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Dalrymple Sauvignon Blanc 2018

Dalrymple Sauvignon Blanc 2018

Pipers River, Tasmania   |    750ml   |    13%
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 2018 Dalrymple Sauvignon Blanc was crafted from cool-climate grapes sourced from three vineyards sites in Tasmania; the Coal River Valley, White Hills and Dalrymple's home vineyard in Pipers River.

Another fine example of Tasmanian Sauvignon Blanc, this delivers aromas of fresh cut limes and green pineapple. 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.

Availability: In stock

$28.90
Only available for purchase in 6 bottle increments.
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.
6
Tasmania
Pipers River
750
13
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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