I think we all know that local wine heroes Greystone produce some of the best Pinot Gris that New Zealand has to offer and now Decanter 'The world's best wine magazine' are telling us they produce some of the best Pinot Gris in the world! Bravo
Winery notes (2019 Vintage)
"Picked in one lot, this dry-style Pinot Gris was gently pressed to tank and settled before most of the juice was transferred to tank for fermentation. The remaining portion of juice was fermented in old French oak barrels and left to rest on full yeast lees for five months before blending and estate bottling without fining."
Reviews for previous vintages below…
5 Stars & 95/100 Sam Kim, Wine Orbit, May 2019 (2018 Vintage)
"A stunning expression of the variety; the inviting bouquet shows white flesh stone fruit, rockmelon, poached pear and floral characters with a touch of oatmeal complexity. The palate delivers excellent concentration and generous mouthfeel, gorgeously enhanced by velvety texture and perfectly pitched acidity. At its best: now to 2024."
4 ½ Stars Michael Cooper (2018 Vintage)
"Certified organic, the fragrant, very lively 2018 vintage was mostly tank-fermented, with a small portion handled in old oak barrels. Full-bodied, with rich peach, pear and lychee flavours, showing good complexity, and a long, dry (3.9 grams/litre of residual sugar), gently spicy finish, it shows obvious potential; best drinking 2021+."
No.3, World's Best Pinot Gris Buys, Decanter, May 2018 (2016 Vintage)
"Sappy, stony hints over quiet oak: a limey warmth behind. deep and pure, with apple and lime richness, a minty freshness and a lick of honey, held in a dry frame. accomplished and finely judged. Proof that Pinot Gris has a fine-wine future in New Zealand."
5 Stars & 95/100 Bob Campbell MW, The Real Review, June 2017 (2016 Vintage)
"Dry, tasty and textural pinot gris with ripe pear, toast, apple and brioche flavours. A classy wine that includes a portion of barrel fermented and matured wine to add a pleasing texture and additional layers of flavours."
91/100 Gary Walsh, The Wine Front, June 2018 (2016 Vintage)
"Spice, almost to pepper, peach and lychee. Glycerol feel, bold flavour, all ripe pear and tropicals, subtle powdery texture to close. Perfume trails in aftertaste. Classic kind of NZ in style, to generalise. "