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.
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