Derwent Estate Lime Kiln Point Pinot Noir 2023 is an early-release, café-style Tasmanian Pinot Noir of genuine freshness and character — sourced from three vineyards across the Derwent Valley, Coal River Valley, and a 35-year-old dry-grown site in the Hillwood area, all managed with VSP trellising and hand-picked. Pure, fresh primary fruits dominate, with well-structured tannins and lively acidity providing the support for a wine that is as compelling now as it will be with further cellaring.
Appearance
Bright, clear ruby — the vivid, youthful colour of a Tasmanian Pinot Noir picked at the point of maximum primary fruit freshness.
Aroma
Lively and crisp — vibrant raspberry and mulberry lead a fresh and expressive bouquet, with cherry and red fruit adding depth and the kind of pure, primary fruit character that defines this early-release style at its best.
Palate
Rich cherry and berry fruits open a palate that is delicate yet full-bodied, with powdery tannins and lively acidity providing excellent structure and support. Subtle oak notes add a quiet complexity without ever overshadowing the primary fruit. A refined yet full-flavoured Pinot Noir that rewards both the glass and the cellar.
Pairs With
Chilli mussels, salmon and fatty fish, roast chicken, and pasta. A versatile and food-friendly Tasmanian Pinot Noir that suits the table as much as the occasion.
Fruit is picked at the point where primary fruits are bright and fresh, then harvested in small batches with a different fermentation management program for each — whole bunch, destemmed, pressed early, pressed late. Pinot Noir is about layers, and Derwent Estate assists this by variation in process. All ferments are gently pressed into old oak barrels, and after malolactic fermentation the wine undergoes minimal fining with a small amount of sulphur added prior to bottling. Residual sugar: 0 g/L. pH: 3.56. Acidity: 5.55 g/L.
Producer History
Derwent Estate is a fifth-generation family business, with viticulturist Andrew Hanigan — who has worked the Derwent Estate vineyard since he was 13 years old — nurturing fruit of exceptional quality across some of Tasmania’s finest sites. Winemaker John Schuts began his career in Western Australia before travelling to Burgundy to refine his craft, and it was his passion for Pinot Noir that drew him to Tasmania. Whilst making wines for Winemaking Tasmania, he discovered the fruit from Derwent Estate and knew immediately there was something unique about it. He became a partner in the business ten years ago and has now made 18 vintages of award-winning Derwent Estate wines. The winery itself — built in 2013 from 1,100 straw bales, with walls 450mm thick and up to six metres high, coated in 40 tonnes of render — is as distinctive as the wines made within it, with exceptional thermal insulation that makes it one of the most unusual and characterful winery buildings in Australia. General Manager Ange Morgan joined the Derwent Estate family in 2019 and has helped transform Rathbone Cottage into one of Tasmania’s truly unique tasting experiences, with the addition of The Shed Restaurant making a visit to Derwent Estate a must for any wine and food lover.
