Gidley Pinot Noir Gin is a limited Tasmanian release introduced in November 2025. King Island Distillery steeps its Gidley Dry Gin with 2025-vintage Pinot Noir grapes from Beautiful Isle Wines, creating a naturally ruby-coloured gin filled at 40% vol. in 700 ml.

The published profile links juniper with rosemary, green cardamom and pink peppercorn before the grapes enter the recipe. Pinot Noir adds red and dark fruit without removing the herbal and spicy structure of the dry gin beneath it. The palate begins with ripe grape and berry notes, then rosemary and cardamom bring freshness through the middle. Pink pepper adds gentle warmth, while juniper returns in the finish. The colour and fruit are clear, but the drink remains recognisably gin rather than an aromatised wine spirit.

It was named Best in Australia at the 2026 Gin Guide Awards and received 97 points from Halliday Wine Companion. The Gidley name honours Governor Philip Gidley King, and the lighthouse-striped bottle refers to King Island. Use 4 cl with 9 cl of Indian tonic to avoid washing out the fruit. Add a small rosemary sprig and a few whole pink peppercorns inside the glass, then repeat them beside it. A gentle stir is enough; crushing the pepper would overwhelm the Pinot Noir.

Steeping whole vintage grapes links the gin to a specific harvest rather than to a generic red-fruit flavour. That distinction matters because acidity, skin tannin and aroma arrive together. The dry gin base gives those wine-derived elements a different setting, replacing oak and fermentation notes with juniper, rosemary and fresh spice.