Greystone Organic Vineyard Ferment Waipara Pinot Noir 2019

Description

• Aged oak
• Dark berries & cinnamon
• Unfiltered & unfined
• Silky tannins

"This is impressively ripe and immensely complex, showing dark berry, roasted nut, truffle, thyme and game characters on the nose. The wonderfully concentrated palate offers splendid power and persistency, superbly enhanced by velvety texture and fine polished tannins. Multi-layered and gratifying. At its best: now to 2032" Sam Kim, Wine Orbit, Mar 2021

"By fermenting the wine in the vineyard, Greystone believe that they produce a wine that better expresses place and season. Cherry, berry, savoury, dried herbs and grape stem flavours. A medium-bodied and quite dense wine with a backbone of very fine tannins to promote cellaring potential" Bob Campbell, Master of Wine, Real Review, Mar 2021

"Moderate deep ruby-red with a black hue, slightly hazy, lighter on the rim. The nose is soft and grounded; nuances of savoury earth, ash, florals intermix mulberries, cherries, unveiling cinnamon bark and lifted fragrance. Medium-full bodied, aromas of mulberries, red cherries have a sweet, pure expression, melded with ash, earth, savoury fruit. As the wine aerated, subtle wildflower fragrances, cinnamon, nutmeg spices unveil, lend a tranquil, lengthy closing. The wine has a 'zen' factor, a complex range of flavours melded harmoniously, showing purity and calm energy. Acidity is integrated; finely extracted tannin leaves a powdery, silky mouthfeel. This is a harmonious natural beauty full of delicate interests. Match with roasted pigeon and wild game over the next 6-8 years. Handpicked, fermented outdoor in the vineyard in an open-top fermenter, indigenous vineyard yeast and ambient temperatures. Aged 15 months in 2-5-year-old barrel. 13.5% alc. Unfined, unfiltered. Organic certified, vegan friendly" Candice Chow, Raymond Chan, Apr 2021

Graceful, pure and enchanting in the mouth with fine, silky tannins and a freshness that belies the density on the finish. Delicate nose of chalky petrichor, cinnamon and cigarbox spice with length, minerality and dark berries on the palate.

Spring rain cooled the soil & gave our vines a slow start this season. Flowering wasn't ideal,leading to small bunches & lots of leaf growth so it needed extensive canopy work to ensure even ripening. Summer came through in the new year with a particularly dry & hot February, butbringing us into harvest with pristine fruit that had great concentration, but very small volumes. Our Vineyard Ferment is made from Dijon clones 115, 667, and 777 on our north facing clay slopes. All organically managed and hand harvested.

Hand picked and fermented outside in the vineyard rows where the fruit was grown. We use a separate destemmer, that lives in the vineyard, so the fruit never left the rows. We allow the fruit to start fermentation in its own time and respond to the rhythm of the season. Therefore the fermentations are driven not only by indigenous vineyard yeast but also the ambient temperatures. So we are extending the vintage influence on the wine itself. We gently hand plunge the vats once per day and then allow a short maceration post-ferment for balance and harmony. The young wine is then aged for 15 months in aged oak barrels before being estate bottled - unfined and unfiltered.