The release of new vintage Domaine A reds is much-awaited by aficionados.
Made in tiny quantities from a very special vineyard in the Coal River Valley, north of Hobart, the Domaine A wines are only released when ready - between seven and 10 years of age.
They are also only released in very good years.
From vine to bottle the wines have been treated with rare attention to detail by both former owner Peter Althaus and the new guardians from Moorilla.
The first new release is the Domaine A 2013 Pinot Noir: The first impression is the restraint and elegance of a village Burgundy, perhaps a Volnay. Briary red and black fruits with immense length withe fruit allied to black olive savoury notes and just a hint of black coffee. French oak is impressively integrated on a seamless palate. A wine that whispers “look how serious I am”. Many seven year old wines are on their way out. This is very much at its peak right now. One for supping and sipping; admiring rather than sculling. There are the merest hints of barnyard on the nose, but the finish is clean and dry. Pair with stewed, braised or simply roasted game meats or poultry.
The second release is the Domaine A 2010 Cabernet Sauvignon. But that isn't out for a couple of weeks, so I am sworn to secrecy. For now.
Made in tiny quantities from a very special vineyard in the Coal River Valley, north of Hobart, the Domaine A wines are only released when ready - between seven and 10 years of age.
They are also only released in very good years.
From vine to bottle the wines have been treated with rare attention to detail by both former owner Peter Althaus and the new guardians from Moorilla.
The first new release is the Domaine A 2013 Pinot Noir: The first impression is the restraint and elegance of a village Burgundy, perhaps a Volnay. Briary red and black fruits with immense length withe fruit allied to black olive savoury notes and just a hint of black coffee. French oak is impressively integrated on a seamless palate. A wine that whispers “look how serious I am”. Many seven year old wines are on their way out. This is very much at its peak right now. One for supping and sipping; admiring rather than sculling. There are the merest hints of barnyard on the nose, but the finish is clean and dry. Pair with stewed, braised or simply roasted game meats or poultry.
The second release is the Domaine A 2010 Cabernet Sauvignon. But that isn't out for a couple of weeks, so I am sworn to secrecy. For now.
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