Technical Analysis
The combination of clone 239 and rootstock Riparia Glorie is a winner on Greystone's clay and limestone soils.
Tasting note
Fresh crisp acidity, with layered fruit flavours. Long, poised finish. The acidity is balanced perfectly with a medium sweetness.
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 hand harvested in the cool of the early morning to retain freshness and acidity. This fruit comes from two clay blocks, one un-grafted.
Vinification details
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.
Technical Analysis
The combination of clone 239 and rootstock Riparia Glorie is a winner on Greystone's clay and limestone soils.
Tasting note
Lime blossom, peach and red apple on the nose with a long, flavoursome palate of honeydew, pink grapefruit and quince.
Vintage conditions
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.
Vinification details
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.
