To maximise complexity these sauvignon blanc grapes were harvested using parcels of fruit from the Tamar Valley, Pipers River and the Coal River Valley, fermented separately with a range of yeast strains and lees contact. A small portion was fermented in old French oak barriques to add texture. This wine is a pale straw colour with aromas of passionfruit, pink grapefruit, quartz and alluring hints of guava. With a creamy mid-palate, full of generous cumquat flavours and mouth-watering acidity, this is a very well balanced wine. Matches fabulously with natural Tasmanian oysters!
Dalrymple’s celebrated vineyard of just 12.3 hectares rises up an easterly facing slope from 100m to 160m above sea level. With latitude of 41 degrees; the vineyard shares similar conditions to that found in Burgundy. Tea trees, eucalypts and ferns protect its terroir on all sides, whilst sea breezes from nearby Bass Strait moderate day and night temperatures, thereby encouraging the grapes to ripen evenly. On the western border of the property lies the extinct volcanic crater which created the vineyard’s rich basalt soils. These soils are of a moderate depth and so provide excellent drainage to avoid spring waterlogging, keeping the vines in relatively good balance. The majority of vines exceed 20 years of age. The clones used in the vineyard feature typical early ripening characteristics which assist in advancing grape maturity. These clones make an important contribution to the vineyard’s consistent cropping pattern. The trellis is mainly Scot Henry, which is used to increase exposure to sunlight. During summer, Tasmania offers the longest sunlight hours in Australia, with the days remaining cool, rarely exceeding 30 degrees Celsius. These unique conditions mean very few blocks require irrigation, but where a vigour supplement is needed we are using natural mulches to assist with vine performance.