Home / Wines / Pinot Gris, Greystone

Download full size images

Pinot Gris, Greystone

From 2019 this cuvée with 5.6g/l RS will replace the two previous Pinot Gris, one 3.9g/l the other 12.0g/l, from Greystone.

Elegant, finely balanced nose of rock melon, cloves and cinnamon. The palate shows plenty of green pear and apple, harmoniously intertwined with lees influenced brioche and fresh pastry flavours.

Technical analysis

ALCOHOL

13.5 %

RESIDUAL SUGAR

5.6 g/L

pH

3.46

ACIDITY

5.5 g/L

ORIGIN

New Zealand

WINEMAKER

Dom Maxwell

VARIETY

Pinot Gris/Pinot Grigio

HARVEST DATE

April 2020

MALOLACTIC FERMENTATION

Yes

CLOSURE

Screw top

BOTTLE SIZE

75cl

REGION

Waipara

VEGETARIAN

Yes

VEGAN

Yes

ORGANIC

Yes

Vintage conditions

An excellent growing season and long ripening period coupled with careful bunch and shoot removal, resulted in beautiful fruit with balanced acidity, ripe skins and seeds. A dry autumn meant fruit stayed disease free and ripened evenly. Fruit was machine harvested in the cool of the early morning to retain freshness and acidity.

Vinification details

Grapes are picked at relatively low brix for elegance and site expression for this dry style Pinot Gris. Pre-pressing maceration of 5 hours at ambient temperatures, before settling for two days. Fermentation, mainly in tank at low temperatures through to dryness, with minimal lees stirring post-ferment allows the minerality to feature and a 5% wild barrel fermentation adds different layers of texture and complexity. Bottled onsite without fining.

Awards

Bob Campbell MW: 94 pts
Raymond Chan: 18/20

Green credentials

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

Have a trade enquiry?
Contact us to discuss

Download full size images

Pinot Gris, Greystone

From 2019 this cuvée with 5.6g/l RS will replace the two previous Pinot Gris, one 3.9g/l the other 12.0g/l, from Greystone.

A Pinot Gris with generous richness, flavour concentration and length. The acidity is balanced perfectly with a slight sweetness.

Technical analysis

ALCOHOL

13.5 %

RESIDUAL SUGAR

6.8 g/L

pH

3.46

ACIDITY

5.5 g/L

ORIGIN

New Zealand

WINEMAKER

Dom Maxwell

VARIETY

Pinot Gris/Pinot Grigio

HARVEST DATE

March 2019

MALOLACTIC FERMENTATION

Yes

CLOSURE

Screw top

BOTTLE SIZE

75cl

REGION

North Canterbury

VEGETARIAN

Yes

VEGAN

Yes

ORGANIC

Yes

Vintage conditions

The season started cooler and wetter than average and flowering was impacted with smaller bunches of fewer berries, but greater intensity. Early shoot thinning put crop levels spot on, meaning no late thinning was required and the vines focused on ripening just what was left on the vine. A dry autumn meant fruit stayed disease free and ripened evenly. Fruit was machine harvested in the cool of the early morning to retain freshness and acidity.

Vinification details

Grapes were pressed slowly over 4 hours before a light settle. The estate fermented both blocks together at cool temperatures through to a balanced off-dry style. Entirely tank fermented with five months on full yeast lees without stirring. Estate bottled without fining.

Awards

Winestate: 5*
Vinous: 90 pts

Green credentials

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

Have a trade enquiry?
Contact us to discuss

Weighty pinot gris with an initial hint of sweetness that is perfectly balanced by fruity acidity and fine, peppery tannins.

Bob Campbell MW

Download full size images

Pinot Gris, Greystone

From 2019 this cuvée with 5.6g/l RS will replace the two previous Pinot Gris, one 3.9g/l the other 12.0g/l, from Greystone.

A Pinot Gris with generous richness, flavour concentration and length. The acidity is balanced perfectly with a slight sweetness.

Technical analysis

ALCOHOL

14.5 %

RESIDUAL SUGAR

12.0 g/L

pH

3.48

ACIDITY

6.5 g/L

ORIGIN

New Zealand

WINEMAKER

Dom Maxwell

VARIETY

Pinot Gris/Pinot Grigio

TIME IN OAK

5 months

MALOLACTIC FERMENTATION

Yes

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

Grapes were pressed slowly over 4 hours before a light settle. The estate fermented both blocks together at cool temperatures through to a balanced off-dry style. A smaller portion was fermented in old French oak barrels and aged on full yeast lees for five months. Estate bottled without fining.

Awards

Bob Campbell MW: 94 pts

Green credentials

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

Have a trade enquiry?
Contact us to discuss