Tasmanian Pinot Noir

Tea smoked duck with cranberry and Asian five spice reduction or fresh udon noodles stir fried with asparagus, shiitake mushrooms and Togarashi spices.

A cool and wet spring followed an above average rainfall winter. Cool and wet conditions resulted in late flowering and reduced yields of Pinot Noir. December saw a return to warmer temperatures, giving a flush of canopy growth from good soil moisture. Mid February saw a rise in daily temperatures, very cool nights and dry conditions, which continued to mid May. The resultant fruit quality is as good as we have seen for ten years.

The wine was pressed at completion of fermentation and settled before being placed into French oak barriques, where malolactic fermentation took place, prior to filtration and bottling.

This Pinot Noir is a blend of parcels from our own vineyard at Pipers River, Coal River Valley and our growers at Swansea and Ouse. Each of these sites is unique with distinctive individual terroirs, building complexity into the final wine blend. Each of the different parcels of fruit from across the vineyard sites were picked on their merit. Fermentation started after 2-3 days and continued for 4-5 days. The cap was plunged 2-3 times a day to extract colour and tannin from the skins.

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.