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Dry River Botrytis Selection Riesling

expert reviews about

Dry River Botrytis Selection Riesling

Expert Reviews

Michael Cooper (1999 Vintage) says
Buyer's Guide to New Zealand Wines
Michael Cooper (1998 Vintage) says
Buyer's Guide to New Zealand Wines
Michael Cooper (1997 Vintage) says
Dry River produces breathtakingly beautiful botrytised sweet wines in Martinborough — sometimes light and fragile, sometimes high in alcohol and very powerful - from a range of varieties, principally Riesling and Gewurtraminer. For winemaker Neil McCallum, Riesling is the queen of dessert wines, and his wines are made for cellaring, rather than drink-young appeal. Tasted in late 1998, the thrillingly intense 1996 vintage labelled as Riesling Botrytis Bunch Selection, was golden, very lush and concentrated, with deep citrus, pear and honey flavours, good acid spine and a super-rich finish. The less dramatic 1997 was picked at an average of 28 brix (which Neil McCallum equates to a German auslese), with some Botrytis shrivelling. Golden, with a honied bouquet, it's a sweet bur not hugely sweet wine (90 grams/litre of residual sugar), with rich, citrusy fruit flavours overlaid with marmalade-like Botrytis characters. It's a light (9.5 per cent alcohol), crisp, gentle wine, sure to age well. (The Super Classic designation applies to Dry River's range of sweet whites from different varieties.)
Buyer's Guide to New Zealand Wines
James Halliday (1996 Vintage) says
Bright, light yellow-green; intense lime/tropical aromas and flavours run through a beautifully made wine, with tremendous length to the palate, and perfect acidity on the finish to balance the luscious botrytised fruit.
Australian Wine Companion 1999 1998
95
Michael Cooper (1996 Vintage) says
Dry River produces breathtakingly beautiful botrytised sweet wines in Martinborough — sometimes light and fragile, sometimes high in alcohol and very powerful - from a range of varieties, principally Riesling and Gewurtraminer. For winemaker Neil McCallum, Riesling is the queen of dessert wines, and his wines are made for cellaring, rather than drink-young appeal. Tasted in late 1998, the thrillingly intense 1996 vintage labelled as Riesling Botrytis Bunch Selection, was golden, very lush and concentrated, with deep citrus, pear and honey flavours, good acid spine and a super-rich finish. The less dramatic 1997 was picked at an average of 28 brix (which Neil McCallum equates to a German auslese), with some Botrytis shrivelling. Golden, with a honied bouquet, it's a sweet bur not hugely sweet wine (90 grams/litre of residual sugar), with rich, citrusy fruit flavours overlaid with marmalade-like Botrytis characters. It's a light (9.5 per cent alcohol), crisp, gentle wine, sure to age well. (The Super Classic designation applies to Dry River's range of sweet whites from different varieties.)
Buyer's Guide to New Zealand Wines
Michael Cooper (1995 Vintage) says
Buyer's Guide to New Zealand Wines

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