GREYSTONE WINES RELEASES FIRST-EVER VINEYARD FERMENT PINOT NOIR

Greystone has now released 500 bottles of their first ever Vineyard Ferment Pinot Noir. This wine is made using a technique developed by Greystone where the grapes are fermented in small vessels placed directly into the vineyard blocks where they were grown. “We’ve been experimenting with large-scale vineyard fermentations since 2012. The goal is to make a wine that is truly expressive of its origin as well as being reflective of the vintage,” said Dom Maxwell, winemaker at Greystone Wines. “We know that once grapes come off the vine and into the winery, they’re exposed to a new yeast population cultured from within the winery. We wanted to eliminate the exposure to foreign yeast and ensure only native yeasts from our vineyard are involved with the fermentation.” “Along with capturing the wild yeasts in situ, the 2016 Vineyard Ferment Pinot Noir also reflects how the vagaries of the season’s weather affects the wine. The fermentation vessels are exposed to the weather elements rather than having the protection of a temperature controlled winery building. So in effect we are extending the vintage influence rather than it stopping the moment the grapes enter the cellar.In addition we have seen lower alcohol percents than in the corresponding cellar ferments, regardless of the vintage.” “2016 was a warm and dry season, which caused the fermentation to kick off quicker than normal. This meant a little less colour extraction initially. However, the cold nights meant the fermentation lasted longer. All of these influences are evident in the wine.” In 2017 at the Pinot Noir NZ conference Dom Maxwell, Greystone Winemaker, was asked to speak about the work that Greystone have been doing on wild and vineyard fermentation. Following this Greystone fielded so many enquiries that they decided to release a standalone “Vineyard Ferment” to show the differences from the fermentation inside the winery. Previously this wine has entirely been blended into the award-winning estate Pinot Noir from Greystone, being as much as 20% of the finished product. Maxwell adds, “This wine is noticeably different to our Greystone Estate and Thomas Brothers’ Reserve Pinot Noirs. Expect a lighter colour Pinot Noir with balance, finesse and layers. Lifted floral aromas with spice, red fruit characters, delicate ripe tannins and a powerful long-lasting finish.” Greystone have selected two barrels to bottle for this release with allocations already taken from their current distributors around the world. Greystone 2016 Vineyard Ferment Pinot Noir will be available exclusively to members on our mailing list from 22 June 2018 (www.greystonewines.co.nz). General release 1 July 2018. JOIN THE MAILING LIST HERE 2016 Vineyard Ferment Pinot Noir from Greystone Wines on Vimeo.    

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GREYSTONE WINES RELEASES FIRST-EVER VINEYARD FERMENT PINOT NOIR

Greystone has now released 500 bottles of their first ever Vineyard Ferment Pinot Noir. This wine...

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Greystone's latest results from Robert Parker's Wine Advocate

Each year we send a handful of our current releases to Robert Parker's Wine Advocate for tasting and review. Here are the latest reviews! 2016 Greystone Sauvignon Blanc - 90 Points Greystone's 2016 Barrel Fermented Sauvignon Blanc reminds me a bit of Robert Mondavi's Fumé Blanc bottling. There's a veneer of toasty, fumé-like oak but also ripe Sauvignon Blanc fruit (think stone fruit, fig, melon) and a bit of herbaceousness. It's medium-bodied, with a silky texture and a long, layered finish. Reviewed by Joe Czerwinski 2016 Sand Dollar Pinot Gris - 92 Points Greystone's 2016 Sand Dollar Pinot Gris offers seductive aromas of baking spices, ripe pears and even a hint of lychee. It's dry and medium to full-bodied, with a round, ample texture, while the lingering finish delivers a dusting of cinnamon and a fine, silky sensation. Reviewed by Joe Czerwinski 2015 Erin's Chardonnay - 94 Points The limited-production 2015 Erin's Chardonnay is fermented and aged in French oak for 15 months (50% new oak). The results equal some of New Zealand's other icon Chardonnays. Roasted cashews frame bold peach, pineapple and citrus fruit, yet the wine never loses focus and doesn't become excessively broad or flabby. It's medium to full-bodied, with a rich, creamy texture and a tremendously long, citrusy finish. If only they could make more of this. Reviewed by Joe Czerwinski 2015 Thomas Brothers' Pinot Noir - 92 Points Drawn from a steep, low-vigor portion of the estate, the 2015 Thomas Brothers' Pinot Noir is a dark, intense example of the variety. Black cherries and plums are supported by a frame of oak and firm but ripe tannins. Hints of baking spices and vanilla creep in, along with hints of cola and root beer, while crisp acids provide focus to the lengthy finish of this medium to full-bodied Pinot. Reviewed by Joe Czerwinski 2016 Nor'Wester By Greystone Pinot Noir (also called Omihi Pinot Noir) - 92 Points There's an almost rose-like dusty floral note on the nose of Greystone's 2016 Omihi Pinot Noir. On the palate, multitonal cherry fruit takes charge, delivering a pristine beam of flavor focused by crisp acids and silky tannins. Although raised in 30% new oak, it's barely noticeable, save for some attractive wisps of vanilla on the lingering finish. Reviewed by Joe Czerwinski

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Greystone's latest results from Robert Parker's Wine Advocate

Each year we send a handful of our current releases to Robert Parker's Wine Advocate for tasting ...

