It may come as a surprise to you but Pinot Noir was brought to Australia in 1831 with the first cuttings planted in the Hunter Valley.  Let’s just say, it was not successful and as such, other areas of the country were tested and the cooler areas proved to be ideal.

Tasmania’s renaissance began in 1956 at the Providence vineyard east of Launceston and Claudio Alcorso starting Moorilla Estate in 1958 on the outskirts of Hobart.  Since then a number of areas of Tasmania now grow Pinot and is rapidly asserting itself as one of the best regions for this variety.

Kinvarra Estate is located in the Derwent Valley, a pleasant 40 kilometre drive from Hobart.  Having driven through the area, it is a pretty amazing site as you drive towards it.  The stately homestead sits on the property overlooking the vineyard which, when it’s late in the growing season, looks lush and green.

The oldest vines on the property were planted in 1990 comprising 1 hectare of Riesling and Pinot Noir with more recent plantings of Pinot Noir and Chardonnay which are used for sparkling wine.

The aromas were a bit shy to start with and I almost decanted it but, after a good swirl, there they were with all the bells and whistles that attracted my attention.  Oh, and the colour.  Have a look at the photo!  That’s the first thing that seduces you I reckon.

It’s clean, spicy fruit is wrapped in silk and just seems to hang on the palate.  It’s simply a delicious, balanced, elegant wine that you must get your hands on.

On day two, this wine had hardly budged at all.  If anything, the nose was a bit more open if you like and a bit more of the spiciness came to the fore when I had it with some gourmet Mexican beef sausages.  Now there’s a thing.  Pinot doesn’t always ‘need’ duck.

This wine sample was courtesy of http://www.kinvarraestate.com