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| Drinking Windows and Values |
| Drinking window: Drink between 2025 and 2032 (based on 6 user opinions) |
| Community Tasting History |
| Community Tasting Notes (average 89.4 pts. and median of 88 pts. in 7 notes) - hiding notes with no text | | | Tasted by kidsmurf2000 on 10/9/2023 & rated 88 points: Very average, poor QPR (256 views) | | | Tasted by Kiwi Pinot on 3/18/2023: Faulted - ptroloem on the nose (356 views) | | | Tasted by chatters on 3/16/2023: United Cellars Grand Cru Pinot Noir tasting (The four seasons hotel, the rocks, sydney): Funky, gamey initially, sweet spice, meaty, muted fruit shows a little dark cherry. Similarly funky on the palate, juicy, tannic grip is tight, fruit present but, as per the nose, a little muted. Hmm. (523 views) | | | Tasted by kidsmurf2000 on 10/24/2022 & rated 88 points: Ok, but left me with a ridiculous hang over. (458 views) | | | Tasted by kidsmurf2000 on 4/28/2022 & rated 91 points: Drinks nicely, well balanced, its nice wine, but nothing special though. Decanted for 3 hours. The winemakers recommend waiting many years, but TBH I don't see much aging potential, though I'll probably keep the other 2 bottles for a few years to see what happens. (534 views) |
| Dry River Producer Website2020 Dry River Pinot NoirDRY RIVER PINOT NOIR 2020
pH 3.59
T.A. 5.8 g/L
R.S. <2.0g/L
Alcohol 13 % VOL
Harvest 24th – 26th March 2020 21.5-22.5°brix
We all have our memories of 2020, and especially of the wine no less. No doubt that the growing season and the start of the vintage were an absolute joy in blissful naivety. But there is an obvious dissonance to the year, as seen in the wine via a melody of intriguing angles held aloft by the wine's smooth confidence.
Darker notes of oak, oak bark and toasted cumin and coriander spices contrast with lifted fruits of cassis, blood orange, raspberry, and cherries. Then there are the grounding aromatics by way of freshly cut barley straw, nutmeg, and fresh thyme. It reminds me a little bit of the 2010 vintage, with its cooler finish that showed interesting contrasts of aromatics.
We have seen a lively and fresh acidity in the 2020 white wines, which also shows in the Pinot Noir. It gives clear direction, drive, and tension - verging on that dissonance mentioned earlier - and shows the lines over the length of the palate, accentuating the fine tannins and leaving little space” for the depth and concentration of the fruit to show. Don t be fooled, the fruit is there. The wine just needs a bit of time to show its generosity and warmth, something we all seem to crave at the moment.
The 2020 Pinot Noir is expected show its best after seven to eight years of age. The wine is unfined and unfiltered, so it may develop some deposits over time.Pinot Noir Varietal character (Appellation America) | Varietal article (Wikipedia)
Pinot Noir is the Noble red grape of Burgundy, capable of ripening in a cooler climate, which Cabernet Sauvignon and Merlot will not reliably do. It is unpredictable and difficult both to grow and to vinify, but results in some of the finest reds in the world. It is believed to have been selected from wild vines two thousand years ago. It is also used in the production of champagne. In fact, more Pinot Noir goes into Champagne than is used in all of the Cote d'Or! It is also grown in Alsace, Jura, Germany, the U.S., Canada, Australia, New Zealand, Romania, Switzerland, Austria, Croatia, Serbia, Italy, and so forth, with varying degrees of success.
Pinot Noir is one of the world's most prestigious grapes. It is very difficult to grow and thrives well in France, especially in Champagne and Burgundy. Pinot Noir thrives less in hot areas, is picky on soil, and deserves some oak storage.
Pinot Noir, or Blauburgunder / Spätburgunder in German, is a blue grapevine - and, as the German name suggests, the grape comes originally from Burgundy in France.
The grape, which thrives in calcareous soils, is used primarily for the production of red wine, and it is widely regarded as producing some of the best wines in the world. The wine style is often medium-bodied with high fruit acidity and soft tannins. It can be quite peculiar in fragrance and taste, and not least in structure - which may be why it is referred to as "The Grapes Ballerina".
Pinot Noir is also an important ingredient in sparkling wines, not least in champagne since it is fruity, has good acidity and contains relatively little tannins.
The grape is considered quite demanding to grow. The class itself consists of tightly packed grapes, which makes it more sensitive to rot and other diseases.
Pinot Noir changes quite easily and is genetically unstable. It buds and matures early which results in it often being well ripened. Climate is important for this type of grape. It likes best in cool climates - in warm climates the wines can be relaxed and slightly pickled.
In cooler climates, the wine can get a hint of cabbage and wet leaves, while in slightly warmer regions we often find notes of red berries (cherries, strawberries, raspberries, currants), roses and slightly green notes when the wine is young. With age, more complex aromas of forest floor, fungi and meat emerge.
In Germany, Switzerland, Austria and Hungary, it often produces light wines with less character. However, it has produced very good results in California, Oregon and New Zealand.
With its soft tannins and delicate aroma, it is excellent for white fish, chicken and light meat. For the stored wines you can serve small game. Classic duck breast is a matter of course, a Boeuf Burgundy and Pinot Noir are pure happiness.
Pinot Noir loses quality by over-harvesting.
Pinot Noir is prone to diseases, especially rot and mildew. Viruses cause major problems especially in Burgundy.
Pinot Noir are large round grapes with thin skins. Relatively high in alcohol content. Medium rich tannins and good with acid.
As a young person, Pinot Noir has a distinctly fruity character such as raspberries, cherries and strawberries.
A mature Pinot Noir, the taste is different. Cherry goes into plum and prune flavors. It smells of rotten leaves, coffee, moist forest floor and animal wine. This must be experienced.
In warm climates you find boiled plum, some rustic, little acid.
If the grapes are over-grown, the wine will be thin, with little color and flavor.New Zealand New Zealand Wine (New Zealand Winegrowers)North IslandHaving a cool factor is a great start.
When they were creating climate classifications for wine regions around the world, we weren’t exactly complaining that New Zealand’s was called ‘cool.’ Step out in the middle of the day on a classic Marlborough or Hawke’s Bay’s summer, and you may wonder if they got it right. The brightness is beautifully intense, and sunshine plentiful.
But stay about a little. Until nightfall. The shift from day to night isn’t just defined by light, but temperature too. It chills quickly. The South Pacific Ocean taking its deep breath over our two islands. For the grapes, this makes for more than a chilly night. Ripening is gradual, almost methodical. As each day edges the grape towards ripeness, each night captures its flavour.
This pattern creates one of the longest grape growing seasons on earth – and those unmistakable, remarkable zesty flavours, and fragrance that are the hallmark of our wines.

Sometimes the world really is your oyster.
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