Dry River took its simple but evocative name from an historic sheep station that used to exist a few kilometres away on the dry, wandering river plains between Martinborough and lake Wairarapa. Planted by the visionary Neil and Dawn McCallum in 1979 - a good few years ahead of ‘old hand’ Alan Limmer in Gimblett Gravels - Dry River were not only ahead of the curve but can these days speak meaningfully about the old vine presence and impact on the estate’s production. With an approach and culture that feels quite European, Dry River are interested in sustainability and minimal intervention - especially in the winery - but always with a reasoned eye for what is pragmatic and particular to their terroir. Eschewing the Kiwi obsession with varietal flavour-making and wines to drink now, Dry River focus their impressive resources on the simple but complex task of producing and preserving true physiological ripeness, in this way making wines of extreme quality and balance that are often approachable young but reach their true expression after some years in cellar.
5 Stars Michael Cooper (2016 vintage)
"Hand-harvested in four stages, concluding with some heavily botrytised fruit, the 2016 vintage (5*) was mostly handled in tanks; about 10 per cent of the blend was barrel-fermented. Pale straw, with a perfumed, spicy bouquet, it is mouthfilling and fleshy, with rich, peachy, spicy flavours, gentle acidity and a slightly sweet (20 grams/litre residual sugar), lingering finish. Very 'open' in its youth, it's a delicious, intensely varietal wine; drink now or cellar."
5 Stars and 19+/20 Raymond Chan (2016 vintage)
"The nose is very fresh with refined and tightly bound, concentrated and penetrating with aromas of rose-petals and exotic florals, with notes of ripe yellow stonefruits unfolding a layer of musk entwined with nuances of honey and nuts. Medium to taste and medium-full bodied, the palate has bright, lively and rich with exotic fruit flavours of rose-petals and florals entwined with tropical fruits and yellow stonefruits, forming a concentrated core with notes of musk, spices and nutty elements. The palate has a firm line enlivened by refreshing, steely acidity, and the wine flows smoothly with fine textures guiding the flavours to a very long and sustained off-dry finish showing musk, florals, spices and honey. Serve with Asian and Middle Eastern fare over the next 5+ years. The fruit with shrivel harvested in 4 stages, the earliest pick comprising 12% of the wine fermented in and aged 8 months in a seasoned hogshead barrel, the remaining picks, the last with heavy botrytis infection, fermented in stainless-steel and aged 6 month on lees. The wine is 13.5% alc. and approx. 20 g/L RS, with TA 5.5 g/L and pH 3.46. 19.0+/20 Apr 2017 RRP $45.00."
We deliver throughout New Zealand and to some locations overseas. Our deliveries are made by trusted third party carriers. For further details on prices and delivery options please go to DELIVERY INFORMATION section of our site.
If for any reason you are not entirely happy with your order or you suspect that they may be affected by a quality issue, please do not hesitate to contact us and we will remedy the problem straight away. Contact us on 0800 422 767.