{"title":"Dry River Wines","description":"\u003cp\u003eDry River is Martinborough's quiet legend: a small estate that never entered its wines in competitions, sold most of them through a mailing list, and built a reputation for whites and reds that need years in the cellar to show what they are.\u003c\/p\u003e\u003cp\u003eNeil and Dawn McCallum planted the first vines on the Martinborough Terrace, at the southern end of New Zealand's North Island, in 1979, and Neil made the wines for more than two decades. The estate has since changed hands twice, passing to Julian Robertson in the 2000s and to Wellington businessman Charlie Zheng in 2022. Along the way it added the Craighall vineyard, planted in the mid-1980s and one of the region's older sites, and in the 2010s the team moved to organic farming and wild-yeast fermentations.\u003c\/p\u003e\u003cp\u003eThe range covers Riesling, Gewürztraminer, Pinot Gris and Chardonnay alongside Pinot Noir and Syrah. The house aim has always been wines driven by acidity rather than alcohol, with fine tannins and slow development. The Craighall Riesling is the classic example: taut when young, and well worth the wait.\u003c\/p\u003e","products":[{"product_id":"dry-river-riesling-craighall-vineyard-2019-dscell3-pvt","title":"Dry River, Riesling Craighall Vineyard, 2019","description":"New Zealand Riesling made with the patience of a German estate: the fruit ferments long and slow in stainless steel so nothing gets in the way of the fruit. The site itself does half the work — block 5 catches the better angle to the sun and pushes toward tropical fruit, while block 6 runs perpendicular, east\/west, shading the bunches and holding onto tension. That push and pull is the house signature here: purity, transparency, and a balance held between acidity, sugar and texture rather than resolved in favour of any one of them. Dry River was founded by Dr Neil McCallum, who planted in what was then virgin ground in Martinborough at a time when, as he tells it, hardly anyone in New Zealand cared about good wine — he calls the decision reckless. Wilco Lam makes the wines now, chasing acidity and relatively low alcohol with fully ripe phenolics, and in 2019 the estate marked forty years since its first plantings. The producer suggests it will cellar up to a decade, which for a Riesling of this precision feels conservative.","brand":"Private","offers":[{"title":"Default Title","offer_id":46503660945465,"sku":"NYC-[PVT]-PVT-DSCELL3-091426-DRRCV2019-ROW34-BOX 25","price":69.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0125\/1518\/0601\/files\/Dry-River-Riesling-Craighall-Vineyard-2019-White-Wine-Flatiron-Wines-Spirits-New-York.jpg?v=1789483257"}],"url":"https:\/\/nyc.flatiron-wines.com\/collections\/dry-river-wines.oembed","provider":"Flatiron Wines \u0026 Spirits NYC","version":"1.0","type":"link"}