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Description
Greystone Waipara Pinot Noir 2017French oak Toasted spice Red & black wild berries Juicy acidity "Youthful yet splendidly complex, the wine shows dark cherry, ripe strawberry, toasted spice, game and floral aromas on the nose, leading to a concentrated palate that is supple and beautifully flowing. The wine offers lovely fruit purity backed by seductive savoury nuances, finishing impressively long and engaging. At its best: now to 2025" Sam Kim, Wine Orbit, Jul 2019 "Medium bodied
- French oak
- Toasted spice
- Red & black wild berries
- Juicy acidity
"Youthful yet splendidly complex, the wine shows dark cherry, ripe strawberry, toasted spice, game and floral aromas on the nose, leading to a concentrated palate that is supple and beautifully flowing. The wine offers lovely fruit purity backed by seductive savoury nuances, finishing impressively long and engaging. At its best: now to 2025" Sam Kim, Wine Orbit, Jul 2019
"Medium-bodied Pinot Noir with cherry, berry and stemmy/crushed stem flavours. A youthful and, at this stage, slightly grippy wine that will mellow with a little bottle age. Pinot with personality and character" Bob Campbell, Master of Wine, Real Review, Jun 2019
Dark crimson in colour with a delicate nose of both red and black wild berries, and Greystones signature savoury flavours. The palate is full, structured with fine tannins and juicy acidity.
Greystone Pinot Noir is grown on limestone rich soils on north facing slopes. The 2017 growing season followed on from a 12 months drought in North Canterbury. The Spring was warm, windy and frost free. Excellent conditions over flowering led to even fruit set and a good number of bunches. Just before vintage was ready to begin two tropical cyclones spun down from the north and created very wet, warm conditions for a period of weeks. Unlike 2014, once the cyclones passed the weather dried up and harvest was able to continue unimpeded by rain.
The Pinot Noir was picked based on ripeness and tannin maturity, then hand-sorted in the winery before a wild fermentation. A portion of this Pinot Noir was fermented in the vineyard and blended in the winery. Gently pressed into French oak barrels and matured for 10 months before estate bottling without fining.
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