I wrote up the 2016 version of this wine last year, where I showed some pictures of the ferments in the vineyard. I was impressed by it, but the 2017 is even better. Made in tiny quantities, but worth looking out for (UK agent is Seckford).
Greystone Vineyard Vineyard Ferment Pinot Noir 2017 Waipara Valley, New Zealand
13.5% alcohol. This is the latest vintage of Dom Maxwell’s vineyard-fermented Pinot Noir: the grapes are harvested and put in a fermenter in the vineyard, with the aim to capturing the wild yeasts present in the vineyard (and on the grape), without giving winery-resident yeasts a chance to take over. After fermentation the wine is pressed in the winery, and spends 16 months in barrel before bottling without fining or filtration. Organic. The nose shows fine, sappy red fruits with some notes of herbs and iron. The palate is beautifully focused with a lovely red fruit character and complex notes of fine herbs, a twist of tomato, lovely red cherry and berry fruits and a peppery sheen. There’s amazing elegance and focus here: this wine has a nice savoury edge and nice detail and precision. With nice graininess from the present but well integrated tannins, and the fresh acidity, this is quite profound. 96/100