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2016 Bye’s Pinot noir
Limited supply
Inky and intense, this has dark fruit notes with wild mushroom and deli nuances. Finishes long fresh and clean.
2018 Bye’s Pinot noir
Our wine maker James Scott, believes this is the best wine he made for us. Great in colour, a vibrant deep red, Very smooth with rich plum notes, quite a ballsy pinot.
Winsor Dobbin's review
Organic, minimal-intervention, hand-picked and small-batch are all current buzz phrases in the wine industry, but the team at Tasmanian Organic Wines has been right across the current fashion for close to two decades, crafting tiny quantities of high-quality pinot noir in the Liffey Valley, down the road from Deloraine. The vineyard was planted by Ian Cairns in 1999 and has been farmed organically ever since. Now a gamay has been added to the range.. The new-release 2018 pinot noir is right in the zone, with crisp nights and a long ripening period resulting in a wine of style and elegance with red berry flavours augmented by deli aromas, truffle notes and a clean, bright acid finish. The classic match for this delightfully structured pinot would be roast duck, but this would also pair brilliantly with stuffed mushrooms.
2017 Bye’s Pinot noir
Known to us as the March year. A late ripening period produced this absolutely great example of euphoric flavours and mild body. A subtle tingling finish that is sure to excite.
REVIEWS
-A serious textural pinot noir with plenty of oomph from an organic producer going it alone in the remote Liffey Valley in the foothills of the Great Western Tiers. The two hectares of vines have been farmed organically by the Cairns family since 1991 and the grapes are hand-tendered and hand-picked. There is plenty of fruit intensity here, along with layers of flavours and hints of appealing rusticity. Seriously good and one that pinotphiles will want to check out.
Winsor Dobbin, Wine writer. Blog Feb 2019
-This wine, from a tiny vineyard south-west of Launceston, is beautifully earthy, with autumnal undergrowth aromatics, ethereal red-berry fruit and long sinewy tannins.
Max Allen, Wine critic. Gourmet Traveller Magazine May 2019