Technical Analysis
From three separate blocks of Sauvignon Blanc, a traditional Bordeaux clone provides a classical backbone, while two Loire clones add tropical fruit characters to the blend.
Tasting note
Ripe peach, apricot and nectarine flesh aromas with delicate floral highlights. Palate is generous with luscious fruits, creamy texture and a defined finish. Well-rounded, structured and unique style.
Vintage conditions
2022 started off cool & cloudy, which caused a reduction in yield however, lower bunch numbers resulted in fruit of outstanding quality with great concentration and beautiful acidity. The fruit was harvested in the cool of the early morning to retain freshness and acidity
Vinification details
The juice is settled after a gentle pressing then fermented in old French Oak barrels with wild yeast, taking six months to get through to dryness. This prolonged fermentation provides layers and complexity. The wine is then allowed to go through partial MLF before racking out of barrels for blending. This organic wine was estate bottled without fining.
From three separate blocks of Sauvignon Blanc, a traditional Bordeaux clone provides a classical backbone, while two Loire clones add tropical fruit characters to the blend.
Tasting note
Beautiful tropical fruit flavours and with age the addition of crushed oyster shell and flint aromas.
Vintage conditions
2021 was a gently warm and dry year for Waipara although harvesting under Covid restrictions made life tricky. Luckily the autumn meant the fruit was pristine and fully ripened. The vines found balance driving deep into the soil to find water. Sauvignon canopies remained healthy and vibrant with shoot thinning done by the vineyard team to help open the canopy and allow sunlight and air flow. Leaf plucking helped ripen the skin phenolics and bring a crunchiness and tropical flavour with baking spices to the Loire clones. This organic fruit shows great resilience and a natural disease tolerance.
Vinification details
Once picked and in the winery the fruit is gently crushed and settled it to remove the heavy solids to get very clean fruit flavours in the wine. After crush grape juice is run to old French barriques for fermentation. This wild and barrel ferment means a lot more work for the winemaking team, having to top 100 barrels fortnightly to compensate for the angel’s share, check each one, and ensure all is well right throughout the ferment – a true labour of love. The small barrels allow the acidity to soften and exposes the wine to greater yeast lees- giving more creaminess on the palate. The wild natural ferment is slower and allows greater complexity of flavour and creamy malolactic ferment adds more texture on the finish.
Technical Analysis
From three separate blocks of Sauvignon Blanc, a traditional Bordeaux clone provides a classical backbone, while two Loire clones add tropical fruit characters to the blend.
Tasting note
Lemon in colour with a full aromatic display of citrus, tropical fruits, straw and oak complexity. The palate is smooth with fresh acidity and long mineral phenolics. Ripe fruit flavours unfold throughout
Vintage conditions
2020 was a gently warm and dry year for Waipara although harvesting under Covid restrictions made life tricky. Luckily the autumn meant the fruit was pristine and fully ripened.
Vinification details
The fresh juice is settled after a gentle pressing and fermented in old French Oak barrels with wild yeast taking seven months to get through to dryness going through almost full MLF concurrently. This prolonged fermentation provides complexity and natural lees stirring adds texture and depth to the flavours. Blended and estate bottled without fining, just prior to the new harvest
Technical Analysis
From three separate blocks of Sauvignon Blanc, a traditional Bordeaux clone provides a classical backbone, while two Loire clones add tropical fruit characters to the blend.
Tasting note
Ripe peach, apricot and nectarine flesh aromas with delicate floral highlights. Palate is generous with luscious fruits, creamy texture and a defined finish. A well-rounded, structured and unique style. Formerly called Barrel Fermented Sauvignon Blanc.
Vintage conditions
The season started off cooler and wetter than normal, this delayed flowering but also meant irrigation wasn’t required until January. The vines found balance driving deep into the soil to find water. Sauvignon canopies remained healthy and vibrant with shoot thinning helping to open the canopy and allow sunlight and air flow. Leaf plucking helped ripen the skin phenolics and bring a crunchiness and tropical flavour with baking spices to the Loire clones. This organic fruit shows great resilience and a natural disease tolerance.
Vinification details
Fresh juice was settled after a gentle pressing. All Greystone’s Sauvignon is fermented in old French oak barrels with wild yeast, taking six months to get through to dryness which provides layers and complexity. The wine was allowed to go through 50% malolactic fermentation before it was racked out of barrels for blending. Estate bottled without fining.
Technical Analysis
From three separate blocks of Sauvignon Blanc, a traditional Bordeaux clone provides a classical backbone, while two Loire clones add tropical fruit characters to the blend.
Tasting note
Light golden in colour, this Sauvignon Blanc is rich, creamy and textural. It possesses ripe fruit flavours - a luscious mix of tropical and stone fruits – which are balanced perfectly with fruit-laden acidity. Wild fermented entirely in old oak with Loire clones adding texture and richness. Partial malolactic contributes to soft acidity and mouthfilling texture.
Vintage conditions
The 2018 growing season was one of extremes, with records set for significant rainfall in October and February balanced out by extreme heat in December and January.
Vinification details
The grapes were picked in four lots. Three of the picks were settled in tank before racking to oak barrels, while the fourth pick, from our Loire vines, was transferred to oak barrels without settling. All barrels were fermented with wild yeast and aged on yeast lees for a further 7 months. Forty per cent of the wine went through full malolactic fermentation before blending and estate bottling without fining.
