GREYSTONE PINOT NOIR 2016

$36.99elsewhere $44.99

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GREYSTONE PINOT NOIR 2016 is available to buy in increments of 1
Winery notes (2016 Vintage)
"Deep dark plum colour with a nose of cherry and plum. Vineyard elements of spice and blue flowers shine through beautifully into the textural palate of expanding blueberry and ripened plum. Long fine-grained tannins threaded with subtle French oak smoke, support the fruit throughout. Full bodied and perfect for enjoying with food now or cellaring for 8+ years."
5 Stars & 95/100 Sam Kim, Wine Orbit, December 2017 (2016 Vintage)
"It is sweetly perfumed on the nose showing plum, mixed berry compote, vanilla and toasted nut aromas with nuances of game and truffle. The palate is superbly concentrated and multi-layered, delivering gorgeous fruit richness backed by velvety mouthfeel and silky tannins. The wine exhibits wonderful harmony and complexity. At its best: now to 2022."
5 Stars & 19.0-/20 Raymond Chan, November 2017 (2016 Vintage)
"Moderately dark, deep ruby-red colour with slight purple hues, lighter on the edge and youthful in appearance. The nose is softly full and voluminous with harmoniously melded layers of ripe, dark-red and black berried fruits entwined with subtle dark herb and earthy complexities, along with lifted violet florals. Medium-full bodied, the palate has mouthfilling, rich and ripe flavours of dark-red and black berried fruits, unfolding subtle dark herbs, lifted florals and savoury, earthy detail. The flavours are harmoniously integrated, forming a softly sweet, packed heart. The fruit is balanced by very fine-grained, flowery tannin extraction providing excellent structure and a degree of finesse to the mouthfeel. The acidity is ripe and balanced, and the wine carries to a full, nuanced, lively finish. This is a rich, ripe Pinot Noir with a harmoniously integrated palate with dark-red and black fruits, soft, savoury herbal notes with floral and earthy detail, on a smooth, fine-structured palate. Match with wild duck and pork dishes, and lamb, beef and venison over the next 6-8 years. Hand-picked and sorted fruit indigenous yeast fermented with low levels of whole bunch, and a portion in the vineyard to 14.0% alc., the wine aged 11 months in 30% new French oak."


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