Dry River Pinot Noir 2008

SKU
DRPN200810 UCAU
  • Jancis Robinson: 17/20 "Pretty and juicy and even a little loose by now. LOVELY WINE."
  • Crimson with a purple aspect.
  • Pairs well with a beef fillet and venison.
  • 1 or more bottles
    $169.99
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  • Bob Campbell MW
    95 points
  • Jancis Robinson
    17 points

Editors notes

Pretty and juicy and even a little loose by now. LOVELY WINE.

- Jancis Robinson

This Pinot is crimson with a purple aspect. The nose seems quite fragrant and pure - flowers, cherries/black fruit, pot pourri and black olives with an underlying sweetness.

Initially it may appear to be a light wine until the flavour persistence persuades one that this impression derives from elegance. The flavours are in the floral/cherry range with Black Doris plum, black olives and crushed walnuts accompanied by a juicy astringency and a delicate lushness.

Pairs well with a beef fillet and venison.

Details

Tasting Profile

  • Light (Light)
    Full (Full)
  • Low Tannin (Low Tannin)
    Tannic (Tannic)
  • Sweet (Sweet)
    Dry (Dry)
  • Low Acidity (Low Acidity)
    High Acidity (High Acidity)
  • Aroma
    • Blackberry
    • Blueberry
    • Pepper
  • Palate
    • Blackberry
    • Fruit Cake
    • Tobacco

Food Pairings

  • Pork
  • Red Meat

Critic Scores & reviews

  • Bob Campbell MW

    95
    "Strong, sweet fruit with intense ripe cherry, plum, Oriental spices and classy oak. A formidable wine with layers of flavours that build toward its lengthy finish. This seriously impressive wine must silence critics who suggest that Dry River Pinot Noir lacks varietal character."
  • Jancis Robinson MW

    17
    "Pretty and juicy and even a little loose by now. Not the flavours of burgundy but nice balance and nice tight structure as well as undertow of forest-floor flavours. Not that fruity but very interesting and nicely balanced. LOVELY WINE."

Other vintages

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Locations

New Zealand

The New Zealand wine industry is one of the younger wine regions in the world, whose popularity grew immensely when Marlborough Sauvignon Blanc hit the world wine scene, quite unique in style when compared to the typical French Sancerre.

Wine is successfully cultivated on both the North and South islands from a latitude of 36 degrees in the North to 45 degrees for the most southerly wine region in the world, the South Island's Central Otago. The majority of regions are located in free-draining alluvial valleys except for Waiheke Island and Kawarau Gorge in Central Otago and benefit from the moderating effect of the maritime climate as no vineyard is more than 80 miles from the ocean. With plentiful sunshine hours and cool evening sea breezes, the grapes thrive.

Sauvignon Blanc is the major white variety people will think of when you mention New Zealand Whites, however fantastic Chardonnay, Riesling, Pinot Gris, Gewurztraminer and less commonly Viognier, Chenin Blanc and Pinot Blanc. Pinot Noir is the most widely planted red variety in New Zealand although Cabernet Sauvignon, Merlot (Bordeaux Blends), Syrah are also grown and in even smaller amounts, Tempranillo and Montepulcianos can too be found. Sparkling wines of very high standards are also made in New Zealand.

The key wine regions in New Zealand include Auckland, Canterbury, Central Otago, Gisborne, Hawke's Bay, Marlborough and Nelson.

Wairarapa

Maori for 'glistening waters’, the Wairarapa is located in the southeast corner of New Zealand's North Island, about an hour away from Wellington. Amongst the small, quaint towns and rolling fields of livestock, you'll find some of New Zealand's finest wines.

The small community of boutique winemakers in the region work hard to preserve the unique terroir of the region. Wairarapa offers hot summers, cool nights, and long, dry autumns that are perfect for ripening. The strong winds and harsh, semi-maritime climate leads to low yields of healthy, small grapes with very thick skins - these grapes are treated with care to make some outstanding wine.

About the brand Dry River

Dry River vineyard was established in 1979 by Dr Neil and Dawn McCallum. In 2003 the vineyard and winery were sold to Julian Robertson and Reg Oliver with Neil staying at the helm as Chief Winemaker until his retirement in 2011.

Dry River aptly describes the very arid, gravely and free-draining site. The first wines, Chardonnay, Gewurztraminer and Pinot Gris were bottled in 1984 and Dry River has since developed a reputation as one of New Zealand's most iconic pioneering wineries.

Some of the methods used at Dry River, in order to bottle true expression of the vineyard site includes no irrigation, old vines and low crop levels. Cultural management practices in the vineyard that help achieve optimal phenolic ripeness include shoot positioning, leaf plucking and maintenance applications of nutrients.

Their approach to winemaking is to preserve rather than enhance what is produced naturally on the vine. Minimal movements of the young wine, low levels of new oak barrels and a cool cellar environment assist the transition from vineyard to bottle. All wines are bottled at an early stage of evolution and reach their potential under a natural cork closure. The wines tend to be slow to evolve in the bottle but as a result of this, are very long-lived.

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