Dalrymple Pinot Noir is a blend of parcels from our vineyards at Pipers River and Coal River Valley, and our growers at Swansea and Ouse. Each of these sites is unique with distinctive individual terroirs, building complexity into the final wine blend.
Tasting Note: Aromas of spiced rhubarb, sweet red cherries, Asian five spice and vanilla mingle with earthy notes and the distinct fruity spice notes of sassafras forest. The palate is seductive with fleshy red and black cherries. It develops with spices from the whole bunch inclusion and French oak barrels.
Best Enjoyed With: Smoked roast beetroot with silky skordalia or roasted duck with a black cherry and Madeira sauce served with creamy mashed potato.
Treatment: Fermentation started after two or three days and continued for four to five days, with up to five per cent whole bunches. The cap was plunged twice a day to extract colour and tannin from the skin. The wine was then pressed and settled before being placed into French oak barriques for 11 months, where malolactic fermentation took place.