Spring Vale Pinot Noir 2012

SKU
SVPN201210 UCAU
  • A rippling wine of great presence and inward concentration.
  • Gleaming with shiny, dark, unctuous fruit and dried herb/leafy characters.
  • Goes great with venison and beef
  • 1 or more bottles
    $79.99
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  • Raymond Chan Wi
    17 points
LOW STOCK - ONLY 2 LEFT

Editors notes

Very pale red colour. The nose is light with fresh fruit aromas of soft red fruits and red floral perfumes, revealing cool, sappy-herbal elements along with an individual citrus-orange nuance, then toasty oak with time in the glass. Medium-bodied, the palate is elegant in expression with flavours of soft red fruits with a citrus nuance. Some fresh herbal elements indicate a cooler aspect, and the acidity is apparent. The palate is underlined by fine-grained tannins that build, leading to a dry-textured finish, A more straightforward, but pretty style with modest ripeness. Freycinet Coast, fermented with 5% whole bunch to 13.5% alc., the wine aged 12 months in 30% new oak.

Details

Tasting Profile

  • Light (Light)
    Full (Full)
  • Low Tannin (Low Tannin)
    Tannic (Tannic)
  • Sweet (Sweet)
    Dry (Dry)
  • Low Acidity (Low Acidity)
    High Acidity (High Acidity)
  • Aroma
    • Blueberry
    • Boysenberry
    • Herbal
  • Palate
    • Blue Fruits
    • Cassis
    • Graphite

Food Pairings

  • Pork
  • Red Meat

Critic Scores & reviews

  • Raymond Chan Wine Reviews

    17
    "Very pale red colour. The nose is light with fresh fruit aromas of soft red fruits and red floral perfumes, revealing cool, sappy-herbal elements along with an individual citrus-orange nuance, then toasty oak with time in the glass. Medium-bodied, the palate is elegant in expression with flavours of soft red fruits with a citrus nuance. Some fresh herbal elements indicate a cooler aspect, and the acidity is apparent. The palate is underlined by fine-grained tannins that build, leading to a dry-textured finish, A more straightforward, but pretty style with modest ripeness. Freycinet Coast, fermented with 5% whole bunch to 13.5% alc., the wine aged 12 months in 30% new oak."

Other vintages

Love this wine? Here's a list of other vintages we have in stock if you'd like to try them as well.

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Locations

Australia

The Australian wine industry is the fourth-largest exporter in the world, exporting 760 million litres to countries such as the UK, France, Italy and Spain. It has been one of the most successful 'New World' wine producing countries. It has done this by formally exporting and marketing its wines as a whole, through Wine Australia. There is also a significant domestic market for Australian wines, with Australians consuming nearly 500 million litres of wine per year. The wine industry is a significant contributor to the Australian economy through production, employment, export and tourism.

Wine regions are in almost all the states with Victoria having 21 regions! Read more about key wine regions such as Margaret River, Barossa Valley, McLaren Vale, Eden Valley, Clare Valley, Hunter Valley, Yarra Valley and local to New South Wales, Cowra, Southern Highlands and Mudgee.

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.

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Pairs Well With

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About the brand Spring Vale

Continuing in the tradition of hard work and innovation established by William Lyne in 1826, Rodney and Lyn Lyne have planted 14.5 hectares of wine grapes at Spring Vale, principally Pinot Noir. The vineyard began in 1986 when a small area of 0.8 hectares were planted to Pinot Noir- but it didn’t stop there. Further plantings were made in the following years: firstly, more Pinot Noir, then Chardonnay and Gewürztraminer, followed by Pinot Gris in 1996. In 2000, more Pinot Noir and a splash of Pinot Meunier were planted and a further 7.9 hectares of Pinot Noir in 2013.

In June 2007, Spring Vale purchased a neighbouring farm, "Melrose" with the purpose being to enable increased production of a lighter style red. This red was the first "Melrose" Pinot Noir, with the premier vintage debuting in 2008.

The Freycinet Coast is the driest part of the Tasmanian state, with an average annual rainfall of 550mm. Warm days and cool nights are a result of this climate and ideal for slow ripening and excellent flavour development. The soil at Spring Vale is mostly a fertile clay loam, with the subsoil varying from porous friable loam with rock to medium-heavy clay. Drainage is excellent throughout the vineyard and the pH of the soil is around 6.5.

Today, the Spring Vale Vineyard is still in the safe hands of Rodney (established by Rodney and Lyn Lyne in 1986), with Rodney overseeing production at all levels, he also tends to his 100 head of Angus beef cattle.

Seven years were spent refining Winemaker Matt Wood’s craft by making wines for more than 50 brands in Tasmania. After spending his formative years in the Margaret River, he then decided a move to the sunny Freycinet Coast and the focus on a single brand. Matt is an extremely experienced cool climate winemaker and Spring Vale holds a strong position in the continuing production of elegant, sophisticated wines off the back of his expertise.

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