Greystone Organic Waipara Pinot Gris 2024

Description

Apple, Dry, Oak

"Bright, varietal and very enticing bouquet of fresh spicy pears and red apple, there’s a fine mineral seam threading through the fruit along with a natural saline and sea-breeze quality. Off dry with a light-sweet tickle, contrasting acid line and generous fruity core. Well made, a wine that is both delicious on its own and food friendly. Best from 2025 through 2030" Cameron Douglas, Master Sommelier, Jun 2025

"Starting to show just a hint of development on the nose with charming toffee apple and sweet honey joining baked pear and apple crumble. In contrast the palate is surprisingly youthful and vibrant; ripe citrus fruit harnessed by sleek acidity. Moderately lengthy with lovely drive and energy " Jane Skilton, Master of Wine, The Real Review, Jan 2026

Ripe nashi, vanilla pod, and nectarines with subtle baking spices on the nose and palate provide weight to wine. Quince jelly and orange peel notes with an underlying creaminess provide layers, textures and complexity.

Greystone draws its name from the unique limestone conglomerate that we find as the bedrock on which our vine roots grow in. A limestone mix of fossils, sea shells and small pebbles that have been fused together through the seismic movement of North Canterbury. Over time this ancient seabed has been pushed and folded upwards to form the Teviotdale Hills.

Our Pinot Gris is grown on the flat blocks at the west of the vineyard, on windblown loess and clay soils. Here we grow two Pinot Gris clones 2/15 and 2/21, originally from Giesenheim. The growing season started with crisp Spring mornings, limiting bunches per vine, progressing then into a dry summer with frequent strong Nor West winds – bringing warm and drying winds to North Canterbury. These low yields and dry conditions led to a high quality harvest at the vineyard with settled weather allowing for gradual and even ripening of fruit. Each Pinot Gris block was hand picked in the cool of the autumn morning for retention of freshness of fruit.

Picking decisions were taken to maximize fruit expression whilst still maintaining the delicate balance between ripeness & acidity. The fruit was gently pressed with only the free run juice going to tank & a small portion being run to neutral French oak barrels. A slow cool fermentation followed to ensure a purity of fruit & then aged on yeast lees for approximately 6 months to add texture and mouth feel. Both parcels of wine were then blended together adding different layers of texture & additional complexity to the finished wine before being estate bottled here at the Greystone vineyard.