Dry River 2016 Spring Releases and 2015 Pinot Noir

FEATURED WINES IN THIS REVIEW

• Dry River ‘Dry River Estate’ Martinborough Viognier 2016
  Viognier from New Zealand - Wairarapa & Wellington

  Review Date : 08-Nov-2016

  ☆☆☆☆☆

  Bright straw-yellow colour with slight lemon-gold hues, paler on the rim. The nose is very refined with concentrated, refreshing and steely aromas of exotic white and yellow stonefruits, citrus zest and florals, and subtle nuances of apricot kernels and minerals at the core. The aromatics show purity and clarity of expression. Dryish to taste and medium-full bodied, the palate is taut with a finely concentrated heart and line of white and yellow stonefruits and florals, with piquant citrus zest notes. The fruit has a gentle richness and unctuous suggestions, the textures very soft, but balanced by light, underlying acidity that lends drive and flow. The wine carries to a refined, refreshing, lingering finish of exotic fruits and florals. This is a tight, refined, concentrated, dryish Viognier with exotic floral and fruit flavours on a smooth-flowing, balanced palate. Match with Asian and Middle Eastern dishes over the next 3-4 years. Fruit from the ‘Dry River Estate’, fully tank-fermented to 14.3% alc. and 7 g/L RS, the wine avoiding lees work and MLF. 18.0+/20 Nov 2016 RRP $47.00
• Dry River ‘Craighall’ ‘Selection’ Martinborough Riesling 2016
  Riesling from New Zealand - Wairarapa & Wellington

  Review Date : 08-Nov-2016

  ☆☆☆☆☆

  Bright, light golden-hued yellow colour with some depth, a little lighter on the rim. This has a very elegant and finely proportioned nose with good depth and intensity of steely and refreshing lime and lemonade fruit aromas, entwined with exotic tangerine notes, subtly interwoven with harmonious layers of honeysuckle, marmalade, talc and musk that gently blossom in the glass. Sweet to taste and light-bodied, the palate is refined and concentrated with soft, rich core of lime and lemonade layered with honeysuckle, marmalade and musk detail. This is smooth-flowing with underlying, ripe acid energy providing drive and linearity. The richness carries through a sustained finish with delicate decadence. This is a refined and softly concentrated sweet Riesling with exotic fruit flavours enriched by honeysuckle and musk, balanced by fine acid drive. Serve as an aperitif and with fruit desserts over the next 5+ years. Three passes of fruit, the first early and clean, the second mid-season and the third, approx. 30% of the blend with full shrivel and botrytis, fermented in stainless-steel to 9.5% alc. and 55 g/L RS, TA 9.0 g/L and pH 2.75. 19.0/20 Nov 2016 RRP $59.00
• Dry River Martinborough Chardonnay 2015
  Chardonnay from New Zealand - Wairarapa & Wellington

  Review Date : 27-Jul-2017

  ☆☆☆☆☆

  This wine has a little more input to make it more complex and textural over the original fruit-pure style as previously made, but it is a step along it path of evolution. Wilco Lam is quietly growing this wine. I’ve tasted this 2015 many times, though with one review only. Straw-yellow colour with some depth, lighter edged. An elegant wine on nose, with sweetly ripe, detailed white stonefruit aromas with gentle creamy barrel notes, a little nutty complexity, and still with more to unfold from the core. A subtler wine on palate, showing the intricate detail along with fine textural grip and firm acid, lending linearity. Quite mouthwatering. 28% MLF. 18.5+/20 Jul 2017 RRP $65.60 Bright, light golden-yellow colour with some depth, lighter on the edge. The nose is very soft and gently voluminous with aromas of white and yellow stonefruits and citrus fruit, along with creamy, nutty barrel-ferment notes that build in intensity, revealing mealy and smoky complexities from the finely concentrated core. Medium-bodied, the palate is rounded in concentration with flavours of ripe yellow stonefruits and citrus fruit harmoniously melded creamy, mealy and nutty oak layers. The mouthfeel is soft and the wine quite accessible, underlined by very smooth textures, and background lacy acidity. The concentrated flavours are carried positively to a lingering, dry-textured finish with subtly rich stonefruit and nutty nuances. This is a rich, rounded, concentrated, but fresh Chardonnay with citrus and stonefruit flavours and layers of creamy, nutty barrel notes. Match with poultry and pork over the next 4-5 years. Fruit from the ‘Craighall’ and ‘Dry River’ sites, predominantly indigenous yeast, and fully barrel-fermented to 12.8% alc., the wine aged 10 months in 15% large format French oak, with light batonnage, avoiding MLF. 18.5+/20 Nov 2016 RRP $55.00
• Dry River Martinborough Pinot Noir 2015
  Pinot Noir from New Zealand - Wairarapa & Wellington

