Pinot Noir 2018

Tolpuddle Vineyard Pinot  Noir reflects the cool maritime climate of Tasmania's Coal River Valley, and the site itself is gently sloping, north-east facing, with light silica over sandstone.  The result is a beautifully aromatic and textured Pinot Noir with intensity, power, purity and complexity.

About the Vineyard

Tolpuddle Vineyard is an outstanding site within the Coal River Valley region. Planted in 1988 solely to Chardonnay and Pinot Noir, the vineyard takes its name from the Tolpuddle Martyrs, whose “reward” for starting England’s first agrarian union was to be transportedto Tasmania as convicts.

The vineyard is on a gentle slope, north-east facing. The soil is light silica sands over sandstone, and of moderate vigour, ensuring well-balanced vines.

Wine Production

The grapes were all hand-picked and fermented as a combination of whole berries and whole bunches, in open fermenters, with gentle plunging.

The wine was aged in French oak for nine months, of which about one third was new.

Tasting Notes

This wine is true to the Tolpuddle Vineyard Pinot Noir style: intensely aromatic, medium bodied with savoury spice notes, along with purity of varietal expression, fresh acidity and ripe tannins.

Food Pairing

Delicious alongside crispy-skin duck breast.

Production Info
Vineyard name
Tolpuddle Vineyard
Vineyard size
50 acres
Soil composition
Light Silica over Sandstone
Training method
Guyot VSP
132 - 198 feet
1,110 - 1,515
2.4 tons
Year vineyard planted
Harvest time
March - April
First vintage of this wine
Bottles produced of this wine
Winemaking & Aging
Varietal composition
100% Pinot Noir
Fermentation container
Open-Top Stainless Steel Tanks
Age of Aging Container
New to 3 years
Length of alcoholic fermentation
10 days
Fermentation temperature
up to 90 °F
Maceration technique
Cold Soak Maceration and Punchdown
Maceration length
15 - 30
Malolactic fermentation
Length of bottle aging
8 months
Size of aging container
228L - 500L
Type of oak
Length of aging before bottling
11 months
Analytical Data
13.5 %
pH level
Residual sugar
0.3 g/L
5.8 g/L

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