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Future Perfect

Hobart  //  Tasmania

Sustainable

A repurposed meat processing facility now home to three wine producers working communally. Some barrels, a few tanks, a basket press and a forklift. Winemaking here is honest and rustic.

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Small batch wines made from parcels of fruit sourced sites of interest in lutruwita/Tasmania, with a focus on Chardonnay and Pinot Noir from the Derwent Valley.

 

The winery is located on the outskirts of Hobart in the industrial hub of Goodwood. 

 

A repurposed meat processing facility now home to three wine producers working communally.

 

Some barrels, a few tanks, a basket press and a forklift.

 

Winemaking here is honest and rustic.

Featured Wines

House Wine Pinot Noir

2023

Wine for drinking around the house, mid week quaffing and sharing with people welcome in your house.

 

Coal River Pinot Noir (predominantly D5V12 with some MV6) based juicy little red wine for enthusiastic drinking. Picked earlier for vibrancy, 100% destemmed with a shorter and gentler maceration. Matured in a mix of stainless tanks and large format or old oak to maintain fruit purity. Blue flowers, rotund magenta fruits, red berries and subtle spice with gentle ripples of tannin.   

Pinot Noir

2023

Pinot Noir from Kinvarra, Upper Derwent (18%) and Brownwood, Coal River (82%).

 

Small parcels of fruit all fermented separately with varying amounts of whole bunch and maceration times to build layers and complexity. Matured for 11 months in a mix of barrels with approx 15% new oak. Exotic notes with dark cherry, blackberry and bramble patch backed by ample tannin. Dense fruit, raspy tannin and supple texture.  Approachable now but plenty of potential for ageing here.

OOO Pinot Noir

2023

100% Pinot Noir from Campania, Coal Valley.

 

Single block and single clone (Pommard/D4V2) from the Brownwood Vineyard or OOO without the all the consonants. Extra attention was given to this block as it was showing potential for something special early in the season. Lower crops (<1.5t/acre) along with extra thinning and careful leaf plucking to try and maximise fruit quality. Fermented as one single batch with 35% whole bunches and extended post ferment maceration for 3 weeks. Matured in barriques with 25% new French oak for 12 months. Impressive density of fruit with nice clarity and fine long tannins. Offering immediate pleasure currently, this will repay patience kindly.

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