Dom Maxwell, Gourmet Traveller Wine magazine’s New Zealand Winemaker of the Year for 2018, takes a very thoughtful approach to all of the varieties he works with. I rate his aromatic wines as being particularly beautiful, and his Pinot Noirs exceedingly rich and complex. His oak-influenced wines take varietal and site expression up a further level in complexity, texture and sophistication. His judgement on balance is very fine. One of the more difficult wines to get into harmony barrel fermentation is Sauvignon Blanc, and much depends on the fruit quality and expression, which stems from the vineyard and what viticuilturist Nick Gill provides. Here, I review the new 2017 Greystone Barrel Fermented Sauvignon Blanc. www.greystonewines.co.nz
Since neighbouring Muddy Water was purchased by the Thomas family of Greystone, there has been a strong desire to maintain the uniqueness of the Muddy Water persona, and I think that has been done very well. Muddy Water has as its calling card organic certification. The site aspect and soils are distinctively different to that of Greystone resulting in different styles. And the varietal mix is different again, providing a different portfolio. Much of the vineyard is older than that of Greystone, with plantings going back to 1993. In addition, the premium nature and integrity of the brand has been retained, as the equivalent pricing of the wines is clear to see. The combined ranges of Greystone and Muddy Water give the Thomas family a wonderful portfolio of high quality, interesting wines. Here, I review the 2016 Muddy Water Pinotage, a variety seldom seen in this country now. www.muddywater.co.nz