  Review Date : 12-Mar-2017

  ☆☆☆☆☆

  Dark ruby-red colour with good depth. The nose has well-ripened dark-red and black berried fruits with nuances of dark red plums, unfolding an array of dark-red floral perfumes, and hints of dark herbs. A minerally edge is apparent to balance the fruit richness. Lovely detailing. Medium-full bodied, the palate features rich, sweet and plush fruit flavours of dark-red berry fruit and black cherries, along with notes of plums and liquorice. Some dark herb and floral lift provides elegance. The mouthfeel shows very fine-grained tannin extraction and excellent acid freshness and tension. The wine flows along a velvety line, carrying to a long, sustained, sweet fruited, bright finish with acid freshness. This is richer and more complete since last tasting. Fruit from the ‘Dry River Estate’, ‘Lovat’ and ‘Craighall’ sites, fermented with 30% whole clusters to 13.0% alc., the wine aged 12 months in 15% new 300 L and 350 L hogsheads. 19.5-/20 Mar 2017 RRP $86.50 Dark, deep, ruby-red colour with youthful black and purple hues, lighter on the rim. The nose is softly full and voluminous with harmoniously interwoven aromas of dark-red berry fruits with subtle plum notes, along with savoury dark herb and whole cluster stalk fragrances adding complexing detail. Dark violet florals and hints of minerals emerge with aeration. Medium-bodied, the palate features sweet and lusciously vibrant flavours of dark-red and black berried fruits intermixed with notes of plums and dark herbs. The fruit is enlivened by bright, crisp acidity, which reveals raspberry liqueur and violet floral elements. The palate has fine-grained, flowery, but firm tannins, which allied to the acidity provides a refreshing, firm line with depth, energy and tension. The wine carries to a very fine-textured, dry finish with dark berry and herb notes. This is a rich, vibrantly fruited Pinot Noir with dark red berry and complex herb and whole cluster flavours and violet florals on a lively, firmly extracted palate. Match with lamb, beef, venison and semi-hard cheeses over the next 7-8+ years. Predominantly clones 10/5 and 5, with 5% 777 and 115, from the ‘Lovat’, ‘Craighall’ and ‘Dry River’ sites, indigenous yeast fermented with 30% whole bunches to 13.0% alc., the wine on skins approx. 12 days and aged 12 months in 15% new 300 L and 350 L barrels. 19.0/20 Nov 2016 RRP $86.50
• Dry River ‘Craighall’ Martinborough Tempranillo 2013
  Tempranillo from New Zealand - Wairarapa & Wellington

  Review Date : 08-Nov-2016

  ☆☆☆☆☆

  Very dark, purple-hued ruby-red colour, lighter on the edge and youthful in appearance. This has a tightly concentrated and intense bouquet with firm and vibrantly bright primary fruit aromas of dark-red and black-berried fruits, along with dark plums, dark herbs, red florals and notes of pepper, cassis and minerals. Medium-bodied, the palate is tightly bound and finely concentrated with a core of ripe dark-red and black fruits entwined with dark herb and cassis flavours. Dark-red florals, pepper and mineral elements emerge to add interest. The fruit is underlined by very fine-grained, flowery tannin extraction providing a firm texture, but enlivened by brisk acidity. The wine has tension and drive, leading to a long finish od red and black fruits intermixed with herbs and pepper. This is a tightly bound, youthfully vibrant Tempranillo with dark-red and black berry, plum, herb and cassis flavours on a finely extracted palate with plenty of grip and acid energy. Match with lamb and beef over the next 6-8+ years. Third crop fruit from the ‘Craighall’ vineyard, fully destemmed and indigenous yeast fermented to 12.7% alc.., the wine aged 13 months in 2 y.o. oak. Two barrels made. 18.0/20 Nov 2016 RRP $59.00