95 points - "A single-site pinot noir from Tasmania's Central Highlands. Dark ruby in the glass with an enchanting aromatic profile of wild strawberries, red plum and dark cherry with an array of exotic spice and hints of roasting game, sous bois, Chinese five-spice, undergrowth, shiitake broth, a touch of cola, pressed wildflowers and amaro herbs. It smells gorgeous. It flows stony, complex and savoury in the mouth, aromas transposing neatly with great detail, and there is a bright, minerally cadence and sour cherry twang as the wine trails slowly away, leaving a wake of game and spice." - Dave Brookes (Halliday Wine Companion)

Hit the road and head to Tasmania’s Central Highlands to get a sense of the somewhat isolated place this vineyard calls home. The vineyard is named after the little town of Ouse which is located on the Ouse River. This is a unique site where there are no other vineyards close by. It is a place typically prone to low rainfall, north-westerly winds and stony basalt soil and broken shale down below. It is windswept dry hills of central Tasmania. If you were to pop a pin on the global map, you’d swear this was Burgundian in style; savour the power, structure and savoury notes. It’s something quite special.

Tasting Note

Brooding aromas of black olive and licorice open to gorgeous violets, cherry cola, plum and blackberries. Initially subdued, the palate core of red fruit flavours has fine acidity. With time the texture grows with juicy plums, confit cranberries, dark spices and underlying peat notes to form a savoury finish that lingers with slate-like finesse.

Best Enjoyed With

Tofu and shitake mushroom spicy pho noodle soup or braised lamb shoulder with white bean and herbed tomato stew.

Treatment

10% of the fruit was placed into fermenters as whole bunches, the remaining being destemmed and the whole berries being placed on top. After two days, natural fermentation commenced and the must was plunged two to three times daily. Five days later the skins were pressed to tank and left to settle. The wine was then placed into French oak barriques (35% new) for nine months of maturation.