Comments by Dry River winemaker, Wilco Lam
It is rare that we see the potential for this style of wine. More often than not development of Noble Botrytis is sparse and therefore we avoid the pursuit of this style. We initially noted Botrytis affecting our Gewurztraminer in early April and picked around it, leaving a small parcel to progress. The weather conditions were favourable for the fungus to dry out, concentrating the berries, and thus creating spectacular flavours and aromas.
A deep golden colour and oily appearance reveals the statement to be made: decadence. The nose of the 2018 Dry River Botrytis Bunch Selection Gewurztraminer is overpowering and very complex. Dried ginger, Nashi pear, pipe-tobacco and bush honey are only a small pick of the initial nose. Spices like star anise, cinnamon and five-spice get supplemented by pity grape fruit, Turkish delight and confectionary orange. The mouthfeel is exuberant and nothing short of full bodied indulgence. An oily coating rolls over the palate delivering flavours like golden kiwifruit, peach lollies and Christmas spice with a musk and maple syrup like finish.
Please note this wine has a residual sugar content of 160 grams/litre, it can therefore be perfectly combined with rich cheeses and desserts. The cellaring potential is not affected, we expect 7 - 10 years and more for gained interest.