https://www.thewinecollective.com.au/products/2017-spring-vale-melrose-tasmanian-pinot-noir120040129432017 Spring Vale Melrose Tasmanian Pinot Noir467.88//cdn.shopify.com/s/files/1/1504/5726/products/2017_Spring_Vale_Melrose_Tasmanian_Pinot_Noir-20170927111656_aa812435-4964-4206-b75c-7abbaac84688.jpg?v=1517458957//cdn.shopify.com/s/files/1/1504/5726/products/2017_Spring_Vale_Melrose_Tasmanian_Pinot_Noir-20170927111656_aa812435-4964-4206-b75c-7abbaac84688_large.jpg?v=1517458957AUDOutOfStockRedAll WinesAll Wines Mid | New Leads QuizAll Wines one million pointsAll wines wine tourAustraliaDo not delete: CRM AU hidden filter for syncExplore Pinot Noir, Grenache, Nebbiolo and MalbecLibrary ProductsMid Range - AllMid Range - Red WinesOver $15 redsPinot Noir WinesPinot Noir | New Leads QuizRed WinesTasmaniaTest Welcome JourneyWINE10
Set in a few acres along the impressive Freycinet coastline of East Tasmania, the Lyne family has a proud history at Spring Vale dating back to 1875. This wine has a lovely signature of what we like to call Pinosity with vibrant raspberry and some mushroom-like earthy complexity. It’s a well structured wine that just gets better and better in the glass as it sinks down far too easily. It would pair well with mushroom or game dishes.
Bright, young, fresh and uncomplicated.
Vibrant strawberry jam and raspberry jelly nose on an earthy background. Splash of Pinot Meunier adds some interest as a subtle indigenous yeast character. A juicy, soft, silky palate seals the deal in this early drinking, well priced Pinot. Match with crispy skinned ocean trout or slow roasted lamb shoulder.
Winemaking Notes: This wine is made primarily from fruit sourced from our “Melrose” vineyard, just over the river to the north from Spring Vale. There are 8 clones of Pinot Noir growing at Melrose and they each contribute unique flavour and tannin profiles.
The 2017 vintage has also been supplemented with fruit from our 6 hectares of young vines planted at Spring Vale over the last 5 years. The bulk of the Melrose fruit parcels are inoculated by adding yeast as the berries are dispersed through the crusher/de-stemmer and this ensures a rapid onset of primary fermentation, our goal being to shorten the overall time on skins and avoid excessive tannin extraction for this lighter style Pinot Noir. We also co-inoculate with a lactic acid bacteria strain that thrives in the warm fermenting juice, enabling early completion of malo and a softer mouthfeel in the wine.
The wine is drained after 7 days and the skins lightly pressed, following which we create the Melrose blend. After settling this is racked, sulphured, lightly fined to pull out some tannin and aid filterability, crossflow filtered and sterile filtered at bottling.
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