I sent out a promo on this wine back in December and although some of you managed to get some (it was S$78 then), a restaurant grabbed my remaining stock.
I got some more when I visited the vineyard recently, and managed to catch up with the founder Gerald Ellis and son in law Alex Deane.
The vineyard is one of the oldest in Tasmania, and Gerald tells the story of how he was told in 1972, before planting vines in 1974, that “you can’t grow grapes in Tasmania, plant lucerne instead”. Such were the words from the state’s agriculture experts, but thankfully for us, Gerald ignored their advice.
Today it is one of the largest vineyards in Tasmania, sprawling over hills and down slopes over 52 hectares but only 2 hectares of that are put aside for Meadowbank’s own wines. This is truly a growers vineyard with individual plots and even rows allocated for supply to producers like Bay of Fires, Dawson James, Dr Edge, Kate Hill etc. It’s an impreesive place and well worth a visit if you’re in the Hobart area, but it’s quite a long way up the Derwent Valley, and some of it on dirt road. Best to check in advance if you’re planning a tasting.
Also since the promo back in December, another rating has come out, this time from Campbell Mattinson of The Wine Front, so I’ve inlcuded it here:
“From winemaker Peter Dredge: ‘Two different picks on the one block. One early for vitality, second for texture. 7T of chilled fruit destemmed to 3 different open fermenters with avrying whole cluster % if any. 100% whole berry. Cold soak 5 days, natural ferment, pump overs only, pressed at 2 baume to tank and French oak (15% new) the following day to finish ferment on heavy lees. Unfined, unflitered.’
Straight into excellent territory here. This is why we’re so lucky in Australia: we get this level of pinot noir for A$55, which isn’t cheap in general terms but in a world pinot noir context is a steal. So complex, so satiny, so well framed, so persistent. Woodsmoke, suplhur, tangy red/black cherry, super-fresh strawberries and fistfuls of dry spice. Sinewy and satiny simultaneously. It will develop beautifully but personally I wouldn’t be able to resist right now. 94 pts, drink 2017-2024+.” – The Wine Front
If it’s ordered by 26 September latest, it can be here around 8 October.