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.
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.
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.
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.
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.