Dry River Pinot Gris

2020 Dry River Pinot Gris

All the grapes from this wine are from our Dry River Estate vineyard, with the majority from our first planted vines in 1979. These are dry-grown vines yielding very small bunches and berries. The idea is for this wine to transcend varietal archetype, where the wine is the wine, standing outside its category.

We want to bring you a distinctive Dry River expression of Pinot Gris. The wine is perfect to enjoy young with food, but will further improve over the next five years.

Wet stone, mineral notes and riper characters of kiwi fruit, pears and stone fruit greet the nose.  Further complexity is driven by long maturation on lees in old oak barrels, bringing out cashew nuts and a touch of cream and vanilla.  The palate is seamless with transparent tannins and densely-packed fruit that brings the focus to middle and finishes effortlessly.

2019 Dry River Pinot Gris

Let this pear flesh-coloured wine take you on a journey.  If you are not familiar with Pinot Gris, be surprised and open minded, and hopefully rewarded.  All grapes are sourced from our Dry River Estate vineyard with the majority from our first planted vines in 1979.  It is our rootstock, clone and late maturity that sets this wine style apart from many others as a rich and luscious wine without compromise.

The wine can be enjoyed now, but will improve over the next five years.

Beautiful complex aromas greet the nose with brioche, crème brulée, rock melon and honeycomb, followed by stone fruit, ripe pears, mango and quince.  The palate is classic Dry River Pinot Gris, transparent, dense with a broad ‘gourmand’ mouthfeel and a light acidity to balance out some sweetness.  The wine spreads fast through the mouth, coating the palate with high impact and finely textured tannins.

2017 Dry River Pinot Gris

The defining influences that typify our Pinot gris are, like always, vineyard related.  No irrigation, high exposure to sunshine and small berries contribute and guarantee a base standard of deep concentration, structure and texture.  Timing of picking is late, mid- to late April, and for the 2017 vintage the above were fundamental to this aromatic wine and avoided any lingering dilution.

 We predict this wine to evolve for the next three to five years and bring drinking pleasure for several years to follow.

The fresh and lively aromatics form an interesting mix, where balance and restraint are key fundamentals of this wine.  This year the wild flowers form the lively aspect and are the most noticeable, apple and orange blossoms provide the fresh characteristics.  The nose is further filled with crushed apple, golden kiwi fruit and nashi pear.  We were able to reduce the residual sugar levels for this vintage, this assists the refined palate in showing a little more minerality.  As for the nose, the palate shows dense and transparent flavours of stone fruit and peach, with a gracious and unpretentious attitude.  Part of the wine has been matured in French oak for 10 months, on lees.  This helped to accentuate the length of the wine and bring more charm to the textural elements and pave a path for the fruit to shine.

2016 Dry River Pinot Gris

For us at Dry River Pinot gris is a variety we believe benefits from a late harvest.  We strive to hang this fruit deep into autumn in order to be rewarded with a wide array of aromas and an intricate texture, without the need for winemaker artefact.  This season, Pinot gris, was about patience and the blessing of friendly weather.  Eventually it was picked in three stages, the last in late April, with ample shrivel and concentration.

 We expect this wine to improve over the next three to five years with a further gain of interest when cellared for longer.

It is initially a bit shy, which is to be expected of a young wine, but progressively the complexities start to become evident.  Kiwi fruit, rock melon and white flesh stone-fruit are the obvious fruit aromas.  We gladly welcome the stewed rhubarb character I often saw in our past Pinot gris.  Bay leave, ground galangal, and other Indian spices like cardamom and caraway seed add further interest.  Candle nuts and vanilla pod bring a grounding effect and entice to finally start tasting!  The wine appears drier than previous releases, the residual sugar is approximately 20 g/l, which might be thanks to the interplay with a fresh acidity and the drying effect of the mid palate phenolics.  Together with the oily nature, an even and wide perception, the wine is allowed to travel with little effort and hindrance.  The alcohol plays an important role by supplying buoyancy, length and unity.

