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5 Red Star Rated Winery
Dalrymple Tasmania Pinot Noir 2022

Dalrymple Tasmania Pinot Noir 2022

NEW VINTAGE RELEASE OF ONE OF TASSIES FINEST PINOT NOIRS 93 POINT RATED BY JAMES HALLIDAY

$ 39.99 /bottle by the straight dozen
Single bottle price $40.99
Customer reviews
Why to buy:
  • New Vintage Of One Of Tassies Finest Pinot Noirs

  • Previous Vintage 93 Point Rated Dave Brookes James Halliday 

  • Sourced From Pipers River & Coal River Valley 

  • 5 Red Star Rated Winery James Halliday

Specifications:
Vintage: 2022
Source/Region:

Tasmania

Grape Variety: Pinot Noir
Cellaring: Drink now or cellar up to 5 years
Bottle Top: Stelvin
Alcohol Content: 13.50
Standard Drinks: 8.00
Rating: 0
Tasting Notes:

The aromas are quite refined; wild blackberries mingle with red summer fruits and herbal notes. Given ten minutes in the glass, these characters take on riper notes of blackberry and blackcurrant with edges of black tea and dried provincial herbs. The palate is firm and elegant with fine acidity. With time red cherry, cranberry and a hint of tamarillo build into the mid-palate.  Peppered barbeque pork chops with sautéed apples in a cream brandy sauce, served on a bed of celeriac mash. Cashew cheese, red onion and wild mushroom galette. Also delicious with well-buttered and toasted hot cross buns.


Technical:

A cold, wet winter provided the vines with ample soil moisture. In the north of the state early spring was cool, while late spring was unusually warm, still and dry, leading to a good set of berries during flowering. The southern vineyards were influenced by cool southerly weather which delayed flowering and resulted in uneven berry set and lower yields. Summer and autumn were mild in the north and slightly cooler in the south of the state. Each of the parcels were picked based on their merit. Fermentation started after two to three days and continued for four to five days, with five to twenty percent whole bunches, depending on site. The cap was plunged up to three times a day to extract colour and tannin from the skins. The wine was then pressed and settled before being placed into French oak barriques (20% new) for 9 months, where malolactic fermentation took place prior to filtration and bottling.

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