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.
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