Dalrymple Pinot Noir 2017

Winner Gold Pinot Noir Wines
Grape Varieties
Pinot Noir Tasmania, TAS, Australia
Country of Origin
Alcohol Content
13.5% Alcohol by Volume
Wine Type and Oak Treatment
Still Red with Oak Treatment
Recommended Retail Price
RRP AU $38.00

Dull colour. Green stalky, some sappiness, cherry. Stalky, cherry, donut, very hard tannins. Food : hasn?t covered up the hard tannins, pronounced the acidity even more.

Distinctive whole bunch fermentation notes add interesting aromas to a juicy palate with a little bite of tannin that goes from good to great with the food, seemingly more succulent and longer.

Bright mid-ruby. Rich, complex red fruits, forest-floor, cedar and mocha. Rich and supple palate, fleshy fruit, moderate acidity, good length, finely structured finish. Food: Quite good match although the cedary elements in the wine are less well complemented by the subtle gamy elements in the venison.

Lifted fruit. Tight fruit tannins. Medium concentration ripe berry fruit on the finish of the palate. Dominates this wine. Just not enough fruit.

Smoky, slightly herbaceous redfruit on nose. Med-full, dry, med-acid, dry tannins.. Dry slightly lean finish.

Medium brick red colour.Lifted primary fruit aromas complexed with some stalky complexity on the nose. Palate shows a lovely savoury character with firm tannins and exceptional length of flavour but with enough primary fruit to give balance. Food accentuated those bright fruit notes in the wine.

The Pinot Noir Wines were judged with

Venison loin with shallots and mushroom

Presented by chef Marcell Kustos


Shallot gravy

  • 60 g butter
  • 2 Tbsp oil
  • 1000 g shallots, sliced lengthwise
  • 4 pc carrots, grated
  • 4 Tbsp flour
  • 500 ml red wine
  • 500 ml vegetable stock
  • 3 Tbsp balsamic vinegar
  • 8 sprigs thyme
  • 1200 g Venison fillet
To serve
  • 150 g mushrooms, thinly sliced


  1. In a large frying pan, heat up butter and oil.
  2. Add shallots and 2 minutes later carrots.
  3. When both became soft, stir in flour, add red wine and wait until it reduces.
  4. Then add stock and half thyme and reduce until thickens.
  5. Add balsamic vinegar and thyme.
  6. Heat oven to 200 degrees.
  7. In a hot frying pan, add oil and fry each side of venison until golden brown.
  8. Bake in oven for 5 minutes.
  9. On a covered tray rest the venison for 5-10 minutes.
  10. Spoon shallot gravy on a serving plate, place venison on top and decorate with mushroom slices.