2023 Dalrymple Mt Lord Pinot Noir, Coal River Valley

An impressive pinot noir from the Mt. Lord vineyard in the lee of an easterly slope in the Pontos Hills in the Coal River Valley. Dark ruby with characters of red and dark cherry, red plum, cranberry and raspberry fruits. Hints of Medina spice, struck flint, crushed rocks, citrus blossom, dried game meats, raspberry coulis, judicious nutty oak and an understorey of leaf litter and mountain herbs. A little more concentration than the inaugural release, but this is a beautifully made wine, pure, rocky and intricately spiced, with ample mineral energy and drive, the sustained finish daubed with earth and gamey nuance. Drink to 2041.

96 points Dave Brookes for Halliday Wine Companion, May 2026

Deep-ish red with a tinge of purple and a bouquet of black cherry with traces of beetroot and Campari—perhaps from whole-bunch fermentation. The wine is full and generous, even opulent on the palate, with terrific power and density thanks to high extract and concentrated fruit. The tannins are abundant and supple, surrounding a deep core of rich flavour. Long and super-satisfying aftertaste. A seriously impressive pinot and a big step up from the previous vintage. Drink to 2038.

96 points Huon Hooke for The Real Review, July 2025

The 2023 Mt. Lord Pinot Noir is a new wine for Dalrymple, this its second release. The east-facing site is in Coal River Valley and, here, has produced a wine of presence and power, yet its restraint is the thing I find most attractive. There are notes of cherry, strawberry, raspberry seed, toasted spices and sandalwood. The finish has meaty nuances woven throughout, with pomegranate molasses and rose petals. This is very good indeed. Drink to 2038.

95 points Erin Larkin for The Wine Advocate, September 2025

The winery notes read: The nose opens with notes of ripe cranberry, blue florals and olive tapenade, backed by a light savoury character akin to liquorice root and damp earth with a faint edge of clove. Time in the glass brings out darker fruit notes of plum skin and blueberry with a lift of Tasmanian native herbs and dried thyme balanced with a seductive and succulent texture. The palate is medium-bodied with fine tannins and bright, linear acidity that gives energy without compromising depth. Red cherries and tamarillo are layered with five-spice and flinty, mineral notes. There is a sense of restraint, a hint to those who know the reward of time. Slow-cooked, herbed, spring lamb shoulder with tamarillo jelly, served with sautéed potatoes, roasted beets and winter greens; or mushroom and butternut risotto with fresh rocket and cherry tomato salad.

The 2023 Mt Lord greets with aromas of cranberries and raspberries sprinkled with pomegranate juice and dukkah. Time in the glass reveals darker fruit notes with touches of bush herbs, charcuterie and flint. The dense, layered and almost lush fruit flavours are mouth filling, with fine warm spice notes along earthy elements. The palate is long and measured, with suede-like tannins supporting a lovely display of expanding fruit.

The wine's natural cranberry and pomegranate notes act like a bright, liquid relish against the rich, fatty lamb. Try with a slow-roasted shoulder rubbed with cumin, coriander, and sumac, served with a pomegranate molasses glaze, roasted beetroot, and a side of garlicky toum or labneh.

Alternatively, you can’t go wrong with Rroasted Peking-style duck served with a rich, savory plum and five-spice sauce and stir-fried forest mushrooms in oyster sauce. Duck skin has a luxurious, fatty crunch, and mushrooms a slippery, earthy chew, bot a fantastic match to the mouthfeel in this wine.

More about this wine

The grapes for this wine were grown in the Mt. Lord vineyard, a Coal River Valley property acquired for Dalrymple in 2012. This is a young, but extremely promising vineyard with an easterly aspect and rows running up the steep, rocky dolerite hillside at an elevation of 134m to 156m. Planted to multiple clones, the site is entirely tended by hand.

The 2023 Coal River Valley vintage was strongly influenced by La Niña, with cool south easterlies during the growing season and above average rainfall. The conditions led to a prolonged season, while yields were small due to the cool conditions during flowering.

The fruit was handpicked, and a small amount of whole bunches placed directly into open top fermenters with the balance destemmed and placed on top for a 14 to 16 day ferment during which the caps were plunged a couple of times. The wine matured for 10 months in French oak barriques of which 30% were new. The final blend is a barrel selection that rested for 18 months in bottles prior to release.

About Dalrymple Vineyards

The home of Dalrymple Vineyards is on the slopes of Pipers River in northern Tasmania. Established in 1987 by Bertel and Anne Sundstrup with Jill Mitchell, the site was acquired by Hill-Smith Family Vineyards in 2007. Peter Caldwell has been the steward of Dalrymple in the vineyards and the winery alike since 2010.