2023 La Maison Pinot Noir
Tasting Notes
colour
Bright, deep crimson.
aroma
Intensely perfumed dark cherry, black tea, dried sage and amaro aromas.
palate
Seductive red fruits envelope a tightly woven line of graphite and bergamot tea, with lingering dried herbs, orange peel, and cherry fruit. Elegant whole bunch tannin and oak spice linger on the palate, with vibrant acidity exuding class and poise. Â
cellaring
Will reward careful cellaring of seven to ten years.
Technical
vintage
A slightly cooler and wetter spring period delivered modest crops for the 2022 season. Settled summer months of December and January allowed steady ripening and flavour development. This was followed by the driest February in 64 years (in Southern Tasmania), which allowed picking to begin in mid-March. Again, the Lowestoft Vineyard delivered Pinot Noir fruit of immense purity and concentration.
winemaking
Hand-picked Pinot Noir was de-stemmed into 1.5T open top fermenters with the addition of up to 100% whole cluster. Alcoholic fermentation was left to occur naturally with no additions. Cap management was exclusively pumping over twice daily to wet the cap and minimise over extraction. Time on skins was 21 days. The resulting wine was pressed directly to 500L French oak puncheons (25% new) where it rested with minimal intervention for 13 months prior to bottling.Â
region
TasmaniaÂ
variety
Pinot Noir
analysis
- Alcohol: 14.0%
- pH: 3.55
- TA 5.60 g/L
Awards
Decanter World Wine Awards 2025
National Wine Show of Australia 2025
Pinot Noir Trophy
Royal Hobart Wine Show 2024
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Best Individual Vineyard Table Wine
Best Tasmanian Red Wine
Best Pinot Noir Dry Red
Royal Melbourne Wine Awards 2024
Consistency of Excellence
Royal Adelaide Wine Show 2024
Reviews
Decanter World Wine Awards 2025
95
Dave Brooks, Halliday Wine Companion 2024
Made with 100% whole cluster, pressed directly to 500L French oak puncheons (15% new) for 13 months. There's a lot going on here – all of it good. Bright red cherry, red plum and raspberry pip tones with hints of cocoa powder, pomegranate, Chinese barbecue joint, amaro, souk-like spice, leaf litter, struck flint, XO sauce, shiitake broth and earth. Pure and spicy red fruits, fine, powdery tannins and a mineral-laden acidity that seems to pull the flavours forward on the palate, finishing long, savoury and true with everything plumb and tickety boo. Just lovely.
96
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