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Regular price
2023 Tillie J Wines Pinot Noir
92+ Points Gary Walsh The Wine Front
Posted on 29 February 2024.
Gruyere and Steels Creek. About 20% whole bunch. 20% new oak. I must say, the label design on these Tillie J wines is most excellent. Anyway, this is a Pinot Noir of some restraint, perhaps along the lines of Holyman, Dr Edge, Mac Forbes (though likely a little too ripe for him!), if you take my meaning. Red fruits and fine bones kind of thing.
Raspberry, strawberry, biscuit spice, some dried rose and liquorice perfume, with something of a stony character about it. It’s light to medium-bodied, a distinct graphite feel to tannin with cool acidity, juicy red fruits, and finish of good persistence. Needs a bit more time in bottle to roll out, though I like its delicacy, perfume and gently sappy nature.
Rated : 92+ PointsTasted : Feb24
Alcohol : 12.5%
Closure : Screwcap
Drink : 2025 - 2032
Harvested in early March, this Pinot Noir was sourced from two special sites on the Yarra Valley floor. One in Gruyere and one in Steels Creek. The clones are MV6 and G clone.
The majority of this wine has been destemmed, with a little under 20% whole bunch.
Inoculated with Pinot specific yeast, fermented in small open top stainless fermenters and hand plunged once a day. Twice during peak fermentation.
Once primary fermentation was complete, the wine was pressed and transferred to majority old or neutral oak barriques with one new french oak barrique making up approximately 20% of the entire blend. The wine was then left to complete secondary fermentation in barrel and stayed on lees for a further 6 months before blending, fining and bottling in October.
Energetic and vibrant on the nose, this wine leaps out of the glass with fresh red berries,
raspberry licorice and intoxicating musky spice. Supple and luscious on the palate, the wine is light on its feet but with generous flavor. Salivating acidity sees you going back for a second sip.
The majority of this wine has been destemmed, with a little under 20% whole bunch.
Inoculated with Pinot specific yeast, fermented in small open top stainless fermenters and hand plunged once a day. Twice during peak fermentation.
Once primary fermentation was complete, the wine was pressed and transferred to majority old or neutral oak barriques with one new french oak barrique making up approximately 20% of the entire blend. The wine was then left to complete secondary fermentation in barrel and stayed on lees for a further 6 months before blending, fining and bottling in October.
Energetic and vibrant on the nose, this wine leaps out of the glass with fresh red berries,
raspberry licorice and intoxicating musky spice. Supple and luscious on the palate, the wine is light on its feet but with generous flavor. Salivating acidity sees you going back for a second sip.