Sinapius

Pipers Brook, TAS

2017 Blanc de Noirs

White (wine) from black (grapes). This wine was made from 85% Pinot Noir and 15% Pinot Meunier sourced from our coolest east facing block, originally planted in 1998. The 2017 vintage was a memorable vintage which resulted in low yielding Pinot Noir and Pinot Meunier of great intensity. A light straw hue, this barrel fermented sparkling wine has aromas of strawberry danish on the nose, set against a rich yellow Mirabelle plum, and fine mixed spice background. Mineral infused red fruits and finely structured tannins, this wine has a beautifully fine mousse, with lovely chalky minerality and refreshing acidity on the finish. - Sinapius

2020 Tamar Valley Riesling

An opportunity arose for Vaughn and Linda to purchase grapes from a renowned Riesling producer on the West Tamar River – and they went for it given the low 2020 estate yields. Deciding to challenge traditional Riesling treatment, they produced it like a Chardonnay. For us, this one certainly comes off like a Riesling in Chardonnay’s clothing – so many of the best characteristics of both varietals. The lees influence is present but not overwhelming, and good acidity aids structure. Deceptive and delicious, rounded and creamy with an aromatic floral punch that reminds you what it’s made of. We think it’s a real standout for the textural Riesling class and shows the balance lacking in so many barrel aged Rieslings!

2020 La Peau d’un

‘The skin of one’ – one variety being Grüner Veltliner. 100% estate grown, destemmed and crushed, then wild fermented in amphora on skins for 18 days. Aged in amphora for 9 months, undergoing full malolactic fermentation. This is Grüner with grip and grunt, a gropey dance with phenolics. An arrangement of dry herbs and flowers, golden delicious apples, flesh, cores and skins. It’s tight and squeaky, a wine of sustained tension, with a really satisfying tightening through the finish, like you’re drawing the wine through sandstone. - Sinapius