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.
Contact us to discuss
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.
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
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.
Contact us to discuss