Pinot Gris, Martinborough, 2010

  Dry River

Lightly golden in colour with touches of green, the nose, while currently quite primary, is still beautifully fruit filled. Peaches, melon, honey blossom, touches of limestone and pear. On the palate, great washes of fruit fill the mouth, baskets of peach, nectarine, sweet spice, plus plenty of fresh acidity to counter the opulent texture. Looks set to be a wine that will get better and better over the coming 5-8 years

Contains Sulphites.

About Dry River

The cool climate and poor soil of the Dry River bed, married with Dr Neil McCallum’s insistence on tiny yields and his utmost dedication to quality, has resulted in Dry River’s wines being recognised as New Zealand’s finest. These are handcrafted wines made in boutique quantities of 2-3,000 cases a year. The most important part of winemaking at Dry River happens prior to harvest, severe pruning and crop thinning are standard practice here, while in the cellars there is minimum human interventionl intervention. The Sauvignon Blanc is a far cry from the typical examples found in New Zealand, with the usual overt tropical flavours being exchanged for more restrained stone fruit characteristics tempered by a zesty acidity. The Craighall Riesling is a delicious late harvest wine akin to a German Spätlese in style with hints of lime zest and spice. The Pinot Noir and the Chardonnay are frequently New Zealand’s most concentrated and long lived, it is recommended that you lay these down for two to three years before drinking them.

Appellation: Martinborough

At the southern tip of the North Island sits Martinborough, an area of great terroir diversity. Numerous small scale producers go to great lengths in the pursuit of quality investing much of their effort in vineyard management and achieving low yields. Palliser and Dry River demonstrate just how good the wines from the region can be.

Grape Type: Pinot Gris

Pinot Gris is also known as Tokay Pinot Gris in Alsace though the prefix Tokay was dropped to appease the Tokaji Wine governing body in Hungary. This is a slightly spicier and more expressive version of its stablemate, Pinot Blanc, and actually a mutation of Pinot Noir. It is one of the chief dry white varieties in Alsace, but also produces some deliciously sweet, age worthy, late-harvest styles. It is the same grape as northern Italy's Pinot Grigio, Germany's Grauburgunder or Ruländer and Hungary's Szürkebarát and is starting to become fashionable in New Zealand.