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$38.00 NZD

Golden in colour, this Chardonnay opens up in the glass to reveal stone fruit, citrus and subtle oak flavours. This Chardonnay underscores the minerality from our limestone soils. 

Download Tasting Note

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*Wine Club Members: Please ensure you use your discount code at the check-out to receive your 20% discount. Please email alissa.miller@greystonewines.co.nz if you have any issues, or can't find your code.

REVIEWS & ACCOLADES

94 Points - Bob Campbell

Stylish, well-made organic chardonnay with hazelnut, sizzled butter, white peach, ginger and spicy oak flavours. A seamless wine with a lengthy finish displaying an array of subtle and appealing flavours. Delicious now but no rush.

5 Stars - Michael Cooper (Winestate Magazine)

This richly fragrant, weighty wine was barrel-fermented with indigenous yeasts. Bright yellow/green, it is powerful, deep and complex, with lush, vibrant, peachy, gently toasty flavours, balanced acidity, and a long, very harmonious finish. Best drinking 2021+

94 Points - Cameron Douglas (Master Sommelier)

Floral, fruity, some wood accents and earthy/mineral layers. Creamy, weighty, complex and layered on the palate. Flavours do reflect the nose, but this wine is more about texture and synergy. Medium+(ish) acidity, moderate use of oak with fine tannins and wood spices, a core of yellow fruits and apple, some wild flowers and intriguing harmony. Well made with a lengthyf inish. Drink now and through 2024.

94 Points - Sam Kim (Wine Orbit)

It is wonderfully composed and gloriously complex on the nose showing ripe stone fruit, mango, vanilla and cedar characters with nuances of butterscotch and flint. The palate is concentrated and succulent, offering plush mouthfeel and creamy texture, brilliantly structured by bright acidity. Multi-layered and hugely appealing. At its best: now to 2024.

18.5/20 - Joelle Thomson

North Canterbury is home to some of the country’s most impressive X-factor wines, including this outstanding Chardonnay from Greystone. This was made from grapes that were hand-picked in mid-April 2017, then whole bunch pressed into French oak (20% new) where they went through wild fermentation and natural malolactic the following summer. The wine was then barrel-aged for 11 months, adding body, weight and complexity.