Dalrymple T36 Single Domaine Pinot Noir 2009

96 points - "A single site from the Tamar Valley, this is a majestic, stylish and composed Pinot Noir that has all the hallmarks of greatness: ripe plum and dark cherry fruits, earthy nuances, complex spices and plenty of fragrance. The palate’s rich, supple and fleshy – a very concentrated wine that is balanced to the point of near weightlessness. Soft tannins tumble through a spicy, long finish."

"Made from a small block of vines at Pipers River, this is the flagship Dalrymple pinot noir, crafted by Pete Caldwell from fruit grown on Block T36.
Dalrymple owner Robert Hill Smith is confident his vines will produce world-class wines down the track, and this is a significant step in the right direction. It’s quite a forward style, inky and with a rich, aromatic nose followed by fruity muscularity and excellent structure."

Winsor Dobbin, Sunday Examiner, 12 August 2012

94 points - "The first in Dalrymple’s Discovery range is the fruit of a single acre vineyard, a beautifully expressive pinot noir of lifted fragrance of violets and rose hips, red cherry and raspberry split, nuanced with cherry kernel, dried herbs and bracken. A core of impressive fruit power in the palate finishes long with sour morello cherries. Tannins are soft and supple, making for immediate appeal, yet potential to develop complexity over the medium-term. Drink: 2012-2015" Click here to read full article.

Tyson Stelzer, Wine Taste Weekly, 6 August 2012

92 points - "Good colour; an immediately expressive and complex bouquet, with spice and dark fruits, and a very tangy palate with notable length. Silver Tas Wine Show '12."

James Halliday, Australian Wine Companion 2013, 17 July 2012

Top 5 - "Plums and blackberry."

Matt Skinner, BBC Australian Good Food Guide, August 2012

91+ points - "Produced from a single vineyard at Kayena in the Tamar Valley, the 2009 Single Domain T36 Pinot Noir gives a medium-deep ruby-purple color and moderate to intense perfume of ripe cherries, red currants, black raspberry, violets, anise, rose petals and a gentle smokiness. Medium bodied, it has crisp acid, a low to medium level of silky tannins and mouth-filling ripe berry and toast flavors, finishing long and pure. Approachable now, it should drink to 2016+"

Lisa Perrotti-Brown MW, eRobertParker.com, #195, June 2011