2015 Dry River Pinot Gris

Where in the last few years this wine showed rich and powerful aromatics, now elegance, refinement and authority are key words. Again, a purity of flavours is overarching a base layer of savoury components. The gentle scent of harakeke in flower, Nashi pear and exotic tropical aromas like papaya and guava are combined with butterscotch and vanilla custard.

Like the Gewurztraminer the Pinot gris is less sweet than previous years with 20 g/L residual sugar. Without a doubt this has an impact on the perception of the wine and interaction with the phenolics. We praise this wine for its early approachability, but it will certainly gain further interest over the next five to seven years.

With less distraction at the entrance of the palate the focus rapidly turns to the texture and weight of the wine, round and buoyant. There is no clear division of taste, but a complexity that knows no boundaries or demarcations. Of recognisable interest are pistachio nuts, nougat and vanilla liqueur, further heightened with raisin pinwheels. Those familiar with it might recognise the traditional German amalgamation of fruit compote Rumtopf, without the excessive alcohol. The acidity acts as a faithful servant, maintaining freshness and length.

2014 Dry River Pinot Gris

For some of our later picked varieties the tail end of the 2014 harvest proved to be slightly more challenging. Most of our Pinot gris was already harvested, though more prudency was required with our last selection. Patience and good fortune presented us with a perfect picking window for the last parcel of both Pinot gris and Gewurztaminer.

The pale yellow colour indicates the fruit was harvested in optimal conditions. The nose is soft and aromatic with vanilla custard and creamy brioche notes paired with Manuka honey, rock melon and nectarine nuances. Many of us do not associate minerality with Pinot gris, but strong hints of calcium rock dust are present together with classic Pinot gris fruit characters of peach and apricot.

In contrast to the nose, the mouth feel shows development in bottle is still required. The texture on the palate circulates front to back until it finds direction and structure with support of the underlying acidity. This wine exudes interest thanks to its buoyancy, density and complex interaction between alcohol, residual sugar and fruit weight. The finish shows length and purity with a slight dryness and soft acidity which complements the intriguing personality. We see this wine as approachable when young, but gaining considerable interest after five to seven years.

2013 Dry River Pinot Gris

A light gold colour suggests richness on first appearance. This opulence leads to an aroma profile reminiscent of yellow plum and golden Kiwi fruit. These generous fruit aromas are kept in check by a bright ‘Granny Smith’ apple note. The combination of fruit aromas reflects the purity and concentration of the older plantings at Dry River and Craighall, with the brightness and lift from our newer vines at Dry River, planted in 2007. On the palate this wine is classically crafted in the more usual Dry River style (the 2012 Dry River Pinot gris was much drier); maximum flavour with the residual sugar kept in check by fine-grained phenolic compounds. The buoyancy, mainly from fruit extract rather than sugar, is suggestive of ripe ‘Golden Queen’ peach or even an old style Turkish apricot. A mid palate suggestion of cashew or almond provides another interesting counter point. Dry River Pinot gris has a wonderful capacity to age so we suggest enjoying most of your bottles at least three to five years post the vintage.

2012 Dry River Pinot Gris

Pale straw, with an almost apple flesh appearance, the colour of this wine is a striking introduction to its finesse and delicate character. Broad aromatics of Nashi pear and persimmon are amongst the first fruit-like characters to stand out. Underlying notes of fresh Brioche and a delicate floral perfume contribute to an ethereal nose. From entrance to finish the palate flavours suggest ripe pear and rock melon. This seamlessness through the palate is a hallmark of great Pinot gris. The largest proportion of the Dry River Pinot gris is grown on the oldest of our vines, original plantings on their own roots, imbuing this wine with minerality, concentration and elegance. Our Pinot gris generally improves over four to five years in a good cellar (12°C), but you should be prepared to re-evaluate the remaining bottles for further maturation at this point.

