2018 Greystone Barrel Fermented Sauvignon Blanc

2018 Greystone Barrel Fermented Sauvignon Blanc

Regular price $28.00 NZD

Light golden in colour, this Sauvignon Blanc is rich, creamy and textural. It possesses ripe fruit flavours - a luscious mix of tropical and stone fruits - and balanced perfectly with fruit-laden acidity.

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*Wine Club Members: Please ensure you use your special code at the check-out to receive your 20% discount. Please email alissa.miller@greystonewines.co.nz if you have any issues.

REVIEWS & ACCOLADES

93 Points - Bob Campbell (Master of Wine)

Barrel fermented sauvignon blanc with citrus, grapefruit, nectarine, stone fruit, toast and biscuit flavours. Quite a weighty, textural wine, with reasonably soft acidity.

94 Points - Cameron Douglas (Master Sommelier)

Varietal Sauvignon Blanc  greets the nose with a sweet herb and angelica leaf tease. Golden Kiwifruit, apple and grapefruit follow close behind. No mistaking the sweet sweaty lift of barrel ferment and lees as well as natural ferment flintiness. A youthful reductive note swirls away easily. Very citrusy and crisp on the palate with lees and barrel flavours to follow. Grapefruit, apple and peach to finish. Youthful and delicious, lengthy and exciting. Drink now and through 2022.

94 Points - Sam Kim (Wine Orbit)

Wonderfully fruited and intensely aromatic, the wine shows Gala apple, grapefruit, lemon peel and nectarine characters on the nose, leading to a succulent palate that is superbly weighted and flavoursome. It is vibrant and texturally delightful, finishing long and refreshing. At its best: now to 2022.

4.5 Stars - Michael Cooper for Winestate Magazine

Showing good complexity, this Waipara wine was fermented and lees-aged for eight months in old French oak barrels. Bright, light yellow/green, it is mouth filling, sweet-fruited and smooth, with well-ripened, tropical fruit flavours, finely integrated oak, and a long, very harmonious finish.

 

Shipping & Deliveries

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We offer free shipping throughout NZ on orders of 6+ bottles.

 Region
1-5 bottles
6+ bottles
Canterbury $6.00 Free
South Island
$7.00 Free
North Island
$11.00 Free

For Australian orders, please choose the Australian Stock option and AUD

For international orders, please email cellardoor[at]greystonewines.co.nz

 

Greystone Wine Club

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The Wine Club is an exciting opportunity to get involved with our winery on a more personal level. It is designed to provide you with great discounts, first access to special releases and exclusive invitations to our events.

There are two ways to join the Greystone Wine Club and unlock your 20% discount.

1.  Simply click the link below and you will receive a 20% discount code via email. The code activates with orders of 12 bottles or more.

2. Create a Greystone Wine Club Subscription. The Subscription allows you to receive wine throughout the year in two seperate shipments. The subscription can be managed entirely online and can be paused at any time. No minimum orders. Click here to find out more.

 

 Get your 20% discount code via email  
 

 

In addition to priority access to new and limited production wines, Greystone Wine Club members enjoy:

  • Flexible wine shipments 
  • Exclusive wine packs throughout the year (includes library releases)
  • Complimentary tours of the winery and vineyard (appointments required)
  • Complimentary cellar door tastings for you and your guests
  • Cellar Door discounts for you and your guests (20%)
  • Exclusive invites with special pricing to winery events hosted throughout the year
  • Quarterly newsletters
Have more questions? Check out our FAQs, or email us direct Cellardoor@greystonewines.co.nz 

Organic Practices

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In early 2014 Greystone began the conversion from conventional to organic viticulture. By 2018, our entire 33-hectare vineyard was certified organic with BioGro New Zealand.

Organic winegrowing relies on harnessing biodiversity and natural ecological cycles as an alternative to the use of synthetic and external inputs. It is a hands-on approach that means being intimately connected to the vineyard, walking the rows and being attuned to subtle changes in the soil, vines and grapes. It's labour intensive, but it's also how we make truly remarkable wine without jeopardising the health of our environment, our team, or our consumers.

What’s involved in the vineyard?

We avoid the use of synthetic chemicals to ensure the health and abundance of microbial flora above and below the soil. Our successful wild fermentations are only possible because of the flourishing yeast populations found in the vineyard.

Vineyards are a monoculture, which means biodiversity struggles exist. To create a more diverse environment, we cultivate “companion plantings” like Phacelia, Buckwheat, Alyssum in the interrows. As well as increasing biodiversity, companion plantings provide an alternate host and attract parasitic wasps which disrupt pests like leaf roll caterpillar, a species that directly causes botrytis in grapes. 

To further minimise any harmful environmental effects, we plant and maintain approximately 100-200 native trees every year to increase biodiversity and re-establish endemic vegetation. Native vegetation like Totara, Flax and Cabbage Trees provide habitats for native fauna and disrupt the monoculture environment.

Crop management is done meticulously by hand without herbicides, insecticides or systemic fungicides. Light and air are the most powerful defence that we have in our artillery in the vineyard. We undertake extensive canopy management such as shoot thinning, bunch thinning, shoot positioning and leaf and lateral removal to open canopy and remove any crowding in the fruiting zone. This in turn reduces disease pressure and increases overall wine quality.

Another goal through organic winegrowing is to increase soil nutrients and conserve and recycle organic material created on our vineyard and in our winery. One way in which we achieve this is through our compost. We mix our winery marc (grape skins and seeds) with bark, straw and biodynamic preps. The compost quickly becomes a hotspot for microorganisms like bacteria and fungi. The heap is turned and monitored so that come spring, we are left with dark, rich finished compost that is then spread back onto the vineyard to raise the organic matter in the soil.

Greystone sprays 15 times a year using “natural canopy protectants”. Diseases are controlled with sulphur, seaweed, compost teas and biological fungicides such as Trichoderma.


Water is a precious resource that we use sparingly, if at all. We allow longer irrigation cycles to drive the vine roots deep down into the soil profile.


The Winery

We believe true fine wines are temporal, each vintage a fleeting snapshot of a place in time. We don't seek to manipulate the final product with additives or flavourings – instead we allow a true interpretation of the soil, vines and season to shine through.

We revel in protecting our land. The many ecological benefits of organic practices include healthy soils, healthy waterways, biodiversity, and a safe place for bees and other beneficial insects. The use of natural products throughout production provides a safe and happy work environment for our dedicated team. We see our commitment to organic winegrowing as a bigger picture collaboration with our plant towards a more stable climate and sustainable ecosystem.

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