Chardonnay
Dry River Chardonnay 2021
Drink now or cellar for up to 15 years. Serve chilled.
Produced in tiny quantities and snapped up fast by Dry River fans, this seductive white is widely considered one of New Zealand’s top Chardonnays. Dry River was founded in 1972 by Dr Neil McCallum and expert soil scientist Dr Neil Milne after they recognised the exceptional potential of the Martinborough Terrace which now dominates the region.
The fruit for this sumptuous bottling comes from two vineyards, the Dry River Estate where soils are heavier with some clay and Craighall which is drier and features more stones. The vines here are typically over 40 years old and they are dry farmed to ensure concentrated and intensely-flavoured grapes. In the winery the juice is fermented using wild yeasts and then left to mature in the barrel for 12 months.
The result is a complex, elegant and ageworthy Chardonnay with a pale straw color and a bright, fresh aroma of citrus fruits, melon, and white flowers. On the palate, it is full-bodied and rich, with flavors of ripe peach, grapefruit, and toasted almonds. This wine pairs perfectly with a wide range of dishes including seafood, poultry, and pasta with cream-based sauces. It is also an excellent choice to enjoy on its own, especially on a warm summer day.
Produced in tiny quantities and snapped up fast by Dry River fans, this seductive white is widely considered one of New Zealand’s top Chardonnays. Dry River was founded in 1972 by Dr Neil McCallum and expert soil scientist Dr Neil Milne after they recognised the exceptional potential of the Martinborough Terrace which now dominates the region.
The fruit for this sumptuous bottling comes from two vineyards, the Dry River Estate where soils are heavier with some clay and Craighall which is drier and features more stones. The vines here are typically over 40 years old and they are dry farmed to ensure concentrated and intensely-flavoured grapes. In the winery the juice is fermented using wild yeasts and then left to mature in the barrel for 12 months.
The result is a complex, elegant and ageworthy Chardonnay with a pale straw color and a bright, fresh aroma of citrus fruits, melon, and white flowers. On the palate, it is full-bodied and rich, with flavors of ripe peach, grapefruit, and toasted almonds. This wine pairs perfectly with a wide range of dishes including seafood, poultry, and pasta with cream-based sauces. It is also an excellent choice to enjoy on its own, especially on a warm summer day.
Description
Drink now or cellar for up to 15 years. Serve chilled.
Produced in tiny quantities and snapped up fast by Dry River fans, this seductive white is widely considered one of New Zealand’s top Chardonnays. Dry River was founded in 1972 by Dr Neil McCallum and expert soil scientist Dr Neil Milne after they recognised the exceptional potential of the Martinborough Terrace which now dominates the region.
The fruit for this sumptuous bottling comes from two vineyards, the Dry River Estate where soils are heavier with some clay and Craighall which is drier and features more stones. The vines here are typically over 40 years old and they are dry farmed to ensure concentrated and intensely-flavoured grapes. In the winery the juice is fermented using wild yeasts and then left to mature in the barrel for 12 months.
The result is a complex, elegant and ageworthy Chardonnay with a pale straw color and a bright, fresh aroma of citrus fruits, melon, and white flowers. On the palate, it is full-bodied and rich, with flavors of ripe peach, grapefruit, and toasted almonds. This wine pairs perfectly with a wide range of dishes including seafood, poultry, and pasta with cream-based sauces. It is also an excellent choice to enjoy on its own, especially on a warm summer day.
Produced in tiny quantities and snapped up fast by Dry River fans, this seductive white is widely considered one of New Zealand’s top Chardonnays. Dry River was founded in 1972 by Dr Neil McCallum and expert soil scientist Dr Neil Milne after they recognised the exceptional potential of the Martinborough Terrace which now dominates the region.
The fruit for this sumptuous bottling comes from two vineyards, the Dry River Estate where soils are heavier with some clay and Craighall which is drier and features more stones. The vines here are typically over 40 years old and they are dry farmed to ensure concentrated and intensely-flavoured grapes. In the winery the juice is fermented using wild yeasts and then left to mature in the barrel for 12 months.
The result is a complex, elegant and ageworthy Chardonnay with a pale straw color and a bright, fresh aroma of citrus fruits, melon, and white flowers. On the palate, it is full-bodied and rich, with flavors of ripe peach, grapefruit, and toasted almonds. This wine pairs perfectly with a wide range of dishes including seafood, poultry, and pasta with cream-based sauces. It is also an excellent choice to enjoy on its own, especially on a warm summer day.
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