GREYSTONE VINEYARD FERMENT PINOT NOIR NORTH CANTERBURY 16/17
This wine grew from an experiment that first took place in 2012 where wild yeasts were captured in the vineyard and used to ferment a Pinot Noir in the vineyard. It sounds only natural but is in fact highly unusual because grapes tend to be taken to the winery for fermentation. In this case, the winery ferment vessels came to the grapes.
The result is a slower than usual fermentation, due to cooler temperatures, especially at night time.
This delicate Pinot shines a new light on this noble grape, which tastes silky, vibrant, fresh and delicate with a lingering finish and interesting flavour notes.
It’s a wine for the cellar – or a special occasion in your finest glassware now or soon.