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Dalrymple Tasmanian Pinot Noir 2015

Pinot Noir from Tasmania, Australia
  • JS92
  • W&S92
14.1% ABV
  • JH94
  • W&S93
  • JS93
  • WS91
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14.1% ABV

Winemaker Notes

A brilliant purple-red colour that shines in the glass. Aromas of violets, crushed boysenberry and blackberry with hints of roasted cinnamon, clove and green pepper. A balanced mid palate leads to a fine tannin finish with spices and length supported by French oak.

Although fresh and appealing in its youth, the 2015 will reward cool cellaring for 8-12 years for those looking to enjoy the full complexity of fine Pinot Noir over time.

Try pairing with Peking duck pancakes, or for something different, warm apple pie.

Critical Acclaim

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JS 92
James Suckling
A fleshy, dark cherry and blackberry-fruited pinot that has attractive freshness and impressive depth on offer. The palate delivers a convincing mix of fluid tannins and rich, long dark berry flavors. Drink now. Screw cap.
W&S 92
Wine & Spirits
Peter Caldwell blends this wine from his estate vineyards, one in Pipers River, the other in the Coal River Valley, along with fruit from a third site in Upper Derwent. It’s more a delicious cold-coast red wine than a pinot noir, with the crunch of fresh black-cherry skin, the salt of black olives and the spice of cumin and coriander. An Antarctic chill runs through the wine, keeping it fresh. Serve it with grilled octopus.
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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.

HNYDALPNR15C_2015 Item# 245485