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
The deep hues are characteristic of the season. aromas of black cherry, Asian spice and peat from the whole bunch component, with some savoury olive and dutch licorice adding to the complexity. The palate has brilliant balance of tannin and acidity, with fleshy black fruit on the front palate and a long, fresh finish. Hints of spice complexity and fine French oak provide a hint of what may unfold as the wine further develops in the glass over several hours or from cellaring.
Food Pairing
Slow cooked duck with green olives, Herbes de Provence and spiced couscous or shiitake and black olive scallopine with artichokes and capers.