Tasting Note
Dalrymple Vineyards Single Site Ouse Pinot Noir 2016
Initial aromas of mocha, dried earth and savoury notes give way to bright red cherry flesh and early season plums. Vibrant spices of nutmeg and cinnamon from the fine French oak add lift to these fruit aromatics.
Dalrymple Vineyards Single Site Swansea Pinot Noir 2016
Initial aromas of blueberries, currants, plum skin, blue flowers and oak spice are followed by fleshy blueberries, blackberries, vibrant acidity, length and balance with fruit brightness on the finish.
Dalrymple Vineyards Single Site Coal River Valley Pinot Noir 2016
Aromas of fresh black cherries, blueberries, blackberries and hints of five-spice. The palate continues the aromatics with fleshy blue fruits and fine tannins, interwoven with fine spice from whole bunch pressing and French oak,
Best Enjoyed With
Dalrymple Vineyards Single Site Ouse Pinot Noir 2016
Lamb ragù with rigatoni.
Dalrymple Vineyards Single Site Swansea Pinot Noir 2016
Gnocchi and yellow tomato sauce with zucchini and roasted red capsicums.
Dalrymple Vineyards Single Site Coal River Valley Pinot Noir 2016
Slow cooked duck breast.
Treatment
Dalrymple Vineyards Single Site Ouse Pinot Noir 2016
All fruit was destemmed and whole berries placed into fermenters. After three days, natural fermentation commenced and the must was plunged two to three times daily. Four days later the skins were pressed, with pressings returned and the free run juice. The wine was then placed into French oak barriques (30% new) for eight months of maturation.
Dalrymple Vineyards Single Site Swansea Pinot Noir 2016
All work is done by hand, from cane pruning through to shoot, leaf and bunch thinning and finally hand harvesting. 15% of the bunches were tipped directly into small open top fermenters, with the balance being destemmed before being tipped on top. Fermentation started after two days and finished four days later with two gentle plungings per day. Each fermenter was drained and the wine was pressed before being racked to French oak barriques (30% new). The wine went through malolactic fermentation during its 10 months in barrel.
Dalrymple Vineyards Single Site Coal River Valley Pinot Noir 2016
Fruit was delivered in small fruit bins to our Dalrymple Winery to start the winemaking process. approximately 25% was left as whole bunches, and the balance destemmed and added to the whole bunches for fermentation. Natural fermentation commenced after three days and the must was plunged two times per day. The wine was pressed into French oak barriques (25% new) for ten months.
