2021 Barringwood Mill Block Pinot Noir
Hand-picked, 1993-planted pinot noir from the Lower Barrington vineyard at 280m above sea level. Seems to be a greater percentage of whole bunches than the estate pinot, with exotic spice, amaro herbs and a struck-flint aspect coming through on the nose; perhaps a lick more oak too. And this is all a very good thing indeed. Complex and alluring with silken cherry fruits and hints of raspberry, shitake, sous bois and roast Chinese duck; tannins powdery and the line, sapid, graceful and pure. Dave Brookes Published 07 February 2023 Read more
Critic Reviews
Hand-picked, 1993-planted pinot noir from the Lower Barrington vineyard at 280m above sea level. Seems to be a greater percentage of whole bunches than the estate pinot, with exotic spice, amaro herbs and a struck-flint aspect coming through on the nose; perhaps a lick more oak too. And this is all a very good thing indeed. Complex and alluring with silken cherry fruits and hints of raspberry, shitake, sous bois and roast Chinese duck; tannins powdery and the line, sapid, graceful and pure. Dave Brookes Published 07 February 2023
Technical Attributes
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![Producer]()
Producer: Barringwood
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![Varietal]()
Varietal: Pinot Noir
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![Region]()
Region: Tasmania
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![Alcohol]()
Alcohol: 12.0%
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![Net volume]()
Net volume: 750ml
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![Vintage]()
Vintage: 2021
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Style GuideLight Intense
Producer: Barringwood
Varietal: Pinot Noir
Region: Tasmania
Alcohol: 12.0%
Net volume: 750ml
Vintage: 2021
Tasting Notes
Appearance: Dusky plum Aroma: Exotic spice, earthy bracken, flinty notes Palate: Lighter bodied with cherry, hints of raspberry, mushroom and earthy forest floor notes. Powdery tannins immense length. Food Match: Braised duck, pork terrine, antipasto Cellaring: 10+ years
Winemakers Note
Barringwood’s 2021 Mill Block Pinot Noir was hand picked from our original ultracool North West vineyard where the 30 years old vines enjoy views across the Don Valley to Bass Strait from their 280m elevation.
With one of the longest growing seasons in Tasmania this site creates lighter bodied Pinot Noirs with exceptional complexity and long finishes Grapes, including 8% whole bunch, were cold soaked in an open top fermenter for 3 days prior to yeast inoculation. On completion of primary fermentation wine was air bag pressed to tank to undergo malolactic fermentation then racked to French barriques (20% new) and aged for 8 months.
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