2023 Delamere Estate Pinot Noir, Pipers Brook

Sourced from blocks of pinot noir that are 23 and 42 years of age on the Delamere Estate, 30% whole bunch, matured 9 months in French oak, 30% new. Smelling gamey and twiggy from the get-go with fruit tones of red/dark cherry and plum sheathed in exotic spice, Chinese barbecue shop, amaro herbs, shoyu, earth and pressed wildflowers. Some sweet raspberry high tones on the palate, some scattered herbs, toothsome, sinewy tannins and a minerally line that provides plenty of tension and cadence.

95 points Dave Brookes winecompanion.com.au

Youthful in the glass. Lifted and complex aromas of blueberry, dark cherry, Asian spice, sap, clovey oak, bramble and underbrush. There’s plenty of weight, flesh and blue fruited drive. Mouth-filling, layered, plush and long in flavour. The tannins are textured and shapely and the acidity delivers ping and zip 19 Oct 2024 Drink 2024–2034

95 points Aaron Brasher therealreview.com

An elegant and expressive cool-climate red that captures the finesse and complexity of Tasmanian Pinot Noir. Delamere, a boutique family-owned winery established by Shane Holloway and Fran Austin, is dedicated to producing premium single-site wines that reflect the maritime influence and ancient soils of the Pipers Brook region. With a focus on minimal intervention and traditional Burgundian techniques, Delamere crafts Pinot Noir with purity, depth, and a strong sense of place.

Bright ruby in color, this Pinot Noir opens with vibrant aromas of wild strawberry, red cherry, and raspberry, intertwined with subtle notes of rose petal, forest floor, and baking spices. The palate is finely structured, with silky tannins and refreshing acidity supporting juicy red fruit flavors, delicate earthiness, and hints of cedar from well-integrated French oak. A long, mineral-driven finish leaves lingering notes of spice, dried herbs, and a touch of crushed rock.

This Pinot Noir is a versatile food wine, pairing beautifully with roast duck, grilled salmon, or mushroom risotto. Its bright acidity and fine tannins also complement charcuterie, truffle-infused dishes, and mild cheeses like Brie or Gruyère. Enjoyable in its youth for its vibrant fruit, it also has the potential to develop further complexity over the next 5–8 years.