Dry River Martinborough Chardonnay 2014

Chardonnay from New Zealand - Wairarapa & Wellington
Review Date : 28-Sep-2015
Bright straw-yellow colour with light golden hues, paler on rim. This has a very elegant and refined nose with subtle saline notes entwined with white and yellow stonefruits along with delicate white floral lift, nutty barrel-ferment elements and hints of mealy detail. The aromatics are tightly bound revealing its depth and layers of interest with aeration. Medium-bodied, the palate is elegant and refined in presentation with a delicately concentrated core of white and yellow stonefruits, citrus fruits and nutty, mealy oak. The mouthfeel is fresh and very fine-featured with satiny textures and phenolics and soft, integrated acidity. The wine follows a subtle line, with suggestions of richness, and growing weight as the wine leads to a long, nuanced finish with creamy, mealy and nutty notes. This is a very elegant and refined Chardonnay with subtle stonefruit, mealy and nutty complexities, and a delicately rich, fresh mouthfeel. Serve with seafood and poultry over the next 4-5 years. Fruit from ‘Craighall’, ‘Dry River Estate’ and the St. Martin’ vineyards, 40% indigenous yeast fermented with solids, 60% inoculated, all in barrel to 12.5% alc., the wine aged 9 months in 15% new French oak barrels, the wine undergoing light batonnage, with MLF avoided but with partial conversion. 18.5/20 Sep 2015 RRP $55.00 Bright, very pale straw-yellow colour, near colourless on the rim. This has a very elegant nose of white stonefruits with nutty notes and subtle savoury elements of funky smoke from the indigenous yeast. Elegant too on palate, tightly bound stonefruit flavours feature with citrus and floral undertones. Nutty oak and mineral nuances emerge and blossom. This has a firm and concentrated line with fine textures, good acid tension, and some underlying power that carries the palate to a dry, lingering finish. The increased solids and wild yeast take the Chardonnay away from the ‘fruit pure’ style, and into the genuine white burgundy mode. It would be interesting to see this pushed even further! Fruit from ‘Craighall’, ‘Dry River Estate’ and the St. Martin’ vineyards, 40% indigenous yeast fermented with solids, 60% inoculated, all in barrel to 12.5% alc., the wine aged 9 months in 15% new French oak barrels, the wine undergoing light batonnage, with MLF avoided but with partial conversion. 18.5+/20 Sep 2015 RRP $55.00

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