Dry River Craighall Riesling 2011

Martinborough
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£36.95 per bottle
22 in stock

18+ Points – Raymond Chan

Bright straw-yellow colour with pale green hues on edge, this has a softly fresh and full nose of concentrated, pure lime juices, white stonefruits and acacia florals, with richness and density. Dry to taste, the palate has elevated acidity providing raciness and zesty lime and apple-like flavours on a well-weighted palate with body, presence and concentration. The wine has very fine, smooth textures enlivened by the acidity which carries through to a sustained finish showing pure citrus fruit nuances. This should age well.

Taste & Aroma

Score:18

Bright straw-yellow colour with pale green hues on edge, this has a softly fresh and full nose of concentrated, pure lime juices, white stonefruits and acacia florals, with richness and density. Dry to taste, the palate has elevated acidity providing raciness and zesty lime and apple-like flavours on a well-weighted palate with body, presence and concentration. The wine has very fine, smooth textures enlivened by the acidity which carries through to a sustained finish showing pure citrus fruit nuances. This should age well.

Raymond Chan

Glassware

Glassware

Zalto Denk-Art Universal Glass

For richer, oaked Sauvignon Blancs such as The Fuder, white Graves or Semillon/Sauvignon blends. For young and non-vintage Champagne we recommend Zalto Universal. However, the Zalto Universal is a very good all-rounder, designed for all types of wines but may not maximize the potential of certain wine as much as the Bordeaux or Burgundy glass.

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Producer

Dry River Wines

 

The name Dry River has historical significance as one of the earliest sheep stations in Wairarapa, dating back to 1877. The winery was established in 1979 by Dr Neil and Dawn McCallum who sold it to Julien Robertson and Reg Oliver in 2003, Neil remaining as the chief winemaker until he retired in 2011. The vineyards are planted on the Martinborough township border on very arid soils of free draining gravel, a site that had been identified by a friend and soil scientist Dr Derek Milne as having a 30 years record for the lowest rainfall on New Zealand’s north island. This area was limited to a 5 Kilometre radius with the deep, free draining, gravel soils being restricted to an even smaller part of this. By 1986, there were five wineries operating within this tiny, crescent shaped area of land which lay along the edge of the river terrace formed by the Ruamahunga and the Huangarua rivers around 20,000 years ago. The five wineries decided they would like to define and demarcate the terroir with an expectation that the wines produced from here would show similarities in character and a uniqueness that reflects the terroir. From 1986, wines made from within region were given a seal of origin by the Martinborough Winemakers Association and in 1991 was given its own appellation, The Martinborough Terrace Appellation to distinguish it from the other terroirs that were being explored.

Region

Martinborough

 

"At the Southern tip of the North Island and a sub-region of Wairarapa is Martinborough. Known for it’s boutique style of winery, Martinborough’s production is dominated by Pinot Noir characterised by its balance between elegance and intensity"

 

At the Southern tip of the North Island and a sub-region of Wairarapa is Martinborough. Known for it’s boutique style of winery, Martinborough’s production is dominated by Pinot Noir characterised by its balance between elegance and intensity, evident in the wines of Devotus. As well as Pinot Noir, plantings of several other varieties that reach their full potential in Martinborough’s climate are also found including Sauvignon Blanc, Riesling, Chardonnay, Viognier and Syrah, producers like Dry River are a great example of the quality these varieties can reach. Martinborough has a semi-maritime climate with coastal breezes coming from the east and shelter within the rain shadow of the Tararua Ranges resulting in a cool, dry climate.

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