Technical Analysis
First produced in 2011, this is Greystone's flagship Pinot Noir, named after the Thomas family who own the estate.
Tasting note
Red berries, dried herb and dark florals give substantial depth to the aromatic profile of this single block wine. A wine with both energy and structure, ready for long ageing or to enjoy young after decanting. Full with fine tannins, long red fruits, fine-grained oak and substantial length
Vinification details
The highest Pinot Noir block was hand picked one day before, then a slow hand sort takes place to grade the suitable bunches for fermentation. A small percentage of whole bunch was retained for tannin structure and integration of flavour. Wild fermentation with a month on skin was followed by a gentle pressing to French oak barrels where the wine aged for 15 months. During this time the subtle effects of barrel ageing have presented the finest single block barrels for blending and estate bottling without fining or filtration.
Technical Analysis
First produced in 2011, this is Greystone's flagship Pinot Noir, named after the Thomas family who own the estate.
Tasting note
On the nose you will discover complexity driven by the estate's signature flavours: ripe dark fruit, earthiness, and baking spices. On the palate there is an expansion of flavour which is carried by long fine-grained tannins and poised acidity borne from Greystone's highest limestone block. Expect concentration, layers and length and a wine that will age gracefully over the next 10 years.
Vintage conditions
An early start to the growing season with mild spring conditions encouraged good growth and excellent flowering. Unaffected by frost due to its 130m altitude, this block sits northward on a shallow bed of high organic matter over young fragmented limestone. The vines experienced a dry growing season that extended into the harvest period, providing even ripening and a dream picking window for balanced fruit. Made exclusively from low yielding clone 5 and 115 vines, they produced small, open bunches.
Vinification details
Hand-picked and hand-sorted, Greystone ferment naturally using wild yeast, partly with whole bunches and partly destemmed whole berries. The young wine was left on skins and gently hand-plunged daily for one month before being racked to French oak barrels, 50% new, where it matured for 15 months without intervention. Minimal handling ensures fine-grained tannins are integrated into the fruit profile of the wine. Bottled onsite without fining, filtration or cold stabilisation.
