Stargazer Palisander Pinot Noir 2023

Bright ruby crimson in colour, the nose has a little meaty gunpowder reduction which opens up to reveal a lively combination of predominantly red fruits. Rosehip, sour cherry and pomegranate dominate, but there is some clove and green peppercorn spiciness there also.
The palate is compact and tight, with real nerve and tension driving the layered tannins and supporting the generous fruit right through to the finish.

Hand harvested between 1 April and 11 April 2023.
20% whole bunches with the remainder destemmed, with whole berries.
Cold soaked for three days before being warmed up for ferment with indigenous (wild) yeasts.
Basket pressed just before dryness after len days on skins.
Racked off gross lees to Francois Frees, Mercurey and Ermitage French oak puncheons, 25% of which were new.
Eight months in oak on fine lees prior to blending, ten weeks in tank before botling.
Bottied 15 March 2023: 13% alc., 3.42 pH, 6.1 g/L titratable acidity.

Located in the Tea Tree subregion at the northern end of the Coal River Valley, the original 1ha vineyard on Back Tea Tree Road was planted by Norm and Jan Gangell in 2004. Pretty much half and half riesling and pinot noir, the property (eleven hectares in total) is also home to an olive grove. I took over in 2016 and in late 2017 expanded the vineyard to include an additional two hectares of vines: more pinot noir (four clones), some chardonnay (another four clones) and more riesling. Stage two of the expansion was planted in October 2021: more pinot noir (two clones), gamay, pinot blanc, riesling, pinot gris and gewurztraminer.

Palisander Vineyard (as I have named it) is located on brown dermosol soil over jurassic dolerite, the igneous rock which gives over half of Tasmania its distinctive geological formations (think the rocky outcrops on the Tasman Peninsula). The soil is particularly high in calcium which is a positive indicator for quality grapes, being associated with thicker skins and slower ripening. Whilst I am still very new to this whole grape grower caper, myself and my new vineyard manager Guy Young are fervent believers in sustainable farming, biodiversity and regenerative agriculture. As part of this approach, we use sheep in the vineyard during winter for weed control, chickens free range throughout the year and scratch around for bugs, bees contribute their pollination magic (and honey) and since 2020 we have planted over 1000 native species on the property.