Winstead Pinot Noirs

Winstead's Bagdad location in Tasmania's southern Midlands shows extremes of temperature between summer and winter and has very little maritime influence. These factors help to create pinots of full, deep flavours with vine age bestowing balance and harmony. Spontaneous ferments, from wild yeasts which naturally occur in the hinterland, vineyard and winery, allow for luscious textures, something for which Neil and Julianne Snare's Winstead Pinots are renowned.

2021 Winstead Lot 7 Pinot Noir: A bold Pinot, with great depth and concentration of dark fruits, matched by a fine but firm structure. 

From the original blocks, planted in 1990. 

Blackberry compote, with hints of cassis, roasted fennel bulb with some mocha, violets and crushed baby tomatoes

Immediately the palate is flooded in a textural wave of blackberry/damson plum, anise and black pepper.

Tannins and acids 'fold' around the fruit with a whisper of support.

There is a rich abundance to this Pinot, but also a polite "step back' when the moment arrives for the next joyful mouthful. I have always marked Winstead Pinot as a constant companion that never disappoints, and here we are again.

2021 Winstead Lot 16 Pinot Noir: This is a similar clonal mix to Lot 7 but the Lot 16 block has a more southerly aspect, with late afternoon breezes. Generally this results in a more perfumed wine of the two.

Mulberry and Port Royal tobacco leaf, some whiffs of porcini mushrooms, also bresaola, cured beef but brined like a corned beef? The fruit spectrum is more date/prune/stewed fruits rather than 'classic' summer berries or plum

Glycerol coating with a cayenne spice lick. There is an immediate intensity that asserts/engages your palate. So many layers that unfold. like a wine lasagna! There is a 'yeasty'' Vegemite/soy hit. Again, with the preserved fruits -dates/fig and maybe pomegranate molasses. It is a curiosity that I do not yet know how to converse with.

Bold, complex, fascinating and beguiling and now some hints of orange rind, enough already…