he colour is a deep, rich, ruby shade with an almost purple edge. The nose is both pretty and varietal, with flowers, black cherries, spicy potpourri and subtle undertones of briarwood and new leather. Fine tannins spread across the palate giving a supple and silken texture to the wine, tasting of black cherries, black forest berries, freshly grated cacao chocolate, and sweet tobacco, all underpinned by a common thread we find in our Pinots –the Christmas cake spices. The palate is perhaps looking slightly restrained at this stage revealing its apparent but seamless structure and is what I would expect to see in our Pinot Noir in its youth. It would therefore benefit greatly by decanting before it is served, certainly for the next 12 months or so.
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