Dalrymple Pinot Noir Tasmania 2019

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.

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.

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.

Tasting Notes

Generous red berry fruit aromas, hints of fresh cut plums and fine oak spice. The entry onto the palate of soft red fruits with ripe tannin structure support the sense of a warm vintage. Savoury notes of dried meats and provencal herbs add to the complexity after opening, and will become more integrated with bottle age

Food Pairing

Basque spiced lamb with piperade and garlic rice; creamy pasta with crispy leeks, mushrooms and asparagus.

Production Info
Vineyard name
Multiple Vineyards
Soil composition
Tasmanian Vineyards
50-1,000 feet
Average Vine Age
Total SO2
Winemaking & Aging
Varietal composition
100% Pinot Noir
Prefermentation Technique
1-3 days on skins pre fermentation before wild yeast start to ferment
Fermentation container
small open top fermenters
Malolactic fermentation
Fining agent
Type of aging container
Type of oak
Length of aging before bottling
11 Months
Certifying Organizations
ISO14001; Entwine Australia
Sustainability Certification
EPA Acredited Sustainability Licence
Analytical Data
14 %
pH level
Residual sugar
0.5 g/L
5.75 g/L
Dry extract
26.8 g/L

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