In 2000 the Thomas Family purchased a farm on the Omihi hills and began work to create the Greystone vineyard. From the outset there was one goal; to realise exceptional wines from the unique terroir. By 2004 with the help of Viticulturist Nick Gill they’d planted thirteen blocks across the Omihi slopes. Dom Maxwell became our winemaker and a team was formed in the pursuit of realising the potential of this exceptional site. The north facing limestone hills slope down to clay – the perfect combination for growing wines with minerality and concentration.

In 2008 the first wine was produced from here and over the years Greystone has grown amid accolades and acclaim to be recognised as one of New Zealand’s best wineries where we aim to capture the essence of this site and reflect this in every bottle of Greystone.

Greystone’s recent awards include:

  • Sustainable Winery of the Year 2020 – NZ Organic Wine Awards
  • New Zealand Winery of the Year 2018 (Raymond Chan)
  • *New Zealand Organic Wine Awards: Vineyard of the Year 2016
  • New Zealand Winemaker of the Year 2018 – Dom Maxwell (Gourmet Traveller WINE)
  • In the ‘Top Wineries of NZ’ 2020 – The Real Review
  • “Best Chardonnay in New Zealand” (Decanter Magazine)
  • Gold Medal for Greystone 2016 Sauvignon Blanc (Global Sauvignon Blanc Masters 2017)
  • Greystone 2016 Pinot Gris ranked 3rd most exciting Pinot Gris in the world in their annual “75 Best Buys of 2017” (Decanter Magazine)

WINES:

Click on highlighted wines for tasting notes

Greystone Range (all wines are vegan friendly and certified organic)

Thistle Ridge

REVIEWS:

Bob Campbell MW

2016 Greystone Sand Dollar Pinot Gris – 95 Points 5 stars

Dry, tasty & textural Pinot Gris with ripe pear, toast, apple and brioche flavours. A classy wine that includes a portion of barrel fermented and matured wine to add pleasing texture and additional layers of flavours.

2016 Greystone Vineyard Ferment Pinot Noir – 95 points – 5 Stars 

Open-top tanks were moved to the vineyard during fermentation to give the wine a stronger sense of place. The result is an interesting and impressive wine that has quite a savoury (mushroom, herb, earth and animal) element that contrasts with varietal fruit flavours of plum and berry. The wine has a great texture – dense and smooth. An intriguing pinot with layers of complexity and subtle power. Drink 2018 to 2023 Published 6/7/2018

2014 Decanter World Wine Awards: Decanter International Trophy for Best Pinot Noir in Show –

  • Greystone Thomas Brothers Pinot Noir 2012

2015 Decanter World Wine Awards: Decanter International Trophy for Best NZ Pinot Noir in Show-

  • Greystone Thomas Brothers Pinot Noir 2013

2017 Thistle Ridge Sauvignon Blanc – 91 points 4.5 stars

It is fragrant and complex on the nose showing grapefruit, baked apple and lemon zest characters with a hint of flinty note. The palate is beautifully weighted and lively, delivering lovely fruit intensity and fine texture, brilliantly supported by refreshing acidity. Vibrant and flavoursome with subtle savoury undertones. At its best: now to 2020. Sam Kim, Wine Orbit NZ, Aug 2018

 

Greystone named ‘Winery of the Year 2018’!

For 2018, the Raymond Chan Wine Reviews ‘Winery of the Year’ is awarded to Greystone Wines in Omihi, North Canterbury.

Raymond says: “Greystone Wines has always figured among the contenders for this award from the very start in when I instituted it in 2011, due to the exceptional nature of the wines across their whole range, and this has continued every year with increasing quality and sophistication. But this year, their innovative approach to vineyard work and winemaking has brought them to the fore, thus making them my choice.”

Read Raymond’s article

Dom Maxwell wins 2018 NZ Winemaker of the Year!

Dom Maxwell – Winemaker at Greystone

Dom Maxwell, who started his career at Greystone in 2004 as a vineyard hand, was named “New Zealand Winemaker of the Year 2018” by Gourmet Traveller Wine Magazine. He was cited for his fusion of traditional winemaking and ground-breaking techniques including wild fermentation in the vineyard itself, use of oak barrels rather than steel tanks to age Sauvignon Blanc and aging Rose in barrels under water to intensify fermentation.

Congratulations to Dom and the Team!