Dalrymple Pinot Noir Tasmania

Dalrymple Estate Pinot Noir bottle image

Wine Description

The 2016 Dalrymple Pinot Noir is a blend from our own vineyards at Pipers River and Coal River Valley and also our growers at Swansea and Ouse. Each of these sites are unique with distinctive individual terroirs. Combined, each of these parcels bring a complexity to the final wine blend.

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Acclaim
“Once again, Dalrymple delivers a beauty of a wine. It bursts with fragrances of violet, bright red berry and plum, wild fennel and other fresh herbs. It’s a touch stalky and underpinned by a warm stony mineral streak. The palate is slinky and poised, balancing texture with ripe, mineral streaked tannins and a long flavorful finish. Drink now or cellar until 2027 or likely beyond.” (Editors’ Choice)
— Wine Enthusiast, Aug 2019
"Very impressive and sappy cherries in a deliciously fresh and gently reductive mode. Some oak spices with gently meaty and earthy complexity. A terrific, lithe and juicy palate. Elegant with some real pop and punch. This has an impressive structure, showcasing a beautifully rendered set of tannins."
— James Suckling, Aug 2018
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Vineyard & Production Info
Vineyard name
Multiple Vineyards
Soil composition
Tasmanian Vineyards
Elevation:
50-1,000 feet
Average Vine Age:
20
Certifying Organizations:
ISO14001; Entwine Australia
Sustainability Certification:
EPA Acredited Sustainability Licence
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Winemaking & Aging
Prefermentation Technique:
1-3 days on skins pre fermentation before wild yeast start to ferment
Varietal composition:
100% Pinot Noir
Fermentation container:
small open top fermenters
Malolactic fermentation:
Yes
Fining agent:
Vegan
Type of aging container:
Barriques
Type of oak:
French
Length of aging before bottling:
11 Months
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Analytical Data
pH level:
3.6
Acidity:
5.4 g/L
Alcohol:
14.1 %
Residual sugar:
0.4 g/L
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Wine Production

Each of the different parcels of fruit from across the vineyard sites are picked on their merit and in consideration of the vintage weather conditions. The fruit is harvested into 500kg bins and received at the winery to be destemmed and tipped into small open top fermenters. Fermentation starts after 2-3 days and continues for 4-5 days with plunging of the cap 2-3 times per day to extract colour and tannin from skins. The wine is pressed at completion of fermentation and is settled in tank for 24 hours before being pumped into French oak barriques, of which about 1/3 is new. Malolactic fermentation takes place during barrel maturation and the wine is pumped out and blended early in the following year.

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About the Vineyard

The 2016 was remarkable for the relatively calm, warm and dry conditions that started in early October and continued through to mid May, well after the early harvest was complete. There were periods of rain during this time of course, but these were infrequent and countered by the otherwise warm dry conditions. The mild spring produced an above average crop which was allowed to ripen fully through the very warm summer and autumn. Evidence of a warmer vintage is immediately apparent; with the generous red berry fruit aromas, hints of fresh cut plums and fine oak spice.