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2014 Dry River Pinot Noir

expert reviews about

2014 Dry River Pinot Noir

Expert Reviews

Tyson Stelzer (2011 Vintage) says
Dry River sometimes explodes with such ripe fruit intensity and immense whole bunch spice that it all seems a bit too much. Not this vintage. This is benchmark Dry River with an enticing bouquet of ripe black fruits and exotic spice lift. The palate is crafted around impeccably fine, gravelly tannins, contrasting with glossy, persistent, ripe black cherry and blueberry fruit and accents of sarsaparilla and anise.
http://tysonstelzer.com/ 2013
95
Australian Gourmet Traveller Wine Magazine (2010 Vintage) says
Intense and powerful wine with focused varietal flavours including Black Doris plum, anise/Oriental spices, dark chocolate, licorice and violets. It's beautifully textured , with a very lengthy finish. A terrific pinot noir from one of the country's leading producers.
2017
Australian Gourmet Traveller Wine, Aug/Sep
95
Michael Cooper (2004 Vintage) says
Buyer's Guide to New Zealand Wines
Michael Cooper (2002 Vintage) says
Dark, robust and densely flavoured, this Martinborough red ranks among New Zealand's greatest Pinot Noirs. Its striking depth, says winemaker Neil McCallum, comes from 'getting the grapes really ripe' and 'keeping the vines' crops below 2.5 tonnes per acre'. Matured for a year in French oak barriques (25 to 30 per cent new), it is a slower developing wine than other New Zealand Pinot Noirs, but matures superbly. The 2002 vintage is a wine of enormous power. Boldly coloured, with a voluminous bouquet, it is lush and silky on the palate, with super-ripe flavours of plums, spice, even liquorice and prunes (the last two fruit characters not seen in other New Zealand Pinot Noirs), and firm supporting tannins. Hugely concentrated, with a rich, complex, resounding finish, it's already dangerously drinkable, but best cellared to at least 2005.
Buyer's Guide to New Zealand Wines
Michael Cooper (1999 Vintage) says
Dark, robust and densely flavoured, this Martinborough red ranks among New Zealand's greatest Pinot Noirs. Its striking depth, says winemaker Neil McCallum, comes from 'getting the grapes really ripe' and 'keeping the vines' crops below 2.5 tonnes per acre'. Matured for a year in French oak barriques (25 to 30 per cent new), it is a slower developing wine than other New Zealand Pinot Noirs, but matures superbly; the 1993 and 1994 vintages are both in outstanding form. The 1998 is perfumed and concentrated, with lovely depth of warm cherry/plum flavours and softer tannins than some 1998s. The 1999 vintage is richly coloured and hugely concentrated, with super-ripe fruit characters of cherries, raspberries, even liquorice. Fleshy and supple, it's already approachable, but should be cellared until at least 2003.
Buyer's Guide to New Zealand Wines
James Halliday (1997 Vintage) says
Medium red-purple; the initial impression on the bouquet is of quite evident oak, but from this point onwards the fruit takes over, relegating the oak to the back row of the stalls. Plum, forest and briar aromas are followed by a palate which initially seems plush and opulent, but which becomes finer and finer, and ever more interesting, with each sip or mouthful. One of those wuies which only reveals all it has to say with the food, and when tasted over a period of an hour or so. There is a silky fineness to the dark plum and sweet oak which is rare in world Pinot Noir terms. Simply glorious; it is hard to see how anyone could dream of doing better than this.
Australian Wine Companion 2000 1999
97
James Halliday (1996 Vintage) says
Strong and dense purple-red; the bouquet is similarly intense, concentrated and complex with abundant ripe plummy fruit. The palate is exceptionally rich and smooth, with masses of dark plum fruit showing absolute ripeness; finishes with fine tannins and subtle oak. Compellingly powerful.
Australian Wine Companion 1999 1998
96

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