Dalrymple Swansea Pinot Noir 2017

Description

Since 1987 the Dalrymple vineyard in Pipers Brook Tasmania has crafted some of Australia’s most distinctive cool climate wines.

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.

Michael Caldwell (viticulturalist/winemaker- with experience at Te Kairanga and Joseph Chromy) oversees 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.

Situated less than one kilometre from the sea, this ten-year-old Swansea vineyard looks over Great Oyster Bay on the east coast towards Freycinet Peninsula, and produces fruit characteristic of the area.

The Swansea vineyard was planted over 12 years ago with Pinot Noir clone 115. All work is done by hand, from cane pruning through to shoot, leaf and bunch thinning and finally hand-harvesting. The vines have been planted onto a gentle slope of basalt soil that faces towards the north, capturing the maximum amount of sun during the growing season. The vineyard could not be closer to the Great Oyster Bay or it would be underwater at high tide. Warm days and long summer nights means early ripening and richer Pinot Noir.

Vintage 2017 – Good winter rainfall was followed by a cool, wet spring. Cool temperatures up to December resulted in late flowering and reduced berry and crop size. December saw a return to warmer temperatures and coupled with dry conditions resulted in an early harvest. These conditions have resulted in fruit of very good quality and concentration in a cooler season for Swansea.

The fruit was hand-picked with 30% of bunches placed into small open top fermenters, the balance added after being destemmed. Fermentation commenced after two days and concluded five days later with three gentle plungings per day. The wine was pressed before being racked to French oak barriques (30% new), and underwent malolactic fermentation during its 10 months in barrel.

Pure and vibrant aromatics of spiced red cherries, fresh raspberries and cranberries. The theme of vibrancy is continued onto the palate with finesse, acidity giving structure along with hallmark soft tannins of the east coast region. The fruit is persistent through to a long, lingering finish with spices of clove, nutmeg and a hint of coastal iodine.

95 points, Angus Hughson, Wine Pilot “We are moving south now to the sun trap that is the East Coast of Tasmania and Swansea, which gives its wines greater fruit drive. It is immediately exciting, enticing and even haunting. Stalky wild raspberry and red cherry fruits are lifted by gamey, tobacco leaf complexity. Fresh and vibrant on the palate, again there is that autumnal mushroom edge but it is now matched by fleshy fruits, subtle oak and fine but significant tannins. Gorgeous wine now and for some time to come.”

RRP $74   Our Special Price 63.99 when you buy 6 or more.