Tyrrell's Vat 6 Pinot Noir Hunter Valley
A classic Hunter Pinot Noir – well balanced and full flavoured. Light in colour, the Vat 6 Pinot Noir has a strawberry lift on the nose with stalk character from the whole bunch ferment adding complexity. The palate is delicate with bright berry fruit characters being the forerunner to the fine tannin structure. It is a wine that will age well in the medium term.
Hand-picked and sorted in the vineyard, wild yeast-open fermented with 20% whole bunches, matured in French barriques (8% new) for 11 months. Light colour; red cherry, strawberry and pomegranate. Drink now if pinot noir varietal character is important, over the next 5 years if it is not.
92 points, James Halliday, Wine Companion, January 2019.
Red fruits, spicy and bunchy, a little smoky and reductive, slight Hunter earthiness, flicker of toasty vanilla oak. Medium bodied, lovely tickle of graphite tannin, savoury but fresh strawberry and lightness of touch throughout, good finish, firm but fresh. Tastes like Pinot, it’s not a dry red, that’s for sure. It will shine with a little more bottle age to bring out further complexity. It’s a very good Vat 6.
94 points, Gary Walsh, The Wine Front, May 2018.
Medium red/purple colour with a rich, plummy, chocolate, vanilla and dark cherry aroma, which is loaded with charm and appeal. A subtle touch of stalky, sappy aroma, expressed as bitter Italian herb characters. The wine is medium-bodied and soft-textured with abundant fine-grained tannins and a certain saltiness on the mid-palate and finish. A very appealing wine.
92 points, Huon Hooke, The Real Review, July 2019.
Lots of berries to this pinot, such as dried cranberries and raspberries. Some richer redcurrants and spices, too. The palate is well-rounded but fine and succulent with juicy tannins and a persistent thread of acidity. A flavourful finish.
92 points, Nick Stock, jamessuckling.com, August 2018.
The Hunter Valley is the most important quality wine-producing region in New South Wales, even though it represents only a fraction of the state’s production. Established in the early 1800s, the first vignerons recognised that the coastal fringe north of Sydney was too wet and humid for viable viticulture and thus took the decision to move into the hinterland. Although the region can be particularly hot, the cloud and rainfall patterns significantly modify the microclimate. The Hunter Valley is maritime influenced, with afternoon sea breezes funnelling up through the Hunter River and Goulburn River gap. Rainfall is very erratic and can arrive at the most inopportune time. Soils are generally rich volcanic and alluvial. The best vineyard sites are located within sight of the imposing Brokenback Range that is exposed to the cool sea breezes. Further inland, the maritime influence gives way to a greater degree of continentality. The Hunter Valley is best known for exceptional age-worthy Semillon and fresh savoury medium-bodied Shiraz, although Cabernet Sauvignon and Chardonnay also perform well.