About this WINE
Greystone Wines
Greystone Wines began in 2000 when the Thomas Family purchased a farm with exceptional limestone soils in the Omihi hills in Waipara. Viticultural specialist Nick Gill was bought over from Penfolds to plant 13 blocks on this unique terroir and by 2004 work was complete. Dom Maxwell, who had been working as an accountant in London, was hired as the winemaker and the first vintage was 2008. It is the soil on this site that makes it particularly interesting with hard limestone rock moving down towards clay on the north-facing slopes, providing excellent terroir for Pinot Noir.
Greystone’s top wine, The Brothers’ Reserve Pinot Noir, comes from a small, single block made up of solid limestone with a small amount of clay. The wine matures for 15 months in 70 percent new French oak and is bottled without fining or filtration. The 2012 vintage on show today won the International Pinot Noir Trophy at the 2014 Decanter World Wine Awards.
Riesling
Riesling's twin peaks are its intense perfume and its piercing crisp acidity which it manages to retain even at high ripeness levels.
In Germany, Riesling constitutes around 20% of total plantings, yet it is responsible for all its greatest wines. It is planted widely on well-drained, south-facing slate-rich slopes, with the greatest wines coming from the best slopes in the best villages. It produces delicate, racy, nervy and stylish wines that cover a wide spectrum of flavours from steely and bone dry with beautifully scented fruits of apples,apricots, and sometimes peaches, through to the exotically sweet flavours of the great sweet wines.
It is also an important variety in Alsace where it produces slightly earthier, weightier and fuller wines than in Germany. The dry Rieslings can be austere and steely with hints of honey while the Vendages Tardives and Sélection de Grains Nobles are some of the greatest sweet wines in the world.
It is thanks to the New World that Riesling is enjoying a marked renaissance. In Australia the grape has developed a formidable reputation, delivering lime-sherbet fireworks amid the continental climate of Clare Valley an hour's drive north of Adelaide, while Barossa's Eden Valley is cooler still, producing restrained stony lime examples from the elevated granitic landscape; Tasmania is fast becoming their third Riesling mine, combining cool temperatures with high UV levels to deliver stunning prototypes.
New Zealand shares a similar climate, with Riesling and Pinot Gris neck to neck in their bid to be the next big thing after Sauvignon Blanc; perfectly suited is the South Island's Central Otago, with its granitic soils and continental climate, and the pebbly Brightwater area near Nelson. While Australia's Rieslings tend to be full-bodied & dry, the Kiwis are more inclined to be lighter bodied, more ethereal and sometimes off-dry; Alsace plays Mosel if you like.
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Description
This delicious sweet Riesling is produced from hand-selected, overripe (noble rot) grape bunches. The young wine was given three months ageing and settling on lees in the tank before bottling five months after harvest.
The nose shows pungent bush honey, orange and jasmine flowers. A long palate is beautifully balanced by natural acidity, full of baked quince, fig, lashings of honey and citrus fruits. This wine will blossom over time and exhibit greater complexity over the coming years to 2020.
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