Greywacke, Pinot Gris, Marlborough

Cirque Du Soleil - Luzia (Vacanza Pizzeria in Surry Hills) : Light , pale, soft golden 2.5/10, if you look hard you can see the typical grey tinge. On the nose it's peaches, honeysuckle, and ginger. On the palate it really surprised me with a rich and rounded body. I can taste ginger, honey suckle, shortbread, and vanilla with a little spice and a litter bitterness. Whilst I found the experience a surprise and on the positive side of the …

Maybe intended or maybe not stored properly, and I got a little natural wine vibe, a touch of acetaldehyde. Tech sheet didn't indicate it, so guessing it's a storage issue. Overall still interesting either way.

This was the second bottle of this wine, and this one was better on day 2. Nicely balanced fruit and acidity. Pretty floral and herbal notes. Good as an aperitif and with shrimp and salmon.

Tasted at Tim Syrad Wines Christmas Masterclass, Surrey, UK. Medium gold colour. Off dry. Tropical, lemony. Went well with the salmon terrine.

Smells good - mixed orchard fruit, gently spiced/perfumed, digestive biscuit/graham cracker, honey, mint, and lightly stony/petrichor/marine aromas, with good intensity and a lot going on. On the palate fairly concentrated and full-bodied, and a touch off-dry but with good, balancing, juicy acidity. Some saline and stony minerality develop toward a slightly bittersweet, appetizing finish. Fun, interesting, enjoyable wine. Best unchilled, around cellar temperature.

Not something I drink often. This has great pear, apple and lime notes, with a solid acid line and a sweetish, honeyed finish. Opulent if I had to sum it up in a word

Cooked stone fruit with lemon custard. First impression is delicious. But the combination of creamy body, relatively high alcohol, high residual sugar, and low acidity gets tiresome quickly. The alcohol especially is really noticeable and distracting in this wine. I also don't like the dairy aromas, which one poster below likened to yogurt. Still, the attractive fruit flavors might make this popular with some wine drinkers. Below are the winemaker's tasting notes: Fruit from the Brancott Valley is wild yeast …

Very interesting. Quite full, broad and complex for the varietal with a wild yeasty flavor, good body, and bright but weighty savory tones. A very good food wine. B/B-

Greywacke event with Kevin Judd and the New Plymouth Wine Tasting Club (New Plymouth Hotel) : This wine was VERY popular around the room, although I didn't like it as much as other people did. Certainly was the most popular wine of the night. Smooth, silky, oily, generous texture. Quite dense and heavy for a Pinot Gris. A bit on the sweet side, broad, herbal and very complex. Certainly a-typical Pinot Gris, probably the most complex wine I've had from …

Not my favourite Greywacke. Not much on the nose with unpleasant sour yoghurt notes along some stone fruit. Off-dry on palate with soft acidity that balances 10 g of sugars, full body and moderate finish. Kind of heavy and one-dimensional.

Kevin Judd masterclass (WSPC) : Hand picked, whole bunch press, 15% very old barrel. You need a knife to cut through that nose, overripe fruits, earthy with hints of spices. Full in the mouth, round and sweet, a bit too high acidity. Wonderful in the mouth, earthy feeling, a bit of mushrooms and thyme. Medium aftertaste. Where is a mushroom risoto when you need it?

Lemon, key lime tints. Served cold but with air revealing smoke, slight caramel, and a mineral streak all covering the fruit (slight peach, apricot & pear) later burnt sugar. The rich fruit explodes on the palate however with ripe peach, pear and tropical fruits. Medium body and good medium+ acidity. 88 because of nose - palate disconnect.

Great with nice nose and palate. Last couple Pinot Gris we've had have been quite heavy so this was a nice lighter change