2025 Decades Coal River Pinot Noir 750mL
Regular price $79.00/
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2027 Best New Winery - Halliday Wine Companion + Winner of 2026 Pinot Noir Challenge
Decades 2025 Pinot recently won Three major Trophies!
Best Tasmanian Pinot Noir, and the big one!
Best Wine of the Show
2026 Australian Pinot Noir Challenge
New Label – Old Souls – Old Vineyard
Coal River Vineyard - Tasmania
Coal River Vineyard - Tasmania
Brad Rogers (a founder of Stone and Wood brewery) and Steve Flamsteed (the winemaker of the year! / manager who put Giant Steps on the map) became friends at Roseworthy Ag. College whilst studying wine. I don’t know Brad, but what he and his buddies did at Stone and Wood is phenomenal. I do know “Flammo,” and a more focused, expansive-thinking, hard-working vigneron is almost impossible to find (I’m not sure that there is one). I tasted this Decades’ Pinot a few weeks ago at a Pinot conference with Flammo (and I love Coal River pinots). After tasting good and great pinots all day, this looked really pure, perfumed, silky (but not a light weight) fresh, crunchy, juicy, complex and long.
Brad bought this old vineyard in Coal River which he and Flammo take on together, co-owning the new label.
Bravo. Try some! Cheers, Randall.
Producer Notes on 2025:
Our 2025 Pinot Noir has all the classic blue fruits that come from the Coal River Valley’s unique black clay soil. The fruit characters are dense, with a touch of Campari spice aroma, from the small whole bunch parcel. The region does fruit density exceptionally well, but we’ve tried to tease out a little perfume delicacy.
The fruit was hand-picked in two parcels. The first parcel fermented entirely as whole bunches. The second was de-stemmed, then cold soaked for 5 days before a slow wild fermentation. Both parcels were pressed into small seasoned French oak for malolactic fermentation and left on lees for 9 months.
The wine was bottled on 4th February 2026 and is limited to only 350 cartons.
The fruit was hand-picked in two parcels. The first parcel fermented entirely as whole bunches. The second was de-stemmed, then cold soaked for 5 days before a slow wild fermentation. Both parcels were pressed into small seasoned French oak for malolactic fermentation and left on lees for 9 months.
The wine was bottled on 4th February 2026 and is limited to only 350 cartons.