Derwent Estate
Is a family owned and operated wine business situated just 20 minutes North of Hobart - the largest city in Tasmania. Located at 42 degrees south latitude this is genuine Cool climate Viticulture. Tasmania is rapidly gaining a reputation as Australia’s premier Pinot Noir, Riesling and Sparkling wine producing area.
When we say family operated - that’s exactly what we mean, with 3 generations of family members currently involved in the business. Planted on the historic Mt Nassau property which has been in the current owner’s family since 1913, Derwent Estate Wines was part of the diversification program.
The property has seen a vast array of ventures over the last 100 years or so including Sheep, Cattle, Vegetable production, seed crops, poppies, quarrying and the production of lime. Viticulture is the next exciting phase in the history of Mt Nassau.
Tasting Notes
Aroma: Plum and black cherry fruits with earthy undertones.
Palate: Rich cherry and dark berry fruits fill the palate and carry through with some firmness. This is a wine of impressive structure thanks to assertive French oak including 20% new wood.
Comments
Bright natural acidity and perfectly ripened tannins highlight the luscious fruits of this perfectly balanced wine. A classic cool-climate pinot noir to enjoy or cellar.
Viticulture
Grown on a north-facing-bank of the Derwent River, pinot noir from this 19-year-old cool-climate-vineyard is regarded among the most consistent and reliable in Tasmania. Previous vintages have been highly acclaimed. The soils are permeable loams over limestone, imparting intensity and aromatic delicacy to the fruit.
Winemaking
Picked at flavour ripeness, the grapes were in perfect condition on arrival at the winery where they were gently de-stemmed into open fermenters and allowed to rest for four days.
Fifty percent of the must was inoculated with a selected yeast strain chosen to highlight the ripe fruit characters. The balance was allowed to ferment naturally over a period of seven days. All ferments were hand plunged four times daily until dryness. Gently pressed into100% French oak, 20% new, where Malolactic fermentation naturally occurred in spring time as the temperature warmed up. A small amount of Sulphur was added prior to bottling.
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