Shiny Wine is a boutique wine brand based in the Tamar Valley, based in Rosevears, on the leftbank of the Tamar River Valley. Although Tasmania is considered ‘cool climate Tamar isactually warmer/drier than Southern Victorian regions. North East facing sites. Sandy loam,river silt, good drainage.
These handcrafted wines are produced by James ‘Shiny’ Scott. Shiny is a second generationTasmanian winemaker who started in the wine industry at 18 years of age, Studied Viticultureand Oenology in Adelaide and gained valuable winemaking experience working in Tasmania,South Australia, Western Australia, California, Bordeaux and New Zealand. Now he is glad to beback in his home state producing the cool climate wines that he is so passionate about.
James’s father was planting vineyards 45 years ago, something that was frowned upon. Inthose days the government didn’t give any support for the planting of vines. Their Homevineyard surrounding the winery was planted on their property in 1998. 0.8 Hectares, 100%Pinot Noir in Rosevears. James also leases another vineyard in Rosevears of 1 Hectare with anaverage age of 15 years plus purchases fruit from the Glengarry vineyard in the same region,the one his father planted over 40 years ago.
These 3 parcels are blended for the Little Shiny whereas the Shiny Wine Pinot Noir comesexclusively from the home vineyard and the old vines in the Glengarry vineyard.
LITTLE SHINY PINOT NOIR 2020
The grapes for this wine were handpicked from 3 different vineyards all situated in the TamarValley.
The Little Shiny is sourced from 3 different vineyards. Firstly from their Home vineyard thatwas planted on their property in 1998. 0.8 Hectares, 100% Pinot Noir in Rosevears. James alsoleases another vineyard in Rosevears of 1 Hectare with an average age of 15 years pluspurchases fruit from the Glengarry vineyard in the same region, the one his father planted over40 years ago.
Hand picked, then a pre ferment maceration for approx 5 days. 20% whole-bunch fermentation.Fermented in 1.5 to 2 ton stainless steel open ferment tanks. Part wild yeast. Pigeage over thefermentation period. Puts in the basket press with approximately 1 to 0.5 Baume left toferment. 100% basket press over 24 hours. Build up pressure for 10 minutes then turn off.James was excited to tell me that he loves the pressings as much as free run, helps to offsetthe high acid the soil produces. Elevage in barrel on full solids, no racking for the full agingperiod of 10 months. No new oak used. 228ltr.