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Greystone ‘Thomas Brothers’ Waipara Pinot Noir 2016

14 September,2018

When the Thomas family established their Omihi vineyard in 2004, they believed that the most elevated and exposed sections at 130 m with limestone soil would produce the best Chardonnay and Pinot Noir. With the work of viticulturist Nick Gill and winemaker Dom Maxwell, this has proven to be the case, and the rare ‘flagship’ ‘Erin’s’ Chardonnay and ‘Thomas Brothers’ Pinot Noirs from 2013 (click here to see my reviews of the 2013 wines) and 2015 (click here to see my reviews of the 2015 wines) are among the very best of their varieties I have tasted from the North Canterbury region.

Here, I review the new 2016 ‘Thomas Brothers’ Pinot Noir, from another exceptional growing season. (There is no 2017 wine.) I have seen three releases of 2016 Greystone Pinot Noir, the wines from estate fruit both rated 5-star, the most interesting arguably being the ‘Vineyard Ferment’ wine (click here to see my review). Dom Maxwell and his team are trialling this technique in various sections of the Pinot Noir vineyards, including the steep ‘Thomas Brothers’ block, though they did not do so in 2016. www.greystonewines.co.nz

FEATURED WINES IN THIS REVIEW



Greystone ‘Thomas Brothers’ Waipara Valley North Canterbury Pinot Noir 2016

Pinot Noir from New Zealand – Canterbury & Waipara

19.5/20

Even ruby-red colour with some depth, a little lighter on the rim. The nose is full and voluminous with harmoniously concentrated aromas showing layers of deep and dense dark-red berry fruit with notes of plums melded with dark herbs and subtle whole bunch stalk perfumes, unfolding suggestions of game and undergrowth complexities. Fullish-bodied, the palate is rich and luscious with sweetly vibrant, stylishly restrained flavours of ripe dark-red berry fruit along with black plum nuances, complexed by a soft layer of spices, dark herbs, earth, liquorice and game. The fruit is vibrant and succulent supported by considerable fine-grained tannin extraction and structure, with balanced, lacy acidity lending tension and vitality. The flavours carry to a very long, succulently spicy and plummy finish. This is an expansively rich and succulent Pinot Noir with dark-red berry and plum flavours along with herb, earth and spice complexities with plenty of fine-grained structure and acid vitality. Match with wild duck and pork, and game meat over the next 7-9+ years. Hand-picked and sorted fruit, clones 5 and 115, from vines 11 y.o., indigenous yeast fermented with 15% whole bunches to 14.5% alc., the wine spending one month on skins and aged 15 months in 50% new French oak. 19.5/20 Sep 2018 RRP $95.00

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