A powerful yet poised expression of Tasmanian Pinot Noir, the 2023 Lowestoft ‘La Maison’ is crafted from 100% estate-grown fruit at one of Tasmania’s most historically significant vineyard sites. Planted in 1986 on the banks of the Derwent River, the Lowestoft vineyard is close-planted at 8,300 vines per hectare and farmed with a meticulous eye toward precision and purity. The 2023 growing season began cool and wet, delivering modest yields and excellent acid retention. February brought the driest conditions in 64 years, allowing fruit to ripen slowly and evenly. Hand-picked Pinot Noir was fermented with up to 100% whole cluster inclusion in 1.5-tonne open fermenters. Fermentations were spontaneous, with no additions. The cap was gently wetted via twice-daily pumpovers, followed by 21 days on skins. Pressed directly into 500L French oak puncheons (25% new), the wine matured for 13 months with minimal intervention. Aromatically intense, the wine opens with dark cherry, black tea, dried sage, and amaro. The palate unfurls with seductive red fruits, bergamot, and orange peel, tightly woven into whole bunch tannins and lingering spice. Mineral acidity draws the wine to a long, savoury finish—refined, textural and unmistakably Tasmanian. Small-Batch Detail Vineyard: Lowestoft Vineyard, Derwent Valley (est. 1986) Clone: 100% Pinot Noir from Moorilla cuttings Fermentation: Up to 100% whole cluster, natural yeast Time on Skins: 21 days Maturation: 13 months in 500L French oak puncheons (25% new) Bottled: Unfined, filtered | Alcohol: 14.0% Cellaring: Drink now to 2032 Accolades🏆 Pinot Noir Trophy – National Wine Show of Australia 2025🥇 Best Pinot Noir – Royal Hobart Wine Show 2024🌟 96 Points – Dave Brookes, Halliday Wine Companion 2024🌟 95 Points – Decanter World Wine Awards 2025 FinePinot NoteAn opulent, textural Pinot Noir from Tasmania’s most historic cool-climate site. Intensity meets finesse in this elegant whole-cluster style—ideal for fine dining, cellaring, or serious contemplation. Pair with duck à l’orange, venison, or miso-glazed eggplant. Tasmania, Australia (Image source : Tolpuddle Vineyard) Tasmania is Australia’s southernmost wine region. Its commercial vineyards date back to 1823, when Bartholomew Broughton planted the first vines. Incidentally, the very first vines in Victoria and South Australia also originated from Tasmania. The Tasmanian wine industry then lay dormant for nearly 100 years due to the gold rush, with commercial winemaking only resuming in the 1950s. After 70 years of development, Tasmania has become synonymous with premium wines, especially Pinot Noir. The island is divided into several sub‑regions—Tamar Valley, Pipers River, Derwent Valley, Coal River Valley, Huon Valley, and the East Coast. Among these, Coal River Valley is the most sought‑after: the winner of the 2024 Australian Pinot Noir Challenge hails from there, as does the highly coveted Tolpuddle Vineyard Pinot Noir. For a Pinot Noir enthusiast, Tasmania Pinot Noir is a not to be overlooked.
