Wine prices
| Reference | Vintage / size | Price / bottle | Source |
|---|---|---|---|
| Producer priceRecommended retail price | 2024 / 750ml | AUD 130.00≈ $92.59 · €80.69 · £69.18 | www.dalrymplevineyards.com.au ↗ |
| Producer priceRecommended retail price | 2023 / 750ml | AUD 140.00≈ $99.71 · €86.89 · £74.51 | www.dalrymplevineyards.com.au ↗ |
Latest Technical Specifications · 2023
Alcohol 13.5%
Region Tasmania
Soil Dolerite
Orientation Predominantly East-Facing
Harvest Dates 16 April 2023
Vine Age 9
Fermentation Vessels Open-top fermenters
Natural Yeast Yes
Oak Types French oak
Barrel Size Barriques
Production Details Fruit was handpicked. A small amount of whole bunches was placed directly into fermenters, while the balance was destemmed and placed on top. Fermentation proceeded slowly and evenly with a couple of plunges before pressing.
Tasting Notes Ripe cranberry, blue florals, olive tapenade, liquorice root, damp earth, clove, plum skin, blueberry, native herbs, dried thyme, red cherry, tamarillo, five-spice and flinty mineral notes; medium-bodied with fine tannins, bright linear acidity and a succulent texture
Food Pairing Slow-cooked herbed spring lamb shoulder with tamarillo jelly, sautéed potatoes, roasted beets and winter greens; or mushroom and butternut risotto with rocket and cherry-tomato salad
Vintages
2023 Technical Specifications
Alcohol 13.5%
Region Tasmania
Soil Dolerite
Orientation Predominantly East-Facing
Harvest Dates 16 April 2023
Vine Age 9
Fermentation Vessels Open-top fermenters
Natural Yeast Yes
Oak Types French oak
Barrel Size Barriques
Production Details Fruit was handpicked. A small amount of whole bunches was placed directly into fermenters, while the balance was destemmed and placed on top. Fermentation proceeded slowly and evenly with a couple of plunges before pressing.
Tasting Notes Ripe cranberry, blue florals, olive tapenade, liquorice root, damp earth, clove, plum skin, blueberry, native herbs, dried thyme, red cherry, tamarillo, five-spice and flinty mineral notes; medium-bodied with fine tannins, bright linear acidity and a succulent texture
Food Pairing Slow-cooked herbed spring lamb shoulder with tamarillo jelly, sautéed potatoes, roasted beets and winter greens; or mushroom and butternut risotto with rocket and cherry-tomato salad