• Off-dry style
• Peach & pear
• Clove spice
• Lovely balance

"Flavoursome Pinot Gris with a tint of straw colour suggesting extended skin contact, although the texture is reasonably silky. An attractive wine with pear, apple, clove and spice flavours. Made in an off-dry style" Bob Campbell, Master of wine, Real Review

"Full of youthful vigour, this is an Alsace-style Pinot Gris – sturdy, vibrantly fruity and rich. Pale straw, it is mouthfilling, with strong, pure peach, pear and spice flavours, a sliver of sweetness, and a well-rounded, lingering finish. Open mid-2021+" Winestate Magazine

"Very attractive bouquet with mineral and white spice, a core of apple, pear and sweet quince. Tense, crisp, fruity and dry with flavours of crushed minerals (quartz) stones, white fleshed tree fruits and citrus juice. Plenty of acidity, generous on the alcohol, a whisper of residual sugar and a lengthy finish. Another great example from the Greystone stable" Cameron Douglas, Master Sommelier

"Nine times out of ten New Zealand wine producers nail ‘actual pinot gris’ over Australia. There, I said it, so it must be real. Some lushness here, almost mouth perfumey, but with cut of sherbetty acidity and a good chew of fine, skinsy tannin. Pear drop, but lean, pear skin, a light red berry note (?), and some green apple. Flavoursome, good, delicious in a kind of hedonistic way but it’s never over the top. I like it" The Wine Front

This Pinot Gris has a generous richness, flavor concentration and length. The acidity in the wine is balanced perfectly with a slight sweetness. Drinking beautifully now or cellar up to five years.

The season started cooler and wetter than average and flowering was impacted with smaller bunches of fewer berries, but greater intensity. Early shoot thinning put crop levels spot on, meaning no late thinning was required and the vines focused on ripening just what was left on the vine. A dry autumn meant fruit stayed disease free and ripened evenly. Fruit was machine harvested in the cool of the early morning to retain freshness and acidity.

Winemakers pressed the Pinot Gris slowly over 4 hours before a light settle. They fermented both blocks together at cool temperatures through to a balanced off-dry style. Entirely tank fermented with five months on full yeast lees without stirring. Estate bottled without fining.