The Squeeze: a two-word descriptor of the 2021 vintage. A dry winter, with below-average rainfall in spring, was a foreboding sign of the struggle for water we would experience for the rest of the season. It was dry, and the vines had to work hard for every drop of water. Further to that, the key period of…
As the COVID-19 virus continues to globally spread havoc, societies rise against social injustice, and climate change seeps further into our consciousness, we in the New Zealand wine industry are being confronted with and challenged out of our privileged position, in many ways.
Our focus at Dry River has always been to create wines with personality reflective of Martinborough’s soil, climate, and people. One of the key contributors to this vision is spontaneous fermentation because yeast is a wonderful indicator of what makes a region unique.
This musing by our winemaker Wilco Lam was written for our 2017 annual magazine and looks at commonalities and traits that plant life has to humans or animals, which may help to shape the personality of a wine.