Best known for exquisitely spicy and rich Pinot Noirs and Rieslings, the region has a great reputation for other aromatic varieties such as Pinot Gris and Gewürztraminer as well as its own distinctive take on Sauvignon Blanc and Chardonnay.
Now is your chance to experience the distinctively different shape, structure and architecture of our premium wines in the place they are created.
After a winery visit to Waipara Valley Tig Chandler adds to the growing global awareness that this small wine region in North Canterbury produces a wide range of very high quality wines.
Waipara Valley Pinot Noirs gain 3 of the 8 Gold Medals and the Champion Red Wine of the 2014 New World Wine Awards.
Greystone’s Thistle Ridge Pinot Noir 2013 was the Champion Red Wine , adding to a long list of recent awards being proudly accumulated by the team at Greystone.
The other 2 golds were won by:
Sherwood Estate Signature Family Waipara Valley Pinot Noir 2103
Main Divide Pinot Noir 2013
The continuing ability of Waipara Valley Pinot Noirs to win significant local and international awards is testament to the micro-climate, the soils and the winemaking skills concentrated in the North Canterbury region.
It’s Spring… and you are cordially invited to “Taste Waipara Valley”, a boutique Spring Wine and Olive Oil Tasting Event at the Mashina Lounge Christchurch Casino on Tues 2nd September 2014.
Open to the public 6pm – 9pm
Tickets $25. Book Online TODAY! www.tastewaipara.co.nz
“Taste Waipara Valley” showcases over 20 Waipara Valley and North Canterbury wineries and olive oil producers. It is a great opportunity to sample many of the award winning wines from small, boutique vineyards, through to our most prestigious labels. Keep up to date and try the latest wines and talk one-on-one with the winemakers and owners.
If you thought great New Zealand pinot noir only poured out of Central Otago, then here’s a nugget of knowledge for you. Waipara is fast becoming where it’s at… (read article)
Greystone Wines has won the International Pinot Noir trophy awarded by Decanter magazine, for their Brothers Reserve Waipara Pinot Noir 2012. Decanter magazine is the most influential wine magazine in the world and Greystone faced tough competition from thousands of entries worldwide.
Greystone was awarded the Decanter Regional Trophy for best Pinot Noir from New Zealand (over £15). From here it then faced wines from Chile, USA, France and Germany in the international Pinot Noir final. The small family owned winery from Waipara New Zealand emerged victorious in what has already been a great year for its Pinot Noir. Already the Greystone Pinot Noir 2012 won the Air New Zealand Trophy for Best Pinot Noir and also “Wines of Canterbury” Trophy for best Pinot Noir.
Dom Maxwell, Greystone’s winemaker says the 2012 vintage ‘provided fruit with intensity and vibrancy, accompanied by alluring poise and aromatic abundance’. The Brothers Reserve Pinot Noir comes from the highest block of vines on Greystone’s Omihi hill site with deep limestone soils. Maxwell says, “We’re just now seeing the results of the vines getting down into this limestone and are very excited to see the future for Pinot Noir from these hills.”
The team of international judges said the wine had all the classic textural and fruit hallmarks you could ask for in great Pinot Noir. Their notes described it as “a delicious wine with real presence, this is generous, rich and fleshy, with lots of bright redcurrant and raspberry aromas and concentrated plum, dark cherry and violet flavours. With an earthy character, smoky oak notes and an interesting savoury element, it’s robust but with very supple tannins, a silky-soft mouthfeel and a finish full of Christmas pudding spices.
Winemaker Dom Maxwell has been in residence at Greystone since the winery was established in 2004, his prior experience including stints in Rheingau, Burgundy and Oregon. Everything is handpicked and sorted, with the wines being neither fined nor filtered. Greystone uses wild yeasts to initiate its fermentations but, more intriguingly, it is also experimenting with more unusual practices, such as vineyard fermentations. This involves the fermenter being placed in the actual vineyard for the entire fermentation period – about 30 days. Greystone believes the native yeasts in the vineyard change from year to year, and as its aim is to express each vintage in its purest form, that year’s vineyard yeasts are an inherent part of that character; it also leads to a much longer and colder maceration, which Greystone says noticeably improves the quality of the end product.