouth. A wine that captures your palates attention, Sensual Tasmanian sweet summer berry fruits, velvety fine long textured mouth-feel, all finely balanced by satisfyingly integrated mocha/coffee like tannins with a long captivating finish.

Ageing potential:
Drink now to 2014. Likely best year 2013

Food suggestions:
This pinot noir is made for pure enjoyment and drinks superbly as a young aromatic wine; yet is versatile enough to match with a wide array of foods: Asian and Mediterranean dishes where there is a slight sweetness in the meat or sauce, eg. duck with plum sauce, rack of lamb, spatchcock barbecued quail, pan fried turkey breast, grilled salmon, barbecued Asian spiced octopus, game pie, rabbit dishes or pigeon casserole. A versatile wine where the food matching is endless.