The wine follows the style of previous Dry River chardonnays. It has been made with whole bunch pressing for soft, elegant flavours, 100% barrel fermentation in French oak barrels (including approximately 30% new), and it has been left 10 months on all the lees without racking.
It is light green-gold in colour, with lifted aromas of citrus blossom and zest, quince, dried fig and roasted nuts. The palate is lively, tasting of quince, grapefruit, roasted nuts and spice, and it is creamy and textured. It should be drinking well in 2-3 years but I expect it to be a good cellaring prospect for several years beyond this.
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