Chardonnay

Freshly shucked oysters.

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.

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.

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. Pipers River Tamar Valley where the good stuff grows. Imagine – bald windswept hills ancient gums leaning at angles roaring north west gales and sideways rain fluttering wildflowers wheeling eagles. This is wild country. A place of vivid greens basalt browns daffodil yellow and cornflower blues. A place where we co-exist with nature and the land. When it comes to Dalrymple Vineyards there are four stories to be told. Our vineyards. Lean natural acidity matches with intense flavors from root to grape soil to sunshine. Our growers. Our team of hardworking men and women who grow and tend to our grapes with precision and care. Our vigneron. Peter Caldwell and his passion for Pinot Noir which he carefully crushes ferments and separates into various distinct barrels to produce wines of elegance and expression. Our wines. Complex characters weight texture and flavor come together before bottling and mature in our cellar; developing growing and creating a personality.