Greystone Organic Waipara Pétillant Naturel 2021

Greystone Organic Waipara Pétillant Naturel 2021Off dry style Lemon & feijoa Cream & baking spice Unfined & unfiltered "This is seriously good; the engaging bouquet shows apricot, jasmine, mandarin, rockmelon, grapefruit and oatmeal characters, leading to an impressively concentrated palate delivering richly textured mouthfeel backed by bright acidity, finishing persistent and seductively savoury. At its best: now to 2026" Sam Kim, Wine Orbit, Dec 2021 "Fantastic bouquet of fresh baked goods and

• Off-dry style
• Lemon & feijoa
• Cream & baking spice
• Unfined & unfiltered

"This is seriously good; the engaging bouquet shows apricot, jasmine, mandarin, rockmelon, grapefruit and oatmeal characters, leading to an impressively concentrated palate delivering richly textured mouthfeel backed by bright acidity, finishing persistent and seductively savoury. At its best: now to 2026" Sam Kim, Wine Orbit, Dec 2021

"Fantastic bouquet of fresh baked goods and ripe pears, there’s a delicious spice and apple fragrance, quince and a touch of fresh grapefruit marmalade and ginger. On the palate - crisp, crunchy, fresh, fruity salivating and dry. Textures from the lees and unfined technique layer in mouthfeel and character. Balanced, well made and delicious. Best drinking from day of purchase and through 2024+" Cameron Douglas, Master Sommelier, Dec 2021

Crisp and aromatic on the nose – fresh lemon and feijoa along with cream and a subtle baking spice mix of cloves and cinnamon. There is no added sulphur. Unfined, unfiltered, not disgorged and bottled on site.

The fruit for this wine comes from the highest Riesling block in the Greystone Vineyard. It is exposed to high winds and a narrow topsoil before hitting limestone rock. The wind stress produces fruit with intensity and purity while the limestone brings a fine mineral length to the flavour profile. Fastidious bunch thinning and positioning ensured each bunch had its own space to ripen in to achieve full flavour while a heavy leaf pluck on the afternoon side helped develop tropical notes in the fruit.

After hand picking we chilled and settled the fresh juice for two days to ensure purity of flavour. Fermentation lasted until 17g/L natural residual sugar was remaining. We then estate bottled without filtration or sulphur and allowed the fermentation to continue in bottle until completely dry. The wine was not disgorged prior to release as we found this aided flavour richness but it does mean some natural sediment will occur. Fresh, dry and with a persistent and fine mousse. No added sulphur.