In 2012 Greystone's Dominic Maxwell first explored fermenting Pinot Noir grapes in the vineyard where they grow. They captured the wild yeasts in situ and by happenstance found they'd extended the vintage influence, allowing the vagaries of the season’s weather to provide a defining mark upon the wine.
The wine is compelling and intense, with layered, savoury flavours and juicy dense fruit. Initially fine grained in nature the palate stretches to showcase natural acidity and tension. A wine with finely balanced weight and complexity.
Light-coloured pinot noir that appears to have been made with a light touch. An ethereal and charming wine, with red rose and fresh cherry flavours plus a hint of fresh herb and subtle spicy flavours. A wine of purity, grace and restrained power.
94 points Bob Campbell therealreview.com 11 MAR 2020 Drink 2019–2025