Intense pepper and exotic florals on the nose merge with vanilla-saturated plum, cherry and boysenberry - plump tannins and smooth succulence round out the finish.

Pinot Gris, Viognier and Gewurztraminer join forces in this quirky white blend from a great Hawke’s Bay winery. These grapes are an aromatic bunch and when fermented dry offer a lush body and crisp long fresh finish.

One of Central Otago's best kept secrets - great whites made from Chardonnay, a grape that thrives in the deep south as this beauty shows. It's full bodied, dry and made from certified organic grapes grown at the Morrison Vineyard at Pisa; one of the most highly regarded sub regions for grape growing in Central Otago. 

Grapes were pressed straight to barrel for fermentation with native vineyard yeasts, entirely in older French oak with no new oak at all. The wine was then matured in the same barrels for a year. 

The result is a beautiful dry, richly textured, smooth and creamy Chardonnay balanced by great southern acidity which gives Central Otago a distinctive edge when producing the world's most popular white wine. 

The home and winery of Mount Edward is situated in Gibbston, 25 kilometres from Queenstown.  Vineyards are there, in Bannockburn and at PIsa. 

A great lunch time wine from Mt Edward Wines in Central Otago, one of the region's most adventurous producers with its range of interesting, high quality, dry white wines. Pinot Blanc makes a fabulous alternative to Chardonnay and this dry wine has beautifully fresh white stone fruit aromas with a citrusy taste mid palate and layers of freshness. 

Superbly refreshing, floral aromas with lime and honeysuckle. Off-dry, with a balanced acidity, fresh mineral flavours and a hint of apple
Great for that summer lunch

Cameron Douglas MS 93/100
A lovely wine in an off-dry expression. Aromas and flavours of green apple and lemon pith, honeysuckle and lime-flower. The sweetness is perfectly placed against a backdrop of acidity and ripe citrus and apple flavours. Balanced and well made, crisp and lengthy, a great aperitif style for Summer 2024.

Bob Campbell MW 93/100
"Medium-dry riesling with saline/oyster shell, lemon blossom, lime, and wild flower flavours. Initial sweetness is balanced by refreshing acidity which helps drive a lingering finish and creates mouth-tingling tension. Intense wine with cellaring potential"

Savoury dried herbs and earthy notes lead into this impressively structured Pinot Noir from the Gibbston Valley, the last region typically to harvest its grapes each year in Central Otago. This cool climate is expressed in this wine in the high acidity and dried herb notes, which add depth and complexity to the weighty red plum notes and lovely full body. An impressive wine from a very good vintage and likely to shine in 10 years' time - if it lasts that long. 

Released and on the market now. Ageing time: potentially 10 to 11 years+.

The four Valli Pinot Noirs

The four sub regions that winemaker Grant Taylor makes Pinot Noir from each year encompass widely varying landscapes, soil types and climates from the maritime influenced weather in the Waitaki Valley Vineyard on the ironically named Grant's Road; a site that Grant Taylor owns, through to the semi continental climates of Gibbston, Bannockburn and Bendigo. 

Bendigo

Valli Bendigo Pinot Noir is made from grapes grown on the Chinaman's Terrace Vineyard in Bendigo, Central Otago. This elevated vineyard was planted in 2005 between 314 metres and 374 metres above sea level with five different Pinot Noir clones; Abel, 115, UCD5, 667 and 777. The soils are shallow sandy loams with a high clay content and also include a small lower section with gravel soils.  Bendigo has a semi continental, arid climate. The vines are cane pruned and grow on a vertical shoot positioning (VSP) trellis.

Bannockburn

Valli Bannockburn Pinot Noir is made with grapes grown on the Hall Vineyard, which was planted in 2000 in Bannockburn at 350 metres above sea level. This area has a semi continental climate. It is planted with six different clones of Pinot Noir; namely, 777, 115, 10/5, UCD5, 113 and 13. The soils here are wind blown loess over schist bedrock. They are deep, moderately sandy and free draining. The vines are cane pruned and grow on a vertical shoot positioning (VSP) trellis.

Gibbston Valley

Valli Gibbston Pinot Noir is made with grapes grown on the Gibbston Highway, which were planted between 1999 and 2000 at between 343 and 351 metres above sea level. The Pinot Noir clones on this site are 777, 115, UCD5 and 114. Soils are alluvial loess which ranges from 0.5 to 1 metre deep over firm river gravels.

Rainfall is lower here than in Bannockburn and Bendigo. The climate is considered semi continental. The vines are cane pruned and grow on a vertical shoot positioning (VSP) trellis.

Waitaki Valley

Valli Waitaki Pinot Noir is made with grapes grown on Grant's Road in the Waitaki Valley, a maritime influenced climate planted between 2004 and 2005 at 200 metres above sea level on limestone based soils. River gravels also make up some of the soil type here and vines are cane pruned and grow on a vertical shoot positioning (VSP) trellis.

Winemaker Kevin Judd makes one of Marlborough's best Chardonnays every year and this one is full bodied with intense ripe flavours of grapefruit, burnt orange and white nectarine, which mingle with savoury aromas of smoked almonds, hazelnut meringue and the heady fragrance of freshly cut hay. The mealy savouriness carries through onto a rich, textural palate, evidence of this wine?s low-intervention winemaking. An intricate bone-dry style that is highly concentrated with a distinct flintiness, tight structure and crisp citrussy finish.

This Syrah shows dark fruit with a touch of cracked pepper and soft, approachable tannins on the palate. This wine is supple and well balanced, and will continue to develop for 4-6 years in the cellar.

A deliciously fragrant Marlborough pinot ? juicy blackberries, blueberries and the sweet aroma of homemade strawberry jam, intermingled with more savoury suggestions of black olives, cedar and a hint of lavender. Its ethereal but finely structured palate has concentrated varietal character that combines red and black fruit with earthy, smoky nuances.

Something a little unusual from Marlborough. Originally from North-eastern Italy, this tiny parcel was sourced from the Stanley Estate plantings in the Awatere Valley. It shows dark fruit characters, a little Awatere spice and a fresh, lively acidity. It's a slightly more robust red than our usual Pinot Noir and a great match with a big steak over the open grill this winter.

Harvested, crushed and then fermented in small batches in oak cuves to add complexity. The ferments are hand plunged, skin contacted post-fermentation, gently pressed and then aged in a 20/80 blend of new/old French oak barriques for ten months prior to blending and bottling in late summer.

Eye - Dark deep purple

Nose - Blueberries and Blackberries with a savory dried herb note

Taste - Blackberries and savory dried herbs support bold tannins combining fruit and oak with a wild gamey character.

Barrel aged for 12 months in French oak  

14.5%

Classy fruit-forward Pinot grown on Upper Moutere clay. The elegant nose offers wild red fruits and brambles that lead to a seductive, feminine palate layered with fine tannins and lifting acidity. 

A cheeky 'n cheerful Pinot Noir which over delivers on all counts. Nor Wester Pinot is named after the eponymous dry north west wind that blows through North Canterbury's vineyards, often decimating bunches of grapes and ensuring that those remaining can develop thicker skins than Pinot Noir usually has. This can help to define the earthy flavours and impressive structure of the wines made in this region and, even at this relatively humble price, quality remains surprisingly high. 

Nor' Wester is a blend of grapes from the region, fermented in small batches with daily hand plunging and aged in French oak for 10 months. It's a very similar style to Greystone Pinot Noir, only it's not a 100% estate grown wine.

It offers outstanding value for money with delicious drinking now and potential to hold.

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.