Dalrymple Estate


standard courier: 3 working days

Sold by: Radford Dale Imports

R 424

Ready to ship   available1 X 6

750 ml (Standard)



100% Chardonnay




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12.50% alc vol Sugar g/l: N/A
Type: White Wine Cellaring Potential: 10 yrs+
Origin: Tasmania Appellation: Pipers River

Tasting Notes:

A pale yellow/straw, with brilliant clarity, the Dalrymple Estate Chardonnay 2010 has aromas of fresh lemon with a torn pith richness that is further enhanced by a mealy/crushed nut character. Fragrant white blossoms arrive as the wine warms in glass. Entry to the palate is soft and textural – similar to that of biting a fresh peach. The distinctive Dalrymple oyster shell character tantalises the palate. The mid-palate has good fruit weight and is well balanced with the oak spice, with length driven from a natural acid spine. The finish is clean and lingering. Suitable for vegans and vegetarians.

White Flowers
White Flowers



Sweet Spices
Sweet Spices

Dalrymple Vineyards was established by Bertel and Anne Sundstrup in 1987. They were visionaries, travelling to France for inspiration and guidance. Situated in the heart of the highly acclaimed Pipers River region of northeast Tasmania, almost equidistant from Launceston, Scottsdale and George Town, the Sundstrups planted their vines on sloping hills that overlook Bass Strait – the wild sea separating Tasmania from the mainland.

The fruit for Dalrymple Estate Chardonnay 2010 was sourced from 25-year-old vines on C Block, within the Dalrymple Vineyard. C Block is situated on a fairly steep slope of the vineyard and this, combined with free draining loam soil, results in only a small amount of moisture being absorbed, therefore limiting potential growth yet sustaining small bunches of concentrated grapes. Three harvest selections were made, all at low baumé, to capture the distinctive freshness of the fruit.

Hand harvested fruit was carefully sorted and whole bunch pressed; extracting only juice of exceptional quality with minimal phenolics to maintain great tightness and linearity. All fermentation was completed with natural, wild yeast, and natural malolactic fermentation spontaneously occurred in almost half of the wine.

After 12 months of ageing on whole lees, with selected battonage, the wine was bottled and aged for a further six months in bottle, allowing it to achieve harmony and balance.

Food pairing

Freshly shucked oysters.

Seafood Vegetables Spicy Food Soft Cheese
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