The Greywacke Pinot Gris is a luscious, rich, off dry style. Made like a Chardonnay but with no-malo as the very ripe grapes were already quite low in acidity. Golden fruits – pears, apricot, a bit of ginger spice. This is a bit of a ‘hidden treasure’ in the Greywacke range.
Winery notes (2023 Vintage)
"Sweet aromas of golden pears, juicy figs, dried apricots and poached nectarines are infused with chamomile flower and hints of lanolin. The palate is inviting and lush with flavours of spiced quince, rock melon and lychee, highlighted with a twist of lemon zest. Greywacke Pinot Gris is an opulent, off-dry expression that celebrates the layers of flavour naturally afforded by the variety."
Number 1 WineFolio.co.nz Top 10 Pinot Gris Tasting 2024 (2023 Vintage)
"A pale green-straw colour in the glass. A headily golden perfume, filled with quince, blood orange, gingerbread, sliced pear and jasmine flowers. “Really ripe” and succulent, we said. A complexity that takes in a broad opulence, but is also quite precise and structured. The texture reminds us of a spiced creme brûlée, with vanilla, citrus zest and caramel notes to match. A well-balanced finish with great length."
Joelle Thomson, drinksbiz Magazine October/November 2024 (2023 Vintage)
"The Judd winemaking family make this rich, textural, full-bodied Pinot Gris using barrel fermentation to build smooth, textural qualities into the wine while retaining flavours of pear and white peach. This complex Pinot Gris is a fab pairing for roasted vegetable dishes, roast chicken or pork. It drinks well now and will evolve favourably over the next four to five years."
Reviews for the 2022 vintage below…
5 Stars Michael Cooper (2022 Vintage)
"A wine to ponder over, the 2022 vintage was grown at Renwick, in the Wairau Valley, hand-picked, mostly fermented in old French oak barriques, and then all matured in old barrels for a further six months. Bright, light yellow/green, it is a powerful, fleshy wine, with lush stonefruit flavours, an unobtrusive splash of sweetness (9.3 grams/litre of residual sugar), and finely balanced acidity. Already delicious, with notable complexity and richness, it should be at its best 2025+."