Dalrymple Pinot Noir has 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.

Winemaking:

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.

Vintage Conditions:

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. 

Terroir / Provenance / Region:

Small batches of Dalrymple Pinot Noir were selected from sites in our vineyards at Pipers River and Coal River Valley. 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.