Dalrymple Coal River Valley Pinot Noir 2021

Description

This leading Pipers River producer in Tassie has done well here. Michael Caldwell (viticulturalist/winemaker- with experience at Te Kairanga and Joseph Chromy) overseas the 12 hectare vineyard and employs classical Pinot Noir winemaking techniques: hand sorting fruit, cold soaking, whole bunch inclusion, hand-plunging and wild fermentation; to create wines that combine fruit intensity with layers of texture and persistent varietal characters.

Notes from the winemaker about this wine: “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. It was the sloping hills overlooking Bass Strait that made the site unique and inspired the Hill-Smith family to purchase the vineyard, along with distinct single sites around Tasmania in their pursuit to produce the perfect single site Pinot. While low rainfall and drying winds are characteristics of the Coal River Valley, the sunshine provides our wines with a naturally deeper colour and concentration of fruit with fine acidity.

“Our Coal River Valley site was planted in the late 1990s. The soil is predominantly basalt over dolerite with great depth and texture, allowing vines to access moisture during the drier summer and autumn months. The two most defining characteristics of this region – low rainfall and warm, dry conditions – are balanced by cool nights and low humidity, making it ideal for Pinot Noir.

“The first parcel to be selected from our Mt Lord Vineyard was sourced from Block B, comprising a blend of clones 114 and D5V12. Managed with detailed hand work, including removal of excessive vegetative growth throughout the season, these vines were well balanced with low to moderate crops.

“Cool to mild conditions during spring, followed by mild summer conditions with lower rainfall and drying north-westerly winds were not ideal for berry set. Vine balance was ideal for physiological ripeness providing backbone for flavour depth and persistence.

“The fruit was handpicked, 12% of the bunches were placed directly into the fermenter with the balance being destemmed and placed on top for fermentation. Natural fermentation commenced after four days and the must was plunged up to three times daily. The wine was pressed into French oak barriques (30% new) for 10 months. Malolactic fermentation occurred in spring and the wine was blended in February prior to bottling.

“Initial blue fruits, cola and rhubarb aromas are joined by hints of rose petal, peppercorn and baked blueberry pie. The fine, fresh, red fruits palate is imbued with hints of jasmine, darker cherries and gingerbread on the long, finish of this deliciously complex wine.”

95 points, Dave Brookes, Halliday’s Wine Companion “A bright mid-ruby hue with aromatically detailed red plum, red apple and raspberry fruits leaping from the glass. Hints of exotic spices, pressed flowers, Chinese barbecue shop, leaf litter, mushroom risotto, amaro herbs and game meats. Bright and focused with a lovely fruit and acid tension, fine, chalky tannins and a mineral-laden acid drive. There is a vitality and shape to this wine that impresses greatly, finishing savoury and sustained.”

RRP $76  Our Special Price $62.50 when you buy 6 or more of this wine.