2023 Spring Vale Estate Pinot Noir, Freycinet Coast

An attractive East Coast pinot noir that shows fruit tones of wild strawberry, raspberry and red cherry fruits with hints of mixed spice, blood orange, citrus blossom, crushed herbs, light leaf litter undertones, charcuterie, a sprinkling of rose petals and turned earth. There's a nice sappy juiciness to the fruit on the palate with an array of complex spice, herb and meaty notes, bright, minerally acidity and fine, pillowy tannins with a raspberry pip endpoint. It's great drinking, that's for sure.

94 points Dave Brookes winecompanion.com.au

Spring Vale Estate Pinot Noir, Freycinet Coast, Tasmania, is a distinctive cool climate Pinot Noir shaped by one of Tasmania’s most historic vineyard sites. Spring Vale was established in 1986 by the Lyne family and remains a true estate vineyard, set just inland from the Freycinet coastline where maritime influences play a defining role. The vineyard is planted on deep limestone and sandy loam soils, a rarity in Tasmania, which gives the wines their signature savoury edge, natural balance and fine tannin structure. The long, cool growing season allows Pinot Noir to ripen slowly, building perfume and complexity while retaining freshness and precision, making Spring Vale a benchmark for the Freycinet Coast.

The wine shows a bright, translucent ruby colour in the glass. Aromas are lifted and expressive, with wild strawberry, red cherry and cranberry at the core, layered with rose petal, dried herbs, subtle spice and a gentle limestone driven savoury note. The palate is medium bodied and finely textured, offering pure red fruit, supple tannins and a flowing line of acidity that carries through the finish. There is an appealing savoury tension and earthy nuance that adds depth without weight, making it both elegant and quietly complex. It pairs beautifully with roast duck, pork belly, grilled salmon, mushroom based dishes and herb roasted chicken. While delicious in its youth for its brightness and clarity, it will cellar gracefully for eight to twelve years, developing more savoury, forest floor and spice characters over time.