Savoury Pinot Noir can be utterly hypnotic, and this is a beauty.
From Dalrymple’s Coal River vineyard, the fruit was handpicked with 20% whole bunches used during fermentation before spending 10 months in French oak barriques, 30% of them new.
Dried cherries and strawberries make the early introduction, but it’s the savoury action that soon takes over. Dried leaves, twigs and tea bags get the ball rolling, while orange peel adds a neat touch. Then come the mushrooms and mushroom compost, delivering an earthy, forest-floor complexity. There’s something medicinal about this wine, drawing you deeper with every sip. It’s wonderfully composed, layered and distinctly savoury without ever losing its identity. Yep, utterly enjoyable. It's a Pinot Noir for those who like to wander down the savoury path.
94/100
Region: Coal River, Tasmania
