Avance Tasmania Pinot Noir 2011 by Glaetzer-Dixon Family
Pinot noir and riesling vines are especially well suited to the cool-climate of Tasmania, where the long growing¬†season affords their grapes the true varietal characters.¬†GDF wines are made by Nick at the Frogmore Creek winery in Cambridge, in the Coal Valley, where he is also¬†a winemaker with Alain Rousseau. Each parcel of grapes is treated as an individual batch throughout its winemaking,¬†using a wide range of techniques.
The slow rate of ripening pinot noir in Tasmania gives the seed and stalk tannins more time to mature on the¬†vine. It‚Äôs these fine tannins in the finished wine structure that set Tasmanian pinot apart from other Australian¬†wine regions.¬†Along with incorporating stalks with some pinot ferments Nick also applies the techniques of co-fermentation¬†(with pinot gris), carbonic maceration, cold soaking and post-ferment maceration. These techniques each¬†impart their own unique flavour and texture, creating a layering effect to the final blend.¬†GDF pinots are matured in French oak barriques sourced from coopers based in Burgundy and Cognac.