Editors notes
Every pinot we make is a risk. Some years we don’t make one at all. But back in 2013, Peter must’ve had a good feeling when he barrelled this vintage.
It’s a classic—the consummate Tasmanian pinot noir. Bright in the glass, the hue is reminiscent of port wine jelly and mulberry, with aromatics of Christmas pudding, black cherry and port-soaked raisins, as well as violet and lilac. The palate is velvety and silken soft with beautifully integrated tannins, structure and impressive acidity providing backbone. Notes of star anise, plum, cranberry and a touch of menthol unite to create an almost blackcurrant pastille-like flavour, and lead to a subtle dark chocolate finish. This is a warming, winter pinot and will pair brilliantly with grilled mushrooms, marinated pork or duck à l’orange.
Details
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Wine Type
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Vintage
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Variety
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Brand
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Location
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Cellaring
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Closure
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Alcohol Percentage
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Bottle Size
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Oak Type
Tasting Profile
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Light (Light)Full (Full)
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Low Tannin (Low Tannin)Tannic (Tannic)
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Sweet (Sweet)Dry (Dry)
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Low Acidity (Low Acidity)High Acidity (High Acidity)
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Aroma
- Earthy
- Herbal
- Red Fruits
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Palate
- Cedar
- Red Cherry
- Strawberry
Food Pairings
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Poultry
Critic Scores & reviews
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Huon Hooke
96"Astonishingly deep, dark red/purple colour, resembling young shiraz and with more youthful purple than most 2017 vintage pinots, let alone 2013! Powerful, fresh, youthfully vibrant aromas of balsamic herbs and mint, the same intensity and concentration evident in the colour and bouquet also on the palate. It's full-bodied and firm, vibrant and arrestingly powerful, concluding with quite strong, gripping tannins. A very solid, bold pinot that arguably still needs more time and will surely be very long-lived. It seems to be in suspended animation. 15 FEB 2020"
Other vintages
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Locations
Australia
Australia's wine industry is a thriving part of the country's economy, contributing significantly to employment, production, export, and tourism. In fact, the industry is the fourth-largest wine exporter in the world, shipping out 760 million liters of wine to countries including France, Italy, Spain, and the UK. One of the key factors contributing to Australia's success as a "New World" wine producer is the formal export and marketing of its wines through Wine Australia.
Australia's wine regions are scattered across the south and southeast, with almost every state boasting its own vineyards. Victoria, for example, is home to an impressive 21 wine regions. Some of the most famous wine regions in Australia include Margaret River, Barossa Valley, McLaren Vale, Eden Valley, Clare Valley, Hunter Valley, Yarra Valley, and local regions to New South Wales such as Cowra, Southern Highlands, and Mudgee.
Australian winemakers are known for producing a diverse range of grape varieties, with Shiraz, Cabernet Sauvignon, Chardonnay, Sauvignon Blanc, and Pinot Noir being among the most popular. They tend to focus on producing wines that are ripe, fruit-forward, and easy to drink, using modern winemaking techniques and equipment such as stainless steel tanks and temperature-controlled fermentation.
With its bold, fruit-driven flavors and reputation for quality and diversity, Australian wine has become a popular choice for wine lovers around the world. And with such a broad range of wine regions and grape varieties, there's something for every palate to enjoy.
Tasmania
Apart from being the most southerly wine region in Australia, Tasmania has among the coolest growing subregions with the potential to make distinctly different wines than in the rest of the country.
Most well known for cool-climate varietals like Pinot noir and Chardonnay (thus sparkling too), Sauvignon Blanc smaller plantings of Riesling, Cabernet and Pinot Gris (more commonly Pinot labelled Pinot Grigio)
Historically, Tasmania can lay claim to being the founder of both the Victorian and South Australian wine industries as William Henty sailed from Launceston to Portland (in Victoria) in 1834 and planted grape cuttings there. Though not conclusively proven, it's believed that John Hack planted vines in South Australia in 1837, closely followed in 1838 by John Reynell.
Warmer vintages (possibly attributable to global warming) has had positive effects on region's industry, allowing grapes in recent vintages to achieve full phenolic ripeness, making for vibrant wines that have been widely accepted as world class.
About the brand Domaine A
"These wines must be judged amongst the very top wines in the world." Anthony Foster MW
“I have never been so gob-smacked with a range of wines in all my life.” Matthew Jukes
“Domaine A – Australia’s Best Cabernet?” Max Allen
“I have no hesitation in saying that this is the best oaked Sauvignon Blanc I have tasted." James Halliday
Established in 1973, this Tasmanian icon is one of Australia's most celebrated wineries. A confluence of factors have made it so; a temperate climate cooled by the sea breeze, some of the longest sunshine hours in Australia, intense, late-ripening vines, and the finest winemaking traditions executed with subtlety and finesse all contribute to the final product: some of Australia's finest wine.
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