Greystone Organic Waipara Pétillant Naturel 2023

Greystone Organic Waipara Pétillant Naturel 2023Please note as this wine is bottle fermented and not disgorged, filtered nor fined with animal products, there will be a small amount of natural sediment present at the bottom of the bottle. We recommend standing it upright 24 hrs before serving. Fantastic bouquet of fresh baked goods and ripe pears, with a delicious spice and apple fragrance, quince and a touch of fresh grapefruit marmalade and ginger. On the palate crisp, crunchy, fresh, fruity

Please note as this wine is bottle fermented and not disgorged, filtered nor fined with animal products, there will be a small amount of natural sediment present at the bottom of the bottle. We recommend standing it upright 24 hrs before serving.

Fantastic bouquet of fresh baked goods and ripe pears, with a delicious spice and apple
fragrance, quince and a touch of fresh grapefruit marmalade and ginger. On the palate -
crisp, crunchy, fresh, fruity salivating and dry. Textures from the lees and unfined  technique layer in mouthfeel and character.

Uniquely made from Riesling and Pinot Noir grapes. The fruit for our 2023 Pétillant Naturel was handpicked off selected hillside blocks at Greystone. The wind stress produces fruit with intensity and purity while the limestone brings a fine mineral length to the flavour profile. The lower Pinot Noir blocks are on heavier clay soils with a fuller richer flavour profile. 2022/23 season was one of great balance. It was slightly warmer, slightly wetter and slightly sunnier, giving us wonderful conditions for growing grapes. After a temperate winter, budburst was slightly earlier than usual, and although spring frosts were frequent, they were mercifully mild. Regular spring rainfall mixed with good sunshine hours through Nov. and Dec. helped ensure healthy vine growth and moderate bunch sizes. Warm North Canterbury summer days followed through December, January & February, pushing along fruit development. Moderate temperatures through March and April prolonged the ripening period and allowed us to harvest at the optimum quality level.

After hand-picking, we chilled and settled the fresh juice for two days to ensure purity of flavour. Fermentation lasted until 17 g/L natural residual sugar was remaining. We then estate bottled without filtration or sulphur and allowed the fermentation to continue in bottle until completely dry. The wine was not disgorged prior to release as we found this aided flavour richness but it does mean some natural sediment will occur. Fresh, dry and with a persistent and fine mousse. No added sulphur.