Pressing Matters

Thank you for visiting the home of Pressing Matters, which now also incorporates Morningside Vineyard.   The vineyards are co-located – only 30 mins from Hobart in the Coal River Valley.

Pressing Matters has been producing premium Tasmanian wine since 2006.  We focus on two varieties, Pinot Noir and Riesling, which are extremely well suited to the cool climate of the Coal River Valley.  Pressing Matters is a 7 Ha vineyard; half is planted with Pinot Noir and the remainder with Riesling.  To date we have won 37 trophies and over 50 gold medals, a testament to the quality of the Coal Valley soils and winemaking.

In December 2019 we purchased Morningside Vineyard, established by Peter and Brenda Bosworth 40 years ago, which produces Pinot Noir, Riesling, Cabernet and Chardonnay.  We look forward to expanding our range of wines to include the above varieties from some wonderful older vines. For past customers of Morningside we have wines available in our shop for you to continue to enjoy.

 

We look forward to welcoming you to our tasting room from Thursdays to Sundays, 10am-5pm, by appointment. See the pop-up booking on your screen.  Appointments outside of these days are welcome by arrangement.  Please note that our capacity under current Covid regulations is 4 visitors, although arrangements for larger groups can be made.  

If you can’t make it to Tasmania you can enjoy our wines at home, delivered freight-free to you, at our special ‘virtual cellar door’ prices.  See our on-line Shop , or email us directly at mail@pressingmatters.com.au or phone on (03) 6268 1947.

Best wishes to all,

Michelle and Greg

News – 

19-21 February 2021 – Southern Open Vineyards Weekend. Along with many other vineyards we are open for the weekend – Friday to Sunday 10am to 5pm.  

January 2021 – Thrilled to receive the trophy for Best Riesling at the 2021 Tasmanian Wine Show for our 2018 R0.

August 2020 – Proud to receive  5 Red Stars and some wonderful ratings in the  recently released Australian Wine Companion.  Click here to read more about our wines.

January 2020 – Thrilled to receive 4 trophies at this year’s Tasmanian Wine Show for Most Successful Exhibitor; Best Riesling for our 2017 R0; Reserve Champion Wine of Show and Best Sweet Wine for our current-release 2017 R69.

October 2019 – We are again proud to announce a new trophy to the line-up with The James Halliday Trophy for the Best Pinot Noir at the Royal Melbourne Wine Awards with our 2017 Pinot Noir.

 

Our Pinot Noir

Our Pinot Noir is unique in that we have over 18 different clone and rootstock combinations in the vineyard. Each combination has subtle but noticeable differences both in growth and flavours. Some will have larger bunches, some smaller, some grow upright, some like to flop. Some rootstocks are more tolerant of drought, others are not. Each combination has a different way of expressing the terroir of the vineyard; therefore each is picked by hand, and processed separately from the others. The wine is then stored in 100% French oak for 9-10 months before being bottled. This gives us 18 different wines that we taste individually and blend into our final wine.

The tasting of the 20 odd barrels (extra wine gets put into extra barrels) is not just to have an entertaining morning. If one of the barrels is not deemed to add significantly to the final blend it will be left out and bottled separately. This ensures that the final blend for each vintage is the best wine we can produce.

Often with a deep colour, our Pinot exhibits a good balance of red and black fruits with cherries and plums. We release it having already aged 3 or 4 years, so it is an older pinot than most, and as such has developed lengthy lines of acid and tannins and gives the wine a lovely long finish.

Our Riesling

We love Riesling and we like to show the diversity of the variety. To do this we make 4 different styles of Riesling by varying the residual sugar of the wine. The names of the wines are R0, R9, R69 and R139. Not the most glamorous, but these names reflect the amount of residual sugar in the wine (not the exact amounts but around these amounts in g/L). Aiming for minimal intervention in the winery, picking times are based on optimum ripeness and sugar levels in the fruit for the different styles.

There is a more in depth description of each of the styles of Rieslings here