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Exotic, ripe fruit flavours & well-bound tannins

Attractively aromatic with Summer berry-fruits, citrusy, floral notes & a lightly spiced herbal fragrance

Enjoy with crispy skin salmon with capers & grilled vegetables

Greenhough Nelson Pinot Noir 2016

Member rating / 1
Elsewhere $29.99 $26.08
6 Btls, $161.94 6 Btls, $140.82
Awarded 4.5 Stars Awarded 89/100 Points Organic Wine Bio Grow
Greenhough Nelson Pinot Noir 2016

Greenhough Nelson Pinot Noir 2016

Member rating / 1
from the sunny Nelson vineyards, certified Bio Grow...
Elsewhere $29.99 $26.08
6 Btls, $161.94 6 Btls, $140.82


Awarded 4.5 Stars

Michael Cooper Buyer’s Guide 2018

Awarded 89/100 Points

Joe Czerwinski, Robert Parker, The Wine Advocate


Attractively aromatic. Summer berry-fruits, citrusy, floral notes and a lightly spiced herbal fragrance. Earthy, mushroom notes evolve as the wine opens up. The palate is brightly re-fruited with a light spicy savouriness and suppler structure of well-bound tannins. Exotic guava and quince with secondary preserve-like notes. A refreshing plum skin tang and chalky mineral edge balances riper flavours.

Cool, dry Spring conditions slowed early season growth. Very dry conditions by late December led to water restrictions on the Waimea Plains. Conditions over flowering were settled and crops set at respectable levels. Throughout Summer, daytime temperatures were 2-3 degrees above average with warmer night time minimums also. Rain after Christmas broke the drought. Warmth and moisture promoted rapid canopy growth. Further extreme rainfall events in mid-February and again in late March brought some disease pressure. Harvest began March 21st abd was complete by the early date of April 6th. This gave fruit with atypical and unexpected balance. Beautifully ripe acidities at lower than average sugar levels. To delay harvest in the hope of higher sugars was a mistake. It was a year for strategic decision-making based on fruit condition and flavour development. A year for lower alcohols in wines hich promise lovely aromatics, elegance and phenolic balance.

The grapes for this wine was de-stemmed to open-top fermenters 91-4 tonne). Punch-downs twice daily during primary ferment. Ambient pre-fermentation soak of 4-7 days. Both inoculated and spontaneous fermentations. Indigenous fermentions were slower to begin and hence pre-ferment soak was longer than usual. Total time on the skins 14-26 days. Maturation took place over 12 months in 228 and 500L French oak (15% new). Blended in March and tank aged for a further 5 month. Full Malolactic fermentation was completed in Spring/early Summer un-inoculated. Bottling took place in August 2017.


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NZ (from $5.70)

Member Rating

5 Stars


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