Dry River

Extremely low yields, non irrigated vines, innovative vineyard techniques (such as the use of reflective foil to optimize the grapes’ exposure to sunlight) and a desire to make long-lived wines have earned Dry River a reputation for being one of New Zealand’s leading premium-wine producers Although Dry River wines are never entered into competitions, many local wine critics believe that the winery makes the consistently best Riesling, Pinot Gris, Gewürztraminer and Syrah in New Zealand. It also makes top Pinot Noir, Sauvignon Blanc and Chardonnay. BOB CAMPBELL MW

Dry River is one of the founding vineyards to be established in Martinborough. In 1979 Neil and Dawn McCallum planted a vineyard a few kilometres from Dyerville in a very dry and free-draining area now called the ‘Martinborough Terrace’ and they took the name Dry River for the vineyard and wines in what was to become another chapter of Martinborough’s farming history. Their dream was to produce individual, high quality regional wines which faithfully reflect the ‘terroir’, vintage and are suitable for cellaring.

In subsequent years, plantings on the Martinborough Terrace increased and fruit from the more recent plantings at nearby Craighall and Arapoff vineyards was also used. Part of Craighall was ultimately purchased by the winery in 1997/8 and all of the Arapoff vineyard in 2002 – the latter being renamed ‘Lovat Vineyard’. Wilco Lam is the current winemaker. DRY RIVER