For the last two years I’ve found myself getting highly excited when revisiting this wine. In its early stages it was reserved and stoic, and it was challenging to see beyond the façade of structure and texture. Now this wall is slowly eroding, unveiling the spectacular nature of the aromatics and mouthfeel.
The different oak regime; a higher percentage of new barrels from selected producers, shows a seamless convergence with the depth and concentration of the fruit from our Dry River Estate vineyard. We also used a higher amount of whole grape clusters in the ferment, 60 percent, with the aim to provide an aromatic lift and fine textured, front palate tannins. The development of the primary fruit bouquet to more secondary types presents more intermingled, undefined forest fruit, berry compote, glazed cherries, eucalypt and menthol characteristics.
The palate has become more streamlined and round with mouth coating tannins. The Dry River Estate vineyard consistently provides a concentrated, deep palate that requires a gentle and reserved winemaking approach in order to show restraint. Despite its weight, the palate is pretty, elegant and well balanced and does not overbear, mainly thanks to the precise oak and firm acidity. The thin and lengthy tannins are a good “coat hanger” for fruit to form a juicy, fleshy, long finish.
The cellaring potential is significant for the 2013 Dry River Estate, we anticipate another eight to ten years from now. However, a wine of this stature can be hard to resist this winter. Enjoy!
This is a highly limited release, with only 30 bottles available to order, so a maximum of 2 bottles per person applies.
Magnum price includes shipping within New Zealand and to Australia
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