2011 Dry River Pinot Gris

This wine has a characteristic straw colour with an upfront nose of honeysuckle and poached pear, followed by tropical melon and the fragrant and floral spice of potpourri. On tasting, first impressions are of an obvious concentration and lushness which can be attributed to the very small berry clone of Pinot Gris that we grow – yellow peach, rock melon, hints of old fashioned custard with undertones of fenugreek spice. This wine has a long, lingering, crisp and clean finish and although it has a slightly higher level of residual sugar than previous vintages, doesn’t leave the palate cloying in any way. One of life’s greatest rewards of good Pinot Gris is found in its development and with the balanced nature that this wine is showing I perceive this wine will unfold over many years of cellaring.

2010 Dry River Pinot Gris

The wine has a glint of light greenish gold and a luscious but primary nose that will evolve as it develops bottle age. Aromas of fresh yellow peach, ripe pear and clover honey are lifted with a faint minerality. The palate is full and displays classic Pinot gris characters of yellow peach, sweet mandarin, quince jelly and an elusive delicate spice giving an exotic nuance to the long lingering finish. The palate is luscious, with a viscous texture, is well balanced and displays clarity of expression that flows through to the finish. Dry River Pinot gris definitely improves with good cellaring and generally drinks well from about 4-5 years with the best examples developing well beyond that.

2009 Dry River Pinot Gris

A delicate straw wine, showing pale green lights with an aromatic pot-pourri nose enlivened by floral fragrance, quince, spice, ripe pear and white peach. The palate comprises Bartlett pear, florals, quince jelly and white peach. A seamless mineral content gives freshness and contributes to the long extended finish. The wine’s restrained palate and silken texture currently give an impression of delicacy but the underlying structure suggests that the expected Dry River richness and power will reveal itself over time. I believe this wine is a definite keeper and we look forward to updating the cellar guide with its maturation over the years.

2008 Dry River Pinot Gris

Aromas of quince and ripe pear along with delicate florals and hints of beeswax all contribute to a quintessential Pinot gris. The flavours are also of quince/yellow peach and pear with an obvious minerality, touches of beeswax and, as Katy insists, even crushed blanched almonds. While the first impression of this wine is that of power, it does not seem to have sacrificed clarity of flavour or poise and already displays delightful subtleties in flavour. Expect it to have longevity and be aware that early drinking of wines such as this does sacrifice the varietal rewards that even moderate bottle age can bring.

2007 Dry River Pinot Gris

The colour of fresh-cut straw. Its nose is of honeysuckle, quince and yellow peach along with fresh yeast aromatics. The palate is sleek, concealing the phenolic structure necessary for long term cellaring. It is varietally precise, tasting of fresh quince, juicy yellow peach and vanilla custard. To me it is attractive as a young wine but inevitably the greatest reward from fine Pinot gris is to be attained after appropriate cellaring, not when it is first released ? we have found that our Pinot gris gain a lot of benefit from at least 4 years in a good cellar, and it is worth noting that our 1986 vintage is still alive and remains an interesting wine.

2006 Dry River Pinot Gris

Over the years this Dry River wine has acquired a reputation for its distinctive range of subtle flavours and its potential for cellaring. We attribute these characteristics largely to the particular clone of Pinot gris that we grow, originally imported into NZ by the Mission in 1886, and which produces small crops of tiny bunches with very small berries. This wine has a typical straw colour with an upfront nose of apple blossom and peach followed by limes and beeswax. On tasting, first impressions are of an obvious minerality combined with a clarity of statement and juicy texture. The structure is precise but not overbearing with flavours of peach, pears and a fresh limey finish. Depending on the vintage the wine can be very long-lived and notable for subtle and interesting flavour development. Unfortunately there is only limited availability.

2002 Dry River Pinot Gris

The wine is a light gold, and has a full powerful nose smelling of mandarin blossom, peach and quince. The palate is full, showing classical Pinot gris fruit with spicy pineapple, peach and quince jelly and a protracted complex aftertaste. It is opulent, even lush but with an underlying phenolic structure which we presume will take a few years to soften and completely integrate. The wine is surprisingly forthcoming considering its youth, but it is a variety which most commonly gives of its best with bottle age. The best examples drink well from about 4 or 5 years and go on well beyond that. Try at 3 years and follow its development.

