Greystone Barrel Fermented Sauvignon Blanc 2018

Description

Made by 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 grape growing. An exceptional north facing site, limestone hills slope down to clay, the perfect combination for growing wines with minerality and concentration.

Winemaker Dom Maxwell was awarded NZ Winemaker of the Year 2018, Gourmet Traveller Wine Magazine and the winery was awarded “Vineyard of the Year” at 2016 NZ Organic Wine award.

From Nick Gill, viticulturalist… “We have three separate blocks of Sauvignon Blanc planted at our vineyard. Two blocks on the top terrace are planted on a clay-based soil. These blocks are planted with the traditional MS Bordeaux clone of Sauvignon and provide a classical backbone to the wine. Our special Loire clones (376 and 530) are planted on a lower river terrace in silt loam soil. They are lower cropping, with open golden bunches. Additional leaf plucking increases sunlight penetration into the fruit-zone. We intentionally pick later in the season to reduce methoxypyrazines – the herbal, green notes found in Sauvignon Blanc – and increase riper stone-fruit and tropical flavours.”
About this wine by Winemaker Dom Maxwell …”We picked our Sauvignon Blanc in four lots. We settled three of the picks in tank before racking to French oak barrels, while the fourth pick, from our Loire vines, was transferred to oak barrels without settling. All barrels fermented with wild yeast and aged on yeast lees for a further 7 months. 40% of the wine went through full malolactic fermentation before blending and estate bottling without fining.”
TASTING NOTES
Light golden in colour, this Sauvignon Blanc is rich, creamy and textural. It possesses ripe fruit flavours – a luscious mix of tropical and stone fruits – which are balanced perfectly with fruit-laden acidity. Wild fermented entirely in old French oak with Loire clones adding texture and richness. Partial malolactic contributes to soft acidity and mouth filling texture.

93 Points – Bob Campbell (Master of Wine) “… citrus, grapefruit, nectarine, stone fruit, toast and biscuit flavours. Quite a weighty, textural wine, with reasonably soft acidity.”

94 Points – Cameron Douglas (Master Sommelier) “Varietal Sauvignon Blanc  greets the nose with a sweet herb and angelica leaf tease. Golden Kiwifruit, apple and grapefruit follow close behind. No mistaking the sweet sweaty lift of barrel ferment and lees as well as natural ferment flintiness. A youthful reductive note swirls away easily. Very citrusy and crisp on the palate with lees and barrel flavours to follow. Grapefruit, apple and peach to finish. Youthful and delicious, lengthy and exciting.”

94 Points – Sam Kim (Wine Orbit) “Wonderfully fruited and intensely aromatic, the wine shows Gala apple, grapefruit, lemon peel and nectarine characters on the nose, leading to a succulent palate that is superbly weighted and flavoursome. It is vibrant and texturally delightful, finishing long and refreshing. “

4.5 Stars – Michael Cooper for Winestate Magazine “Showing good complexity, this Waipara wine was fermented and lees-aged for eight months in old French oak barrels. Bright, light yellow/green, it is mouth filling, sweet-fruited and smooth, with well-ripened, tropical fruit flavours, finely integrated oak, and a long, very harmonious finish.”

RRP $32  Our Price for a limited time $24.99