Dry River Lovat Gewürztraminer 2016

Dry River Lovat Gewürztraminer2016


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Displays ripe, tropical, soft flesh fruits such as persimmon, papaya & rock melon contrasted with orange marmalade, ginger & cloves. With a early picked portion fermented in barrel and aged on lees, it brings hints of vanilla to the taste. The palate is consistent and complete. 

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Dry River

Nature, Nurture, Knowledge. This is the mantra adopted by ‘Dry River’, one of New Zealand’s most iconic wineries who have established themselves as somewhat of an institution in the New World of wine. Originally established in 1989 by Dr Neil and Dawn McCallum, the vineyard gained new ownership in the form of Julian Robertson and Reg Oliver in 2003. Lucky for everyone involved, head winemaker Neil stayed on at the helm as to ensure quality was not compromised in this transitory time. Though he retired in 2011, his work was instrumental in creating the legend that is ‘Dry River’ today.

‘Dry River’ is based in Martinborough in the lower north island of New Zealand whose name very aptly describes the gravely, free draining site where the vines are planted. Like many other leading producers in New Zealand, ‘Dry River’ believe that making high-end wine is a combination of looking after the earth that feeds it and a steadfast attitude and knowledge of how to get the best out of the site.

Their philosophy is to preserve rather than enhance and to show wines that truly reflect the site and vintage with minimal intervention. The team at ‘Dry River’ is intimate, which really shows in their hands-on approach. 

The first of their wines that were bottled in 1984 were Chardonnay, Gewurztraminer and Pinot Gris. Since then the more common grapes that were planted were Pinot Noir, Riesling and Syrah. The vintages of these wines vary as production is rather small, so get your hands on what you can as these wines are not to be missed.

To find out more about Dry River and their wines, you can visit their website here.


Martinborough / Wairarapa

Although a small region, there’s no doubt about the fact Martinborough packs a punch. Producing some of New Zealand's most acclaimed wines and garnering a large following. The regions first vines were planted back in 1883, but it wasn’t until 1970 that heads started to turn and Martinborough was competing on the world stage. The region features a diverse selection of wines, but the silt loam and gravelly sub-soils of the Martinborough Terrace ensure pinot noir and sauvignon blanc grapes flourish.

The areas three sub-regions; Martinborough, Masterton and Gladstone and have similar grape varieties planted, but the differing terroir of each brings out unique flavours. The Wairarapa makes up 3% of New Zealand’s total production. This number is contributed to by the fact vineyard yields in the area below the national average, this alone is a large contributor to the regions success.

While Martinborough is a small colonial village with many of the producers in the area being family owned and run. Only a short drive north of New Zealand's’ capital city Wellington, the area is well situated as has earned the reputation as the wine hub of the Wairarapa. Gladstone is a little south of Masterton, Wairarapa's largest town and is one of the fastest growing wine regions in the country, luckily for us, it has plenty of room to grow!

Wairarapa is one of the coolest and driest areas in the north island, with climate and soil conditions similar to that of Burgundy, it’s no surprise that the wines produced in the area are some of New Zealand's finest.