2000 Dry River Estate Pinot Gris

A slight deviation in style from recent vintages was dictated by vintage conditions and crop level. Physiological ripeness was achieved earlier than usual, resulting in a wine which we were able to ferment close to dryness. The nose smells of jasmine, white peach, walnuts and spice. The palate is firmly structured and has a creamy oily texture with flavours of quince, papaya, watermelon and some minerality combined to give a long elegant finish. Although you may be tempted to think otherwise, it has not been matured in oak.

1998 Dry River Estate Pinot Gris

This wine is an opulent light gold with tints of green, smelling of quinces and with undertones of nuts. Very low yields appear to be the norm with this quality ?tokay à petit grain? clone of Pinot gris, no doubt contributing to the boldly stated flavours. They remind me of quinces with a touch of cloves alongside subtle mineral and savoury notes all set in a rounded textural palate which demands time in the cellar. To develop classic Pinot gris complexity we suggest you drink from 4-10 years with good cellaring, evaluating the wine as it develops.

1999 Dry River Pinot Gris

Our style of Pinot gris focuses on texture and concentration, combined with a subtlety and complexity acquired with bottle age. As usual for our clone of this varietal, the crop level was very low (20hL/ha, ca 1.5t/a), contributing to a high extract and from this comes a lush texture and weight in the final wine. The wine is a mid green-gold with a nose which seems to combine both delicacy and richness – quince, guavas and a touch of honey with a floral lift. It has a full oily and concentrated palate reminiscent of guavas and quince jelly with an underlying tautness which is a reminder there is still more to unfold. Cellar 4-7 years under good conditons.

1996 Dry River Selection Pinot Gris

The grapes for the Selection Pinot gris were left on the vine till early May to promote flavour development. Natural berry shrivelling and some botrytis resulted in a harvest with sugar levels at 29º brix and powerful varietal flavours. The wine was fermented to relatively high alcohol, leaving it with a residual sugar of approximately 65g/L, which is equivalent in style to an Alsace vendange tardive. It has a powerful, ripe, luscious nose showing classical quince character. The palate has the quintessential peaches and quinces – luscious, but sufficiently dry to match with rich Alsace-style food. Duck-liver pâté and this wine is a match made in heaven.

1997 Dry River Pinot Gris

I favour drinking aged Pinot gris wines on account of the complexity, subtlety, mouthfeel and more obvious weight that comes with maturity. For me, the young wine frequently lacks the ebullience and upfront charm of young Gewurztraminers or Sauvignon blancs that would be needed to compensate for the extra qualities that come with time. These wines are a rewarding proposition for cellaring for 5+ years, but remember, the variety does lack the robustness of Riesling and Sauvignon blanc, and your cellaring conditions should pamper them.

The wine is greenish straw in colour and it has a nose which displays floral, quince and ripe peach scents. It has quince, nashi pear and mineral flavours in a broad, oily palate. The structure is smooth and round, with firm acids encompassing the rich flavours. This is a wine which pairs well with rich dishes such as pork, and it also makes an interesting combination with many spicy Asian foods.

1995 Dry River Pinot Gris

As with most of our Pinot gris, this is light in colour as a young wine and has a peachy/walnut and slightly floral nose typical of the variety. It is a big, weighty wine with a soft, creamy texture, and mineral as well as stone fruit and walnut flavours on the palate. (This mineral character seems to be a common theme in a number of 1995 whites.) Pinot gris is clearly different from Chardonnay but can fill a similar role for matching with food. It can be drunk young, but in my view this is wasteful of a wine that can deliver so much by way of complexity and interest when it is mature. Cellar for 3-4+ years depending on cellar conditions, and follow our Spring Cellar Notes.

1994 Dry River Pinot Gris

The fruit is from Dry River Estate. The bouquet of this wine is forthcoming: floral (rose petals)) underneath ripe peaches/quinces, with hints of roasted nuts. The palate is broad and mouth-filling, with good flavour persistence. The flavours are ripe – of sweet quinces or apricots and again the underlying nuttiness present on the nose as in many other wines of this variety. The wine will benefit from another three years to soften and fill out further, and to develop the typical complex characters which can make aged examples of this varietal so delightful.