Dalrymple Pinot Noir 2024 is a nuanced and layered wine that reflects the diverse terroirs of Tasmania’s top subregions. Sourced from select parcels in Pipers River, Coal River Valley, and Ouse, this vintage balances aromatic precision with depth and savoury complexity—hallmarks of Tasmania’s cool-climate reputation. The season was marked by contrasting conditions: a La Niña-influenced, cool and wet spring in the Coal River Valley, and a mild, settled summer in Pipers River that extended ripening and lowered yields. Fruit was hand-picked and fermented in small open-top stainless steel fermenters using cultured yeasts, with 5–20% whole bunch inclusion depending on the site. After gentle extraction and 6–10 days on skins, the wine was matured for 9 months in French oak barriques (20% new). The result is a Pinot with lifted aromas of cranberry, tamarillo, and toasted spice, evolving into dark plum and subtle earthiness with air. The palate shows vibrant dark fruit and classic Tasmanian acidity, supported by fine herbal complexity and a long, savoury finish dusted with oak spice. Small-Batch Detail Region: Tasmania (Pipers River, Coal River Valley, Ouse) Vineyard Soils: Basalt & dolerite | Aspect: NE/E-facing Vine Age: Avg. 13 years Whole Bunch: 5–20% depending on site Fermentation: Open-top stainless steel, cultured yeast Time on Skins: 6–10 days Oak Maturation: 9 months in French oak barriques (20% new) Alcohol: 13.5% Cellaring: Enjoy now or cellar for 3–5+ years Winemaker’s Note“Focused and structured from Pipers River, with softness and richness from Coal River Valley. A wine of regional expression, lifted aromatics and layered elegance.” – Peter Caldwell FinePinot NoteA benchmark Tasmanian Pinot Noir—vibrant yet composed, aromatic yet grounded in earth and spice. Dalrymple 2024 is a true cool-climate beauty, ideal for roast pork with pistachio stuffing, mushroom gnocchi, or grilled duck breast. Tasmania, Australia (Image source : Tolpuddle Vineyard) Tasmania is Australia’s southernmost wine region. Its commercial vineyards date back to 1823, when Bartholomew Broughton planted the first vines. Incidentally, the very first vines in Victoria and South Australia also originated from Tasmania. The Tasmanian wine industry then lay dormant for nearly 100 years due to the gold rush, with commercial winemaking only resuming in the 1950s. After 70 years of development, Tasmania has become synonymous with premium wines, especially Pinot Noir. The island is divided into several sub‑regions—Tamar Valley, Pipers River, Derwent Valley, Coal River Valley, Huon Valley, and the East Coast. Among these, Coal River Valley is the most sought‑after: the winner of the 2024 Australian Pinot Noir Challenge hails from there, as does the highly coveted Tolpuddle Vineyard Pinot Noir. For a Pinot Noir enthusiast, this is a region not to be overlooked.
