# Greystone Vineyard Ferment Pinot Noir (2021)

- **Producer:** Greystone Wines
- **Colour:** red
- **Type:** still
- **Grapes:** Pinot Noir
- **Region:** Canterbury, New Zealand
- **Style:** Natural
- **Alcohol:** 13.0%
- **Vegan:** Yes
- **Contains sulphites:** No
- **When to drink:** Now or Later
- **Serving temperature:** 14–16 °C
- **Aromas & flavours:** red cherry, strawberry, raspberry, red plum, black cherry, cedar, vanilla, mushroom, forest floor, earth

## About this wine

The Greystone Vineyard Ferment Pinot Noir 2021 is a distinctive red wine from Greystone Wines in the Waipara Valley, North Canterbury, New Zealand. Its unique winemaking process involves fermentation directly in the vineyard rows, intended to capture the essence of the vineyard's wild yeasts and environmental influences. Greystone Wines is a family-owned, certified organic estate known for its progressive viticultural approach. The 2021 vintage experienced challenging weather, including a frost that reduced yields, followed by a dry growing season, contributing to the fruit's quality. The vineyard is situated on limestone-rich soils on north-facing clay slopes, which are integral to the wine's expression of terroir.

## Interesting facts

- Fermented in the vineyard rows using native yeasts.
- Certified organic farming practices.
- Winemaker Dominic Maxwell named NZ Winemaker of the Year 2018.
- Limited allocation due to reduced yields from frost.

## Food pairing

The wine's medium-plus body and fine tannins complement the protein and fat in dishes like roasted duck and pork belly. Its bright acidity cuts through richness, while subtle earthy notes can echo ingredients like mushrooms and herbs.

## Wine making process

The Greystone Vineyard Ferment Pinot Noir undergoes a unique winemaking process beginning with handpicked fruit harvested in the early morning. Fermentation takes place directly in the vineyard rows, utilizing natural and wild native yeasts. This process is guided by ambient temperatures and seasonal rhythms, with gentle hand plunging of the small vats occurring once daily. A short maceration period follows fermentation. The wine is then aged for 15 months in aged oak barrels, with some indications of 16 months in French Oak barriques, including 25% new oak. The wine is estate bottled unfined and unfiltered.