Clarence House Estate 2022 Reserve Pinot Noir

Here's a relevant question.

Are there any bad wines made in Tasmania?

Probably yes, but we haven't tasted any in yonks.

The cool island is a magnet for serious winemakers. 

Climate change is assuredly directing our vinous attention south.

Here's a prime example of why.

Renowned oenologist Andrew Hood suggested the site would be good. He was correct.

A Pooley is involved too.

With pedigrees like these, degrees of excellence are reached.

Like all 'Reserve' wines, this is from the best pick, choice barrels, top quality.

Tassie Pinot Noir sets benchmarks for Aussie wines made in Burgundian fashion and this beauty is one of them.

Forest fruits, ripe berries, mushrooms, earth, currants, a touch of mint, oregano... it's all here and classic aromas.

The palate is irrevocably complex, yielding when required, challenging and elusive.

When superlative Pinot Noir hits you between your eyes, you see the holy grail.

Don't be obtuse. Drink this with duck... roasted, pan fried, confit or barbecued.

Or a nice piece of rare roast beef (Beef 'n Burgundy d'oh!).

Or make your best effort mushroom risotto and don't be stingy with the grana padano.

Go off-piste and wrap a salmon fillet in baking paper and bake it with roasted tomatoes, thinly sliced potato and serve with a red wine sauce.

Can't be bothered cooking?

Decant it, pour into big glasses, savour slowly and count yourself lucky to be alive.