2011 Stoney Rise Pinot Noir

2011 Stoney Rise Pinot Noir

Tim White

FINANCIAL REVIEW / FEBRUARY 2013

Gentle, mossy forest smells, with wafts of wild strawberry, and subtle spiciness.  Gentle and easy on the tongue.  There's deceptively deep fruit here and the finish is long, showing first squeezed soft tannins before becoming dustier.  Toothsome medium-bodied pinot.

91 pts | 8/10

James Halliday

Wine Companion Magazine / Oct Nov 2012

Light colour by Tasmanian standards, but proves once again colour can deceive with pinot; it has abundant red and black cherry fruit with a touch of mint, cradled by perfectly weighted and supple tannins that play through to the long finish.

93 pts | Cellar to 2018

Philip White

Indaily Newspaper / 25th May 2012

I first met Joe Holyman a dozen years back in The Ex when he began making wine at Robe. His surfin' label was radical then, as was his brusque manner.

When I asked if he had a press kit listing the details, he took out a parking ticket, scribbled the price on the back of it, and handed it over. He says he forgot about so many parking tickets that he had to flee to Tasmania, which indicates he was writing out a lot of press kits, but the reality is he was a Tassie Tiger all along, and the lure of Pinot dragged him home.

This is his cheaper model – the $45 Holyman 2010 is a more complex, soulful and brooding critter – and it's a fine way to open the door to Tasmanian Pinot. Its spicy Burgundian oak sets it apart initially, but then its neat wild cherries and chinotto push through and if you're like me you're a goner within a swaller.

It's too cheeky and brash for the dourest Burgundy bore, but it's those entertaining, appetizing, bright and easy bits of it that I love.

I had a brilliantly simple dish in Tain l'Hermitage that would be the perfect accompaniment: a big flat plate of lentils in pork stock with sliced carrot, a few cubes of speck and just enough truffle to open all the dribble ducts.

91++ pts