Greystone Wine’s 2017 Vineyard Ferment Pinot Noir is being trumpeted as one of this year’s Top 100 Wine Discoveries by world-leading wine authority, Robert Parker. It is one of only two New Zealand wines to make the list.
Greystone General Manager, Nik Mavromatis says being in the Top 100 Wine Discoveries is
an endorsement money can’t buy.
“We pioneered a new technique to make our Vineyard Ferment Pinot Noir and knew we
were onto something pretty special – but to have it recognised by Robert Parker’s team at
Wine Advocate is phenomenal. This could be huge for us.”
The wine scored 93 points. Greystone winemaker Dom Maxwell says the score is brilliant and great recognition of an
epic experiment.
“Vineyard Ferment is about as close as you will get to nature making wine. We pick the fruit and de-stem it in the vineyard, where it is put into open vats and the environment’s natural yeasts turn the fruit into wine. Nothing else but wild native yeasts!”
Tasting notes from Robert Parker’s Wine Advocate say the 2017 Vineyard Ferment Pinot Noir is ‘more earthy and herbal than what consumers might expect from New Zealand Pinot Noir but it’s complex, with savoury notes and underpinnings of mixed red and black fruits.
Most notably, this medium-bodied wine’s texture has a lovely, rich-silky feel and terrific length’.
The other wine to make the list was Bish’s Heartwood Chardonnay, where winemaker Tony
Bish uses innovative egg shaped wooden fermenters.
