Pressing Matters has been producing premium Tasmanian wine since 2006.  They focus on two varieties, Pinot Noir and Riesling, which are extremely well suited to the cool climate of the Coal River Valley. 

This unique Pinot has over 18 different clone and rootstock combinations in the vineyard. Each combination has subtle but noticeable differences both in growth and flavours. Some will have larger bunches, some smaller, some grow upright, some like to flop. Some rootstocks are more tolerant of drought, others are not. Each combination has a different way of expressing the terroir of the vineyard; therefore each is picked by hand, and processed separately from the others. The wine is then stored in 100% French oak for 9-10 months before being bottled. This gives 18 different wines that we taste individually and blend into our final wine.

Coal River Valley pinot noir made by Samantha Connew. A very pretty bright ruby in the glass with aromas of amaro and blossom-flecked red cherry, raspberry and wild strawberry fruits underscored with hints of spice, Peking duck, leaf litter, dried citrus rind, struck flint and earth. It smells gorgeous, and the palate follows up with smallgoods and undergrowth and mountain herb tones, finishing long with detail, sapid acidity and powdery tannins – it's a wonderful release. If you're ever down Tassie way, make sure you check out the new Pressing Matters cellar door too. It's a beauty. Date: Jan 2024; Alcohol: 12.8%; Price: $75.00; Drink by: 2038; Rating: 96 Points & Special Value Star; James Halliday Wine Companion