Dry River Viognier

2016 Dry River Estate Viognier

The light golden blush reflects colours of the extraordinary gentle autumn we have experienced.  Hallmark apricot and white peach aromatics are complimented with mineral tones, chalk and orange flesh.  A wood like resin character with cinnamon spice and lily blossom widens the profile without losing freshness.

One of our aims with this wine is to capture the moment of picking at full ripeness, and therefore not compromise on the purity of varietal fruit expression.  To retain this, we therefore ferment this wine in stainless steel tanks at cool temperatures.  We believe a sufficient alcohol level is key for an oily and warm mouthfeel, where it will also contribute to a buoyant and seamless palate that provides weight and roundness.  A good equilibrium is achieved between the residual sugar (7 gr/L) texture and acidity to showcase the ripe character of Viognier, often described as apricot kernel with a slight bitterness to finish.  Hints of peach schnapps, orange rind and a bright lifted aromatic can be noted on the mid-palate.  Viognier is very approachable in its youth, but does benefit evolution for another two to four years. 

2015 Dry River Estate Viognier

Deep straw with green hues which suggests well ripened and exposed fruit. The nose is aromatic in the honey suckle and apricot spectrum with lifted floral nuances of Daphne or Christmas Lilly. A ground almond flour note is also present spanning both the aroma and taste ranges. Everything about Viognier is amplified which makes it difficult to categorise-whilst we consider it an aromatic wine, it also has a chalky palate when dry which often confuses tasters. We have been producing Viognier since 2006, and older bottles remain in good condition, however we recommend you enjoy this wine in its youth (three to five years).

2013 Dry River Estate Viognier

This relatively rare variety has been planted at Dry River for 12 years. Our first wine was 2006 and the subsequent wines have oscillated in style and palate balance. For the past two years we have been very consistent in producing a wine with lovely balance that marries alcohol with low residual sugar. This we think is related to vine age; by having reached maturity, their ability to exploit the micro environment is complete, and the vines are now getting on with the task of producing wonderful fruit that is both high in flavour and with excellent phenolic balance.

Light, lively and golden in the glass. The nose is redolent of lifted spice including coriander, star anise and perhaps a suggestion of aniseed. A synthesis of apricot kernel, peach and apple also make a proportionate contribution. On the palate, texture plays a large part in the tasting experience with Viognier. A generous viscosity blankets the palate and cloaks the structural elements of this wine. Underlying soft acidity, along with ripe phenolics, check the opulence and heighten the aromatic intensity. Viognier can perform well in a good cellar.

2012 Dry River Estate Viognier

The cooler 2012 vintage has suited the Dry River style of Viognier. The weather provided perfect flavour ripeness at lower sugar levels resulting in an opportunity to produce a dry style with an harmoni- ous alcohol level.

On first appearance the wine reveals a light golden colour and a bril- liant sparkle. The long and extended autumn is reflected in characters of dried apricot, elderflower and hints of lychee. Cherry blossom and harakeke flower form a complex and ethereal aroma. In the mouth the low residual sugar thrusts towards a powerful and dense palate with considerable weight derived from intense fruit concentration. A seamless mouth feel and transparent fruit give this wine an interesting landscape in which to discover an array of stone and citrus fruits. Viognier is often enjoyed as a young wine but in our experience Dry River Viognier can also deliver extra pleasure with careful cellaring.

2011 Dry River Estate Viognier

Viognier is the most difficult of our progeny because of its very low crop levels and the coaxing required in the vineyard to help it achieve acceptable ripeness. The wine has a similar persona to Gewurztraminer: up front, exotic and different, a wine for that lazy summer afternoon or with rich food. It is greenish gold in colour and has a distinctive nose of very ripe yellow peach, bananas and passionfruit (crushed almonds) edging into exotic tropical fruits. It is fat, lush, long and lively with its flavours esconced somewhere between passion fruit, yellow peach and exotic tropical fruits. Conventional wisdom says these wines should be drunk young but we have not been making the variety long enough to have a clear idea. It is interesting now, but it would be worth leaving some to see how it develops.

2010 Dry River Estate Viognier

This wine is light gold with a definite greenish sheen. The nose is distinctly Viognier; open and fragrant with a mix of tropical flowers and perfumes, ripe juicy pear, fresh apricots and exotic spice. The palate is lush rather than sweet with a low level of residual sugar that offers a glossiness to its texture. Old fashioned ripe pear, apricots and yellow peach with a subtle lift of mandarin zest make up an intriguing flavour spectrum which finishes with a clean and refreshing aftertaste. We would liken the role of this wine to our Pinot gris and pair it with richer dishes but perhaps leaning towards more delicate flavours such as chicken, or you could enjoy it with cheese or as an aperitif.

2009 Dry River Estate Viognier

The light straw colour seems to be almost in contrast with the exotic perfume, fresh apricot and guava as well as that touch of talc on the nose. A long palate with an oily texture is nicely balanced by a Muscatlike finish. Overtly mineral flavours are lifted with fresh apricot, white peach and a whisker of lime. Most but not all commentators consider Viognier to be a variety to drink young but we have observed the emergence of rose petal flavours and a more opulent expression within the first 2-3 years for our previous vintages. The jury is still out as to recommending the best time for drinking.

2008 Dry River Estate Viognier

This is straw coloured with green highlights and with the floral aromatics of the cabbage tree, citrus oil and blanched almonds, not too far away from Pinot grigio, but that is where the similarity ceases. The palate is bone dry but round, lush but structured, not fruit-sweet and very mineral. It is noticeably viscous with layers of flavour; nashi pears, white peach, hints of dried apricots and with a pink grapefruit finish. Viognier dares to be quite different from other varieties. It is important not to over-chill this wine: serve at greater than 17°C as an aperitif or try with pan fried tuna or swordfish.

2006 Dry River Late Harvest Viognier

Viognier, the prized white grape from the northern Rhone, tends to perform best in the cooler vintages for the region. This wine, representing the first crop off our young vines which range in age from 5- 9 years, was late harvested and made in the style of a vendange tardive. Straw coloured, with lifted aromatics, the aromas stand apart from our other varieties ? vernal, spiced grape fruit, soft white peach and perfume. The palate has about 45 g/L residual sugar with a voluptuous texture which could lead one to believe it is sweeter. In structure the wine resembles Gewurztraminer, but in flavour it tastes of white peach and pineapple, also citrus with a refreshing minerality verging on liquorice with added spice. Have it cool, by itself or with white cheeses. We only have tiny amounts of this wine, there is a limit of 1 bottle/person for as long as stocks last.