2021 Lowestoft Pinot Noir, Derwent Valley

A bright, complex pinot noir sourced from a number of vineyards, predominately the Lowestoft site overlooking the Derwent River. Pure red and dark cherry, raspberry and wild strawberry fruits with hints of Chinese barbecue shop, five-spice, teacake, mushroom, purple floral and subtle leaf litter tones. There is a nice sense of space and clarity in this wine, fine acidity providing the pulse and a sustained red-fruited finish studded with game, amaro and spice.

95 points Dave Brookes winecompanion.com.au

Lower Derwent sourced fruit, essentially from the outer suburbs of Hobart, planted nigh on 40 years ago. Dense plantings. Lots of layers here. Bracken, shiitake dashi, darker cherry and freshly grown moss, spruce and other forestry allusions. Dense, pliant and convincing, this is excellent mid-weighted Tassie Pinot.

95 points jamessuckling.com

Lowestoft Pinot Noir from the Derwent Valley is a beautifully expressive Tasmanian red that reflects the cool-climate precision and refined winemaking that have made this label one of the standouts of recent years. Crafted from a selection of estate-grown fruit and premium parcels from across the Derwent and surrounding regions, this wine delivers poise, perfume and depth in equal measure.

Winemaking is gentle and focused on preserving site character. The fruit is hand picked, with whole berry and partial whole bunch fermentation used to enhance aromatic complexity and structure. The wine is matured in French oak barriques, with a careful balance between new and seasoned wood to frame the fruit without overwhelming it.

In the glass, it shows lifted aromas of red cherry, raspberry, rose petal, orange peel and subtle baking spice. The palate is medium bodied and finely textured, with bright acidity and silky tannins supporting flavours of wild strawberry, red plum, dried herbs and a touch of forest floor. There’s an underlying mineral line that carries through to a long, savoury finish.

Food pairing: pairs beautifully with duck confit, mushroom risotto, roasted beetroot salad, or grilled salmon. Also excellent with soft cheeses and thyme-roasted chicken.

Cellar potential: drinking beautifully now but will reward cellaring for 6 to 10 years, developing more savoury complexity and softness over time.