Winery & Vintage Info
Fragrant, fresh and full of vibrant fruit, the Ninth Island label perfectly encapsulates the distinctive charm of the Tamar Valley wine region in Tasmania.
Ninth Island is named after a tiny island that sits alone in the Bass Strait, just offshore from the Pipers Brook Estate where their wines are made.
The island's windswept, pristine environment is the inspiration behind this modern range of wines that capture the wild flavours of Tasmania.
The legacy of George and Christian Kreglinger began in Belgium, two brothers who dared to dream and began a family company which still holds trade registration number one in Antwerp to this day. In 1893, the family's group of companies extended to Australia, establishing Kreglinger Australia. The family are now proud owners of Ninth Island, Pipers Brook and Norfolk Vineyard.
Produced from grapes grown at Pipers Brook and at Strathlynn on the west bank of the Tamar River, 70km away. Northeast sites are close to Bass Strait and are subject to strong maritime influences. The Tamar Valley’s hillside slopes offer vines some protection from prevailing westerly winds, promoting warm, settled conditions for much of the growing season.
The West Tamar also has surprisingly low rainfall. Sites around Pipers Brook feature Ferrosol (volcanic) soils, while those in the Tamar Valley are Vertosol (black cracking clay) soils. Both soil types have excellent water holding capacity, offering a steady supply of moisture and nourishment to the vines throughout the growing season. Pioneering clonal selection gives consistency of up front fruit and palate balance from old vine material. These 30 Year old vines give low yields with increase concentration and flavour. Predominantly Vertical Shoot Positioned (VSP) trellises, which expose bunches to the sun, thus achieving full maturity with well-balanced flavours and fine, ripe tannins.
Harvested during the cool early morning temperatures, the grapes were de-stemmed and crushed without delay. The crushed fruit was allowed to soak at cool temperatures for 2-3 days, then inoculated and fermented at between 25-30°C in stainless vessels. The wine was gently pressed off skins prior to full malolactic fermentation. Bottled early under screw cap to preserve intensely perfumed aromas and rich, vibrant fruit with soft velvety tannins.
