Pinot Noir 2022 - Marathon Deal #61417

Tasmania's cool climate and unique basalt-rich soils create ideal conditions for elegant Pinot Noir with distinctive characteristics. The island's maritime influence allows for slower ripening, developing complex flavours while maintaining natural acidity. This particular wine showcases Tasmania's terroir beautifully with its savoury mid-weight style, earthy complexity, and fine tannin structure that's become the hallmark of premium Tasmanian Pinot Noir.

Whole bunch fermentation is a traditional Burgundian technique where some grape clusters are fermented with stems intact, adding structural complexity and aromatic lift. The 20% inclusion here contributes to the wine's distinctive lifted florals and spice notes, particularly the clove character mentioned. This technique also enhances the wine's savoury qualities and fine tannin structure, creating a more sophisticated and age-worthy style than conventional destemmed fermentation alone.

This wine offers excellent drinking now, showcasing the vibrant red plum and rhubarb flavours that impressed judges. However, its structure and complexity suggest it will reward patience - cellaring for 5-6 years will allow the earthy undertones to integrate further and develop additional tertiary flavours. The seasoned French oak and fine tannins provide the backbone needed for graceful ageing, transforming the current fruit-forward profile into something more nuanced and sophisticated.

The wine's savoury character and earthy complexity make it incredibly food-friendly, particularly with dishes that echo its terroir-driven qualities. Try it with roasted duck breast, mushroom risotto, or aged hard cheeses where the fine tannins won't overpower delicate flavours. The lifted florals and spice notes also complement herb-crusted lamb or salmon, while the red fruit core pairs beautifully with cherry-based sauces or beetroot dishes.

Wild fermentation uses naturally occurring yeasts from the vineyard and winery environment rather than commercial cultured yeasts, creating more complex and unpredictable flavour development. This traditional approach often produces wines with greater textural interest and unique aromatic profiles that reflect the specific terroir. In this Pinot Noir, wild fermentation likely contributes to the deeply layered fruit character and earthy complexity, adding an authentic sense of place that commercial yeasts cannot replicate.