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

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