The 2018 Greystone Vineyard Ferment is the third release of this very special, unique wine. What started out as an interesting experiment to see what would happen, has morphed into producing something that has created interest around the wine world. Fermenting in the vineyard is an ultimate expression of vineyard terrior. We just love the delicacy and nuance that this Pinot displays while not compromising on any flavour concentration or power. A Pinot Noir that Dom is rightly very proud of. We have a very limited allocation.
Winery notes (2018 Vintage)
"In 2012 we first explored fermenting our Pinot Noir grapes in the vineyard where they grow. We captured the wild yeasts in situ and by happenstance found we extended the vintage influence, allowing the vagaries of the season’s weather to provide a defining mark upon the wine.
Compelling and intense, this wine is layered with savoury flavours and juicy dense fruit. Initially fine grained in nature the palate stretches to showcase natural acidity and tension. A wine with finely balanced weight and complexity."
Rated Excellent & 94/100 Cameron Douglas MS, May 2020 (2018 Vintage)
"Calm yet complex bouquet with aromas of softly spoken light red berry fruit aromas, integrated yet noticeable voice of barrel and some baking spice moments, some roses and wild flowers and a core of mineral and earth messages. On the palate – complex with a specific texture of fine tannins and red fruit flavours, medium+ acidity and red apple skin, floral, but not loud, earthy, but not driving the wine. Balanced and well made, intriguing and captivating. A lovely wine to explore the range of Pinot Noir’s voice. Best drinking from today and through 2024."
Reviews for the 2017 vintage below…
5 Stars & 95/100 Bob Campbell MW, The Real Review, July 2019 (2017 Vintage)
"Since 2012, Greystone have fermented a portion of their pinot noir in the vineyard, a technique that winemaker Dom Maxwell believes allows the wine to more accurately reflect place and vintage. Cool vintage conditions extended the fermentation.
A scented wine with cherry, red rose, brambles, spice and anise characters together with nutty oak. Firmly-structured with a backbone of smooth, ripe tannins."
Joelle Thompson, April 2019 (2017 Vintage)
"The first time winemaker ever Dom Maxwell bottled a Pinot Noir that was fermented in the vineyard (rather than in the winery) was 2013 but that wine was firmly in the experimental category. Three years later, he made the first vineyard ferment Pinot Noir that was destined for commercial release and this new release is the second one. It’s distinctively different Pinot Noir from most, in part because of its pale ruby colour and in part because of its earthier flavours, which are surprisingly medium bodied, given the pale hue of this tasty drop.
It was bottled unfined and unfiltered with a lower than usual dose of sulphur dioxide added only at bottling to prevent oxidation. This tastes spicy, interesting and fresh and, hopefully, has a long life ahead. I plan to find out by cellaring some."
94/100 Rebecca Gibb, May 2019 (2017 Vintage)
"A fragrant and complex wine that was fermented in the vineyard. It has a beautiful nose redolent of nutmeg, cranberry and cherry. Delicate and transparent, intriguing and scented on the finish."
16/20 Tim Jackson MW, JancisRobinson MW, July 2019 (2017 Vintage)
"Fermentation with indigenous yeasts in the vineyard itself. 16 months in barrel. No fining or filtration. Pale ruby-garnet. Delightfully scented red-cherry fruit, with integration of earthy breadth and nutty oak. Very harmonious. Ripe but far from overripe fruit. Brisk acidity, flinty mineral savouriness, lean strawberry and cherry, and moderate, chalky tannins. Earth-chocolate, long finish. A couple of years for the tannins to take on silkiness, and this could be a rather elegant, fine wine."
96/100 Jamie Goode, August 2019 (2017 Vintage)
"This is the latest vintage of Dom Maxwell’s vineyard-fermented Pinot Noir: the grapes are harvested and put in a fermenter in the vineyard, with the aim to capturing the wild yeasts present in the vineyard (and on the grape), without giving winery-resident yeasts a chance to take over. After fermentation the wine is pressed in the winery, and spends 16 months in barrel before bottling without fining or filtration. Organic. The nose shows fine, sappy red fruits with some notes of herbs and iron. The palate is beautifully focused with a lovely red fruit character and complex notes of fine herbs, a twist of tomato, lovely red cherry and berry fruits and a peppery sheen. There’s amazing elegance and focus here: this wine has a nice savoury edge and nice detail and precision. With nice graininess from the present but well integrated tannins, and the fresh acidity, this is quite profound."
5 Stars Michael Cooper (2017 Vintage)
"This classy red is estate-grown and hand-picked at Waipara, in North Canterbury, and made by fermenting the grapes in the vineyard, using indigenous yeasts. Matured in old oak barriques for 16 months, the 2017 vintage is ruby-hued, mouthfilling and highly complex, with concentrated, notably savoury, cherryish, spicy, nutty flavours. Already very expressive, it's certified organic."