Description

Made by Pinot Noir specialist and award winning organic winery Greystone in North Cantebury in New Zealand’s South Island. Winemaker Dominic Maxwell and viticulturist, Nick Gill are rising stars of the industry and this stunning Waipara Valley estate on the Omihi slopes with its clay-limestone soils and free draining gravels is perfect for growing Pinot Noir. An exceptional north facing site, limestone hills slope down to clay, the perfect combination for growing wines with minerality and concentration. Whilst Thistle Ridge may be their second label you are still getting the same estate grown fruit, meticulous hands-on winemaking so high quality to value ratio.

Produced predominantly from Dijon clones it has great acid and delicate aromatics. Dark ruby red colour with gorgeous aroma of black cherry, raspberry, mocha and more-ish tar and smoky notes. Lovely fresh acidity and length with lingering depth of ripe berry fruits, baking spices and finely integrated oak. This is a delightful Pinot that seriously over delivers … lovely purity of red and black fruits, finely textured with great complexity. Don’t miss snapping up a box of this!

Awarded “Vineyard of the Year” at 2016 NZ Organic Wine award.

17.5/20 points, Raymond Chan, NZ’s leading wine writer “Moderately deep ruby-red colour, a little lighter on the rim. The nose is softly full and voluminous with deep aromas of ripe dark-red berry fruit entwined with a subtle dark herb and savoury earth amalgam. Red florals unfold; the aromatics are harmoniously presented. Medium-full bodied, the palate has sweet fruit flavours of savoury dark-red berry fruit and plums interwoven with dark and dried herbs and earthy notes. The fruit forms a fine-textured core with supple, grainy tannin extraction and soft acidity lending a roundness to the mouthfeel. The flavours carry with positive energy to a savoury red fruit and earthy finish. This is a gently full, dark-red berry fruited Pinot Noir with savoury dark and dried herb and earthy flavours on a supple, rounded palate. Match with mushroom and game meat dishes over the next 3-4 years. North Canterbury fruit fully destemmed and indigenous yeast fermented to 13.5% alc., the wine spending 3 weeks on skins and aged 10 months in seasoned French oak barriques. 17.5/20 Nov 2017″

RRP $30 For a limited time only $22.99 last bottles