Dalrymple Coal River Valley Chardonnay
Dalrymple Coal River Valley Chardonnay
Dalrymple Coal River Valley Chardonnay is a captivating representation of the region's exceptional terroir. The Coal River Valley is bordered by the towering Wellington Mountain Range and Tasmania's scenic east coast, and enjoys a cool maritime climate, dry and low rainfall, and a lengthy growing season that produces grapes with higher acidity, lower alcohol, and lighter body making it ideal for producing world-class Chardonnay.
Wine Production
The grapes are handpicked and whole bunch pressed with the free run juice and pressings kept separately. After settling, the juice is placed into French oak puncheons and a ceramic egg for fermentation. Towards the end of this process, lees stirring is introduced and continued, bi-weekly for 3 months until most of the malolactic fermentation is completed. The wine is topped as required during the next 8 months prior to blending and bottling.
Tasting Notes
The aroma is an alluring combination of mandarins and lemon with white peach, oyster shell, and flint. The palate is defined by delicate citrus fruit, complexed with a saline texture from exposure to the southern sea air, and a finish that lingers.
Food Pairing
Pairs beautifully with chicken breasts poached on mint, cumin, and allspice served with tabouleh and lemon yogurt. For a vegetarian option, pair with farfalle pasta with mixed beans in a fennel based tomato sauce.
Dalrymple Coal River Valley Chardonnay is a captivating representation of the region's exceptional terroir. The Coal River Valley is bordered by the towering Wellington Mountain Range and Tasmania's scenic east coast, and enjoys a cool maritime climate, dry and low rainfall, and a lengthy growing season that produces grapes with higher acidity, lower alcohol, and lighter body making it ideal for producing world-class Chardonnay.
Wine Production
The grapes are handpicked and whole bunch pressed with the free run juice and pressings kept separately. After settling, the juice is placed into French oak puncheons and a ceramic egg for fermentation. Towards the end of this process, lees stirring is introduced and continued, bi-weekly for 3 months until most of the malolactic fermentation is completed. The wine is topped as required during the next 8 months prior to blending and bottling.
Tasting Notes
The aroma is an alluring combination of mandarins and lemon with white peach, oyster shell, and flint. The palate is defined by delicate citrus fruit, complexed with a saline texture from exposure to the southern sea air, and a finish that lingers.
Food Pairing
Pairs beautifully with chicken breasts poached on mint, cumin, and allspice served with tabouleh and lemon yogurt. For a vegetarian option, pair with farfalle pasta with mixed beans in a fennel based tomato sauce.
Brand Materials
Vineyard & Production Info
Winemaking & Aging
Analytical Data
About the Vineyard
Sourced from a south-east facing block, the vines are protected from the north-westerly winds and kept cooler from the hotter parts of the day by the shade, allowing longer ripening with higher natural acidity. The soil is predominantly volcanic basalt with stones which has good moisture retention and can lead to higher yields.