Greystone Pinot Noir 2019

Our approach is as simple, natural, and traditional as possible. After careful hand-picking and sorting, each parcel of fruit is allowed to soak on skins at ambient temperatures allowing for a wild fermentation. We gently hand-plunged each vat daily, and post-fermentation, each vat was left on skins for approx. 3-4 weeks before pressing. The wine was then aged 16 months in Burgundian French Oak barriques, of which 31 % were new. In line with our traditional approach to winemaking, each barrel completed a natural malolactic fermentation prior to our final barrel selection and blending. The wine was then blended and spent a further four months in a tank prior to being estate-bottled, unfined, and unfiltered.  

Spring rain cooled the soil & gave our vines a slow start this season. Flowering wasn’t ideal, leading to small bunches and lots of leaf growth, so extensive canopy work was needed to ensure even ripening. Summer came through in the new year with a particularly dry & hot February, bringing us into harvest with pristine fruit with great concentration but very small volumes. All are organically managed and hand-harvested.