I’m in Tasmania at the moment, enjoying as many local wines as I can. My hosts have arranged a big Pinot lineup tonight, but I’ve already sampled a couple, including this one from the east coast. In browsing the Freycinet Vineyard Web site, I was intrigued to see the winemaking notes indicate this, the winery’s premium Pinot, went through its primary fermentation in a rotary fermenter. Refreshingly new world.
To the wine itself, good varietal character on the nose, showing a prettiness of fruit alongside significant spice and forest floor. Getting those balances right is an obvious challenge but it’s amazing how often wines can seem slightly off in the interplay of these basic elements. This, by contrast, seems to elegantly move from bright fruit to black spice to sappy notes and back.
The palate, for now, is quite acidic and this overwhelms one’s impression of flavour a bit. There’s good flavour there, though, with reasonably intense red fruit and sap, backed up by spiced oak. Tannins take a back seat to acid, structurally, but they are prickly and textural when they make an appearance towards the back of the palate. Should the acid fold back into the wine, this may become a really elegant wine. The flavours are spot on.