Dry River Lovat Syrah 2017

SKU
DRYS201710 UCNZ
  • Bob Campbell: 96/100 "A powerful, age-worthy wine that can be appreciated now but will certainly reward anyone with the patience to hold it for another 5-10 years."
  • Mostly older oak preserves and floral characters like cherries, fresh blackcurrants, violets and spices
  • The wine has more to reveal behind the veil of primary fruit characters
  • 1 or more bottles
    $78.99
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  • Bob Campbell MW
    96 points
  • Cameron Douglas
    97 points

Editors notes

Bob Campbell: 96/100 "A powerful, age-worthy wine that can be appreciated now but will certainly reward anyone with the patience to hold it for another 5-10 years."

The wine shows primary dark fruits like boysenberry and black currants interlaced with violets and hints of black pepper. Aged in oak for 24 months instead of 18 months. This brought out a certain maturity and subdued vibrancy in the form of dulce de leche, vanilla, nutmeg and allspice on the nose.

The palate is simply fine with mostly older oak preserves and floral characters like cherries, fresh blackcurrants, violets and christmas spices. It cries ripe characters of black liquorice, dark boysenberries and crème de cassis. The wine has more to reveal behind the veil of primary fruit characters, toasted almond paste and black olives.

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
    • White Pepper
  • Palate
    • Blackberry
    • Pepper
    • Tobacco

Food Pairings

  • Game
  • Poultry
  • Red Meat

Critic Scores & reviews

  • Bob Campbell MW

    96
    "Dense, concentrated yet supple red with floral, violet, black pepper, plum, dark berry and smoky, chocolate, mocha oak flavours. A powerful, age-worthy wine that can be appreciated now but will certainly reward anyone with the patience to hold it for another 5-10 years"
  • Cameron Douglas MS

    97
    "Intense and captivating bouquet of Syrah with aromas of dark raspberry, baked red berry fruits, dark and broody abstracts with smoky toasty oak. The hallmark of freshly ground pepper and meaty earthy qualities completes the aroma package. This is a ‘‘wow’ wine on the palate - complex, focused and detailed. A core of fruit flavours that reflect the nose, abundant acidity, ripe youthful tannins and a complexity that can only come from a carefully managed vineyard. This wine is drinkable today - with or without food. It can also be cellared with confidence for the next five to ten years."

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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.

Martinborough

The wine region of Martinborough is located in South Wairarapa on the southern end of the north island, and in only 30 years or so has gone from a sleepy colonial town to a world-class wine village.

The region has picked up numerous international awards since the 1990’s with Pinot Noir picking up the lion’s share of the medals. Pinot Noir is undoubtedly the flagship wine of the region, with some incredible wines being produced.

The mineral-laden soils, combined with the cool climate provide the perfect backdrop for Pinot Noir, much as it has for centuries in Burgundy, France. Indeed the Pinot Noirs produced are very Burgundian in style, a compliment not adorned to many other wine regions worldwide.

The micro-climate of Martinborough is rather warm, with hills both to the east and west. Most all of the vineyards are located in thin strips around the northern and eastern sides of the town or on the Dry River to the south of Martinborough. All the vineyards follow dry riverbeds, which have the desired soil structure for viticulture.

Although Pinot Noir is the king of the reds, Shiraz is also cultivated and in the whites, Riesling, Gewurtztraminer and Pinot Gris are grown.

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Pairs Well With

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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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