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Dalrymple Pinot Noir
£29.50
Since the first black cluster vines were available for purchase from Tasmania in 1827, Tasmania has been recognised as a producer of quality Pinot Noir. Dalrymple Pinot Noir is a blend of parcels from our own vineyards at Pipers River and Coal River Valley. Each block adds unique characteristics and complexity to the blend. Wild blackberry mingles with herbal notes in this elegant, medium-bodied red wine.
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Excludes perishable or personalised products or those products that have been specified as non-returnable.
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At a Glance
Australia
Red
Pinot Noir
13.5
Light
South Australia
2023
Pinot Noir
75CL
Tasmania's rugged coastal beauty and cool climate terrain first ignited a passionate pursuit to craft the perfect single site wines back in 1987, well before the rest of the world caught on. Such inspired the founding of Dalrymple Vineyards on the sloping hills of Pipers River, overlooking Bass Strait. Since then, people around the world have fallen in love with the Tasmanian landscape, wild and breathtaking, and the finest Pinot Noir and Chardonnay that thrives here.
Small batches of Pinot Noir were selected from sites in the vineyards at Pipers River and Coal River Valley, along with a grower at Ouse. Each site and block has different clones and terroir, adding their own strengths and complexity to the final blend. The cooler northern maritime location at Pipers River produces Pinot Noir that is focused and structured, while the Coal River Valley in the south adds texture and softness to the mid-palate.
Each of the parcels were picked based on their merit. Fermentation started after two to three days and continued for four to five days, with five to twenty percent whole bunches, depending on site. The cap was plunged up to three times a day to extract colour and tannin from the skins. The wine was then pressed and settled before being placed into French oak barriques (20% new) for 9 months, where malolactic fermentation took place prior to filtration and bottling.
The aromas are quite refined; wild blackberries mingle with red summer fruits and herbal notes. Given ten minutes in the glass, these characters take on riper notes of blackberry and blackcurrant with edges of black tea and dried provincial herbs. The palate is firm and elegant with fine acidity. With time red cherry, cranberry and a hint of tamarillo build into the mid-palate. Pair with peppered barbeque pork chops with sautéed apples in a cream brandy sauce, served on a bed of celeriac mash.
