Dalrymple Cave Block Tasmania Chardonnay 2017
- ★★★★★ ★★★★★ 0 out of 5 stars.
- 96 POINT RATED JAMES HALLIDAY WINE COMPANION
- 92 POINT RATED CAMPBELL MATTINSON THE WINE FRONT
- SOURCED FROM COOL CLIMATE PIPERS RIVER TASMANIA VINEYARD
- 5 STAR RATED WINERY JAMES HALLIDAY WINE COMPANION
Initial savoury notes lift to reveal peach, nectarine, nougat and roasted cashews. Stonefruit on the palate is beautifully contained within the framework of natural acidity that has a saline edge due to the coastal location of the vineyard. Fine French oak and lees contact adds further texture and length that persists with lingering freshness typical of the Cave Block terroir.
96 Points - James Halliday Wine Companion
"Predictably intense and varietal, a cool site x by a cool vintage. The colour is still bright, the bouquet with a complex touch of funk, the palate with wonderful drive. Very Burgundian (minus premox). No surprise the grapes for this wine were declared by Dalrymple to be of the highest quality."
92 Points - Campbell Mattinson The Wine Front
"Both intense and elegant. The classic combination. Ginger, stone fruit, some volatility, flint and sweet, cedary oak. The volatility here will be distracting for some and will go unnoticed by others. It finishes sure and long. There’s quality here."
Huon Hooke - The Real Review
"Medium yellow colour with noticeable development, which is echoed on the nose, where there is a lot of toasty oak and a faint lift of acetone. There are nutty, nougat-like nuances as well. The finish fades rather quckly."
Free draining soils and steep slopes result in our Chardonnay vineyard producing low yields of intensely concentrated fruit. Good winter rainfall was followed by a cool, wet spring. Cool temperatures up to December resulted in late flowering and reduced berry and crop size. Warmth in December saw a flush of vine growth due to good soil moisture. Hotter weather in late February coupled with cool nights and dry conditions continued through to mid May. These conditions resulted in fruit of great quality. The fruit was meticulously picked by hand, before whole bunch pressing to a mix of new and older French oak barriques and puncheons. Winemaking included a parcel of wild fermentation, light lees contact and partial malolactic fermentation to naturally adjust acidity for balance and structure.
|Cellaring:||Drink now or cellar short term|
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