2022 Freycinet Pinot Noir, Bicheno

Medium red with a tinge of purple and attractive smoked cherry, charcuterie and pot-pourri aromas; the palate intense and bright, lively and piercing with good concentration and multi-layered flavours, the tannins surrounding a lovely juicy core of sweet ripe fruit. Gorgeous drinking. Long finish too. Superb 17 Aug 2024 Drink 2024–2036

95 points Huon Hooke therealreview.com

Freycinet Pinot Noir from Bicheno on Tasmania’s east coast is one of the state's most iconic reds — a wine that has quietly defined cool-climate Australian Pinot for decades. Established in 1979, Freycinet Vineyard was among the first to show that Tasmania could produce world-class Pinot Noir, and this flagship wine continues to be crafted with a patient, traditional approach. It’s not flashy or overworked — just pure, site-driven Pinot made from mature vines grown in ancient, free-draining soils, only kilometres from the ocean.

The winemaking is hands-off: wild yeast fermentation, gentle cap management, and ageing in French oak barriques (typically 25 to 30 percent new) for about 12 to 14 months. The result is a wine of perfume, structure and longevity — a Pinot that wears both its maritime edge and Burgundian influence with grace.

In the glass, it opens with lifted aromas of red cherry, rhubarb, rose petal, clove and forest floor. The palate is medium bodied and silky, offering bright red fruit layered with spice, cedar, dried herbs and fine tannins. There’s a savoury core and a firm acid spine that gives it drive, clarity and serious ageing potential.

Food pairing: perfect with duck breast and cherry glaze, wild mushroom risotto, roast quail, or beetroot and goat cheese tart. Also excellent with soft cheeses or porcini pasta.

Cellar potential: will age beautifully for 10 to 15 years. Tannins and acidity are finely balanced, allowing the wine to develop foresty, truffle-like complexity with time.