Haddow and Dineen Private Universe Pinot Noir 2019 is hand-picked, 50% whole bunch fermented, wild yeast, unfined and unfiltered.
“All the flamboyant exoticism, potpourri fragrance and deep anise of whole-bunch fermentation melds intricately with the red berry fruits of the Tamar. Intricately engineered by Jeremy Dineen, the quartz structure of this austere site defines crystalline tannins that carry a long finish. Potential.” 93 points. Tyson Stelzer. James Halliday Wine Companion.
“The wine has a full ruby colour with a tint of purple, the aroma invitingly spicy with dark cherry, plum and vanilla notes. It’s medium bodied, fleshy and supple in texture, the tannins gentle and fluffy. It’s a harmonious pinot that already drinks very well”. 92 points. Huon Hooke, The Real Review. (A good score by Huon’s marking standards).
“Low crops from silica quartz soil produce intense dark cherry and wild red fruit aromas, with spice and herb characters coming from the whole bunch fermentation. Intricate red fruit and spice flavours flourish in a rich palate with savoury finish and fine, grainy tannins. Powerful yet subtle, evocative, generous, layered and structured.” Winemaker’s notes.
“The top tier of Tasmanian Pinot Noir has just increased in its number by one.” Nick Ryan, The Australian.
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