Dalrymple Pinot Noir Single Site

Dalrymple Single Site Coal River Pinor Noir bottle image

Wine Description

COAL RIVER VALLEY IS CHARATERISED BY LOW RAINFALL AND DRYING WINDS. AS A RESULT WE ESTABLISHED THE VINEYARD ON SOILS EXHIBITING GOOD MOISTURE HOLDING PROPERITES AND SURROUNDED BY TREES TO HELP PROTECT THE VINES AGAINST STONG WINDS. THE FRUIT FOR THIS WINE WAS SELECTED FROM A SMALL BLOCK OF MATURE 19 YEAR OLD VINES.

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Acclaim
“Vivid red. Spice-accented red berries, candied flowers and exotic spices on the highly fragrant nose. The undertow of juicy acidity supports sappy, mineral-tinged raspberry and bitter cherry flavors that turn sweeter through the midpalate. A smoky nuance emerges with air and carries through a persistent finish framed by discreet tannins.”
— Vinous, Sep 2022
"Comparing all the Single Site pinot noirs, the impression is Coal River is the most composed and complete and slightly lighter on its feet. While it has plenty of depth and structure, there’s an earthy allure too, starting with its aromatics of wood smoke, woodsy spices, a while-bunch stemmy character, juniper berries and dark cherries. More medium-bodied, sinewy tannins with some Campari-like bitterness on the finish making this moreish and savoury."
— James Halliday, Aug 2018
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Vineyard & Production Info
Vineyard name
Jansz Parish
Soil composition
Sandy loam over a clay subsoil. Depth is up to 60 cm. Well drained soil, low organic matter.
Elevation:
50-350 feet
Average Vine Age:
30
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:
8 months
Length of bottle aging:
18 months
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Analytical Data
No relevant data were found.
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Wine Production

The fruit was harvested with 30% being placed into fermenters to make up the whole bunch component. The balance of the fruit was destemmed and placed onto the whole bunches. After 3 days, natural fermentation commenced and the must was plunged two to three times per day. Four days later the fermenter was drained and skins pressed, with pressings going back with free run juice. The wine was then pumped into French oak barriques (50% new) coming from six different coopers.

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About the Vineyard

Two of the most influential characteristics of the Coal River Valley, and in particular the site selected for this wine, are the low rainfall and drying winds. As a result we established the vineyard on soils exhibiting good moisture retention, and surrounded by trees to help protect the vines against strong winds. The low rainfall means more sunshine, which exhibits its influence on the wines by providing them with a naturally deeper colour. The season began with a cool Spring providing a long flowering period. Mid-January heralded the start of twelve weeks of above average temperatures with warm nights and below average rainfall in an area of Tasmania that is recognised for its low rainfall.