Petrichor Single Vineyard Pinot Noir, Coal River Valley, Tasmania

After handpicking, on arrival at the winery, the fruit is mostly destemmed (a little wholebunch was used) and sorted, both by hand.

The winery is low fi, too. Plunging by hand to keep the cap from drying (it’s hard to do pump-overs when you have no pump), wild yeast slowly ferments the wine to dryness before going into the old hand crank basket press. The wine isn’t racked and sits on fine lees in an old French oak barrel, none younger than five years. After this, the wine is racked off less into stainless steel to settle naturally prior to bottling where it sees no fining or filtering.

‘Purity, we want the wine to taste like the fruit when we pick it!’
- Tim Hodgkinson, Petrichor