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2015 Ninth Island Pinot Noir

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Cracka Review

The original premium Tasmanian Pinot Noir, this has always been a bright and open sort of Pinot, produced in a deliberately approachable sort of style that has always seen this appear on well healed BBQ spreads around the nation (possible alongside a salad that didn't come out of a packet). Aside from a fraction more concentration it's got everything you'd want in a Pinot too.

Winemaker's Notes

Our aim with this rich and expressive pinot noir style is to bring all of the sensual delicate berry flavours and delights of pinot noir to a peak at an early stage of the wine’s life, while offering a lush round and fleshy textured full bodied palate. To achieve this, the grapes, once picked, are immediately de-stemmed and crushed before being fermented in a combination of Vinimatic, static and open vat ferments. The grape must is then inoculated and fermented at between 25-30°C for a period of 7 to 12 days before being pressed off into stainless steel vessels. The wine then completes full malolactic fermentation and is then bottled early under screw cap. This allows the wine to attain a style that is both intensely perfumed with distinctive soft velvety tannins and rich, fresh, vibrant fruit.

The grapes were harvested throughout the month of April and May from blocks located in the Tamar Valley and Pipers Brook wine regions of northern Tasmania. The vines are predominantly grown on Vertical Shoot Positioning (VSP) trellises, which helps to expose the ripening bunches to the sun, thus achieving full ripeness and well-balanced flavours with fine tannins.

Vibrant pinot noir ruby red, with subtle purple hue and good colour density.

Lifted aroma’s of dark cherries, raspberries, sweet cranberries, and fragrant rose petal perfume. These aromas are distinctive to Ninth Island pinot noir, all nicely entwined on the finish with a faint background of mocha/coffee tannins and the under tones of pepper berry spice on the finish.

A wine made for enjoyment with a beautiful bright lift of sweet berry flavours which stylishly support the palate. Concentrated and long, with the characteristic hallmark of early drinking pinot noir. At first the taste is supple round and delicate, but soon bursts with richness and power as the delicious pinot noir flesh and flavours fill your mouth. A wine that captures your palates attention, Sensual Tasmanian sweet summer berry fruits, velvety fine long textured mouth-feel, all finely balanced by satisfyingly integrated mocha/coffee like tannins with a long captivating finish.

Food Matching
This pinot noir is made for pure enjoyment and drinks superbly as a young aromatic wine; yet is versatile enough to match with a wide array of foods: Asian and Mediterranean dishes where there is a slight sweetness in the meat or sauce, eg. duck with plum sauce, rack of lamb, spatchcock barbecued quail, pan fried turkey breast, grilled salmon, barbecued Asian spiced octopus, game pie, rabbit dishes or pigeon casserole. A versatile wine where the food matching is endless.

Vintage Notes
The growing season was characterised by almost perfect conditions for flowering and fruit set, followed by long warm summer ripening days in the season. As a result of well-balanced vines, the small bunches and berries have contributed to our Pinot Noir achieving full flavour ripeness, with soft expressive berry aromatics which are distinctive to the variety when grown in a cool climate.

