Jim Chatto is recognised as having one of the very best palates in Australia, and has proved to be an outstanding winemaker. He and wife Daisy long wanted to get a small Tasmanian pinot business up and running, but having moved to the Hunter Valley in 2000, it took six years to find a site that satisfied all of the criteria Jim considers ideal. It is a warm, well drained site in one of the coolest parts of Tasmania, looking out over Glaziers Bay.
What a cracking wine this is. It’s welcome at my dinner table any old time. It’s a spark of a wine. If you rubbed the stalks together you’d no doubt start a fire. It’s autumnal, it’s gently reductive, it’s cut with cranberry and yet it’s bursting with red/black/meaty cherry. It has length, finesse, shoots of tannin and taut cables of acidity. Undergrowth; it slides beneath. In tip top form. Tasted: Jul 19; Alcohol: 13.7%; Closure: Screwcap; Drink: 2020-2030+; Rated: 95 Points; Campbell Mattinson; The Wine Front
Eight clones spread across the Huon Valley, all hand-picked and sorted, 3 days cold soak, then 7 days wild-fermented in open pots. A perfumed bouquet sets the antennae waving, building multiple scents from flowers through to forest floor. Its marriage of cherry (red and black) and blood plum presents the most easily understood and enjoyed of the three Pinots. Drink by: 2032; Date Tasted: Mar 2019; Alcohol: 13.7%; Rating: 97 Points & Special Value Star; James Halliday Wine Companion
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