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.
About this wine from the winemaker: “The Coal River Valley was influenced by a La Niña weather pattern, resulting in cooler south easterly airflow during the growing season and above average rainfall. By contrast, conditions at Pipers River were very mild and settled for much of summer with above average temperatures and a long, mild autumn with low rainfall. Conditions in both subregions increased the ripening season length, while decreasing the yield from cool weather during flowering.
“Small batches of Pinot Noir were selected from sites in our vineyards at Pipers River and Coal River Valley. Each site and block has differentvclones 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.
“Initial aromas of fresh cranberries, toasted spice and ripe tamarillo. These aromas are enhanced with earthy notes and dark plum after some time in the glass. The palate has attractive dark fruit with classic Tasmanian acidity, this is accompanied by complex herbal notes and a lingering finish with a touch of oak spice.
“Dalrymple Pinot Noir is a true reflection of our unique vineyards. Carefully selected parcels from Pipers River, Coal River Valley and our growers at Ouse create complexity and nuance. The refined aromas of wild blackberries, red summer fruits, and herbal notes evolve into blackberry and blackcurrant. The firm and elegant palate has a fine acidity, while flavours of red cherry, cranberry and tamarillo build over time, creating a truly remarkable experience. This wine is a celebration of the unique character of our vineyards, a reflection of the time, care and passion that goes into every bottle.”
93 points, Mike Bennie, The wine Front “It’s a seamless and even pinot noir, very polished, just so. Dark cherry, a cranberry elements, a touch of lemony coolness and zestiness through the wine, a cushioning of sweet spices, dark chocolate too. It’s brooding but feels soft, if not a touch diffuse, but has its charms and guile. A bit of lathed wood character creeps in. It’s got some flair and finesse.”
93 points, Dave Brookes, Halliday Wine Companion “Garnet with wild strawberry, red cherry and red plum fruits with hints of struck flint, poached rhubarb, pomegranate, exotic spice, dried mountain herbs, wild flowers, gentle gamey notes and turned leaf litter. Some nice fruit concentration this year with some darker plum notes coming in on the palate, tight, chalky tannins and a bright, briny acid line. Finishes sapid with a sour cherry rush.”
RRP $51 *Our Special Price $35.99 when you buy 6 or more of this wine.
