"A supple, Pinot Noir with character & sophistication" Bob Campbell, MW
"Gently aromatic wine with bright cherry, crushed herb, anise, spice & nutty oak" Bob Campbell, MW
Perfect with beef sirloin or seared venison medallions
Nor’Wester by Greystone North Canterbury Pinot Noir 2017
Nor’Wester by Greystone North Canterbury Pinot Noir 2017
Accolades
Awarded 5 Stars
Wine New Zealand Magazine
Awarded 93/100 Points & 5 Stars
Sam Kim, Wine Orbit
Awarded 93/100 Points & 4.5 Stars
Bob Campbell, Master of Wine, Real Review, May 2019
Awarded 91/100 Points
James Suckling, Jamessuckling.com
Awarded 91/100 Points
Cameron Douglas, Master Sommelier
Awarded 90/100 Points
Robert Parker Jnr’s Wine Advocate
Awarded 4.5 Stars
Michael Cooper
Description
- Nutty oak
- Baking spice
- Red fruits
- Structured tannins
"Gently aromatic wine with bright cherry, crushed herb, anise, spice and nutty oak flavours. A supple, accessible, medium-bodied Pinot Noir with character and sophistication. It offers good value at this price" Bob Campbell, Master of Wine, Real Review, May 2019
"Wonderfully fruited and immediately appealing, the bouquet shows dark cherry, plum, warm spice and cedar characters, leading to a succulent palate that is supple and beautifully rounded. The wine offers terrific fruit intensity and silky texture, finishing long and delicious. At its best: now to 2023" Sam Kim, Wine Orbit
A complex nose if red fruits, baking spice and subtle floral notes. The nose is matched with a bright and alluring palate of Summer berries, red liquorice and raspberry compote. Medium-bodied, with structured tannins and a lingering finish.
The 2017 growing season followed on from a 12 months drought in North Canterbury. The Spring was warm, indy and frost free. Excellent conditions over flowering led to even fruit set and a good number of bunches. Just before vintage was ready to begin two tropical cyclones spund down from the north and created very wet, warm conditions for a period of weeks. Unlike 2014, once the cyclones passed the weather dried ip and harvest was able to continue unimpeded by rain.
All batches were fermented in small lots with wild yeasts and allowed to macerate on skins, with daily hand plunging for approximately 30 days. The young wine was gently pressed to French oak barrels, where it aged for 10 months before blending and bottling on-site without fining.
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Great price, will look out for this wine from award winning Canterbury winemaker again
Jo - 25/10/2020
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