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 42 trophies (including 10 Most Successful Exhibitors) and over 260 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.

Our Cellar Door  – we  love sharing our wines and story and we we are currently open, Thursdays to Sundays***, for tastings by appointment.    See the blue pop-up at the bottom of your screen for more information or to book.

If you cannot make it to the vineyard, you can still enjoy our wines at home- delivered to your door, freight free.  See our on-line Shop , or phone on 0474 380 109, or email us directly to place your order.

News – 

***April 2022 – Easter Hours – an extra day! – please note we will be opening for cellar door tastings on Easter Monday – see the blue pop-up to book your visit. 

March 2022 – Thrilled to announce we received the Winewise Challenge Riesling Trophy for our 2020 Riesling R9 – which will be available for limited release over the Easter weekend from the vineyard or through our on-line shop. 

January 2022 – Excited to announce that our 2021 Riesling R0 received two trophies at the 2022 Tasmanian Wine Show for Best Riesling and Best 2021 Vintage Wine.

November 2021 – Delighted to receive the Trophy for Pinot Noir of Provenance at the 2021 Royal Hobart Wine Show, with our 2017, 2014 and 2010 Pinot Noirs.  A great testament to the quality of the terroir and winemaking over the years. 

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

 

 

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