SUMMER OF RIESLING DISCOVERY CASE

We hope you are excited at the prospect of trying six different bottles of Riesling from our winery - showcasing Rieslings remarkable potential to be crafted into a variety of styles.  In this case you will find six bottles we feel offer different styles, flavours, complexity and matches to food.  Here is a little information about each, but feel free to contact us if you'd like more:

Wine 1 Greystone Sea Star Riesling 2010

We soaked the fruit on skins for 18 hours after harvest before fermenting to 4g/l Residual Sugar.  A very clean crop of fruit with stunning varietal characters.  Dry yet textural this is a great match for your summer seafood platters.  5 stars Michael Cooper Wine Buyers Guide

Wine 2 Greystone Feather Star Riesling 2011

An early picked Riesling grown on wind-blown loess over clay and fermented to just 8.5% Alcohol.  Made in the German Spatlese style.  Racy acidity and a lingering fresh palate - this is a perfect aperitif wine in the evening or as an accompaniment with a summer lunch.  92/100 Bob Campbell. 19/20 Raymond Chan

Wine 3 Greystone Riesling 2010

2010 was a small crop with a dry harvest - consequently concentrated clean fruit was picked.  We fermented this batch to 30g/l Residual Sugar and aged for six months in a bottle before release.  Grown on the limestone slopes of Greystone Vineyard.  One of our most successful wines winning four gold medals.  5 stars Michael Coopers Wine Buyers Guide.  89/100 Bob Campbell

Wine 4 Muddy Water Unplugged Riesling 2009

A Riesling picked very ripe with a considerable percentage of Botrytis noble rot bringing succulence, concentration and complexity to the wine.  A sweet style capable of matching up to lighter desserts or as a digestif to finish the meal.  95/100 Bob Campbell

Wine 5  Muddy Water Dry Riesling 2009

Like all of our Rieslings it was hand-picked to ensure just the best bunches went into the press.  Very clean fruit with no botrytis from a warm year, grown on clay soils.  Toasty characters are shining through from two years bottle age - this wine was fermented with natural yeasts to about 6g/l Residual Sugar.  A complex style built for food matches like chicken stews or pair up with a textural Gouda cheese. 88/100 Bob Campbell

Wine 6 Muddy Water Riesling 2011

Another brand new release; this Riesling was fermented with indigenous yeast to 14g/l Residual Sugar slowly over 5 months.  Strong yet balanced in structure it will benefit from further time in bottle, or enjoy now on its own.  Just released

Available for purchase at $134.00 mixed case (plus freight - see below)

RETURN ORDER FORM

Fax to : 03 3146 101

 Mail to : Greystone Wines Ltd, PO Box 103, Waipara Valley 7447

Email: jacinda.amer@greystonewines.co.nz

Phone 03 3146100

FREIGHT CHARGES

Christchurch FREE - South Island $7.00 - North Island $11.00 - Rural delivery add $6.00 - prices are valid while stocks last