Imagine a bowl of summer berries on a warm day with the smell of fresh earthy aromas. This wine is a complex amalgamation of all those flavours and more, made from a single vineyard planted over 50 years ago at 1,000 metres above sea level near the village of Aana in the Bekaa Valley. Deep, gravelly soil over a limestone base provides the vines with concentrated flavoured grapes and low yields (25-30 hectolitres per hectare) result in concentrated wines and the altitude keeps the average yearly temperature at around 25 ° C, encompassing cold, snowy winters, mild springs and hot summers.

This Single Vineyard wine is made from grapes grown at Auntsfield Estate. The style is aimed towards texture, complexity and length, balancing the typical Marlborough fruit spectrum and aromatics with richness and mouth feel. The nose shows intense and pure aromas of fresh passionfruit, ripe melon and lime. The palate is powerful, tight and elegant. This wine displays intense ripe fruit flavours of passionfruit and white peach, with citrus notes of lime and mandarin pith.

Complex, dry, fleshy textured Sauvignon Blanc from Huia Wines in Marlborough; 50 to 60% of the grapes were fermented in older French oak with wild yeasts giving the wine a beautiful complex nose. Certified organic.

Great classic Marlborough Sauvignon Blanc with freshness and tropical fruit aromas tempered by a nervy backbone of bright acidity that runs through each vibrant, summery sip of this fruit forward wine. Complex notes come through in a creamy mid palate, which is an expression of lees contact post fermentation in stainless steel tanks. This adds richness and breadth to the wine as well as length of flavour.

Forrest Estate Sauvignon Blanc is made from a blend of grapes grown on four vineyards located around Renwick in the Wairau River Valley. Whilst all
have their own characteristics, they share in common the Wairau plains, gravel rich, free draining and devigourating soil profile. This classical Marlborough terroir is critical in achieving the smaller berries and lower cropping levels needed to produce premium Sauvignon Blanc.

Elegant Chablis-like Chardonnay with creamy notes and balancing acidity due to the cool climate of Central Otago's Inlet Vineyard in Bannockburn. Grapes in this wine were picked in two lots with the first pressed directly to barrel and the second lot left overnight then whole bunch pressed to barrel where they were fermented with wild yeasts and stirred weekly to encourage flavour integration from lees (yeast cells from fermentation) contact. The wine was aged in French oak, just 16% of it new and then bottled unfined but filtered.

Taka K is the brainchild of Japanese born, North Canterbury based winemaker Takahiro Koyama, who has launched this fabulous new expression of Pinot Noir from the windy climate of Canterbury. Hot days, cool nights and thoughtful winemaking combine in this wine which has a medium body and intense flavours of smoked mushrooms, wild earth and a hint of thyme beautifully intermingled with red cherry aromas and dense plummy softness. 

Like diving into a velvet cushion in the glass. Need we say more.

The grapes in this wine were grown on an organically farmed vineyard on the eastern side of the Waipara Valley, North Canterbury. The vineyard has clay rich soil with a limestone influence and is undergoing transition to become certified organic. All grapes were fermented in open top fermenters with wild yeasts followed by ageing in French Oak barrels (no new oak) for about 10 months, then racked and blended into stainless steel tanks prior to the bottling without any fining or filtration.

The total production was 560 cases.

This dry, full bodied, flavoursome Pinot Gris is something special from the deep south and was fermented with skin contact in amphora to bring a new dimension to one of the most popular grapes in the world right now. Domaine Rewa has hit a new high with the small production of this lovely wine. 

 One bottle only per customer please

What the critics say

There is no one hotter in Burgundy these days than Sylvain Cathiard. Burghound.com

Valli Riesling is inspired by the great whites of the Mosel Valley in Germany. Winemaker Grant Taylor describes this vintage as having flavours of freshly squeezed lime juice, Granny Smith apple with hints of chalk and jasmine flower. 

Valli Wines was founded by Central Otago winemaker Grant Taylor in 1998 and has since become one of the most collectible Pinot Noir brands in New Zealand with four distinctly different Pinot Noirs made every year from four key sub regions in Central Otago. Grant is the only winemaker producing a consistently diverse range of wines every vintage with each wine made the same way so that the wines each express the climate and soil variations in the areas from which they come from.

Black Estate - This Riesling is grown on the rolling slopes of our Damsteep Vineyard.  The site's dense clay and mineral limestone provide weight, texture and salivating freshness.  A true character.

Fromm -  "A bright and pure Pinot with good fruit weight and sweet spicy undertones. Layered and harmonious with a structural complexity yet offering lovely drink now approach-ability."

Hillside frost-free site planted over limestone and clay. The oldest Pinot Noir block was planted in 1986 and is still on its own roots, Able clone. Distinct from the Eclipse vineyard because of vastly different geology with the clays that deliver rich, velvety texture. This is perhaps a more approachable wine than Eclipse, but still with elegance and underlying power.

Appearance – Dark ruby, youthful

Bouquet – Immediately pretty and floral, lifted red fruits combine with fine oak and earth/spice aromas. Very complex and seductive.

Palate – Power with elegance. Palate is packed with layers of fruit and spice. Super fine tannins flow alongside balanced acidity delivering long richly textured finish.  

Source - Luna Estate

Greystone is one of North Canterbury's wine stars situated on the slopes of limestone rich hills in Omihi. All of the grapes that go into Greystone wines are 100% certified organic with BioGro NZ and all are estate grown. No additional fruit is purchased to supplement production, which is one of many incremental steps that go into Greystone's high quality wines. 

This impressive Pinot Noir is the top of the Pinot tree at Greystone. It's made from fully destemmed whole berries which were cold macerated and fermented with wild yeasts, 25% of the wine having been fermented in small tanks amongst the vines, which ensures a completely wild vineyard yeast fermentation. The wine is bottled without fining, filtration or cold stabilisation.

It drinks well now but will reward those with patience to wait for it to develop further with age and has the potential to evolve positively for up to a decade, if kept in good conditions. 

Certified organic with BioGro NZ.

About Greystone

The Greystone wine story began in 2000 when the Thomas Family bought an old sheep farm on the Omihi hills in the Waipara Valley, North Canterbury. The rolling limestone hills lured this family in and their goal was a single minded one: to make great wines from the limestone rich soils here. Fast forward 20 years and Greystone is one of the great (and, some might say, yet to be fully discovered) wineries in this outstanding wine region. Not least due to the work of winemaker Dom Maxwell and general manager Nick Gill, who began working together in 2005 and has grown along with the brand and quality.