2017 Two Tonne Tasmania Ziggurat Pinot Noir
Tamar Valley, TAS
Delicious Gamay-inspired Pinot Noir from Ricky Evans.
$35.00
Out of Stock
Ziggurat spring wines are produced with a simple philosophy in mind. They are adventurous in winemaking style, creative and unique each year, but above all, they are fresh and textural.
Ricky Evans, Owner/winemaker
About The Wine
A different take on Ziggurat Pinot Noir from young Ricky Evans in 2017.
For his lively 'nouveau' styled Pinot Noir, in the past, Ricky has played around with adding the skins of aromatic whites to the ferment. Things didn't quite pan out that way in 2017.
Instead, Ricky went hunting for a top-tier-Beaujolais style of wine. And he found it in a patch of fruit at the bottom of the hill from one of his Pinot Noir blocks.
This is about trying to find different expressions of this hallowed variety. This is made to be a delicious early drinker, with Gamay-esque mouthfeel and tantalisingly vibrant flavours. It's downright delicious.
About Two Tonne Tasmania
With the slogan ‘small parcels, big love’, Ricky Evans' thoughtful winemaking approach has seen his southern star rise rapidly with a swag of accolades in a relatively short time.
Since his serendipitous entry into the much saught after sub-region of the Tamar Valley in 2013, he has garnered a reputation for producing some of Tasmania's most exciting and hard-to-get small batch wines.
Pinot Noir is Ricky’s main game, and he plays hardball. His Pinots show brilliant light and shade. A gentle touch in the winery allows fruit and vineyard to shine - a theme that carries through his excellent regional examples of Riesling and Chardonnay.
The wines of TTT typify the purity and elegance of modern Tasmania.
Tamar Valley, TAS
From The Producer
In 2017, an opportunity to experiment with white grape skins, or cofermentation didn’t present. This was apparent early in the season, so my thoughts moved towards honing in on a style of winemaking I use frequently, but still attempting to master-carbonic maceration.
Chasing a style reminiscent of quality Beaujolais, I eyed off the bottom part of one of my patches of Pinot, in Relbia, which had variation I thought would suit the style. 10 days of traditional carbonic maceration, untouched, then opened up and whole bunch pressed, this wine hit old oak at 4 Baume and then rolled through naturally.
The wine sat on lees for another 3 months before clean racking, then bottling without fining or filtration. *very limited, so don’t hesitate.
Blend : Pinot Noir (100%
ABV : 13.00%
Closure : Screw cap
Drink Until : 2023
Bottle Size : 750ml
Photo Credit: Wine Australia
Critic Reviews
Light colour, red and purple jubes to smell and taste. Smattering of herbs through the fresh berried feel. Soft tannins and a fleshy feel for the most part but it tightens through the finish with a hit of redskin flavours to close. Such a yummy 'drinking' style of Pinot. - Different Drop Wine Team
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