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Greystone

Well made, crisp, refreshing and balanced.

Decanter

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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.

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.

Technical analysis

ALCOHOL

13.0 %

pH

3.27

ACIDITY

6.1 g/L

ORIGIN

New Zealand

WINEMAKER

Dom Maxwell

VARIETY

Sauvignon Blanc

TIME IN OAK

6 months

MALOLACTIC FERMENTATION

Partial

CLOSURE

Screw top

BOTTLE SIZE

75cl

REGION

Waipara Valley

VEGETARIAN

Yes

VEGAN

Yes

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.

Awards

Vinous: 92 pts
Raymond Chan: 5*
Decanter: 95 pts
Jancis Robinson: 15.5 pts
Drinks Business Global Masters: Gold

Green credentials

Member of Sustainable Winegrowing New Zealand. Certified organic by BioGro NZ.

Recipe idea

Greystone’s General Manager, Nik Mavromatis, has shared the following recipe as an ideal partner to their Organic Sauvignon Blanc:

Grilled vine leaf-wrapped salmon with rice-stuffed peppers and preserved lemon aioli

Serves 6 
2kg salmon, scaled and gutted
12 large fresh grapevine leaves, or use a jar of leaves
bunch of dill
bunch of parsley
olive oil
sea salt

Lemon aioli:
300g jar French aioli or if you’re fancy, homemade aioli
1 preserved lemon
1 tbsp dill, chopped

Method
Preheat barbecue or grill. Chop dill and parsley and rub all over fish with salt and olive oil. Wrap body in vine leaves so it won’t stick too much to the grill. Rub with a little olive oil (not too much, or it will catch fire). Place on a medium heat for 10 minutes then turn and repeat. Check the fish is cooked and serve (you’ll know it’s cooked when the fish comes straight off the bone!)

To make aioli: Remove the flesh and pith of your lemon with a knife, keeping only the skin. Finely dice the skin and mix it, along with the dill, into the jar of aioli.

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The palate has a beautiful sweep of fresh, pear-drop flavor and a sleek, fresh and crisp feel.

JamesSuckling.com

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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.

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.

Technical analysis

ALCOHOL

13.0 %

pH

3.17

ACIDITY

7.1 g/L

ORIGIN

New Zealand

WINEMAKER

Dom Maxwell

VARIETY

Sauvignon Blanc

HARVEST DATE

March 2018

TIME IN OAK

7 months

MALOLACTIC FERMENTATION

Partial

CLOSURE

Screw top

BOTTLE SIZE

75cl

REGION

North Canterbury

VEGETARIAN

Yes

VEGAN

Yes

ORGANIC

Yes

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.

Awards

Bob Campbell MW: 93 pts
Wine Advocate: 93 pts
JamesSuckling.com: 92 pts
Decanter: 91 pts

Green credentials

Member of Sustainable Winegrowing New Zealand. Certified organic by BioGro NZ.

 

Have a trade enquiry?
Contact us to discuss