A steep vineyard in Omihi that was established in 1999 has now been renamed as Damsteep (aptly enough) and is home to the grapes that find their way into this pretty aromatic Pinot Noir with its smooth and savoury flavours of fruity red berries, wrapped in firmly structured earthy notes and a lingering, silky finish. This is a great drink now from a very good vintage for quality and it will age well for up to five years, possibly longer. It was bottled unfined and unfiltered with minimal sulphur.

Violets, spice, chocolate and damson plum saturate the nose whilst the palate is rich and opulent giving loads of dark red fruits. The tannins give the wine plenty of structure, also providing longevity for many years to come. Gimblett Gravels Cabernet Franc at its peak. Drink now until 2030.

The wine is a small batch from the McKenzie vineyard. The grapes are harvested during late April and early May in excellent condition, pressed and cold settled to retain fruit flavour.

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 pretty pale pink rose is made from 100% organic Pinot Noir. Aromas are plentiful with red berries, cream, brioche and lingering mineral notes. Summer berries and tropical notes flow through to the palate, finishing with focused acidity.

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. 

All the grapes from this wine are from our Dry River Estate vineyard, with the majority from our first planted vines in 1979. These are dry-grown vines yielding very small bunches and berries. The idea is for this wine to transcend varietal archetype, where the wine is the wine, standing outside its category.
We want to bring you a distinctive Dry River expression of Pinot Gris. The wine is perfect to enjoy young with food, but will further improve over the next five years.
Wet stone, mineral notes and riper characters of kiwi fruit, pears and stone fruit greet the nose. Further complexity is driven by long maturation on lees in old oak barrels, bringing out cashew nuts and a touch of cream and vanilla. The palate is seamless with transparent tannins and densely-packed fruit that brings the focus to middle and finishes effortlessly.

2024 - Bright and fragrant, this Pinot Gris opens with vibrant notes of orange zest, warm apricot, and a whisper of ginger, layered with delicate green melon and soft pear. A subtle floral lift, reminiscent of wildflowers, enhances the bouquet. On the
palate, rich, pastry-like phenolics create depth and texture, evoking the comforting warmth of a crackling fire. A touch of residual sugar lends a silk-like smoothness, while hints of popcorn and brown sugar add contrast and structure to its opulent breadth. The finish is indulgent and lingering, leaving an irresistible, moreish allure.

Great Central Otago Pinot Noir from the most experienced viticulturist-winemaker team, brothers James and Matt Dicey. This pair have produced this wine with a blend of grapes grown on the Inlet Vineyard (60%) and Black Rabbit Vineyard (40%).

The wine is fleshy and full bodied with bright fresh fruit flavour to the forefront of each succulent sip; indigenous yeast fermentation took place with 2% whole clusters, 98% destemmed and 23 days on skins followed by ageing of 12 months in barrel, 21% new oak. 

The wine contains 14.3% ABV and was bottled unfined but filtered. 

The new Dicey Wine brand is the brainchild of the well experienced Dicey brothers, Matt and James, whose parents were among the pioneers of viticulture and winemaking in Bannockburn, Central Otago, when they co-founded Mt Difficulty Wines. 

Great Central Otago Riesling in a medium dry, succulent, deliciously drinkable style with flavours of lime zest and lemon. Dicey Wines is owned by the Dicey brothers, Matt and James, whose parents were pioneers of viticulture and winemaking in Bannockburn, Central Otago, when they co-founded Mt Difficulty Wines.

A super tasty, super smooth Pinot Noir made from grapes grown in Martinborough and vinified in Hawke’s Bay at Clearview Estate. This is a superb red fruited wine with its lively and youthfully fruity Pinot summer berry flavours. It’s great value for a wine that just sneaks in under $30. Clearview Estate Winery in Hawke’s Bay sourced grapes from Ferry Road in Martinborough to make this tasty Pinot Noir and this is the second time it’s been produced (2019 was the first). The wine was made at Clearview Estate with about 40% whole bunch fermentation, all wild fermented followed by aging in French oak, 18% new, for a year. 

About Clearview Estate

Clearview Estate is one of oldest, most well established wineries in Hawke's Bay and is situated on the Te Awanga Coast, south of Napier. It's a great place to visit for tastings at the cellar door as well as lunch in the dappled shade of the established courtyard area. The winery was founded by Tim Turvey, winemaker and co-owner. The current winemaker is the multi talented Matt Kirby.

The Main Divide is the name of the majestic Southern Alps, which form the backbone of the South Island of New Zealand. It is also the name of a range of outstanding, approachable priced drink-me-now styled wines from Pegasus Bay winery in North Canterbury. 

These wines consistently punch well above their price weight, including this Chardonnay, which is made from hand picked grapes, which were whole bunch pressed into large French oak puncheons and fermented with the grape's natural yeasts then matured on yeast lees for a year. Full bodied, creamy, bold and powerful.

Outstanding Pinot Noir from one of Martinborough's first wineries, Nga Waka; a small company with new owners and the same winemaker - founder and former owner, Roger Parkinson. This spicy, full bodied, darkly fruited wine is as elegant as it is power packed with flavour and beauty. It drinks beautifully now and is a definite keeper for at least five years. 

This wine is made using 16% whole bunch fermentation to add structure and accentuate spicy flavour notes with 20% new oak for support rather than dominating the delicate fruit flavours in this excellent expression of Wairarapa Pinot Noir. 

A soft, smooth, spicy Pinot Noir with red fruit flavours, a medium body and lithe mouthfeel. This Pinot Noir is Margrain's entry level Pinot and is made with grapes grown south of Martinborough village on a terrace vineyard site on stony soils. It offers good value for money from one of the country's leading Pinot Noir regions. 

This deep ruby, complex dry, spicy red comes from Elephant Hill Winery, which has its headquarters on the beautiful coast at Te Awanga in Hawke's Bay. 

The Elder Pinot Noir is made from grapes grown on a small, elevated, stony, north facing vineyard, situated south of Martinborough township on White Rock Road. It's produced by Mike and Margaret Hanson and Nigel and Bridgit Elder, hence the name.

The wine is an earthy, delicate style of Pinot Noir, made for the two couples by winemaker Paul Mason of Martinborough Vineyards. 

TASTING NOTES: Aromas of ripe dark red berry fruits dominate the nose with hints of spice and floral notes in the background add complexity. Velvet soft tannins form the backbone of this succulent and vibrant Pinot Noir. Spice flavours come through on the mid palate along with rich cherry fruit flavours and underlying savoury notes. This is a superbly balanced, elegant and weighted Pinot capable of ageing for up to ten years.

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.

source- Luna Estate