Our wines are all estate grown and hand made by us along natural lines. They are solely the product of our vineyard and the climatic conditions. We work with the seasons- yields are modest and all of the wines are made for the long haul with the reds spending two winters in barrel.
First planted in 1980. We grow 5 different clones of Riesling with the aim of producing the fresh, floral lower alcohol zingy style we prefer. Depending on vintage and how the wine finishes fermentation the wine may be absolutely dry or just off dry with 6-9 grams per litre of residual sugar.
The Riesling grapes are normally harvested in early to mid April. Yield varies between 4-6 tonnes per hectare. Fruit is 100% whole bunch pressed for fermentation in stainless steel tanks.
Morningside Riesling has citrus and lime fruit with great line and length supported by lovely zingy natural acid.
2018 Riesling- $27
Morningside produces only one Riesling each vintage which is harvested from 5 different clones. The style of Riesling over 30 plus years has either been dry (less than 5 grams per litre of natural residual sugar), or off dry (8-12 grams per litre). The style is dependant solely on that year's vintage and how the wine has finished fermentation. Each style has had strong support and all age beautifully.
Dry with citrus and lime flavours vying for attention and that great balancing natural acid zing. s always, delicious now and will reward cellaring. This looks to be one of our best Riesling vintages.
Planted in 1990. Grapes are normally harvested between the end of March and mid April from the front vineyard. We have two different clones (I10V1 and the old Penfolds).Yield varies between 4-7 tonnes per hectare. The Chardonnay is whole bunch pressed, cold settled for 72 hours and fermented with wild yeast in a mixture of new, 2 and 3 year old French oak and stainless steel with lees stirring. 15 months maturation and malolactic fermentation often occurs naturally in the wine in barrel.
2017 CHARDONNAY- $33
Made from a combination of Burgundy and old Penfolds clones. This wine is whole bunch pressed and wild yeast fermented in new and older French oak and stainless steel. Natural malolactic fermentation occurs in the barrels but not the stainless steel. The lees were stirred every month and the wine was bottled after 18 months.
Beautiful balance of stone fruits, minerality finished with Tasmanian acidity. The wild yeast ferment and Saint Martin oak add complexity.
Pinot Noir was planted first in 1980. Morningside has 9 different clones of Pinot Noir. Early clones planted were 8104, 0013, 0014, 8048. More recent plantings have included Clone 2051, the Burgundy clones 114, 115 and 777 and Abel from New Zealand. We are continuing to plant further areas of Pinot noir with clones 115, 8104 and 777.
Our pinot harvest is normally late March into the first few weeks of April. We carry out an extended picking to ensure different batches are harvested in optimum condition.
Pinot yield is about 4 tonnes/hectare Fruit is generally 90% destemmed and lightly crushed. About 10% whole bunches are generally included in the fermentation tanks.
We now deliberately allow fermentation of all batches to start naturally after a cold soak of about 3-4 days and run through to completion. Some batches may be inoculated if there are any problems but so far there have been none. Fermentation generally runs for 14 days with regular hand plunging four times a day.
After basket pressing the pinot is aged in new and older French oak barriques (30% new) for 18-21 months during which time the wine undergoes natural malolactic fermentation.
Morningside estate Pinot Noir is normally at the darker end of the colour Tasmanian pinot colour spectrum. Trademark characters of cherry and redfruits overlain with anise and in some vintages violet florals. Great length often with the peacock tail kick at the end and always ages well.
In some years after barrel selection we bottle a separate Pinot made from the Mariafeld clone fruit from the long rows in the front vineyard. In the past we have called this Morningside Pressings but the pruners and pickers have lobbied and succeeded in a name change to Morningside Six Long Rows Pinot which we will implement when we bottle the 2013 Pinots. The wine is normally very dark with strong dark cherry and spice bouquet. Big and intense on the palate.
2016 Pinot Noir- $37 (Magnum- $80)
Morningside has 9 different clones of Pinot and the yield is about 4 tonnes per hectare. The majority of fruit is destemmed but 10-20% of whole bunches are included in the ferment depending on vintage conditions. The wine is naturally fermented with wild yeast. Fermentation starts after some 4 days of cold soaking.
After basket pressing the Pinot is aged in a mixture of 1/3 new and 2/3 one year and older oak for 18-24 months. The Pinot undergoes natural malolactic fermentation in barrel the following spring. We have found that two winters in barrel on fine lees produces a very clean and complex pinot. Normally there is no need for fining or filtration prior to bottling. Consistently rated as Outstanding by wine writers.
2016 vintage started with a dry spring and early summer with good flowering and fruit set and some January rain that helped towards an above average yield of high quality fruit. In a warm vintage we harvested early to preserve thhe beautiful red fruit characters was a great vintage in Tasmania and in the Coal Valley. Harvested early to preserve the beautiful red fruit characters. All the pinot was picked by 24 March. Who said there was no evidence of global warming? In 35 vintages here at Morningside we have seen a general trend to earlier vintages. Crimson with the typical Morningside red fruits and spice. Good depth and complexity with that lovely finish typical of all Morningside pinots. And like all Morningside pinots should age well.
2016 Pinot Noir Six Long Rows- $27
Made in exactly the same way as the estate wine from 3 barrels of the Mariafeld (or 0014) clone from the six long rows in the front vineyard. The 2012 Pressings (sold out) was rated 97 points by James Halliday. It has the same wine making and time in barrel as the estate pinot.
Darker with stronger cherry and anise bouquet than the estate wine. A bargain.
2013 Pinot Noir- $40
There is still some of this fantastic wine available. The 2013 Pinot has developed beautifully and has been rated as Outstanding.
All class, the stars of colour, bouquet and palate are all in alignment: wafts of spice and forest intermingle with red cherries and black, the savoury, complex palate seamlessly picking up the theme, extending it through the long finish.
Cabernet sauvignon was first planted in1980.In most vintages this northerly end of the Coal River Valley can produce a lovely elegant blend of the classic Bordeaux varieties and this is no exception. Morningside Cabernets is made from a combination of five clones of Cabernet Sauvignon (80%) with smaller amounts of Cabernet Franc (15%) and Petit Verdot (5%). Harvest is generally in late April or early May.
The wine is crushed and destemmed and then fermented for 14 days with regular hand plunging followed by 5 days post fermentation maceration. Basket pressed into a mixture of new and older French oak barriques for 24 months.
Morningside Cabernets is normally dark to very dark with black currant/cassis fruit and great ageing potential.
2016 Cabernets- $34
A combination of 5 different clones, wild yeast ferment, and 24 months in French oak. No fining or filtration. A blend of 80% Cabernet sauvignon, 15% Cabernet franc and 5% Petit verdot. 2016 was another very good vintage for Cabernets. Only 4 barrels made
Very dark, almost black with lovely cassis and black fruits backed up by smooth tannins. This could end up being one of our best Cabernets vintages.Typical Morningside harmony and balance with a long future ahead. Feedback on the quality of our Cabernets has been fantastic and they are developing a strong following. Should quieten those who say you can’t make good Cabernets in Tasmania?