2016 is a relatively warm vintage here, too. So as the winery says:
Those balmy conditions segued into the winery where warmer ferments combined with the ripe tannins to extract a little more structure this year. Whilst there is still that savoury, earthy edge that threads its way through all our Pinots, this vintage is about tannin structure and the length of those tannins. They're easily the best tannins we've seen so far in our wines. They're long, dense and supple. A solar year of warmth and generosity.
In fact, it blows away the Halliday 96-point 2015 (long sold out). As the only Aussie publication to review it so far, Wine Front (sort of the Aussie Wine Spectator) agrees:
Some of Tasmania’s finest. It only sees 5% whole bunches but there’s oodles of spice here. It makes such an excellent impression. Smoky and sweet at once, ripe and tangy too. It’s a savoury style but there’s far more to it than that. Tannin curls and cuts as it tightens and pulls. We call it cherry red and black and sometimes plum but it tastes more so of pinot noir. An infusion of sweet, roasted nuts. Beautiful.