Ninth Island Pinot Noir 2017

INTRODUCTION
An isle of untouched beauty, only 32 hectares in size and located just 11km off the coast, and although often shrouded by ocean mists is visible from our Pipers Brook vineyards in Northern Tasmania. The Island’s name has been used for our range of fresh, early drinking varietal wines that capture the distinctive cool-climate flav ours and nature of Tasmania. Ninth Island is a wildlife haven for both marine and birdlife that choose to take refuge on this pristine coastal environment. Our heritage label depicts old Hobart Town in 1868, illustrating the Royal Hobart Regatta attended by H.R.H The Duke of Edinburgh. The Regatta is Tasmania’s oldest sporting event and remains the largest aquatic carnival in the Southern Hemisphere.

SOIL
The grapes were grown on a mixture of the Ferrosols (Volcanic soils) of our Pipers Brook vineyards and Vertosol soils (Black Cracking Clays) of our Tamar Valley vineyard s. Both soil types have excellent water holding capacity, offering a steady supply of moisture and nourishment to the vines throughout the growing season.

VITICULTURE
The grapes were harvested throughout the month of April and May from blocks located in the Tamar Valley and Pipers Brook wine regions of northern Tasmania. The vines are predominantly grown on Vertical Shoot Positioning (VSP) trellises, which helps to expose the ripening bunches to the sun, thus achieving full ripeness and well-balanced flavours with fine tannins.

WINEMAKING
Our aim with this rich and expressive pinot noir style is to bring all of the sensual delicate berry flavours and delights of pinot noir to a peak at an early stage of the wine’s life, while offering a lush round and fleshy textured full bodied palate. To achieve this, the grapes, once picked, are immediately de-stemmed and crushed before being fermented in a combination of Vinimatic, static and open vat ferments. The grape must is then inoculated and fermented at between 25-30 ̊ C for a period of 7 to 12 days before being pressed off into stainless steel vessels. The wine then completes full malolactic fermentation and is then bottled early under screw cap. This allows the wine to attain a style that is both intensely perfumed with distinctive soft velvety tannins and rich, fresh, vibrant fruit.

TASTING NOTES
Colour: Vibrant pinot noir ruby red, with subtle purple hue and good colour density. Bouquet: Lifted aromas 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.

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