Dry River let the grapes hang on the vine for an extremely long time, resulting in the kind of luscious and rich Gewurztraminer that only fully ripe grapes can produce.

Ripe flavours of lychee, mandarin and turkish delight abound, with a dash of honey and candied ginger from the significant inclusion of botrytis-affected grapes.

Dry River are an exceptional producer in New Zealand's Martinborough region, dating back to 1979 when the estate vineyard was planted. The Gewurztraminer from this wine comes from the Lovat vineyard planted in 1992.

According to Dry River's own cellaring guide, the 2017 Lovat Vineyard Gewurztraminer is "worth trying, but conserve your stocks", meaning it is coming into its peak now, but still might have a little bit of cellaring in it if you like a lot of bottle-age in your wines.

Here are some stats lifted from the Dry River tech sheet for the geeks:

pH: 3.65
Total Acidity: 5.5g/L
Residual sugar: 18g/L
Alcohol by volume: 13.5%
Harvest: 22.5° – 26° brix, 11 – 19th April 2017