The wine was small-batch open-vat fermented with regular plunging to maximise skin contact, and aged in a mix of old and new french oak for 18 months. The wine, which picked up a silver medal at the Tasmanian Wine Show, has a lovely balance of dark fruits and spice, with silky tannins and great length on the palate. The Two Bud Spur Pinots typically age gracefully for many years, and this one will be no exception.

2018 Tasmanian Pinot Noir