Dry River ‘Dry River’ Martinborough Viognier 2015

Viognier from New Zealand - Wairarapa & Wellington
Review Date : 28-Sep-2015
Viognier fruit from the ‘Dry River Estate’, WBP and stainless-steel fermented to 14.0% alc. and 10 g/L RS, TA 5.3 g/L and pH 3.4, the wine avoiding lees work with no MLF. Bright, light straw-yellow colour with some depth, pale edged. The nose is fresh and fully voluminous with refined and pure aromas of exotic white florals, white stonefruits, apricots and musk, revealing refreshing and mouthwatering steely, mineral elements in the glass. Off-dry to taste, the palate features rich, plush and juicy fruit flavours of exotic florals and stonefruits, apricots, honeysuckle and musk. The fruit richness and sweetness is balanced by fine-textured, subtle phenolics with enhance the mouthfeel and vinosity. Background acidity enhances the freshness, purity and clarity, enlivening the palate. Some alcoholic power is noticeable and drives the wine to a long, lingering, lifted, exotic finish. This is a rich, juicy and plush, exotic off-dry Viognier of real clarity, with a soft structure and some power. Serve with Asian and Middle Eastern cuisine over the next 4 years. 18.5+/20 Sep 2015 RRP $47.00 Brilliant, very pale colour, near colourless. The bouquet is beautifully fine and fragrant with intense and pure aromas of exotic florals and apricots. The concentration, depth and intensity are startling, and the aromatics exude a sense of power. This is fresh and youthful, with a cool herbal nuance which enhances the purity. Off-dry, the sweetness appears quite properly balanced and adds a degree of richness and opulence to the fruit. Exotic lifted florals and apricot fruit follow a finely textured line. The mouthfeel is rounded and smooth, but fine phenolic grip balances the sweetness and provides line and structure, carrying through to a lush, but thirst-quenching finish. This has captured the essence of Viognier, with great varietal purity and definition. It could be drier, but this has all the necessary balance. The best Dry River Viognier in several years for me. Viognier fruit from the ‘Dry River Estate’, WBP and stainless-steel fermented to 14.0% alc. and 10 g/L RS, TA 5.3 g/L and pH 3.4, the wine avoiding lees work with no MLF. 18.5+/20 Sep 2015 RRP $47.00

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