2016 Nor'Wester (Omihi) by Greystone Pinot Noir North Canterbury

SKU #1381650 94 points Sam Kim

 The wine combines fabulous fruit purity with seductive complexity, displaying fragrant aromas of dark cherry, plum, smoked game, dark mushroom and black olive on the nose, leading to a beautifully weighted palate that is silky and flowing. The wine offers refinement and poise, while delivering loads of delectable flavours with a powerful finish. At its best: now to 2022.  (2/2018)

93 points Bob Campbell

 Elegant, precise, poised Pinot Noir with bright cherry, red rose and subtle spice flavours. The wine has an appealing purity and balance. It's not a blockbuster but it does have good power and intensity.  (9/2018)

92 points Robert Parker's Wine Advocate

 There's an almost rose-like dusty floral note on the nose of Greystone's 2016 Omihi Pinot Noir. On the palate, multitonal cherry fruit takes charge, delivering a pristine beam of flavor focused by crisp acids and silky tannins. Although raised in 30% new oak, it's barely noticeable, save for some attractive wisps of vanilla on the lingering finish. (JC)  (5/2018)

91 points Raymond Chan

 Even dark ruby-red colour, a little lighter on the edge with slight purple tints. The nose is softly full with aromas of dark-red berry fruit harmoniously entwined with dried herb and earthy notes and nutty oak. The aromatics form a soft, but well-packed heart. Medium-full bodied, the palate has integrated and seamlessly interwoven flavours of dark-red berry fruits melded with dark and dried herbs, a little earthiness and nutty oak, unveiling lifted elements. The flavours form a sweet and rounded core with good depth and presence. The mouthfeel possesses a smooth-flowing line with soft, supple tannins and integrated acidity, and the wine carries to a moderately concentrated, gentle finish. This is a harmonious, softly rounded Pinot Noir with savoury red berry fruits, dried herbs, earth and nutty detail on a supple, smooth palate. Serve with slow-cooked game meat and casseroles over the next 4 years. Hand-picked mixed clone fruit from contracted Omihi vineyards, vines 18-22 y.o., indigenous yeast fermented with 8% whole bunches to 13.5% alc., the wine on skins for up to 30 days and aged 10 months in 30% new French oak barriques.  (2/2018)

K&L Notes

92+ points The Wine Front: Forest berry compote scents, some muddy-earthy notes, undergrowth, slate. The palate is juicy yet quite transparent, flavours a bit diffuse and shrouded in silty-graphite tannins. Minerality is a word you could use here, but fruit is shy, and tannins a bit tough to close. A vin de garde style, would be best description. (MB 6/2018) Winemaker notes: "All batches were fermented in small lots with wild yeasts and allowed to macerate on skins, with daily hand plunging for up to 30 days. The young wine was gently pressed to French oak barriques, where it rested for 10 months before blending and bottling on-site without fining. A nose of Black Doris plums and baking spices leads to a bright palate of dark berry fruits and earthy truffles. The soft dry tannins are beautifully balanced with a long, flavourful finish."


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By: John Majeski | K&L Staff Member | Review Date: 4/23/2019 | Send Email
Today is Earth Day 2019....why we allot but one day a year to show the love for the only real home any of us have is beyond me. I imagine those fragile remnants of humanity who inhabit the dwindling rain forest consider every day ‘Earth Day.' Nurture the thought. And on this miraculous orb, there are few places that can rival the enviable natural beauty of New Zealand. The Waipara region on the South Island produces fabulous Pinot Noirs of exceptional charm and elegance, as this wine amply demonstrates. Fermented with wild yeasts and aged in French barriques for ten months, this Pinot surrenders aromas and flavors of black plums, bright cherries, floral notes, spice and tapenade. Layered with silky tannins and pleasant acidity, it finishes with both impressive power and poise. Serve with pork tenderloin, wild mushroom risotto or seared ahi tuna.

By: Stefanie Juelsgaard | K&L Staff Member | Review Date: 2/20/2019 | Send Email
From acclaimed Greystone winemaker Dom Maxwell comes this pure and precise take on Pinot Noir, equal to any Old World site in terms of quality. This wine is made from small batches of Pinot all fermented using wild yeasts, aged in French oak barrique for ten months, and bottled unfined and unfiltered to maintain complexity and texture. Greystone winery takes great care to gently handle the fruit and to ensure only the highest quality is released. Recently named "Winemaker of the Year" in Gourmet Traveller, Dom Maxwell is pioneering new techniques and gaining fast recognition. With the help of viticulturalist Nick Gill (of Tongue in Groove pedigree), Nor'Wester is displaying itself to be one of the most interesting and friendly wines on the shelf. Dusky tannin, delicate earth notes, dark cherry, with a medium-body and a great line of acidity are the markers of this wine from one of the most under-rated areas in New Zealand.
Top Value!

