The Dry River
From the very first vintage, Dry River has followed three key vineyard management principles: no irrigation, careful canopy management, and crop thinning. These three concepts work together to produce grapes of remarkable ripeness and concentration.
Over the last eight years, our focus at Dry River has shifted to encouraging biodiversity. We still weed by hand, using special tools designed by our viticulturist James Pittard. Beehives dot the vineyards, and karearea (New Zealand Bush Falcon) are often seen hovering over the vines.
These regenerative, biodynamic and organic vineyard farming practices have taken a major role in defining the Dry River approach. We use wild yeasts and spontaneous fermentation, respecting and trusting our environment.
In eliminating all systemic pesticides, insecticides and fungicides, we have become much more aware of how we care for this environment and what our threats are. We observe and respect our soils, flora and fauna, and use practices that are sustainable and optimal for our site.
The fruit for Dry River wines is grown and harvested on three blocks: Dry River Estate, Craighall and Lovat. Where fruit comes exclusively from one vineyard it carries the vineyard designation.
Dry River Estate was first planted in 1979, and the fruit provides structure and backbone to our wines. Craighall was first planted in 1983, and provides linear structure and acidity to the wines. Finally, Lovat vineyard, planted in 1992, is responsible for the accentuated fruit characters in our wines.