Dalrymple Estate sits in a vale 160 metres above Bass Strait in the Pipers River region of Tasmania. An easterly aspect, red basalt soils, natural flora and cool sea breezes, all combine to encourage the slow and even ripening of grapes, allowing their natural flavours to gently meander and develop to optimum vinous levels.
The Dalrymple Sauvignon Blanc was sourced from three vineyard sites
in Tasmania - the Coal River Valley, White Hills and our home vineyard in
Pipers River. The Coal River site produced fruit with slightly more tropical
flavours and fine bright acidity, while our home block had slightly greener
flavours and firm acidity to provide further contrast and complexity.
The growing season started with above average temperatures and low
rainfall in spring. This resulted in early flowering and a very good
fruit set. The warm dry conditions continued through to the end of
February before a week of cool weather and significant rainfall.
The weather then returned to warm, dry conditions that persisted
to the end of harvest and into May.
The warm, dry conditions were favourable for the growth and ripening of
Sauvignon Blanc. The grapes were harvested when it had reached ideal
characteristics for each site. After pressing, the juice was cold settled,
and inoculated with yeast for a long cool fermentation, followed by lees
contact to build texture.
Aromas of fresh cut limes and green pineapple are evident. Our own
Pipers Brook fruit provides the vibrant green spice and gooseberry.
The palate is fresh with bright fruit characters evident, balanced with
natural acidity and a long, dry finish. Texture from lees stirring post
fermentation provides depth on the palate and interest to food matchings.
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