Hungerford Hill Tumbarumba Pinot Noir 2023
- Red - Medium Bodied
Australia
Wine Details
- Pinot Noir
- 7.40625 Units
- Vegan
- 12.5% ABV
- 750 ml
- Vegetarian
- 30 December 2035
"Crunchy and punchy" 91pt cool climate Pinot. Winemaker Bryan Currie has been hunting for the best Pinot Noir grapes around the foothills of the Snowy Mountains near Tumbarumba for 20 years. "It’s taken a long time to get my head around Tumbarumba wine – it’s a truly unique place."
His Hungerford Hill Tumbarumba Pinot Noir 2023 showcases notes of ripe cherries, wild red berries and hints of blackberry. These fruit aromas are intertwined with delicate violet florals and a touch of spice. The silky medium-bodied palate builds on the red fruits, with a touch of cranberry and a hint of forest floor or earthiness. Refreshing natural acidity forms the backbone, driving the depth of flavour to a lingering finish.
Aaron Brasher in The Real Review like its: "Complex aromas of dark cherry, dried herbs, redcurrant, sap, spice and forest floor. Fresh, bright, red fruited and lively in flavour. There's a decent lick of shapely tannin and the acidity is crunchy and punchy. 91pts."
"By pinot standards this is a pleasingly robust number, and the deep floral notes, dried herbs and peppery spice on the nose set the scene nicely. The palate is medium-bodied with a long finish after the tartness of strawberry and red currant and some earthiness and acidity." (John Lehmann, The Australian). Lovely drinking now but could cellar for 10 years.
"Crunchy and punchy" 91pt cool climate Pinot. Winemaker Bryan Currie has been hunting for the best Pinot Noir grapes around the foothills of the Snowy Mountains near Tumbarumba for 20 years. "It’s taken a long time to get my head around Tumbarumba wine – it’s a truly unique place."
His Hungerford Hill Tumbarumba Pinot Noir 2023 showcases notes of ripe cherries, wild red berries and hints of blackberry. These fruit aromas are intertwined with delicate violet florals and a touch of spice. The silky medium-bodied palate builds on the red fruits, with a touch of cranberry and a hint of forest floor or earthiness. Refreshing natural acidity forms the backbone, driving the depth of flavour to a lingering finish.
Aaron Brasher in The Real Review like its: "Complex aromas of dark cherry, dried herbs, redcurrant, sap, spice and forest floor. Fresh, bright, red fruited and lively in flavour. There's a decent lick of shapely tannin and the acidity is crunchy and punchy. 91pts."
"By pinot standards this is a pleasingly robust number, and the deep floral notes, dried herbs and peppery spice on the nose set the scene nicely. The palate is medium-bodied with a long finish after the tartness of strawberry and red currant and some earthiness and acidity." (John Lehmann, The Australian). Lovely drinking now but could cellar for 10 years.
