2013 Dry River Pinot Noir Martinborough

SKU #1268304 99 points Bob Campbell

 Ripe, dense and fairly deep-coloured Pinot Noir with dark-fleshed plum, dark cherry, violet and liquorice flavours plus a hint of rhubarb on the aroma. Clearly a very complex wine that won’t reveal its full potential for a few years yet. I particularly like the wine’s silken texture and almost chewy body. It must surely rate as one of Dry River’s best ever Pinot Noir vintages.

98 points Sam Kim

 The wine whispers yet the message is crystal clear, persistent and immensely seductive. This is exceptional. Elegant aromas of red/black cherry, floral, clove and hints of dried herb and almond lead to a concentrated palate that is focused, flowing and silky. Outstanding fruit purity with nuances of spicy, savoury complexity. And the rounded, mouth-coating mouthfeel is awesome. Needs time though. At its best: 2018 to 2028.

96-97 points Raymond Chan

 Dark, deep ruby-red colour with purple hues, a little lighter on rim. The nose is very fine and elegantly concentrated with deep and intense aromas of ripe black and dark-red berry and cherry fruits, along with spices and violet florals, and subtle herb complexities. This is very refined in expression, and shows lovely depth. Medium-bodied, richly concentrated and with lively, bright, vibrant and youthful primary fruit flavours, this shows dark red berry fruit with raspberry liqueur, black cherries spices herbs and subtle savoury stalk suggestions. The fruit is supported by very fine-grained tannin structure, tightly bound and the mouthfeel enlivened by fresh acidity. The tannins carry the flavours on the very long finish. This is extremely tight and concentrated, with great linearity of primary flavours.

91 points Robert Parker's Wine Advocate

 Medium ruby-purple, the 2013 Pinot noir offers notes of mulberries, black raspberries and blackberries with a balsamic, earth and spice box background. Medium-bodied, it is evolving into a lovely stewed tea and savory style with velvety tannins and plenty of freshness carrying through the long spicy finish. (LPB)  (4/2016)

91 points Wine Enthusiast

 As typical for Dry River Pinots, this one is pretty surly in its youth. Intense and astringent, it packs layers of dusty black-cherry fruit into a tightly coiled frame. Try after 2019. (JC)  (7/2015)

K&L Notes

Dry River is one of the most established, high profile estates in New Zealand. Their wines are highly sought after by collectors around the globe. Their Pinot Noir is one of the most age-worthy, refined styles in the southern hemisphere. Working direct with the property, as we have done since the mid-1990s, we are pleased to offer the new 2013 release. Because of the long K&L-Dry River relationship, we are the first to offer this wine in the US. This wine has achieved massive critical acclaim including a near-perfect 99 point score from Master of Wine Bob Campbell. A small allocation of this stunning Pinot Noir is available on a pre-sale basis. (Ryan Woodhouse, K&L NZ wine buyer)

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Pinot Noir

- One of France's most legendary grapes and the grape that earned Burgundy its reputation. The parent of varietals like Pinot Gris/Grigio and Pinot Blanc, Pinot Noir is blue to violet to indigo in color with relatively thin skins, and it is said to have been cultivated in France for more than 2,000 years. At its best, Pinot Noir creates elegant wines that are filled with primary red fruit aromas and flavors while young, revealing with an array of secondary characteristics like earth, smoke, violet, truffle and game with age. The varietal is also known, perhaps better than any, for its ability to translate terroir, or a sense of place. While the best Pinot Noir still comes from Burgundy, it is being produced with increasing success in cooler climates around the world. In France, it is part of the trifecta of grapes that can go into Champagne, and it is also grown in Alsace, Irancy, Jura, Savoie, Lorraine and Sancerre. Outside of France it is produced under the names Pinot Nero and Blauburgunder in Italy's mountainous regions, as Spätburgunder in Germany and as Blauburgunder in Austria. In the US, Pinot Noir has found suitable growing conditions in the cooler parts of California, including Carneros, the Russian River Valley, the Anderson Valley, the Sonoma Coast, Monterey County, the Santa Lucia Highlands and Santa Barbara County, as well as in Oregon's Willamette Valley. In recent years, New Zealand has demonstrated its ability to interpret this hard-to-grow varietal, with successful bottlings coming from careful and attentive growers in Central Otago, Martinborough and Canterbury. Chile is also an up-and-coming region for Pinot Noir, creating fresh, fruit-forward, early-drinking and affordable Pinots from the coastal Casablanca Valley and the Limari Valley.

New Zealand

- New Zealand is an extremely diverse wine-growing nation. The long history of producing wine started in the 1830s with wineries such as Mission Estate (1850) and Te Mata Estate (1896) still producing wine today. The two islands hold a multitude of different growing climates ranging from warmer areas such as Hawke’s Bay to very cool regions such as Waitaki, and Awatere. Most regions are defined as Maritime with the exception being Central Otago that has a moderate Continental climate with the high elevation creating dramatic diurnal swings in temperature. The plethora of grapes grown in New Zealand reflects this diverse microclimate make up. Everything has a place here, Bordeaux varietals and Syrah in Hawke’s Bay, Chardonnay and Pinot in Nelson, Pinot Noir and Riesling in Central Otago , aromatic whites in Waipara and pretty much everything you can imagine in Marlborough. New Zealand is also one of the “greenest” wine producing nations on earth (94% of wine certified sustainable in 2013) with a strong focus on organic and Biodynamic farming.
Alcohol Content (%): 13