Pinot Noir grown at Providence Vineyards and made by Andrew Hood.
10 months ageing in Seguin Moreau French oak barriques.
Not every year at Providence is a “Reserve” year, but 2002 certainly was, although perhaps one of the most difficult seasons we have experienced.
To get truly evenly ripe fruit we were forced to discard over 75% of the crop. Descibed by James Halliday as “Classic, tangy, smoky sous bois aromas, plum and hints of sour cherries; long and lingering finish. Stylish.”
This wine was listed in James Halliday’s “Best of the Best” in his 2005 Wine Companion.
Has been a runner up in the last two Australian Pinot Challenges.
Wallaby steaks (Lenah Game & Gourmet “Bennets”, of course!) can be added to ocean run trout, Atlantic salmon, veal, lamb, pasta and soft cheeses.
Carefully blended by winemaker Guy Wagner from three Tamar Valley vineyards.
4 1/2 stars out of 5 from WineState Magazine.
Gold medal Points Halliday’s latest book.
Blended to be drunk now or within ten years
Deep coloured wine with dark cherries and rich plum flavours. In a dark bottle and capsule hence the name “Black”.
The wine has a full fruit flavour and a lovely silky mouth feel.
Delicious with Atlantic salmon, lamb and veal, all the pasta dishes, duck venison and rabbit.
Produced from a small number of vines planted by the vineyards founder, Jean Miguet.
Winemaker is Guy Wagner.
Can be enjoyed now or will cellar well and develop aged riesling characteristics.
Firm acid with lovely citrus nose and flavour.
8% residual sugar so softer and aromatic, very popular at cellar door.
Delicious with green salads, Caesar salads, antipasta meals and seafood especially flat head fillets.