Hand picked Chardonnay from the steep, free draining soils of Cave Block on Pipers River. Grapes are whole bunch pressed into a selection of seasoned and new French oak barriques, wild indigenous ferments, light lees contact and partial malolactic achieve a deeply textural wine of lemon curd and preserved citrus complexity. Cashews and grain, a finely elegant acid palate define Cave Block, mealyness and vibrant citrus fruit. The finish is clean and long, lingering on languid notes of nectarine skins, roasted kernel and rye.

$4899each $587DOZEN EACH DOZEN

Cottage Block is well sheltered from the cool north westerly winds of Pipers River, a slightly warmer microclime which produces small yields of intensely flavoured berries. Most of the harvest is destemmed, macerated and hand plunged, racked to a high proportion of new French oak barriques for malolactic and ten months maturation. The best barrels are treated to a further sixteen months before release. Darkly spiced beetroot and rhubarb, a firm tannin framework underpins refined acidity, a conspicuous freshness and vibrant lift to the finish and magnificent length.

$6599each $791DOZEN EACH DOZEN

Nestled in a cocoon of mixed vegetation and rolling hills, Dalrymple enjoys a unique and seductive aspect shared by only a few boutique vineyards within the Pipers River region. This succulent and fresh, exclusively Pipers Brook Pinot Noir is fashioned from grapes that are chosen for their juicy flavours of ripe red berries, raspberry and plum. A natural ferment is encouraged and Burgundian techniques are applied, culminating in a complex yet harmonious wine that sings of fresh fruit and offers supple, velvety textures, built to be fully approachable while young.

$4099each $491DOZEN EACH DOZEN Each block of Pinot Noir from the Dalrymple Vineyard and choice grower sites is hand picked and kept separate throughout the winemaking. Low bunch numbers and medium bunch weights, a perfect vine balance that translates into perfect fruit. Some blocks are divided into smaller parcels thereby maximising options at assemblage. A number of traditional techniques are employed, hand sorting the fruit, cold soaking, whole bunch inclusion, hand plunging and wild ferments, all designed to create wines that combine fruit intensity with layers of texture and persistent varietal character. The finished Dalrymple is aged for up to a year in a mix of seasoned and new French and American oak barriques.

Vibrant dark rose petal colour. Perfumed nose of rose petals and lavender, fresh strawberries and raspberry complemented by pomegranates and rosewater. The fruit is supported by delicate spice and dried savoury herbs, the oak is balanced and sweet. A warming, vibrant palate offering fleshy red cherry characters and mouth filling textures. Seductive and creamy, balanced by supple tannins and charming natural acidity.

Nestled within a cocoon of mixed vegetation and rolling hills, Dalrymple enjoys a unique and seductive aspect shared by only a few boutique vineyards littering Tasmania's Pipers River region. Discovered by Dr Bertel Sundstrup in 1987 after a long search for the perfect site, this small mature vineyard is now owned by the Hill Smith family and produces some of Australia's most distinctive cool climate, regional wines. Dalrymple is a textural Sauvignon Blanc, refined and exquisitely balanced, aromatic yet pleasingly dry, generous with ripe cumquat flavours.

$3099each $371DOZEN EACH DOZEN The unique topography and lush vegetation around Dalrymple's vineyards mean that very few blocks require irrigation. The fruit is ripened on the vine until luscious characters of passionfruit and spice evolve. Sauvignon Blanc is sourced from a number of Tasmanian vineyards, including Coal River valley, the White Hills region of Tamar Valley and Dalrymple's own Block K, all assembled with a view to retaining the different flavour spectrums of each parcel, to achieve a wine of great complexity. Each component is harvested and vinified separately with a variety of yeast strains and lees contact, aimed at contributing complexity and developing layers within the mouthfeel and palate.

Pale straw green in colour. Aromas of cut grass, crushed nettles and passionfruit skins mixed with wild notes from indigenous fermentation and extended lees stirring. The palate is as crisp and refreshing as a cold Tasmanian morning, with a fleshy texture and long lasting, mouth watering acidity that gives the wine incredible length. Perfect alongside seafood or shucked oysters.

Coal River Valley is most conspicuous for disappointingly low rainfall and punishingly dry winds. Dalrymple conducted an exhaustive search of the region to find a choice site offering excellent moisture retention under the lee of protective trees. A mix of whole bunch and destemmed grapes are treated to a week of wild indigenous yeast ferments and frequent pumpovers, drained and pressed to an extravagantly high proportion of new French oak hogsheads for a term of age. A beguilingly beautiful wine, open before service and allow the layers of complexity to unravel.

$6599each $791DOZEN EACH DOZEN

Deep crimson, purple hues. Pretty blue florals and dried herb, an immediate wave of Asian spice, cinnamon and cloves lift from the glass, sour cherries, blood plum and rose petals pink, savoury notes evolve after hours of opening, riper fruit. The richness of palate sings with lift and freshness from a fine acid line, concentration of fruit and fine acidity gives, persistence and length to the finish.

From a single block of low vigor Pinot Noir MV6 clone, just east of the small central highlands town of Ouse at the very heart of the apple isle in Derwent River Valley. A place of low rainfalls and drying winds, sunny days and cooling nights. A combination of destemmed and whole bunch fruit are treated to a wild indigenous ferment and frequent pumpovers, followed by pressing into a high proportion of new French oak barriques. An august style of Pinot Noir with the structure and substance to match with lamb, game meats and dark meat fowl.

$6599each $791DOZEN EACH DOZEN

Bright scarlet purple. Classic Pinot Noir aromas of spiced cranberries, raspberry and rhubarb, Doris plum and blueberries emerge to complex the bouquet. The palate carries the theme of red fruits, a soft rich entry and natural fine acidity which tighten over fine sappy tannins from the whole bunch component. The structure gives life and focus to the palate, an elegance which is the hallmark of first growth Pinot Noir. The finish is vital and lingering.

