At a recent dinner hosted at Hippopotamus Restaurant in Wellington we served the 1995 Dry River Gewurztraminer. Amongst some other cellar wines, this was the surprise of the night for me. The wine was in perfect condition, soft and aromatic on the nose with wildflowers, peach and ripe pear. I suspect the residual sugar was around 10-15g/l, therefore the wine was not overbearing but in great harmony showing good density of fruit on the palate with adequate length. A delight to drink, served with classic crème brulee and bergamot ice cream.
