Sauvignon Blanc

Dalrymple Sauvignon Blanc is typically drawn from three Tasmanian sites: the estate's home vineyard in Pipers River and sites in Coal River Valley and White Hills.

Each vineyard is harvested once the fruit begins to display the ideal characteristics. After pressing, the juice is cold settled and inoculated with yeast for a long, cool ferment. Post ferment the wine is left in contact with the lees to build texture.

Pale lemon, Dalrymple Sauvignon Blanc is a fresh wine with bright fruit flavours balanced by natural acidity and a long, dry finish. Cellaring potential is three years.