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Dalrymple Cottage Block Pinot Noir 2013

Pinot Noir from Tasmania, Australia
  • JH94
  • RP92
  • W&S91
13.5% ABV
  • JH93
  • W&S92
  • JS92
  • WS90
  • JH94
  • WS91
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13.5% ABV

Winemaker Notes

A billowing cloud of rose petal, five spice and fresh red cherries rise from the glass on first approach. These subside and the darker and wild summer fruits such as boysenberry and blackberry become apparent, with cedarwood and vanillin sweetness building after 1-2 hours of opening. The palate is defined by the hallmark soft silky tannins and lifted acid profile, typical of the cottage block. Red fruits provide most of the flesh in the lingering palate. Spice derived from the fruit and whole bunch fermentation is layered with spice extracted from the French oak barriques during maturation.

Critical Acclaim

All Vintages
JH 94
Australian Wine Companion
Bright, clear crimson; a fragrant, red berry-filled bouquet leads onto a fresh and juicy palate revelling in a smorgasbord of red, purple and blue fruits, the tannins silky and fine.
RP 92
Robert Parker's Wine Advocate
Pale ruby colored, the 2013 Cottage Block Pinot Noir offers a stunning perfume of rose petals, potpourri and kirsch with a core of raspberry leaves and cranberries plus a waft of cinnamon stick. Light to medium-bodied, the palate is lithe, elegant and silky soft, yet certainly doesn't skimp on the finish! Just beautiful!!
W&S 91
Wine & Spirits
Peter Caldwell selected this wine from two blocks at Dalrymple’s home vineyard in Pipers River, in the north of Tasmania. The cold waters of the Tasman Sea give it a crisp and refreshing brightness, its color completely transparent ruby. The fruit tannins are crunchy, even if the wine is a little stinky at first, needing a day of air to gain elegance. A zesty, cold-climate pinot, this ends on a note of tarragon. For duck rillettes.
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Dalrymple

Dalrymple Vineyards

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Dalrymple Vineyards, Tasmania, Australia
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Dalrymple Estate sits in a vale 160 metres above Bass Strait in the Pipers River region of Tasmania. An easterly aspect, red basalt soils, natural flora and cool sea breezes, all combine to encourage the slow and even ripening of grapes, allowing their natural flavors to gently meander and develop to optimum vinous levels.

After working for some of the most diverse and exciting wine regions around the world, Peter Caldwell has returned to his roots. Born in country New South Wales and raised on a farm in Tasmania, Peter fell in love with the wine industry while working with Tasmanian wine pioneer Graham Wiltshire at Heemskerk. In fact, the young Caldwell peppered his mentor with so many questions that it was Wiltshire who suggested Peter move to South Australia and study winemaking at Roseworthy Agricultural College.

Following his studies Peter consolidated his knowledge by working for wineries in Burgundy, Bordeaux, California and New Zealand, before returning to Tasmania to take up a position as winemaker/viticulturist with Josef Chromy Wines. Passionate about the continued potential of the Australian wine industry, Peter now brings his experience to Dalrymple and the intricacies and delicacies of Pinot Noir.

Tasmania

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Directly south of the city of Melbourne and the Mornington Peninsula wine region, the cool-climate island of Tasmania has earned an honorable reputation as the country’s finest producer of sparkling wine. Naturally the region also excels in top quality still wines from Pinot noir, Chardonnay and Riesling, all distinguished because of a high natural acidity. Most of the Tasmania vineyards cluster around the eastern side of the island from north to south.

Pinot Noir

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One of the most difficult yet rewarding grapes to grow, Pinot Noir is commonly referred to by winemakers as the “heartbreak grape.” However, the greatest red wines of Burgundy prove that it is unquestionably worth the effort. More reflective than most varieties of the land on which it is grown, Pinot Noir prefers a cool climate, requires low yields to achieve high quality, and demands care in the vineyard and lots of attention in the winery. It is an important component of Champagne and the only variety permitted in red Burgundy. Pinot Noir enjoys immense popularity internationally, most notably in Oregon, California, and New Zealand.

In the Glass

Pinot Noir Is all about red fruit—strawberry, raspberry, and cherry. It is relatively pale in color with soft tannins and lively acidity. It ranges in body from very light to the heavier side of medium, typically landing somewhere in the middle—giving it extensive possibilities for food pairing. With age (of which the best examples can handle an astounding amount), it can develop hauntingly beautiful characteristics of fresh earth, autumn leaves, and truffles.

Perfect Pairings

Pinot’s healthy acidity cuts through the oiliness of pink-fleshed fish like salmon, ocean trout, and tuna. Its mild mannered tannins don’t fight with spicy food, and give it enough structure to pair with all sorts of poultry—chicken, quail, and especially duck. As the namesake wine of Boeuf Bourguignon, it can even match with heavier fare. Pinot Noir is also very vegetarian-friendly—most notably with any dish that features mushrooms.

Sommelier Secret

Pinot Noir is dangerously drinkable, highly addictive, and has a bad habit of emptying the wallet. Look for affordable but still delicious examples from Germany (as Spätburgunder), Italy (as Pinot Nero), Chile, New Zealand, and France’s Loire Valley and Alsace regions.

HNYDALCBP13C_2013 Item# 165431