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Each year, Tom and his team use only select parcels of fruit from these very vineyards to make the Resolution Range, chosen for their superior terroir, and the weather’s influence on their flavour.
Ripe with adventure and reward, the Devil's Corner Resolution Range is born from a resolve to not shy away from the elements, but rather lean into them. Showcasing Tasmanian winemaking at its best, this range combines cool-climate elegance with an intensity of flavour that truly sets Devil’s Corner apart… nurtured by the extra gust of wind, lash of a storm, or generous kiss of sunshine from nature itself.
"The dance with nature is fantastic. It makes different wines each year." - Winemaker Tom Wallace
The fruit was cold soaked and plunged twice a day until ferment was started to gain lengthy tannins. The wild yeast ferment was completed with partial whole bunches to add texture and complexity. Hand plunged in open top fermenters up to 4 times a day at temperatures bordering 30ºC. Basket pressed and settled for 48 hours then transferred to French oak of which 16% was new.
Chargrilled lamb cutlets marinated in a chimichurri and served with bok choy, or, a whole roasted duck, Mediterranean vegetables and a deep red wine jus.
The wine displays a juicy fruit driven middle palate with a crisp savoury texture and fine grained tannins.
A full bodied style of Pinot Noir showing blackberry, sour cherry and hints of cedar from the quality French oak.