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Greystone winemaker named New Zealand's Winemaker of the Year 2018!

Dom Maxwell, of Greystone Wines, won the inaugural Gourmet Traveller WINE “New Zealand Winemaker of the Year 2018” title at Auckland’s Hilton Hotel last night. New Zealand Editor of Gourmet Traveller WINE, and chair of judges, Bob Campbell (Master of Wine) said Dom’s fusion of traditional winemaking and ground-breaking techniques earned him the accolade, which propels him into New Zealand’s winemaking history. "This award acknowledges Maxwell’s thoughtful and often innovative winemaking practices and his contribution to the wider wine industry both directly and by example,” said chair of judges Bob Campbell MW. This is the first year Gourmet Traveller WINE has run the award in New Zealand and the 20th year it has run in Australia. Bob Campbell chaired the judging panel alongside two of our country’s most esteemed wine judges and critics, Raymond Chan and Cameron Douglas (Master Sommelier). In accepting the award, Dom said he was “honoured, humbled and surprised” and thanked his team for the support and dedication over the past 14 years. “We have an exceptionally talented industry of winemakers in New Zealand, so it’s incredibly humbling to be awarded this title,” said Dom. “I can’t emphasise enough how grateful I am for my team and how proud I am to be part of this amazing wine region. North Canterbury makes up just 3% of New Zealand’s total wine production, so we all share a fervent determination to make the best and most genuine wines possible.” The prestigious award from Gourmet Traveller WINE continues from a very successful 2017 for Dom and the Greystone team. In December, Greystone won the gong “Best Chardonnay in New Zealand” by the world’s leading wine publication, Decanter Magazine, and took out a gold medal for their Sauvignon Blanc at the Global Sauvignon Blanc Masters 2017 Awards. Decanter Magazine also ranked Greystone’s 2016 Pinot Gris as one of the most exciting wines in the world in their annual “75 Best Buys of 2017”. About Dom Maxwell Dom Maxwell, 41, started his career at Greystone in 2004 as a vineyard hand, after completing his degree in Viticulture and Oenology. Dom then went on to become Greystone’s Winemaker and in 2011 New Zealand’s Winestate Winemaker of the Year. Dom has worked overseas at Chehalem in Oregon, USA, Weingut Leitz in the Rheingau, Germany and at Domaine d’Eugénie in Vosne-Romanée, Burgundy.

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Greystone winemaker named New Zealand's Winemaker of the Year 2018!

Dom Maxwell, of Greystone Wines, won the inaugural Gourmet Traveller WINE “New Zealand Winemaker ...

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HOT WEATHER PUTS HARVEST THREE WEEKS AHEAD

Our General Manager and Founding Viticulturist, Nick Gill, was featured in The Press last week commenting on the state of play for this harvest. "Hot weather leading up tothe new year has accelerated crop growth by about two to three weeks compared with last year's dismal summer season. Viticulturist Nick Gill who manages vineyards in the Waipara area north of Christchurch said hot weather had given a great start to the season, although some rain would be welcome. Organising labour to pick grapes at harvest could become an issue but Greystone and Muddy Waters vineyards where he worked had their own team and also relied on travellers with work visas at the peak harvest." Click here for the full story.

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HOT WEATHER PUTS HARVEST THREE WEEKS AHEAD

Our General Manager and Founding Viticulturist, Nick Gill, was featured in The Press last week c...

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OUR WINEMAKER, DOM MAXWELL, NOMINATED AS ONE OF THE 'BEST' IN NEW ZEALAND

Greystone winemaker, Dom Maxwell, has been nominated by Gourmet Traveller magazine as a finalist in the New Zealand Winemaker of the Year 2018 competition. The shortlist, made up of winemakers from throughout New Zealand, was announced in the December issue of the Australian wine publication. “We have an exceptionally talented industry of winemakers in New Zealand, so it’s incredibly humbling to be recognised by Gourmet Traveller,” said Dom Maxwell, winemaker for Greystone Wines. Gourmet Traveller nominees are selected by New Zealand’s most revered wine critics and sommeliers: Bob Campbell (Master of Wine), Cameron Douglas (Master Sommelier) and Raymond Chan (wine writer). Gourmet Travellers’ nomination precedes another industry nod for Dom by internationally-acclaimed wine publication, Decanter Magazine, who named Greystone’s 2016 Pinot Gris as one of the 20 most exciting wines in the world. Dom adds, “You’re only as good as your team and I’m lucky to be part of one of the best.” Other finalists include: Tony Bish (Tony Bish Wines & Sacred Hill) Nick Picone (Villa Maria Group) Peter Cowley (Te Mata) Chris Scott (Church Road) Dean Shaw (Central Otago Wine Company) The winner will be announced at the Gourmet Traveller Awards Dinner on Monday 23rd January in Auckland.  

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OUR WINEMAKER, DOM MAXWELL, NOMINATED AS ONE OF THE 'BEST' IN NEW ZEALAND

Greystone winemaker, Dom Maxwell, has been nominated by Gourmet Traveller magazine as a finalist ...

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