Featured Reviews

Greystone 2016 Sauvignon Blanc, Sea Star Riesling, Sand Dollar and Pinot Gris

10 April,2017
Although much of the focus at Greystone in the Waipara Valley is on Pinot Noir, and how indigenous yeast fermentation in the vineyard lends these wines a true sense of place, the same process is occurring more subtly with the white wines. Winemaker Dom Maxwell is "amazed to witness the evolution in character of the whites”. It is the aromatic white wines that arguably put Greystone on the New Zealand wine lovers’ minds, and the Greystone crew I’m sure are pleased to know that these followers have enjoyed the journey. I for one see mote individuality and textural qualities in the wines, and the flavours reflecting the soils from which they originate. A number of the whites carry names which give a clue to the soil types, such as ‘Sea Star’ Riesling and ‘Sand Dollar’ Pinot Gris. Here, I review four 2016 vintage Greystone white wines which are deemed to show a "greater sense of place”. What I have picked up is an expression of minerality that is common to all of the wines that surely is the representation of origin. www.greystonewines.co.nz


Greystone Waipara Valley ‘Barrel Fermented’ Sauvignon Blanc 2016

Sauvignon Blanc from New Zealand – Canterbury & Waipara

Bright, light straw-yellow colour with pale golden hues, lighter on the rim. This has a full and voluminous nose with softly packed aromas of ripe white and yellow stonefruits with suggestions of tropical fruit entwined with subtly complexing nuances of herbs, nuts and minerals. The aromatics show ripeness and refinement and unveil green stonefruit, nutty and toasty oak suggestions with aeration. Dry to taste and medium-full bodied, the palate is poised with fresh, crisp acidity enlivening the soft flavours of white and green stonefruits, herbs, nuts and minerals. The palate has a firm, concentrated core with the bright, zesty acidity lending a thirst-quenching mouthfeel. The wine follows a fine-textured line leading to a long, elegantly concentrated finisj of stonefruits and minerals. This is a bright, lively and refined, subtly rich and concentrated oak-influenced Sauvignon Blanc with white and green stonefruit flavours and nutty, minerally nuances. Serve with seafood and white meat dishes over the next 3+ years. Loire clones 376 and 530, indigenous yeast barrel-fermented with full solids to 13.5% alc., the wine aged 6 months on gross lees in seasoned oak with10% MLF. 2,890 cases made. 18.5/20 Apr 2017 RRP $22.00

Greystone ‘Sea Star’ Waipara Valley Riesling 2016

Riesling from New Zealand – Canterbury & Waipara

Brilliant straw-yellow colour with light lemon-green hues, paler on the rim. The nose is aromatically rich with intense, ripe lime fruit melded with exotic jasmine florals along with nuances of sherbet and minerals. The depth and tautness,along with penetration and intensity is a feature. Dry to taste and medium-bodied, the palate has rich, bright and intense flavours of lime fruit entwined with white and yellow florals, jasmine elements, and sherbet and minerals. The mouthfeel is lively and zesty revealing enrichening honied elements. The wine flows along a fine line of fruit extract and textures with plenty of energy and drive, carrying to a long, sustained, racy finish of exotic citrus and floral notes. This is a brisk and racy dry Riesling with exotic citrus and floral fruit along with sherbet, honied and mineral nuances on a fine-textured linear palate. Serve as an aperitif and with Asian cuisine over the next 5-6 years. Predominantly clone 239 fruit, with no botrytis, from three high sloped sites, two with limestone and one with clay, hand-picked, given a short skin soak, WBP, and cool-fermented in tank to 13.0% alc. and 4.72 g/L RS, TA 5.9 g/L and pH 3.33, the wine undergoing batonnage. 19.0+/20 Apr 2017 RRP $25.00

Greystone ‘Sand Dollar’ Waipara Valley Pinot Gris 2016

Pinot Gris from New Zealand – Canterbury & Waipara

Bright straw-yellow colour with pale golden hues, lighter on the rim. The nose is full, broad and voluminous with deep and rich aromas of ripe yellow stonefruits along with nuances of tropical fruits and exotic florals,nuances of honeysuckle, and steel, mouthwatering minerals. Subtle complexing nutty lees elements emerge with aeration. Dryish to taste and medium-full bodied, the palate has richness and weighty flavours of ripe yellow stonefruits along with subtle tropical fruit elements, exotic florals, unfolding honied notes. Mineral and nutty detail add interest. The palate has weight, body and presence, but retains a degree of elegance with integrated acidity, the wine carrying smoothly along a fine line, leading to a full, lingering, dry finish of rich stonefruits and exotic florals. This is a rich-fruited dry Pinot Gris with layers of exotic fruits, florals, honey and minerals on a palate with strong presence and length. Match with pork and veal dishes, and Asian cuisine over the next 4-5+ years Fruit from a sloping single block with wind-blown loess over clay with limestone deposits, fermented in tank with 10% indigenous yeast fermented in seasoned French oak to 13.5% alc. and 6.0 g/L RS, the blended wine undergoing batonnage for 6 weeks. 2,300 cases made. 19.0/20 Apr 2016 RRP $29.00

Greystone Waipara Valley Pinot Gris 2016

Pinot Gris from New Zealand – Canterbury & Waipara

Bright straw-yellow colour with pale lemon-green hues, lighter edged. This has a fresh, full nose of white stonefruits along with white florals harmoniously layered with a subtle amalgam of nuts and minerals. The nose is fresh and expressed with clarity and focus. Dryish to taste and medium-full bodied, the palate is elegantly concentrated with a core of white and yellow stonefruits entwined with subtle lees and mineral elements. The wine flows with good energy and slipperiness along a fine, smooth, seamless line, and carries to a long, elegant, lingering finish with nuances of minerals and stonefruits. This is an elegantly concentrated, dryish Pinot Gris with refined stonefruit and floral notes along with complexing nutty lees and minerals on a smooth, slippery and lively flowing palate. Serve with mildly spicy Asian and Middle Eastern fare and most white meat courses over the next 4+ years. Clones 2/15 and 2/21 from calcareous clay soils, fermented with wild and organic yeasts in stainless-steel with 5% in seasoned barriques to 13.5% alc. and 10 g/L RS, the wine spending 6 months on lees, the tank portion undergoing batonnage. 564 cases made. 18.5+/20 Apr 2017 RRP $25.00
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