Greystone Organic Barrel Fermented Waipara Sauvignon Blanc 2021
- Dry style
- Partial barrel-ferment
- Tropical fruit
- Fresh acidity
"Mellow, appealing sauvignon blanc with restrained tropical fruit and ripe tree fruit/nectarine flavours. Smooth and weighty texture adds extra appeal. Oak and yeast lees characters add extra complexity without threatening to overshadow varietal fruit flavours" Bob Campbell, Master of Wine, Real Review, Jan 2023
"Complex and enticing, fragrant with a mineral floral and citrus bouquet laced with a barrel ferment and lees scents along with aromas of apple and white fleshed fruits. Flavours of citrus and peach, apple and limestone, there’s a light dried herb qualitiy and wild flowers seam. Interesting, different and new this is a wine to explore and savour. Well made with best drinking from 2023 through 2027" Cameron Douglas, Master Sommelier, Jan 2023
Lemon in colour with a full aromatic display of citrus, tropical fruits, snow pea, and subtle oak complexity. The palate is concentrated, and textural supported by fresh acidity and a long mineral finish. Ripe fruit flavours unfold throughout.
In our vineyard we grow two rare clones of Sauvignon Blanc ( 376 and 530 ), originally taken from the Loire Valley. This is very different from the rest of New Zealand, which generally uses a singular Bordeaux clone. Our vines produce much smaller bunches with golden coloured grapes - the MS Bordeaux tends to a heavier bunch size and more green tinged. Our clones give us beautiful fruit flavours of golden kiwifruit and guava. 2021 started with a harsh frost before a long dry summer settled in, which meant clean fruit and beautiful acidity. The dry autumn meant fruit ripened evenly and the concentration of flavour was very noticeable. Fruit was harvested in the cool of the early morning to retain freshness and acidity.
We settled the fresh juice after a gentle pressing. We ferment all of our Sauvignon in old French Oak barrels with wild yeast taking seven months to get through to dryness going through almost full MLF concurrently. This prolonged fermentation provides complexity and natural lees stirring adds texture and depth to the flavours. Blended and estate bottled without fining, just prior to the new harvest.
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Greystone Organic Barrel Fermented Waipara Sauvignon Blanc 2021
Greystone Organic Barrel Fermented Waipara Sauvignon Blanc 2021
- Dry style
- Partial barrel-ferment
- Tropical fruit
- Fresh acidity
"Mellow, appealing sauvignon blanc with restrained tropical fruit and ripe tree fruit/nectarine flavours. Smooth and weighty texture adds extra appeal. Oak and yeast lees characters add extra complexity without threatening to overshadow varietal fruit flavours" Bob Campbell, Master of Wine, Real Review, Jan 2023
"Complex and enticing, fragrant with a mineral floral and citrus bouquet laced with a barrel ferment and lees scents along with aromas of apple and white fleshed fruits. Flavours of citrus and peach, apple and limestone, there’s a light dried herb qualitiy and wild flowers seam. Interesting, different and new this is a wine to explore and savour. Well made with best drinking from 2023 through 2027" Cameron Douglas, Master Sommelier, Jan 2023
Lemon in colour with a full aromatic display of citrus, tropical fruits, snow pea, and subtle oak complexity. The palate is concentrated, and textural supported by fresh acidity and a long mineral finish. Ripe fruit flavours unfold throughout.
In our vineyard we grow two rare clones of Sauvignon Blanc ( 376 and 530 ), originally taken from the Loire Valley. This is very different from the rest of New Zealand, which generally uses a singular Bordeaux clone. Our vines produce much smaller bunches with golden coloured grapes - the MS Bordeaux tends to a heavier bunch size and more green tinged. Our clones give us beautiful fruit flavours of golden kiwifruit and guava. 2021 started with a harsh frost before a long dry summer settled in, which meant clean fruit and beautiful acidity. The dry autumn meant fruit ripened evenly and the concentration of flavour was very noticeable. Fruit was harvested in the cool of the early morning to retain freshness and acidity.
We settled the fresh juice after a gentle pressing. We ferment all of our Sauvignon in old French Oak barrels with wild yeast taking seven months to get through to dryness going through almost full MLF concurrently. This prolonged fermentation provides complexity and natural lees stirring adds texture and depth to the flavours. Blended and estate bottled without fining, just prior to the new harvest.
Original: $100.26
-65%$100.26
$35.09Product Information
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Description
- Dry style
- Partial barrel-ferment
- Tropical fruit
- Fresh acidity
"Mellow, appealing sauvignon blanc with restrained tropical fruit and ripe tree fruit/nectarine flavours. Smooth and weighty texture adds extra appeal. Oak and yeast lees characters add extra complexity without threatening to overshadow varietal fruit flavours" Bob Campbell, Master of Wine, Real Review, Jan 2023
"Complex and enticing, fragrant with a mineral floral and citrus bouquet laced with a barrel ferment and lees scents along with aromas of apple and white fleshed fruits. Flavours of citrus and peach, apple and limestone, there’s a light dried herb qualitiy and wild flowers seam. Interesting, different and new this is a wine to explore and savour. Well made with best drinking from 2023 through 2027" Cameron Douglas, Master Sommelier, Jan 2023
Lemon in colour with a full aromatic display of citrus, tropical fruits, snow pea, and subtle oak complexity. The palate is concentrated, and textural supported by fresh acidity and a long mineral finish. Ripe fruit flavours unfold throughout.
In our vineyard we grow two rare clones of Sauvignon Blanc ( 376 and 530 ), originally taken from the Loire Valley. This is very different from the rest of New Zealand, which generally uses a singular Bordeaux clone. Our vines produce much smaller bunches with golden coloured grapes - the MS Bordeaux tends to a heavier bunch size and more green tinged. Our clones give us beautiful fruit flavours of golden kiwifruit and guava. 2021 started with a harsh frost before a long dry summer settled in, which meant clean fruit and beautiful acidity. The dry autumn meant fruit ripened evenly and the concentration of flavour was very noticeable. Fruit was harvested in the cool of the early morning to retain freshness and acidity.
We settled the fresh juice after a gentle pressing. We ferment all of our Sauvignon in old French Oak barrels with wild yeast taking seven months to get through to dryness going through almost full MLF concurrently. This prolonged fermentation provides complexity and natural lees stirring adds texture and depth to the flavours. Blended and estate bottled without fining, just prior to the new harvest.
