Research Series Pinot Noir 2021Tamar Ridge
Minimum order of 1 case or 6 bottles (Mixed or straight)
As its name suggests, the Research Series gives our winemakers licence to trial experimental techniques in the vineyard and winery. With this vintage, we celebrate our Kayena Vineyard grape-growing mastery with a vividly elegant, refined, and experimental style of Pinot that’s light ruby in colour and deliciously complex.
Serve with cranberry and pecan stuffed roast turkey, bok choy and a juniper infused red wine jus. Or for something a little different try whole pan-fried Murray cod in a Szechuan and garlic marinade.
2023 Royal Hobart Wine Show
2023 Tasmanian Wine Show
2024 Tasmanian Wine Show
2022 Australian Pinot Noir Challenge
93 PointsDave Brookes, 2024 Halliday Wine Companion • 02/08/2023
Pinot noir from the Kayena vineyard; 77% carbonic maceration and matured in French oak (17% new) for nine months. Woo! A pretty smelling, bunchy little monkey with aromas of bright cherry, raspberry and redcurrant fruits, exotic spice, amaro herbs, pressed purple flowers, dried citrus rind, Campari, Chinese barbecue shop, sous bois and lighter whiffs of watermelon and game. Light and airy with plenty of tension and detail and plenty of spicy, bunchy interest, fine sandy tannin and briny acid cadence.
60% Carbonic whole bunch ferment
13% Vineyard fermentation
9 months French oak 17% new
22% partial barrel fermentation
The wine shows a vibrant crimson purple colour.
The nose is very pretty with lifted raspberry, cherry and a subtle clove spice.
On the palate the wine is elegant and balanced with the red berry fruits melding seamlessly with a fine grained tannin. The French oak barriques used in maturing this wine provide structure and intensity while being perfectly integrated.
Cellar up to 8 years from vintage.
The Kayena Vineyard, located at an altitude of 10 to 30 meters. The vineyard is home to a selection of clones, including 15, D4V2, MV6, and 777 vines, which contribute to the diversity and complexity of the grapes. Harvest took place from late March to early April, ensuring optimal ripeness and flavour development. These conditions set the stage for the production of high-quality grapes at the Kayena Vineyard.