95 points - "Pinot noir sourced from the Elsewhere vineyard in the Huon Valley; 20% whole bunch this year, matured for 10 months in French oak (30% new). An uptick in new oak this year for those playing at home, but the balance is bang on once again. Red cherry, raspberry and cranberry notes with medina spice, amaro, char siu, Chinese barbecue joint, twiggy bits and bobs and shiitake. Stony and composed on the palate. This has powdered riverstone tannins, a briny driveline and a stony finish that shows great tension and resolve. Nice one." - Dave Brookes (Halliday Wine Companion)

94 points - "This too is dry-grown on the Elsewhere Vineyard in the Huon Valley. 175 dozen were produced. 20% whole bunches and 30% new oak.

This wine is still settling, as if still rehearsing its lines and/or songs, but the set list that it has at its disposal is killer. The depth of fruit here, the inbuilt complexity, the wave of perfectly formed tannin and extension through the finish; every aspect is top notch. It tastes of both black cherries and red plums, cedarwood and cream, but it’s the tobacco and undergrowth characters humming away in the background and that rumble of earth-shot tannin that really draws you in. Be patient. This will be excellent." - Campbell Mattinson (The Wine Front)

VINEYARD
114/115 clone Pinot Noir from 27 year old vines, dry grown on the Huon Valley’s original vineyard, Elsewhere. Established in 1982, Elsewhere Vineyard is in the deep south of Tasmania, between Huonville and Cygnet, and at the edge of viticultural possibility. The vineyard is cradled by rolling green hills, gently sloping down toward the mirror-still Huon River. Elsewhere has been restored to its former glory and tended with meticulous attention to detail by Owen and Eve Knight. Grown on unirrigated, deep black cracking clays.

VINTAGE
The 2024 vintage saw the return of warm and dry conditions after three cool, La Nina influenced seasons. The winter proceeding the growing season set the scene with mild, above average temperatures throughout and lower than average rainfall. Spring and summer continued this warmer temperature pattern and low rainfall. The extra warmth of the season produced even ripening, resulting in balanced acidity and resolved tannins along with outstanding depth of flavour.

WINEMAKING
Hand harvested and destemmed without crushing to retain whole berries. The inclusion of 20% whole bunches at the bottom of the fermenter allowing for partial carbonic fermentation provides lifted perfume and structure. Extended cold soak before fermentation in a traditional open fermenter. Gentle pump overs and 26 days on skins have resulted in supple tannins. Maturation for 10 months in French oak barriques and hogsheads on fine lees, with 30% new oak.

Total production: 175 dozen
Drink: Now to 2043