Dalrymple Coal River Valley Pinot Noir 2021

Dalrymple is a boutique winery based in Tasmania, famed for its cool-climate Pinot Noir. The Coal River Valley, where this wine originates, is one of Tasmania's premium wine regions, known for producing elegant and complex wines. Dalrymple has a philosophy of minimal intervention in the winemaking process, allowing the natural terroir and grape quality to shine. The vineyard’s proximity to the ocean provides cooling breezes that lengthen the growing season, enabling the grapes to develop concentrated flavours while retaining natural acidity. The Coal River Valley's sandy loam soils offer excellent drainage, helping the vines produce small, intensely flavoured grapes. The cool climate and long ripening period allow the fruit to build depth and character, giving this Pinot Noir its hallmark freshness and complexity. Dalrymple’s restrained use of oak further enhances the fruit purity, with the focus on capturing the essence of the region.

Appearance: A clear, bright ruby red with a delicate translucency, suggesting both youth and elegance.

Aroma: The nose is vibrant with red fruits like cherries, raspberries, and cranberries, along with subtle earthy notes of forest floor, dried leaves, and a gentle hint of spice from light oak influence.

Taste: On the palate, this Pinot Noir is fresh and lively, offering flavours of red cherry, raspberry, and pomegranate, complemented by hints of cinnamon, clove, and a touch of dried rose petal. The texture is silky and smooth, with fine tannins and crisp acidity providing structure and balance.

Finish: The finish is long and refreshing, leaving lingering notes of juicy red fruits, gentle spice, and a delicate mineral touch, reflecting the wine’s finesse and vibrancy.

Food Pairing: This Pinot Noir pairs beautifully with roasted duck breast, as the wine’s acidity balances the richness of the meat while the red fruit enhances its savoury flavours. It would also be a perfect match for mushroom risotto, with the wine’s earthy notes complementing the mushrooms and its vibrant acidity cutting through the creaminess of the dish.