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      2016 Wildside Tasmanian Pinot Noir

      6x750ml Bottles | RRP: $37.00 | Deal Price: $19.99 (Deal ends midnight 25 Apr) Cracka Rating: 5/51

      Producer: Derwent Estate Type: Red Varietal: Pinot Noir Region: Tasmania, TAS

      Our Price: $119.94 per case (6)
      You save: $102.06
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      1st Case: $0
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      45% off
      Deal ends midnight 25 Apr  
      • Made by Derwent Estate, a 5-red-star ‘Outstanding’ Halliday rated winery in Tasmania's beautiful Derwent Valley, this is another wine that will easily earn its place in the Cracka Hall of Fame.

        From a warm and dry vintage, it exhibits that wonderful combination of youthful ripe strawberry fruit with the grace, intensity and length that comes from mature vines and low yielding crops, all with a lovely youthful energy and vitality.

        As with all of the Pinots made by Derwent Estate, this has been given the royal treatment - with whole bunches in the wild, open fermentation, the wine hand-plunged and given a stint in French oak for complexity.

        The naked woman on the label says it all - it’s a very sexy wine; one of those more-ish styles that you simply can’t get enough of.

        Cracka Wine Rating100
      • Vibrant and fresh raspberry, cherry and red fruits. Rich cherry and berry fruits, powdery tannins.

        Pure fresh primary fruits dominate with underlying tannins and acidity providing great support for this excellent example of early release café style Pinot Noir.

        Sourced from 3 vineyards. Derwent Estate, one in the Coal River Valley and another 35-year-old dry grown vineyard in the Hillwood area. All 3 vineyards are managed with VSP trellising.

        Picked at a point where the primary fruits were bright and fresh. We harvested in small batches with a different fermentation management program for each. By no means was this wine treated any less than our most expensive wines. Whole bunch, de-stemmed, pressed early, pressed late…

        Pinot Noir is about layers and we assist this by variation in our processes. All ferments were gently pressed into stainless steel tanks. After malolactic fermentation the wine underwent minimal filtration with a small amount of sulphur added prior to bottling.

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