Invest in Cracka Wines... Click here!

2016 Pipers Brook Vineyard Estate Pinot Noir

product
Cracka Rating

RRP $45.99 per bottle

Our Price $39.99

Case Price

$239.94 (6 x 750ml)

cracka review

Pipers Brook has been making serious Pinot Noirs like this for decades now, which means that they've got the style all down pat. Speaking of style, this is one rather stylish, powerful and full bodied Pinot Noir, with the sort of rich-yet-firm flavours that everyone is looking for in a Pinot. It will also age for years to boot (if you can keep your hands off it for that long).

expert reviews

James Halliday (2010 Vintage) says
To 2018
Australian Wine Companion 2014 Edition
92
Jeremy Oliver (2010 Vintage) says
Earthy, leathery and rather shiraz-like, with a spicy bouquet of plums, berries and underbrush. It's forward and unusually concentrated, but falls away down the palate towards a finish of searing acidity. Stewed and slightly baked, with some stalkiness beneath, it lacks genuine fruit, freshness and balance.
2015-2018
The Australian Wine Annual 2014 Edition
84
James Halliday (2009 Vintage) says
To 2016
Australian Wine Companion 2013
92
Nick Stock (2009 Vintage) says
This has beautiful depth, rich and yet focused, with ripe pristine cherry fruit; very fresh, very composed, very compelling. The oak is beautifully integrated, with sweet-smelling dark cherry and plum; a lot of perfume and fragrance here, a little graphite too. Impressive composure on the palate, rich and ripe with restraint, a lot of dark cherry, and silky long tannins. It has flesh and depth in spades, a sturdy spine with a silken coat. Impressive composure, with nothing unnecessary _ precise, with the poise of Burgundy and the flavour of the Yarra Valley. Superb!
2014
Good Wine Guide
86
Jeremy Oliver (2009 Vintage) says
A stony, bony fragrance of dark cherries, red flowers, underbrush and animal hide precedes a supple, smooth, Beaune-like palate steeped in spicy flavours of beetroot, dark plums, blackberries and boysenberries. Firmish and a little edgy in its youth, it's likely to settle down and flesh out into a pure-fruited wine of considerable complexity.
2017-2021
The Australian Wine Annual 2013
91
Tyson Stelzer (2009 Vintage) says
Well-defined berry/cherry fruit overlays an impressively structured backbone of firm, fine tannins, robust oak and tangy acidity. Every element in balance, calling for considerable time to blossom to its finest.
2016-2021
Wine Taste Special Edition 80
92
James Halliday (2008 Vintage) says
The bright red fruits of this wine are dominated by lavish oak-handling, assuredly of the highest quality; however, the palate tells the true story, with liqueur cherry, clove and a perceptible ironstone character; treads the line between sweet fruit and savoury complexity with aplomb, and will deliver real pleasure when the oak further integrates with the fruit.
To 2016
Australian Wine Companion 2011
94
Tyson Stelzer (2008 Vintage) says
We're not afraid of tannin and oak in Burgundy, so we shouldn't be in Australian pinot, either. There's plenty of oak to support the pure red cherry and red berry fruit here. The fruit lingers long amidst loads of firm fruit and oak tannin. Ultimately, the fruit wins out, but don't come back until five years time.
WINE 100 Magazine - 2011
92
Nick Stock (2008 Vintage) says
Deeper colour and some brambly spices here; plenty of timber on the nose - quite meaty - some dark-spiced fruits and a standoffish attitude. The palate's similarly phrased: plenty of oak, plenty of tannin chew, darker fruits and a burly finish. Will need time to work charm and complexity into the mix.
2015
The Good Wine Guide
90
Rob Geddes MW (2007 Vintage) says
Ripe, juicy berry fruit with silky tannins and freshness.
Australian Wine Vintages 2010 2009
87
James Halliday (2007 Vintage) says
Perfect colour and clarity; a challenging wine due to the persistent, savoury, drying tannins surrounding a red fruit core; hopefully will come into balance with time.
Australian Wine Companion 2010 2009
89
Jeremy Oliver (2007 Vintage) says
Raw and green, with meaty, rustic undertones. Its earthy and floral perfume of slightly baked dark berries, cherries and plums reveals a hint of undergrowth. Rather cooked and lacking fruit sweetness, it's hard-edged, with a greenish extract of tannin and acidity.
The Australian Wine Annual 2012
80
James Halliday (2006 Vintage) says
Strong barrel character, with roast meat, oak and dark fruits on offer; quite full on the palate, there are plenty of tannins and squeaky acidity on the long and ample finish.
Australian Wine Companion 2009 2008
90
Nick Stock (2006 Vintage) says
This ripe, meaty and brazen cool-climate pinot shows plenty of spice and attractive forest fruits, still shy and adjusting to its oak. The palate, a little squared off by wood, is distinctly savoury. It's a hearty wine riding on dense tannin.
Good Australian Wine Guide 2009 2008
91
James Halliday (2005 Vintage) says
Complex winemaking, with an array of black fruits, spice and some stem; good length.
Australian Wine Companion 2008 2007
90
James Halliday (2003 Vintage) says
Fine, elegant red and black cherry fruit; subtle oak; very fine tannins.
Australian Wine Companion 2006 2005
90
James Halliday (2002 Vintage) says
Interesting aromas, quite spicy and oaky; more fruit comes through on the plum and spice palate.
Australian Wine Companion 2005 2004
90
James Halliday (2000 Vintage) says
Youthful, light to medium purple-red; tangy, minty/leafy overtones to strawberry fruit on the bouquet are followed by a delicate, fresh and lively palate -with cherry/strawberry fruit; early-maturing style.
Australian Wine Companion 2003 2002
90

winemaker's notes

Tasting Notes: Violets and perfume. Intense dark and red berry fruit with earthy spice. Abundant ‘Fruit of the Forest’ fruits, chocolate and lingering spice flavours. Elegant finely structured tannins lend mid palate weight and accompany layers of fruit and earthy complexity with lasting concentration.

The Vineyard: Produced from grapes grown at Pipers Brook and at Strathlynn on the west bank of the Tamar River, 70km away. Northeast sites, close to Bass Strait, are subject to strong maritime influences. Hillside slopes in the Tamar Valley offer vines some protection from prevailing westerly winds, promoting warm, settled and relatively dry growing conditions. Sites around Pipers Brook feature Ferrosol (volcanic) soils, while those in the Tamar Valley are Vertosol (black cracking clay) soils. Both soil types have excellent water-holding capacity, offering a steady supply of moisture and nourishment to the vines throughout the growing season. Pioneering clonal selection and mass selection sites of vines ageing up to 40 years consistently provides concentration and depth of character. Vines are grown on Vertical Shoot Positioned (VSP) trellises, which help to expose bunches to the sun, thus achieving full ripeness with well-balanced flavours and fine, ripe tannins. All fruit is picked and sorted by hand.

Winemaking: Whole bunches were carefully de-stemmed, with berries remaining intact. Fermentation via a combination of wild and inoculated yeast took place in small open vats. This was followed by maceration on skins to contribute additional textural richness and regional flavours. The resulting wine was gently pressed in a state of the art basket press and aged on lees in French oak barrels in our cool underground cellars for 9 months. Bottled under screw cap to preserve intensely perfumed aromatics and soft expressive fruit.

Alc/vol: 13.5%