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2015 Cape Bernier Tasmanian Pinot Noir

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Cracka Review

Wow - when we tried this two months ago, this absolutely blew the doors off the Cracka tasting panel - in a massive way!! We weren't sure if this 2015 would stand up to the quality and acclaim its predecessor the 2013, how wrong we were...

This is exactly what modern day premium Tasmanian Pinot Noir is all about. Lip smacking rich fruit, subtle oak, nice mid weight, with a wonderful lingering finish. We are glad we managed to grab basically all of this wine, seeing as the winery didn't make a 2014 due to poor vintage quality. It's a great sign when a brand decides its self grown estate fruit isn't worth of carrying it's reputation with what they think is below standard fruit. They on sold it to other producers who were happy to use it blended into their own wine.

With 2015, there was absolutely no issue with fruit quality whatsoever. As Andrew Sinclair declared "While extra low yielding, 2015 will be remembered as a vintage of the finest quality".

This wine oozes arrogance, and so it should.

Winemaker's Notes

The vibrant and deep red colour is the first hint you will get of the richness of the 2015 Pinot Noir. It was born of a relatively cool year in a cool climate region resulting in small intensely flavoured berries. The nose shows a wonderful blend of spicy berries, cigar box and a hint of forest floor. The palate is velvety and lush while also exhibiting wonderful natural acidity resulting in an extremely well balanced wine. Drinking well now and for at least 10 years.

The wine is a blend of Pinot Noir clones 114, 777 and D5V12. The 114 adds a solid base and some good tannins while the 2015 777 adds wonderful fruit characteristics and deep ruby colour. The D5V12 had a large proportion of “hen and chickens” berries due to some sub optimal weather during fruit set however it is the chickens wonderfully intense little berries that has added the depth and complexity to this Pinot. Picking commenced in mid April with the 114 being picked first followed by the D5V12 and then the 777. All the fruit was hand picked and crushed on the same day as it was picked. While extra low yielding 2015 will be remembered as a vintage of the finest quality.

Each clone at the optimal balance of sugar and acidity being approximately across the clones, the 777 was picked at Baumé 13.2, ph 2.8 and TA 10.6, the D5V12 as picked Baumé 13.8, ph 2.8 and TA 12, and the 114 at baumé 14.1, ph 2.8 and TA 12.7. The juice was open vat fermented and then aged for 9 months in multi age French oak barriques before spending another 6 months of bottle ageing before being released.

expert reviews about

2015 Cape Bernier Tasmanian Pinot Noir

Expert Reviews

James Suckling (2013 Vintage) says
This wine has really hit its straps in the last two releases (the 2012 was also excellent) and it shows impressively focused red and dark cherry fruits with a handy thread of spice and foresty notes too, really fresh. The palate's evenly shaped, smooth ripe tannins carve out plenty of space for supple red cherry fruit flavors; acidity sits bright and crunchy, really supple and even, builds well. Drink now.
94
WINESTATE (2013 Vintage) says
100

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