Dalrymple, Coal River Valley Pinot Noir, Tasmania

Australia Trade Tasting (Lindley Hall, Royal Horticultural Halls) : Fragrant, fine perfume, nice juicy fruit, thin spice frame, a touch green pepper, palate the same, elegatn, sweet spices, great combination of flavors, welcoming, crowd pleaser, nice oak. Beautiful

Pinot Noir at Moncur (Bistro Moncur, Sydney) : Super reductive smoked bacon, sweet spice, muted black fruits. Very slightly spiritous with chewy tannins, bacon fat, a little sour black fruits in support. Meh

Tasmanian Pinot Noir Fair 2021 (Prince Sydney, 40 Hansard Street) : Plenty of oak, bright cherries, stalky spice, slightly earthy notes. A little sour, wet, again, lacks generosity, woody tannins. Meh.

This is a much more structured minerally, gravelly pinot than most out of the Coal River area. Clearly the winemaker has gone for longevity and something a bit burgundian than the usual fruit bomb. It is still not ready and has yet to integrate and unfurl its potential. Certainly went well with the duck and to me it is most definately a food wine. Great nose. Give it four more years, it will be long lived. 89 now, 91+ in …

Working wine wine Seminar two Burgundy, Beguiling, Bewildering and Beautiful (Est. Restaurant, George Street, Sydney) : Floral, riper red berry and cherry, very pretty juicy, stalks are present but in a more 'supportive' role here on the nose. The fruit is a tiny bit more sour o the palate, thought still present, the tannins are silky with a floury textured with a touch of stalks on the finish.

Deep purple-red colour. Minor reduction. Bit flinty. Has that signature formic acid spike again. Bit more pronounced oak spice, cinnamon, nutmeg. Interesting smoky/peaty character too. Palate feels more elegant than the Cottage block, a bit more lithe and supple. But it has that same peppery/rotundone character. High acid, very citrusy and crisp.