One of the most charming and gentle expressions of Martinborough Pinot Noir you'll find, with its depth of fruit akin to holding a heavy ball in the palm of your hand, is its midpalate weight. There's an abundance of tannins, but they are as resolved as tannins get, lightly coating the palate. The fruit was picked a little earlier than usual due to the warmth of the season in a bid to preserve tension and also keep the alcohol level at a very reasonable 13%. The acidity provides freshness and precision, giving the wine length and shape. While the primary fruit is not front and center, on the finish it blossoms, offering cherries, cinnamon, and clove spice. A very complete wine.
ABOUT `DRY RIVER`
The name Dry River carries a historical significance as the name of one of the earliest Wairarapa sheep stations (ca. 1877). This was later sold off by the Seddon government and renamed Dyerville, leaving the renamed Waihora River (circa 1900) and the renamed Dyerville Rd (1994) - both after Dry River - as the only reminders of this part of our pastoral farming history. In 1979 Neil and Dawn McCallum planted a vineyard a few kilometers from Dyerville in a very dry, grave, and free-draining area now called the 'Martinborough Terrace' and they took the name Dry River for the vineyard and wines in what was to become another chapter of Martinborough's farming history. Their dream was to produce individual, high-quality regional wines which faithfully reflect the 'terroir', vintage, and are suitable for cellaring.
ABOUT THIS BRAND - Dry River
In the Wairarapa in 1979 Dry River quickly established a reputation as one of the finest producers in the country producing Riesling, Chardonnay, Gewürztraminer, Viognier, Syrah, and Pinot Noir. McCallum retired in 2011 and the winemaking duties have been taken over by Wilco Lam with Robet Willis and his team tending the vines.
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