By: Neal Fischer | K&L Staff Member | Review Date: 2/19/2019 | Send Email
Initial nosing displays a wine that is light and earthy, so there are welcome Burgundian tones to this Pinot Noir. In short time, though, more fruit note emerge to round out this New Zealand wine. Sour cherry, blackberry, and damson reveal themselves with a touch of pepper and a soft floral quality. Tart berries burst on the palate including not-yet-ripe blueberries and lingonberry sauce with just a little leafy green herbaceousness.

By: Chris DePaoli | K&L Staff Member | Review Date: 2/19/2019 | Send Email
Rich dark fruit, silky tannins, verve of acidity and a underbrush finish make this a complete Pinot, and an incredible value to boot. The Nor'Wester showcases the classic Kiwi fruit notes but doesn't let them ride over everything, restraining them with an earthy palette edge and smoke beams racing to a forest floor end. Fantastic food wine that will complement game or lamb especially well

By: Greg St. Clair | K&L Staff Member | Review Date: 2/19/2019 | Send Email
The nose of this wine shows a bit of earth with delicate, dark, Pinot fruit that is in the background. While on the palate the medium body shows a lightness with a tangy delicacy. The finish is savory, delicate and shows hints of earth and spice.

By: Ryan Woodhouse | K&L Staff Member | Review Date: 2/19/2019 | Send Email
The return of a best seller with a new name and package! The Nor'Wester from Greystone / Grey's Peak is basically a declassified bottling from their top notch, organically farmed estate in Waipara Valley. We had this wine omce before under the Thistle Ridge label. Winemaker Dom Maxwell is a highly regarded talent producing some of the countries most highly rated wines. Our long relationship with the team and Grey's Peak allowed us first dibs on this highly scored bottling. The wine delivers authentic Pinot Noir varietal characters of berry fruits, sous bois, smoke, clove, freshly turned earth. Medium bodied with food friendly acidity and fine tannins. Lovely length and balance of fruit vs savory elements. A very complete wines for the money thanks to our direct import program. Don't miss it.

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Varietal:

Pinot Noir

- One of France's most legendary grapes and the grape that earned Burgundy its reputation. The parent of varietals like Pinot Gris/Grigio and Pinot Blanc, Pinot Noir is blue to violet to indigo in color with relatively thin skins, and it is said to have been cultivated in France for more than 2,000 years. At its best, Pinot Noir creates elegant wines that are filled with primary red fruit aromas and flavors while young, revealing with an array of secondary characteristics like earth, smoke, violet, truffle and game with age. The varietal is also known, perhaps better than any, for its ability to translate terroir, or a sense of place. While the best Pinot Noir still comes from Burgundy, it is being produced with increasing success in cooler climates around the world. In France, it is part of the trifecta of grapes that can go into Champagne, and it is also grown in Alsace, Irancy, Jura, Savoie, Lorraine and Sancerre. Outside of France it is produced under the names Pinot Nero and Blauburgunder in Italy's mountainous regions, as Spätburgunder in Germany and as Blauburgunder in Austria. In the US, Pinot Noir has found suitable growing conditions in the cooler parts of California, including Carneros, the Russian River Valley, the Anderson Valley, the Sonoma Coast, Monterey County, the Santa Lucia Highlands and Santa Barbara County, as well as in Oregon's Willamette Valley. In recent years, New Zealand has demonstrated its ability to interpret this hard-to-grow varietal, with successful bottlings coming from careful and attentive growers in Central Otago, Martinborough and Canterbury. Chile is also an up-and-coming region for Pinot Noir, creating fresh, fruit-forward, early-drinking and affordable Pinots from the coastal Casablanca Valley and the Limari Valley.
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New Zealand

- New Zealand is an extremely diverse wine-growing nation. The long history of producing wine started in the 1830s with wineries such as Mission Estate (1850) and Te Mata Estate (1896) still producing wine today. The two islands hold a multitude of different growing climates ranging from warmer areas such as Hawke’s Bay to very cool regions such as Waitaki, and Awatere. Most regions are defined as Maritime with the exception being Central Otago that has a moderate Continental climate with the high elevation creating dramatic diurnal swings in temperature. The plethora of grapes grown in New Zealand reflects this diverse microclimate make up. Everything has a place here, Bordeaux varietals and Syrah in Hawke’s Bay, Chardonnay and Pinot in Nelson, Pinot Noir and Riesling in Central Otago , aromatic whites in Waipara and pretty much everything you can imagine in Marlborough. New Zealand is also one of the “greenest” wine producing nations on earth (94% of wine certified sustainable in 2013) with a strong focus on organic and Biodynamic farming.