Cellar for up to 15 years. No need to decant, it may benefit from breathing before serving.

Dry River winery is based in Martinborough, a sub-section of the wider Wairarapa region on New Zealand’s north island. The winery is run by a small but dedicated team of six and was founded in 1972 by Dr Neil McCallum and soil scientist Dr Neil Milne. The duo were the first to discover the potential of Martinborough Terrace, which has steadily become a focal point of the region.

The soils at Martinborough terrace are dry and free-draining, ideal for delicious French grapes such as Cabernet Sauvignon and Pinot Noir, which are the most widely grown. Dry River winery takes a minimal intervention approach to wine-making. Natural tools are used as much as possible. Dry River’s vineyards are punctuated with beehives, and weeds are removed by hand.

Scents of black cherry and raspberry take the lead, with notes of fresh herbaceousness and a cinnamon layer of earthy spice. Dry River produce a limited amount of wine each year, valuing premium quality over quantity. This Pinot Noir represents a window of opportunity to taste the very best of what New Zealand has to offer. On the palate, it is succulent and medium-bodied, with red berry flavours, notes of plum, cloves, and gentle tannins. Enjoy it now with some lamb or charcuterie boards, or hold it for a few years more.