2020 Gala Estate Black Label Pinot Noir, East Coast Tasmania

Medium ruby colour with a good tint of purple and a lovely sweet cherry, spice and meaty charcuterie bouquet, a touch of chocolate, properly ripe and rich—qualities that are very evident on the palate, where it is substantial and very charming, with a long-lasting aftertaste that fully satisfies. Delicious pinot. 04 Feb 2022 Drink 2022–2027

93 points Huon Hooke therealreview.com

Gala Estate Black Label Pinot Noir from Tasmania’s East Coast is a poised, fragrant and beautifully balanced expression of Pinot from one of the island’s oldest family owned vineyards. The Black Label sits just below the flagship Constable Amos, drawing on mature vine parcels planted across dolerite, limestone and sandy loam soils on the windswept hills around Cranbrook. These coastal blocks receive long sunlit days, crisp nights and a steady maritime breeze, creating fruit with lifted aromatics, fine tannins and crystalline acidity. It’s a style that leans toward elegance and purity rather than weight.

The winemaking reflects this approach. Hand picked fruit is sorted carefully before fermentation in small open top vessels, with a thoughtful proportion of whole bunches to bring savoury tension and floral lift. Oak maturation takes place in French barrels, mostly older, chosen to add subtle framing without clouding the vineyard signature. The result is a Pinot Noir that is fragrant, supple and quietly complex, carrying the estate’s hallmark mix of fruit brightness and refined savouriness.

Aromas are graceful and detailed: red cherry, raspberry and wild strawberry sit alongside rose petals, pomegranate, dried herbs and a touch of orange zest. Beneath the fruit lies a faint coastal earthiness, tea leaf, gentle spice and a crushed stone nuance that echoes the vineyard’s soils. With more time in the glass, hints of cranberry, sandalwood and soft forest floor add depth.

The flavour profile is beautifully composed. Red berries sweep gently across fine, silken tannins with just enough grip to give shape. Cherry, redcurrant, plum skin and subtle spice sit at the core, supported by a cool mineral line and a savoury whisper of herbs and dried leaves. Bright acidity keeps everything lifted, and the finish is long, precise and quietly unfolding with red fruit, florals and a clean saline edge. It has the balance to develop gracefully over six to eight years.

This style pairs naturally with dishes that mirror its finesse: roast duck, herb rubbed chicken, wild mushroom gnocchi, grilled salmon, charcuterie, washed rind cheeses, beetroot salads or truffle scented pasta. Served slightly cool, it becomes even more aromatic and vibrant.