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Dry River Late Harvest Craighall Riesling

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expert reviews about

Dry River Late Harvest Craighall Riesling

Expert Reviews

Michael Cooper (2008 Vintage) says
Dry River produces beautiful botrytised sweet wines in Martinborough - sometimes light and fragile, sometimes high in alcohol and very powerful - from a range of varieties, but for winemaker Neil McCallum, Riesling is the queen of dessert wines. Grown in the Craighall Vineyard, 500 metres from the winery, the grapes are hand-selected over a one-month period, extending into late May. The 2008 vintage is scented, with a ripe bouquet of citrus fruits and a hint of marmalade. Showing lovely lightness (10 per cent alcohol), freshness and purity, and a delightful interplay of sweetness (60 grams/litre of residual sugar) and crispness, it's an intense, citrusy and slightly minerally wine, for drinking now or cellaring.
Buyer's Guide to New Zealand Wines
Michael Cooper (2007 Vintage) says
Buyer's Guide to New Zealand Wines
Michael Cooper (2006 Vintage) says
Buyer's Guide to New Zealand Wines
Michael Cooper (2005 Vintage) says
Buyer's Guide to New Zealand Wines
Michael Cooper (2004 Vintage) says
Buyer's Guide to New Zealand Wines
Michael Cooper (2003 Vintage) says
Buyer's Guide to New Zealand Wines
Michael Cooper (2002 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. For winemaker Neil McCallum, Riesling is the queen of dessert wines, and his wines are made for cellaring, rather than drink-young appeal. The 2002 vintage was hand-picked in mid-May, after most of the leaves had fallen, 'with a sprinkling of botrytis and berry shrivel'. It's a light lemon/green, youthful, beautifully harmonious wine, finely scented and rich, with intense, ripe, faintly honeyed flavours of lemons and apples, showing great delicacy and length. Likened by McCallum to a Mosel spatlese, 'for its clarity of expression, but with greater weight and concentration overall', it's already hugely drinkable, but best cellared to 2005+. (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 (2000 Vintage) says
In the German spatlese mould, the 2000 vintage was picked in Martinborough at 24 brix, with the majority of the bunches having some degree of Botrytis infection. Harbouring 60 grams/litre of residual sugar, it's a sweet but not super-sweet style with fresh, pure Riesling scents and a light, lovely palate. The classic lemon/lime flavours are pure, ripe and searching, with background hints of honey, just needing time (one or two years) to fully unfold.
Buyer's Guide to New Zealand Wines

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