The combination of clone 239 and rootstock Riparia Glorie is a winner on Greystone's clay and limestone soils.
Lime blossom, peach and red apple on the nose with a long, flavoursome palate of honeydew, pink grapefruit and quince.
The 2018 growing season produced some classical North Canterbury Riesling. A dry, warm flowering produced full bunches and careful canopy management throughout a hot January enabled fruit to ripen fully. Early, meticulous shoot thinning and careful bunch selection ensured only the best fruit made it through to harvest. The hillside blocks planted at the top of Greystone excelled again, producing small bunches with lovely intensity of fruit flavour, elegance and minerality.
Each block was hand picked and whole bunch pressed separately before vinifying as individual lots. Fermentations were long and quite cool between 12 and 15°C. Judiciously-selected noble Botrytis bunches were included at between 5 and 10% of the overall fruit selection. Lots were blended together after five months on yeast lees, before estate bottling without fining.
JamesSuckling.com: 90 pts
Bob Campbell MW: 95 pts
Six Nations Wine Challenge: Double Gold
Vinous: 93 pts
Member of Sustainable Winegrowing New Zealand. Estate vineyards are managed organically.
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