2013 Dalrymple Pinot Noir Pipers River Tasmania

SKU #1264695 94 points James Halliday

 Full colour; a spicy/savoury bouquet points the way for the textured savoury palate, with more foresty/stemmy notes than Cottage Block, but not to the exclusion of fruit.  (7/2015)

93 points James Suckling

 A very bright and fragrant nose with abundant strawberry and wild cherry fruits, lovely brambly foresty notes here too. The palate is supple and bright, acidity streaks through fleshy raspberry and strawberry fruit flavour and flesh, great balance, very approachable. Tannins fan out through the finish in style.  (6/2014)

93 points Wine & Spirits

 Planted on basalt soils at the edge of the crater of an extinct volcano, Dalrymple’s vineyards cover 30 acres near the northeast coast of Tasmania. This Pinot Noir pulls no punches, a big bruiser of a wine that stands right in front of you with a powerful presence. It’s immediately bold, saturated with red depths of fruit, with a beehive of spice that grips the back of the mouth, buzzing with alcohol and with cool savor. Give it time in a decanter and the wine’s stature grows more confident and sophisticated, the structure tightens, and the tannins take on the earthen undertone of great Pinot Noir.  (10/2015)

91 points Wine Enthusiast

 *Editors' Choice* This may be a touch more elegant than the 2012, but otherwise, it's remarkably consistent. It's medium bodied, with supple tannins framing cherry fruit underlain by hints of beetroot and ground spices—clove, nutmeg and cinnamon. Drink now–2024. (JC)  (12/2015)

91 points Wine Spectator

 Supple, expressive and appealing, with blueberry, currant and dusky spice flavors coming together smoothly against velvety tannins. The finish sails on nicely. Drink now through 2020. (HS)  (6/2015)

90 points Vinous

 Pale red. Spicy and focused on the nose, displaying fresh red berry, cherry and rhubarb aromas and a zesty white pepper topnote. Taut and sharply focused, with bitter cherry and redcurrant flavors fleshing out and gaining sweetness with air. Closes tangy and long, with repeating red fruit and spice notes and silky shaping tannins. (JR)  (3/2016)

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Price: $39.99

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Pinot Noir

- One of France's most legendary grapes and the grape that earned Burgundy its reputation. The parent of varietals like Pinot Gris/Grigio and Pinot Blanc, Pinot Noir is blue to violet to indigo in color with relatively thin skins, and it is said to have been cultivated in France for more than 2,000 years. At its best, Pinot Noir creates elegant wines that are filled with primary red fruit aromas and flavors while young, revealing with an array of secondary characteristics like earth, smoke, violet, truffle and game with age. The varietal is also known, perhaps better than any, for its ability to translate terroir, or a sense of place. While the best Pinot Noir still comes from Burgundy, it is being produced with increasing success in cooler climates around the world. In France, it is part of the trifecta of grapes that can go into Champagne, and it is also grown in Alsace, Irancy, Jura, Savoie, Lorraine and Sancerre. Outside of France it is produced under the names Pinot Nero and Blauburgunder in Italy's mountainous regions, as Spätburgunder in Germany and as Blauburgunder in Austria. In the US, Pinot Noir has found suitable growing conditions in the cooler parts of California, including Carneros, the Russian River Valley, the Anderson Valley, the Sonoma Coast, Monterey County, the Santa Lucia Highlands and Santa Barbara County, as well as in Oregon's Willamette Valley. In recent years, New Zealand has demonstrated its ability to interpret this hard-to-grow varietal, with successful bottlings coming from careful and attentive growers in Central Otago, Martinborough and Canterbury. Chile is also an up-and-coming region for Pinot Noir, creating fresh, fruit-forward, early-drinking and affordable Pinots from the coastal Casablanca Valley and the Limari Valley.


- While it is true that the greatest strides in Australian winemaking have come in the last 30 years or so, commercial viticulture began as early as the 1820s and has developed uninterrupted ever since. The majority of the great wine regions are in the southeastern area of the continent, including Barossa Valley, Clare Valley, McLaren Vale, and Coonawarra in South Australia; Yarra Yarra Valley and Pyrenees in Victoria; and the Upper and Lower Hunter Valleys in New South Wales. Many of the wines from Southeastern Australia are based on Shiraz or Cabernet Sauvignon and various blends including Grenache and Mourvedre. In Western Australia, along the Margaret River, great strides are being made with Pinot Noir as well as Bordeaux-styled reds. There are also many world-class releases of Chardonnay and Sauvignon Blanc from the land Down Under, where Riesling also enjoys international acclaim. While many equate Aussie wines with “value,” there are more than a few extremely rare and pricey options, which never fail to earn the highest ratings from wine publications and critics throughout the world. View a list of bestselling items from Australia.
Alcohol Content (%): 14.1