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Featured Reviews

Greystone Omihi North Canterbury Pinot Noir 2016

12 February,2018

The premium bottlings of Greystone Wines come from their 120 ha property of which around 40 ha are planted to vines. However, Greystone has access to fruit from contracted growers to make other wines, acting as a negociant, especially for other channels of distribution and export. It’s a well-used model by many reputable producers which has the benefit of protecting the integrity of their brand. For the Chinese market, Greystone employs fruit from contracted local Omihi vineyards to make an ‘Omihi’ designated Pinot Noir. Greystone has considerable input and control over these vineyards which have mature vines. Winemaker Dom Maxwell exercises the same care and attention in making these wines as he does with the ‘estate’ wines. Here, I review the 2016 Greystone ‘Omihi’ Pinot Noir, from a most benevolent, warm, dry and long growing season.


Greystone Omihi Waipara Valley North Canterbury Pinot Noir 2016

Pinot Noir from New Zealand – Canterbury & Waipara


Even dark ruby-red colour, a little lighter on the edge with slight purple tints. The nose is softly full with aromas of dark-red berry fruit harmoniously entwined with dried herb and earthy notes and nutty oak. The aromatics form a soft, but well-packed heart. Medium-full bodied, the palate has integrated and seamlessly interwoven flavours of dark-red berry fruits melded with dark and dried herbs, a little earthiness and nutty oak, unveiling lifted elements. The flavours form a sweet and rounded core with good depth and presence. The mouthfeel possesses a smooth-flowing line with soft, supple tannins and integrated acidity, and the wine carries to a moderately concentrated, gentle finish. This is a harmonious, softly rounded Pinot Noir with savoury red berry fruits, dried herbs, earth and nutty detail on a supple, smooth palate. Serve with slow-cooked game meat and casseroles over the next 4 years. Hand-picked mixed clone fruit from contracted Omihi vineyards, vines 18-22 y.o., indigenous yeast fermented with 8% whole bunches to 13.5% alc., the wine on skins for up to 30 days and aged 10 months in 30% new French oak barriques. 17.5-/20 Feb 2018 RRP $33.00

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