Minimum order of 1 case or 6 bottles (Mixed or straight)
Robust and ripe with aromas of dark berries, cedar, and spice, the flagship Mt Amos Pinot Noir 2019 is an exceptional Tasmanian wine showcasing great depth and structure with a long and elegant finish.
Pair this premium Pinot Noir with a slow-cooked lamb shoulder, roasted beetroots, and baby carrots. Post-dinner, enjoy with washed-rind cheese and nut bread.
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92 points
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4x Gold
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1x Silver
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3x Bronze
Awards
2021 Perth Royal Wine Show
Bronze Medal
2021 Royal Adelaide Wine Show
Gold Medal
2021 Royal Hobart Wine Show
Gold Medal
2021 Rutherglen Wine Show
Bronze Medal
2021 KPMG Sydney Royal Wine Show
Silver Medal
2021 Tasmanian Wine Show
Bronze Medal
2021 Royal Melbourne Wine Award
Gold Medal
2022 National Wine Show of Australia
Gold Medal
Notes
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92 Points
Tyson Stelzer, 2022 Halliday Wine Companion • 13/08/2021Hazards Vineyard, East Coast; 34% whole bunches; fermented in 16% new French oak barrels. The exotic exuberance of whole bunches changes the game for Hazards Vineyard pinot noir, filling it with Campari, burnt orange rind and orange bitters. It will appreciate time for this flamboyance to settle down, making space for its spicy berry fruits to assume their rightful position. It holds the fine-grained tannins, bright acidity and undeterred persistence to go the distance.
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92 Points
Angus Hughson - Winepilot • 10/12/2021The Mount Amos label is a new addition to the Devil’s Corner range and marks their aspirations to make wines that can be among Tasmania’s best, and this wine delivers on many levels. Bright mid cherry red, there is a delicious array of aromas, from dark cherry and rhubarb lifted by stalky spice through to a touch of mushroom and well handled oak. The palate is then quite young and unevolved but the balance and silkiness are undeniable. Spice and sour cherry flavours are at the forefront, although it promises much more with time in the bottle, before a long and fine finish. Lots to like here and a couple more years in the cellar will help the wine to reach its full potential.
The fruit underwent a cold soak and was plunged twice a day until fermentation began, with the inclusion of partial whole bunches. Hand plunging occurred in open-top fermenters, increased to up to four times a day during the middle part of fermentation. Fermentation temperatures hovered around 30ºC. After basket pressing, the wine settled for 48 hours before being transferred to French oak barrels, including 16% new oak.
| Vineyard Region | Tasmania |
| Wine Analysis | Alc/Vol: 13.5% |
| Colour | Deep crimson red. |
| Aroma | Dark berry fruit, spice, with a hint of oak on the nose. |
| Palate | This wine is celebrated for its deep concentration, elegance, and length. |
| Peak Drinking | Until 2029 |
| Growing Conditions | The Hazards vineyard produces wines of depth and intensity with a powerful colour and flavour. This vintage will go down as one of the best in recent memory, a wet spring filling the dams and a dry, warm growing season leading to great colour and fruit intensity. |
