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2013 Bream Creek Pinot Noir

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expert reviews about

2013 Bream Creek Pinot Noir

Expert Reviews

James Halliday (2013 Vintage) says
Hand-picked and sorted, 90% whole berries, 10% whole bunches, 7 day wild fermentation, cultured yeast added, 20 days on skins, 10 months in French oak (20% new). Powerful, complex and long in the mouth, red and black cherries and wild raspberries; exemplary tannin and oak management. An astonishing 3432 dozen made.
Drink by 2028
94
Gary Walsh (2013 Vintage) says
Plum and dark cherry, rose oil, sap, spice and a sort of boot polish reduction. Medium bodied, slight hardness but also powerful and flavoursome, bursting through the mouth with perfume, red and black cherry, some sap and dried herb, and a pretty long finish with firm acidity and a lick of tannin. Bold but good.
2017 - 2023
92
James Halliday (2012 Vintage) says
Very deep, vibrant colour; a powerful and rich pinot, often beyond the reach of mainland producers; layers of black cherry, plum and spice fill the bouquet and palate, but not to excess. Bred in the purple for cellaring. Gold medal Tas Wine Show '14.
Drink by 2021
96
Gary Walsh (2012 Vintage) says
Dark cherry and rose oil perfume, mint chocolate, subtle earthiness and spicy oak. Medium bodied, with deep cherry fruit, cool well-bedded acidity and choice fine grained tannin. It’s fleshy and rich, but sappy, energetic and thoroughly charming. Length is excellent. Top example of Tasmanian Pinot.
2016 - 2022+
95
James Halliday (2010 Vintage) says
To 2018
Australian Wine Companion 2013
91
Nick Stock (2010 Vintage) says
Darker in colour, this is mostly sourced from the south-east coast just across from Sorell. It has cassis and darker toned fruits on the nose, with a bright dark cherry note too. The palate is fuller and thicker; plums come into the mix, quite dense and taut, acidity is really bright and there s plenty of dark cherry flavour out of the finish.
2016
Good Wine Guide
94
Nick Stock (2009 Vintage) says
A big ripe and gently peppered Pinot with punchy, dried dark stone fruits, fruit cake and dark roasted herbs. The palate rolls out very ripe tannins that swerve from side to side, bringing rich plum flavour and a big juicy finish
Wine 100 - March/April 2011
92
Nick Stock (2008 Vintage) says
Stunning pinot noir with a darker hue in the glass, some cassis, nice freshness and gently undergrowthy forest floor aromas. The oak is nicely settled into the palate amid light herb flavours and plum fruit too - very young but very composed, with a fine, elegant tannin build that really flows in impressive shape. Balanced and even, really measured and long, with a great acid/tannin interplay.
The Penguin Good Australian Wine Guide 2010 2009
96
James Halliday (2008 Vintage) says
Australian Wine Companion 2011 2010
92
James Halliday (2006 Vintage) says
Deeply coloured; an extremely complex wine with gamey overtones (not brett) and spice to the dark plum fruit; great flavour profile and length.
Australian Wine Companion 2009 2008
95
James Halliday (2005 Vintage) says
Medium to full purple-red; rich, complex, multi-layered plum and black cherry fruit on the round and smooth palate; lots of life and spark.
Australian Wine Companion 2008 2007
94
James Halliday (2004 Vintage) says
Luscious, sweet red and black confit fruit; very typical of the vintage; late-picked notes.
Australian Wine Companion 2007 2006
92
James Halliday (2003 Vintage) says
Medium-bodied; very neatly balanced and weighted; gently ripe plum fruit.
Australian Wine Companion 2006 2005
92
James Halliday (1997 Vintage) says
Strong red-purple; a veritable cascade of aromas on the bouquet, powerful and complex, running through spice, briar, berry and dark plum. The palate does not disappoint, with rich and powerful fruit (rather than oak) doing the work. The intensity and complexity of the fruit is reminiscent of the best Paringa Estate wines from the Mornington Peninsula.
Australian Wine Companion 2000 1999
95

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