2010 Holyman Pinot Noir

2010 Holyman Pinot Noir

Philip Rich

FINANCIAL REVIEW / december 2012

Made by former first class Tasmanian cricketer Joe Holyman from a .06-hectare block on the Stoney Rise vineyard, this is the finest of their pinot I have tasted.  (Joe and wife Lou purchased the formerly Rotherhythe vineyard in 2004.)  Bright crimson with aromas of red cherry, wild strawberry and just a hint of spice from the 40 per cent whole-bunch fermentation, everything about this wine is vibrant.  The palate is pure, structured, energetic and long.  It's terrific now, but I'd love to drink it in five or more years time.

Jancis Robinson

16 February 2012

Gold medal winner at 2012 Hobart Show. Comes from a special 0.6-ha block planted 26 years ago. All interplanted. Then people didn't really know about clones. Two special pickers go through to pick ripe stemmed grapes for whole bunch. 30% new oak in barrique.

More intense on the nose than the Stoney Rise. Very very lively. Pure. Dense and lively. Great stuff.

When to drink: 2014 - 2020
17+ pts

Duncan Wilcox

12 February 2012

http://www. kingstribune.com/current-issue/1454-tasmania-a-rising-star

Wow! Is the word my palate sent to my brain when I sniffed & sipped this big fella. Fermented with wild yeast and 30% whole bunches, cold macerated for about a week to extract colour and tannins - this is a wine to cellar for later excess enjoyment. The predominant fruit was a very rich plum paired with a very viscous mouth feel that had me thinking ‘Central Otago' (or not even a Pinot Noir) for a brief moment, but its finesse and balance brought me back to Tassie. The wine's depth and texture are just superb and would be most exciting to see in 10 or so years.

Sarah Ahmed

The Wine Detective (UK) / Feb 2012

First made in 2007, this single parcel wine from Stoney Rise’s own Jacques’ parcel is much firmer, with taut, textured tannins – plainly for the long haul. A bright, deep red hue and cassis and beetroot nose hint at the concentration of deep seated fruit beneath. In the mouth, though the fruit is held back, the palate is fresh and well-delineated – it just needs time (a couple of years) to flesh out. This vintage saw around 40% whole bunch ferment and was aged in 30% new oak (barriques) for 16 months. Very promising – I just wished I’d had time to linger over this and the other Holyman wines – especially those from the much rated 2010s, which needed a bit more air and time to reveal themselves.