Alc/Vol: 13.0%

expert reviews about

2015 Ninth Island Pinot Noir

Expert Reviews

Nick Stock (2011 Vintage) says
A one-off release of a double-declassified pinot noir batch, with the climatic conditions making the challenge to achieve estate grade insurmountable. The nose has brambly, ripe cherry fruit notes ahead of sappy bracken and a fresh, grassy edge. The palate s got some weight and shape, and sturdy tannins arrive in a wall of brambly red and darker berry fruit flavour. Satisfying and actually quite complex.
Good Wine Guide
Tyson Stelzer (2011 Vintage) says
This wine exemplifies the adage that opportunity comes out of adversity, and I can only guess that some serious declassification from Pipers Brook’s more senior pinot noirs has lifted its lowest tier wine in this challenging season. If elegance is to be prized above impact, this is a remarkable pinot for the price. It’s unashamedly light- to medium-bodied, yet anything it lacks in weight it more than compensates for in refinement and exactness of pink pepper, fragrant rose hip, strawberry, red cherry and raspberry nuances of impressive line and carry. Charged with tangy acidity and beautifully textured, finely structured tannins, this is the perfect summer lunchtime red. Drink it as you might Beaujolais.
Wine Taste Edition 97
James Halliday (2010 Vintage) says
Bright colour; bright red cherry bouquet, offset by herbaceous notes of mint and spice; the palate is driven by taut acidity, and almost gravelly tannins to conclude.
Australian Wine Companion 2012
Nick Stock (2010 Vintage) says
A straightforward light, bright and tangy pinot noir that offers early-Drinking appeal. The nose carries wild strawberries and leafy herbal hints. The palate brings a little extra tannin chew, chirpy acid and a fresh, crisp finish.
The Good Wine Guide
James Halliday (2009 Vintage) says
Light but very bright colour; fragrant spicy red fruits, then a tangy palate that has plenty of drive and energy. Very reliable wine.
Australian Wine Companion 2012
Nick Stock (2009 Vintage) says
Poached strawberry here, some light spice and a warm raspberry aroma, really nicely framed in light herbs, too, with some musky perfume at the edges. The palate has meaty flavour, some bright acid crunch, light, lacy tannins and easy-going charm.
The Good Wine Guide
Jeremy Oliver (2008 Vintage) says
A meaty, slightly cooked pinot that should quickly settle down. Its slightly pruney aromas of plums, cherry kernels and cloves precede a long, tight and rather lean and stewy palate whose plum and cherry flavors are underpinned by a fine, but firmish undercarriage.
Australian Wine Annual 2010 2009
James Halliday (2008 Vintage) says
Good colour hue and depth; fragrant and vibrant, with abundant red fruits and a touch of forest floor/sap to add interest.
Australian Wine Companion 2010 2009
Campbell Mattinson & Gary Walsh (2008 Vintage) says
Ninth Island was one of the first 'value' pinot noirs to shake up the Australian pinot market. It's still doing the business. Oh, lots of character here! Full of lovely pencilly, earthy, peppery flavours on a core of bright, cherried fruit. You'd almost call it Euro-styled. It's a pulpy (don't mention the mill), generous wine with the enjoyment factor turned to high. There's a bit of sex-on-a-forest-floor funkiness here -or put it this way: it's not a technocratic wine; it's a wine that rocks and rolls.
The Big Red Wine Book 2009/10 2009
Nick Stock (2007 Vintage) says
This is a dense and spicy pinot that speaks of its cool-climate origin with some cooler herbs and cherries, fine bright fragrance and a hint of pepper. The tannins are taut and chewy, a distinctive regional Tasmanian pinot of good depth and density; bold and confident.
Good Australian Wine Guide 2009 2008
James Halliday (2007 Vintage) says
Bright colour; fragrant and pure pinot, presented without adornment, simply because it doesn't need it. Small wonder it is one of the best value pinots on the market today.
Australian Wine Companion 2010 2009
Jeremy Oliver (2007 Vintage) says
Herbal and stewy, with confection-like flavours of cherries and raspberries over hints of currants and caramel. Its juicy, rather stewed and green-edged palate finishes with raw, metallic notes. Clearly made from stressed fruit.
Australian Wine Annual 2009 2008
James Halliday (2006 Vintage) says
Some minty notes to the bouquet over a substrate of red fruits; plenty of substance and structure to the palate, with plum, spice and cherry fruit, excellent value
Australian Wine Companion 2009 2008
Jeremy Oliver (2006 Vintage) says
Under and over-ripened, with meaty, greenish aspects beneath its jammy, almost treacle-like expression of red cherry and plum-like fruit. It finishes raw and powdery, with a bitter-edged extract.
Australian Wine Annual 2008 2007
Jeremy Oliver (2005 Vintage) says
A pretty, vibrant and slightly confectionary pinot whose floral aromas of raspberries and cherries reveal lightly herbal and minty undertones. Forward and fruity, with some genuine underlying structure, it does dry out a little towards the finish, becoming a tad herbal, green-edged and metallic, lt might yet, however, flesh out further in the bottle.
Australian Wine Annual 2007 2006
James Halliday (2004 Vintage) says
Strong colour; considerable power and density to plum and black cherry fruit; good tannin, structure and length; will flower further as it softens.
Australian Wine Companion 2006 2005
Jeremy Oliver (2004 Vintage) says
A firm and lively young pinot whose gamey aromas of cherries and plums are backed by nuances of cloves and cinnamon, with a whiff of butter and vegetal undertones. It's slightly jammy and drying, with a lingering core of sweet raspberry and plummy fruit framed by quite compact and bony tannins.
Australian Wine Annual 2006 2005
Jeremy Oliver (2003 Vintage) says
Pleasing, fruits pinot with a slightly cooked and prune-like aroma of ripe cherries and plums, with a surprisingly rich and generous palate whose core of ripe fruit is underpinned by some firm, integrated tannin.
Australian Wine Annual 2005 2004
James Halliday (2003 Vintage) says
Nice texture and weight; plum, soft spice and a touch of stem; good length.
Australian Wine Companion 2005 2004
James Halliday (2002 Vintage) says
Medium to full red-purple; clean plummy fruit aromas lead into a palate with considerable richness and ripeness, the plummy fruit of the bouquet supported by sweet, soft tannins. Neither particularly complex, nor particularly long, but right now a pleasure to drink.
Australian Wine Companion 2004 2003
James Halliday (2001 Vintage) says
Very good, deep colour for Pinot Noir; lots of ripe plummy fruit in a direct mode, then a touch of spice on the bouquet; the palate, likewise, has above average depth, and Ninth Island must have threaded the needle vintage-wise. The mouthfeel is still on the firm side, and a year or so in bottle will improve the wine out of sight.
Australian Wine Companion 2003 2002
James Halliday (1999 Vintage) says
Vivid, light purple-fuchsia; fragrant strawberry and cherry fruit aromas are faithfully repeated on the palate, with just a hint of the forest. Could surprise with its bottle development.
Australian Wine Companion 2001 2001

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