Dalrymple Estate
Cottage Block Pinot Noir
Pinot Noir from Tasmania, Australia
Bottle size:
750 ml
Shipping: R99 nationwide
Dalrymple Estate
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.
Description
A billowing cloud of rose petal, five spice and fresh red cherries rise from the glass on first approach. These subside and the darker and wild summer fruits such as boysenberry and blackberry become apparent, with cedarwood and vanillin sweetness building after 1-2 hours of opening. The palate is defined by the hallmark soft silky tannins and lifted acid profile, typical of the cottage block. Red fruits provide most of the flesh in the lingering palate. Spice derived from the fruit and whole bunch fermentation is layered with spice extracted from the French oak barriques during maturation.
Food Pairing
Citrus infused confit duck with Russet roast potatoes.