Swansea is a favourite destination on Tasmania's east coast, renowned for its warm dry holiday season. Less than a kilometre from the sea, Dalrymple's block of Pinot Noir clones MV6 and 115 are planted to a sunny northern slope of basalt soils, overlooking the panoramic vistas of Great Oyster Bay down towards Freycinet Peninsula. A mix of whole bunch and destemmed fruit are treated to a week of ferments and frequent plungings, followed by fill to seasoned and new French oak barriques for malolactic and ten months maturation.

$6599each $791DOZEN EACH DOZEN

Deep purple plum hues. Swansea fruit and oaken spice, gentle breathing releases dark floral notes, richer, deeper notes of cinnamon, blueberries and plum. A weighty presence of fruit on the palate, rich textures adding depth to the vibrant dark berries, soft plush tannins and natural acidity delivering balance, generosity and length, will excite aspirants of the complexity and richness which defines the most outstanding Pinot Noir.

Superior single site Sparkling Chardonnay from elite rows of vine on Delamere vineyard at Pipers Brook. Fruit is whole bunch pressed, indigenous yeast fermented and treated to full malolactic, followed by a wildly extravagant four years in bottle on fine sediments and reseal with less than 2 grams of liqueur tirage sweetness. A pretty and delicate nose of fruit blossoms, white peaches, uber ripe apple and a luxurious hint of oyster shell, rich and refined stonefruit characters across the palate, ripely picked orchard flavours, warm nutty notes and brioche toastyness.

$6999each $839DOZEN EACH DOZEN

Pinot Noir is selectively hand picked off some marvelous old vines, now into their fourth decade. Just over half of the fruit is assembled from the closely cossetted vines of D Block, a precious parcel that's specifically husbanded for making Rosé. Grapes are destemmed into open top fermenters, a third of the fruit is included as whole bunches. A wild indigenous yeast vinification over the course of a fortnight brings the ferments to complete dryness, for an adults only style. A small amount of blush hued saignée is added to round out the bouquet and infuse the rakish pink hue.

$6499each $779DOZEN EACH DOZEN

Single vineyard Pinot Chardonnay, from the exclusive appellation of Pipers Brook, crafted to true Methode traditionelle, the full course of bottle riddling and disgorgement, liqueur de tirage and reseal. The latitude and mesoclimes at Delamere are uncannily similar to the Champagne growing terroirs of la Bourgogne, ideal for the realization of sparkling wines, endowed with old world charisma. A luxurious Tasmanian Cuvée with opulent nose and textural palate, to savour alongside sophisticated canapes.

$4299each $515DOZEN EACH DOZEN Gaze across the natural amphitheatre to the closely planted rows, these are some of the oldest vines in Pipers Brook. The fertile soils at Delamere had previously lent themselves to the successful establishment of a wonderfully diverse fruit orchard and market garden. It was the pioneering vision of Richard and Dallas Richardson that in 1981, saw the more elevated areas of the property planted to the noble cool climate cultivars of Chardonnay and Pinot Noir. A harvest of Chardonnay clones Penfold 58 and I10V1, Pinot clones D5V12, D2V5 and MV6, are hand picked off fully mature vines, vinified and treated to full malolactic, followed by extended lees maturation, dégorge and dosage.

Lemon straw hue, an excellent, persistent mousse. Aromatic nose of biscuit and citrus, apples and mixed red berries. Creamy stonefruit and strawberry flavours, underlying brioche characters and earthy notes, hints of truffle and toast. A wine in superb balance, Chardonnay contributes great length, Pinit Noir adds full mid palate richness, a finely structured sparkling with racy acidity and exquisitely long, fine finish.

One of Piper River's original vineyards, Delamere have established an enviable reputation amongst enthusiats, for releasing a continuity of profound vintages in Tasmanian Pinot Noir. Not just a home of good wine, the Delamere property is a centre of cultural events, hosting Shakespeare in the Vineyard every March, a celebration of gastronomy, the performing and visual arts. An exclusively single vineyard, Pipers River Pinot Noir, from fruit grown to fully mature vines, to be decanted before service, in the tradition of the world's finest growths.

$5999each $719DOZEN EACH DOZEN A naturally wholistic approach to agriculture is central to the quality of wines at Delamere, fruit trees and vegetable patches are maintained, chickens and guinea fowl are free to roam. Parcels of Pinot Noir clones D5V12 and MV6 are selectively hand picked off closely planted, dry grown vines on original rootstock, trained to low trellis and cane pruned to vertical shoot positioning. A fastidious degree of vineyard management is applied, to realize the prodution of wonderful wines, achieved through low crop levels and optimal growing conditions. Fruit is transferred into traditional open top fermenters for vinification, followed by a term of maturation in a high proportion of new, Burgundy coopered French oak barriques.

Dark scarlet red colour. Fresh strawberries and caraway nose, rhubarb and forest floor, cherries and apple notes. An ntense black cherry palate, seasoned by earthyness and milled spice, supported by fine grain tannins and framed by new oak, an elegantly structured Pinot Noir that's effusive upon release and destined for a long life. A velvety wine to accompany white meats and game.

Pinot Noir is selectively hand picked off some marvelous old vines, now into their fourth decade. Just over half of the fruit is selected from D Block, a parcel that's specifically husbanded for Rosé. Grapes are destemmed into open top fermenters, a third of the fruit is included as whole bunches. A wild indigenous yeast vinification over the course of a fortnight brings the ferments to complete dryness, for an adults only style. A small amount of blush hued saignée is added to round out the bouquet and infuse the rakish pink.

$2999each $359DOZEN EACH DOZEN