Dalrymple Pinot Noir 2015

Dalrymple Vineyards Pinot Noir2015


Sold Out

Dark blue, black and boysenberry aromas immediately jump out of the glass. Light spices, elegant tannins and oaky length make this both an approachable and complex Pinot Noir that is out to have fun.

Why we love it: 

It's like hanging out with your best friend

Drink with: 

Peking Duck Pancakes

Add to Wishlist
Add to Wishlist

Join the waitlist to be emailed when this product becomes available


Blend Info.
100% Pinot Noir
Alcohol by Vol.
Bottle Vol.
Now - 2028
Serving Temp.
12 - 17°
Screw Cap


Dalrymple Vineyards

Dalrymple Vineyard was established in 1987 by Bertel and Anne Sundstrup in the town of Pipers River, Tasmania, just a few kilometres south of Bass Strait. A doctor and nurse respectively, they settled in Tasmania after having travelled around France, gaining inspiration and guidance during their wine tours. The vineyards were planted to pinot noir and sauvignon blanc, two varieties well suited to the cool climate of northern Tasmania, with chardonnay and pinot gris added over the years. The wines are made by Peter Caldwell, who had worked in New Zealand at Te Kairanga Wines and Josef Chromy Wines in nearby Relbia, as well as doing apprenticeships in Burgundy, Bordeaux and California. In 2012, the current owners, Hill-Smith Family Vineyards, who manage 21 wine brands, acquired a 120ha property, with 10ha of pinot noir vines used exclusively for Dalrymple.

As one might expect, pinot noir is the star of the Dalrymple line-up, with fruit sourced from their estate vineyard, as well as from the Coal River Valley, and growers in Swansea on the east coast, and Ouse in central Tasmania. In addition to a blend of pinot noir from the different sites, there are also the Single-Site bottles, featuring the best fruit and showing subtle but noticeable variations on the nose and palate. Fans of white wines aren’t left out, with a Sauvignon Blanc (a blend from three vineyards) and Chardonnay also available. Caldwell stated that Dalrymple Vineyards taught him the art of patience, recognising that a vineyard ‘is an evolving organism buffeted by climate and wind and rain and sun.’ Each vintage is different and throws up its own challenges, with the fruit treated according to its strengths, such as with whole-bunch fermentation and aging in new French barrels. The single-site releases consistently receive high scores from critics, who praise them for the purity of fruit and silky tannins, as well as intensity and depth in the warmer years.Dalrymple’s wines can be explored on their website.



Tasmania is an island lying to the south of the Australian mainland at 42 degrees. Being an island, the Australian state experiences a maritime weather environment, and many of the vineyards have to put up wind blocks to shelter the vines. Although Tasmania’s wine output only accounts for 1% of national wine production, it more than makes up for it in quality, with the state’s wines accounting for around 10% of Australia’s premium wine segment.

The area primarily grows Pinot noir, Chardonnay and Sauvignon blanc, with some smaller plantings of Riesling, Pinot Gris and Cabernet Sauvignon. As global warming slowly roasts the planet, the prospect of increasing the production of red wine using Cabernet Sauvignon, Merlot and Shiraz is being explored.

The lower slopes of Tasmania enjoy a rich soil profile and are a mix of ancient sandstone/mudstones and newer river sediments/igneous volcanic rocks. The combination of soil profile and cool climate results in Tasmania being a fantastic region for the production of sparkling wines. Frequently being compared to Champagne, it’s widely agreed that Tasmania’s sparkling wines go head to head with its French competitor. In fact, one producer has even made the tongue and cheek move of dubbing their wine Methode Tasmanoise.