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Constructed during early settlement by a supervisor of colonial convicts, at the very epicentre of the market gardens which serviced Hobart, Clarence House is a heritage listed manor which remains largely unaltered since the 1830s. It passed through several hands before being acquired by the Kilpatricks in 1993, who answered the call of Bacchus and established the grounds to vine. There are now sixteen hectares of viticulture, several significant Burgundy clones of Chardonnay and Pinot Noir, with smaller plantings of Sauvignon and Pinot Blanc, Merlot, Cabernet and Tempranillo. What's most unique about the Clarence House vineyards are the soils and topography, a number of northeast slopes which catch the early sun yet shade the vines from afternoon heat. A natural endowment of rich Jurassic soils which impart wonderful mineral characters and textures into the finished wines. Limited yields of immaculate fruit, artisanal winemaking by leading vignerons of the apple isle, a no expense spared approach in the elevage and quality of oak, the wines of Clarence House are a treat for enthusiasts on a quest to procure the elusive vintages of an original Van Diemen's Chateau... Heirlooms of a hobart homestead»

Chandon Domaine Pinot Noir CONFIRM VINTAGE

Pinot Noir Yarra Valley Victoria
Victoria makes world class Pinot Noir, Chandon have the resources to develop the best vineyards and to retain the finest sites. Fruit is predominantly sourced from two vineyards in the Upper Yarra, planted to altitudes of 250 metres, they yield a quality of Pinot Noir that's highly akin to her stately siblings in the old world. The task of the Chandon team is to preserve the eccentricity of Pinot Noir in an engaging and balanced wine, suitably endowed with generous fruit filled palate, laden with bucolic varietal charm, truffles and barnyard, cherry and rhubarb spice.
Available by the dozen
Case of 12
$359.00
Crafted to an artisanal old world style of vinification, the retention of whole berries in the ferments is essential, bunches are destemmed but uncrushed into small open vessels and treated to three days of cold soak. Each vineyard patch is separately handled throughout the winemaking. Ferments are closely managed, temperature controls and a course of old fashioned hand plunging aid in the optimal extraction of colour, flavours and soft tannin. Upon completion, batches are pressed to a selection French oak barriques for malolactic and maturation. Some components remain on malolactic lees while others are racked and returned to oak, the best barrels are determined and assembled into the finished wine.
Dark garnet with purple edges. The nose exudes the idiosyncrasy of Pinot Noir grown to good terroir, cherries and applejack, sassafras and earthy, forest floor notes. The palate is layered with dark cherry flavours, seasoned by closet spice and cedary clove notes, supported by dark grain acidity and textural, licorice tannins. Match to vension and rare breast of duck.
Chandon
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