20120619-181150.jpgFreycinet was established in 1979 and was the first commercial winery on the east coast of Tasmania.

Colour is slightly opaque, light red.

Nose has dark cherry, forest floor and various spices, at once intriguing and inviting.

Palate is astonishing: medium bodied with plum, dark cherry, oak and acid all playing a part. There is a subtle savoury forest floor flavour balanced with soft and silky tannins. There is a core of soft acid running through this, just adding to the body of evidence. This, folks, is a Pinot of the very highest calibre. The bottle says we can cellar this for up to 20 years and I believe them, God knows if only I was confident enough I might live long enough to test that theory.

This wine is still available in retail; my advice is that if you are not confident about shelling out your hard earned for a Burgundy 1er Cru, this baby will frighten the living daylights out of many of them. Sure there is a territorial difference between Tasmania and Burgundy; Tassie (and indeed all Aussie) Pinot’s do not have the slatey, sometimes salty, minerality of Burgundy, nor do they have the sometimes bracing levels of acid and tannin. But a wine like this has an abundance of wonderful and intriguing characteristics all set up in perfect balance. The alcohol is also more in keeping with Burgundy, as against the 14.5% much hyped monsters from Central Otago.I have no idea when this wine will reach its peak, but I’m certain that another look in 6 to 8 years will be a revelation for the fortunate consumers that can wait that long. I promise I will try really really hard to be one of them, but I confess that on this bottle evidence, it is not likely to eventuate.

As for food, we had it with a chicken and bok choy stir fry, so fortunately much of it was gone before the stir fry arrived. In truth it would be best to drink this wine on its own, just with a cheese plate prior to dinner – and then cancel dinner, it will be superfluous.