96+ points - "This is a wonderful expressive pinot noir from one of Tasmania's finest sites. 50% whole bunches in '25, and those filigreed amaro and dried spice elements are woven beautifully into the wine. The fruit base is pure dark cherry, damson plum and wild strawberry fruits, with souk-like spice, dried meats. Chinese barbecue shop, shiitake broth, dried citrus rind, meadow flowers and layers of spice and rocky nuance. It's an immediately attractive wine, with blossoming flavours kept in check by fine, sinewy tannins, taut, mineral-laden acidity and a long draw of flavour on the finish, the wine sailing gracefully and true throughout." - Dave Brookes (Halliday Wine Companion)

96 points - "The Coal River Valley had a kind 2025: solid winter rain against the long-term average, flowering through warmish conditions that let fruit set cleanly, and rain arriving exactly when it was needed. Summer stayed mild, running cooler overall than 2024, and both yield and quality followed suit. This cuvée has earned its place as one of the wines that put Tasmanian Pinot on the map – a site expression prized for its power and structure as much as its purity. There's gorgeous presence to the perfume from the outset, and it's a stunning mix of pure and perfectly ripe raspberry and mashed strawberry bringing a decidedly red-fruited aesthetic, along with lashings of countervailing woody spice in ground nutmeg and clove. Dried violets, subtle rhubarb and allusions of earthy beetroot sit in the finer detail, culminating in brilliant complexity. There's volume to the texture and power to the fruit on the palate, with a firm and welcome wrap of chalky tannins constricting the mouth and drawing length. There's a velveteen feel to this wine – it has good depth of fruit while still flowing through the palate, and the chalky tannins and surging acidity provide excellent frame and carry. There's also a real sense of cohesion and harmony at such a young age. A very strong release." - Tom Kline (Wine Pilot)

96 points - "The ascension of Tolpuddle Pinot Noir continues at speed. This is another superb release; it's structured, it's balanced, it's lengthy and yet – once it has all the credentials of quality covered – it's also generous, and indeed delicious. This is a Pinot Noir that you want to both stand and admire, and sink into. Plush cherry-plum flavours meet sweet spice, roasted nuts, undergrowth and roses. You can't help but be impressed; for flavour, feel and length, this wine has all the angles covered." - Campbell Mattinson (campbellmattinson.com)

95 points - "I’ve been getting around a bit of Tasmanian wine of late. A change of diet from Italian for me! This is spicy and savoury, kind of amaro-laced in a way, with dark cherry and plum, dried rose perfume and exotic spices. It’s medium-bodied, a little nutty, quite concentrated, replete with thick ripe tannin, acidity is balanced, finishing with a spray of dried herb and roasted red capsicum spice. A very good release for Tolpuddle. Nice." - Gary Walsh (The Wine Front)

Darker fruit notes are layered with baking spice and star anise, unfolding seamlessly across the plush mid-palate. Violets add a lifted, aromatic note, balancing the wine’s depth and density. Fine tannins interwoven with savoury spice add structure and support. The finish is long and composed, with lingering dark spice.

2025 VINTAGE

Winter rainfall was in line with the long-term average, maintaining soil moisture and supporting steady early growth, while a slightly drier spring created ideal flowering conditions. A mild summer with timely rainfall delivered healthy canopies and wellformed bunches, and a cool, dry lead-up to veraison ensured slow, even ripening and excellent acid retention. Harvest ran slightly later than previous seasons, producing balanced fruit with structure.

PALATE

Darker fruit notes are layered with baking spice and star anise, unfolding seamlessly across the plush mid-palate. Violets add a lifted, aromatic note, balancing the wine’s depth and density. Fine tannins interwoven with savoury spice add structure and support. The finish is long and composed, with lingering dark spice.

WINEMAKING

All hand-picked fruit is fermented as a combination of whole berries and whole bunches, in open wooden and stainless fermenters, with gentle plunging. Aged for 10 months in French oak, of which about one third was new.

SERVING

Ideal serving temperature: 16–18°C

CELLARING

Will repay careful cellaring for up to 12 years.