Ghost Rock Supernatural Pinot Noir 2024

Variety: 100 % Pinot Noir
Country, Region: Australia, Tasmania

100% Estate Grown fruit with larger portions of this year’s blend from the Iris and Bonadale vineyards. A blend of 9 clones, all picked individually based on ripeness. 35% 777, 25% Mv6, and the remainder made up of 114, 115, 667, D4v2, D5v12, G5v12 and G8v15. Native yeast ferment and the slow take off allowed for natural cold soaking to occur. The vats were hand plunged daily until just dry, when they were drained, pressed, and put down to barrel with a 25% new French oak program. The wine was bottled unfined and unfiltered, with minimal sulphites added at bottling.
14.2 % Alc/Vol; 6.4 g/L TA; 3.62 pH.

’Light red with a purple tinge. Freshly muddled raspberry, black cherry, layers of spice underneath, and a subtle touch of oak. Lifted aromatics continue to be the hallmark of our Supernatural Pinot Noir. A delicate palate with chewy tannins and always present plush fruit spectrum. Vibrant natural acidity keeps the aftertaste lingering.’ Justin Arnold, Winemaker.

'2024 will be remembered as a vintage of distinction, with fabulous growing conditions that yielded fruit of superb quality. The climate during the spring and summer was notably warmer and dryer than previous years. This pattern we had not seen since 2019, which was also a year that made exceptional wines that are still holing up today. The wines from 2024 will be celebrated for having considerable character, intensity, and a great deal of potential.' Justin Arnold, Winemaker.

'In ‘01, Cate and Colin Arnold purchased the former Patrick Creek Vineyard planted exclusively to pinot noir in 1989. The vineyards, situated among the patchwork fields of Sassafras to the south and the white sands of the Port Sorell Peninsula to the north, now total 30ha: pinot noir (14 clones) remains the bedrock of the plantings, with other varieties including chardonnay, pinot gris, riesling and sauvignon blanc. Ownership has passed to son Justin and his wife Alicia (who runs the cooking school and cellar door). Justin’s experience in the Yarra Valley (Coldstream Hills), Margaret River (Devil’s Lair) and Napa Valley (Etude) has paid dividends – the business is going from strength to strength, and the capacity of the 100t winery has been tripled. Exports to Japan.' James Halliday, Halliday Wine Companion.

Established in 1999, Ghost Rock came to life when Colin and Cate Arnold purchased the Patrick's Creek vineyard (planted in 1989) at Northdown, just outside Devonport in Northern Tasmania. Here, just a few minutes from where the Spirit of Tasmania ferry docks and but an hour's drive from Cradle Mountain, the vineyards enjoy a maritime climate overlooking Bass Strait, producing immaculately ripened fruit of particular freshness and complexity.

Over the ensuing 20-odd years the Arnold family would continue planting out additional vineyards, substantially with Pinot Noir (and a good dozen different clones at that!), but also with Chardonnay, Riesling, Pinot Gris and a little Sauvignon Blanc. And before they knew it, they had almost single-handedly created the wine region now dubbed Tasmania's Cradle Coast.

In 2017 Colin and Cate's son Justin and his wife Alicia Peardon took over the business and have continued to turn out new and exciting wines, earning 5-star recognition from the Halliday Wine Companion, amongst many other accolades. Justin takes care of the winemaking, having honed his skills at Coldstream Hills, Devil's Lair and at Etude in California's Carneros Creek, whilst Alicia manages the Cellar Door and Eatery.

Today the wines fall into three ranges: the Estate and Single Vineyard wines are self-explanatory, whilst the Supernatural wines make up Ghost Rock's 'Lo-Fi' range. Or as Justin has put it,

'Creativity and deliciousness rule the roost within this portfolio, bound to one rule only; high quality, estate-grown fruit as the source component. The rest is in the imagination and the craft. The range follows a ‘LoFi’ mantra of being wild ferment driven and exclusively unfined/unfiltered/low SO2.'