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Dalrymple Vineyards is 8 KM from Bass Strait
in the Pipers Brook area, North eastern Tasmania.
Elevation 80m - 155m above sea level.
Average annual rainfall is approx 800 mm
falling mainly from June to November.
We do not irrigate.
The steep slopes and row orientation provide excellent protection against frost Damage
Grassed interrows assist in control of erosion and provide a renewable source of organic material.
Varieties Grown:
Chardonnay Penfolds 58 with small areas of 76, 95, 96
Pinot Noir 2051 with small areas of 114 and 115
Sauvignon Blanc 2414, 2413, 0178
Soil:
Basaltic red/brown clay loam over heavier clay subsoil.
A limited area of grey ironstone gravel (Mathinna sands)
Climate:
Westerly patterns prevail with occasional warm humid Easterly patterns in December January. We expect 12 -15 Frost events each Winter with 3 - 5 reaching -5 c.
Trellis and canopy management:
Spacing is 1.95 x 1.1 m (4662 vines/ha) on the slopes and 2.2 x 1.25 m (3636 vines/ha) on the hilltop.
We are converting the whole vineyard to a Modified Scott Henry from the original Double Guyot canes.
Mechanical trimming during December - February improves fungicide penetration and all important exposure of developing fruit to appropriate light and air levels for it's end use.
Mechanical leaf plucking is done during January and February to fine tune flavour profiles in Pinot Noir
Hand leaf plucking is done in Sauvignon Blanc to maximize air flow and to preserve the rich range of flavours.
Nutrition:
Regular Soil and petiole analysis guide us in applying granular Fertilizers. Foliar fertilizers are used to fine tune nutrition as dictated by seasonal and varietal variations. Extensive use is made of Liquid Bull Kelp.
Typically Phosphorus, Potassium, Zinc, Boron and Molybdenum are deficient.
Pests/Diseases:
Emphasis is placed on cultural practices which minimize the incidence of Botrytis and
Oidium. Fungicide application using a mix of traditional and Modern Chemicals is done according to Vine vigour, O.H.S. and with regard to the principles of Integrated Pest Management. We are proud to say that we do not use insecticides.
Pruning:
All Vines (61,000 of them) are hand pruned.
We have developed a formula for each block which takes account of their natural tendencies, we aim to focus the unique flavours we find in each area.
Typical bud counts per ha. Are;
Chardonnay 93,000 - 102,000
Pinot Noir 83,000 - 130,000
Sauvignon Blanc 102,000 - 112,000
Harvest:
All harvesting is by hand. Flavour profile and acidity are the principal guides to deciding upon actual dates, weather conditions are also a major factor.
The wide variety of meso climates allow for consistent blending of the natural flavours from our vines to achieve complexity and richness across our portfolio.
Phenology:
The undulating site causes a wide variation in exact timing of all events in the Vineyard
Bud burst First - Fourth week September
Flowering First - Fourth week December
Fruit set Fourth week December - First Week January
Veraison Second week February - First Week March
Harvest Third week March - Third week May
Challenges:
To produce fruit which needs minimal intervention in the winery to best express our unique site.
To refine and minimize chemical use consistent with sustainability and the principles of I.P.M.
Our Vines are a vital teaching tool, our careful observation and husbandry will improve their performance and our wines.
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