The wine is produced by Joe Holyman at his Stoney Rise vineyard on the west bank of the Tamar River near Launceston. He uses “Stoney Rise” as the label for his entry-level wines, and just “Holyman” for his premium label, but you’ll see it listed and referred to as both Stoney Rise Holyman Chardonnay and just Holyman Chardonnay.
It was released at A$50 in late 2015 and immediately sold out at the winery. I managed to get 4 cases, did a promotion back in November 2015, sold a few bottles but since then it’s been hiding down the back of the coolroom escaping my attention. Time to remedy that.
I’ve got about 2 cases in Singapore and a case in Melbourne so you can choose to have it delivered now or wait until my next airfreight due mid-October.
Sometimes you just have to move on…
I did a promotion on this wine at S$49 a little over 12 months ago (see attached below) and you’ll see that back then, I had 22 bottles left.
Well, I’ve still got 19 left so time for it to make way for new releases.
It’s going out now @ S$37 all up which is what it cost to get it here.
Bangor Estate “Abel Tasman” East Coast Tasmania Pinot Noir 2014 – 12 bottles – S$63 – Huon Hooke 94, Silver 2016 Tasmania Wine Show
The Holyman “Project X” pinots are the top of the range from Joe Holyman’s Stoney Rise vineyard on the west bank of the Tamar River at Gravelly Beach.
Not released every year, and for the 2013 vintage (released 2015) only about 50 cases made.
Here’s what James Suckling had to say, giving it 96 points (www.jamessuckling.com):
“Ripe, peppery and very, very taut and complex, this is an exercise in whole bunches with a lot of dark cherry fruit, orange zest, North African spices and some brassy oak all whirling around. Punchy palate, assertive tannins and a grippy succulent style to it; deep cherry flavours, nice and pure, and the tannins will carry it long – a decade and then some. Drink in 2019.”
RRP of A$90…S$90 here.
I originally promoted this back in November 2015 but having got more than my fair share of the 50 case allocation, I’ve still got some left. They’ve been maturing nicely under temperature control since.