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Greystone 2013 ‘Erin’s’ Chardonnay and ‘Thomas Brothers’ Pinot Noir

08 July,2015
Peter and Bruce Thomas, brothers who founded Greystone shared the vision to make a world class Pinot Noir. Peter thought the ‘best Pinot Noir in the world could come from the "crazy steep top blocks” off their newly established Omihi vineyard and persuaded viticulturist Nick Gill to plant what they called ‘The Brothers Block’. Their faith in the site, the soils and the top blocks have resulted in the most spectacular fruit, which they have bottled as ‘Reserve’ wine named ‘Thomas Brothers’. The 2013 vintage is the third release and has already been successful in garnering top awards. It employs the innovative natural vineyard fermentation process espoused by winemaker Dom Maxwell for greater complexities, textures and structure. To match the Pinot Noir, Greystone have the ‘Erin’s Reserve’ Chardonnay, named for Peter’s daughter who loves the variety. The vines are Mendoza, from the steepest block, also. Here, I review the 2013 ‘Erin’s Reserve’ Chardonnay and ‘Thomas Brothers’ Reserve Pinot Noir. www.greystonewines.co.nz

FEATURED WINES IN THIS REVIEW



Greystone ‘Erin’s Reserve’ Waipara Valley Chardonnay 2013

Chardonnay from New Zealand – Canterbury & Waipara

19.5+/20
Bright, light golden-hued straw-yellow colour with some depth, lighter on rim. The nose is very full and powerful with deep and densely concentrated aromas of white stonefruits and citrus fruits melded with waves of creamy and nutty barrel-ferment notes, mealy and flinty layers, flint, smoke and toasty oak. The aromatics are voluminous and have great presence. Full-bodied, the palate is fulsome and rich with powerfully concentrated and deeply packed flavours of sweetly ripe citrus fruit and yellow stonefruit harmoniously entwined with mealy and nutty oak notes, flint and toasty oak detail. This is wonderfully integrated and complete on palate, the wine flowing smoothly with power and presence. The fruit is underlined by fresh acidity, lending drive and poise, and carries to a very long, creamy, lingering finish with nutty and toasty elements. This is a rich, powerful and concentrated Chardonnay with waves of complex flavours and a complete, integrated mouthfeel. Match with roast pork over the next 5-6+ years. Hand-picked Mendoza clone fruit from the steepest block on shallow limestone-rich soils with a north-west aspect, the free-run juice indigenous yeast barrel-fermented to 13.0% alc., the wine aged 15 months in 65% new oak with practically full MLF. 73 cases made. 19.5+/20 Jul 2015 RRP $100.00

Greystone ‘Thomas Brothers’ ‘Reserve’ Waipara Valley Pinot Noir 2013

Pinot Noir from New Zealand – Canterbury & Waipara

19.5/20
Very full, even, black-hued ruby-red colour with lighter garnet hues on rim. This has a very full and broad nose with deeply packed aromas of ripe, savoury dark red and black berried fruits entwined with complex layers of earth, undergrowth game and spices. With aeration, the red fruits blossom, unveiling red floral lift, smoke and oak. The aromatics are harmoniously interwoven. Medium to medium-full bodied, the palate has real presence and fruit depth, though the flavours are initially restrained. Ethereal waves of dark red berry fruits, savoury spices, earth and undergrowth unfold, showing lusciousness and succulence. Game and red florals emerge, adding to the complexity. The flavours are integrated and balanced by very fine, supple, background tannin extraction, and energised by refine, ripe, soft acidity. This flows smoothly and seamlessly, leading to a densely concentrated, complex finish with earth, smoke and oak elements. This is a beautifully rich, succulent, harmonious and complex layered Pinot Noir with refined funkiness and seamless textures. Match with slow-cooked game meat dishes over the next 6-7 years. Clone 5 and 15 fruit from the steep ‘Brothers’ Block’ on free-draining clay soils over white limestone, hand-picked and hand-sorted in the winery, fully destemmed and given a cold soak and foot-stomped for indigenous yeast fermentation to 14.0% alc. 25% was wild fermented in the vineyard "en plein air”, the wine on skins for one month, and aged 15 months in 70% new French oak. 275 cases made. 19.5/20 Jul 2015 RRP $100.00
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