Greenstone Vineyard / Heathcote/Yarra Valley, Vic

Chardonnay, Pinot Noir and Pinot Grigio with splashes of Viognier and Sauvignon Blanc.  Raised in stainless and left on lees to build texture and complexity, with the aromatic varieties adding complexity to the wine’s perfume.  No oak in this, lightly carbonated to a mineral water-esque bubble, and 5 grams/litre residual sugar.

Fun yet serious enough, juicy, fruit forward and easy to drink, akin to a dry Prosecco style in some ways.  Nashi pear and green apple flavours with undertones of baked croissant, with further flavours of quince, pear and a lick of brioche.  A lovely seafood match, though more than fine to enjoy by itself chilled in the park.

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50/50 Shiraz and Sangiovese from the vaunted Greenstone Heathcote Vineyard. Direct pressed and fermented in seasoned oak, blended totank. Pretty wine – summer berries, cranberries and cream, with fine savoury fruit tannins adding some sophistication. Screaming for classic rosé matches of charcuterie, grilled vegetables and just about anything else.

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Fruit is taken from Killara Estate Vineyard, Seville East in the Yarra Valley. No oak in this zesty juice, but the wine sees some lees stirring to build texture. It’s fresh and vibrant with crunchy pear and lemon juice, and a crackling talc mineral profile. Enough textural richness to keep it interesting and maintain personality.

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A lot of attention goes into this as far as entry level wines go – actually 85% Sangiovese (mix of clones) with 10% Shiraz and 5% Colorino. Fermented in tank and static fermenters and raised in stainless and seasoned oak. A whole bunch portion of roughly 30% provides further dimension. As arguably their signature grape, Greenstone have made a more than decent iteration, savoury, with cranberry and red currant fruit draped over lacy Sangio tannins. Pizza wine plus.

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A mix of clones from the estate’s renowned Heathcote vineyard, raised in seasoned oak. Deep and inky in colour, more juicy and playful than the other Shiraz offerings of the producer, with middle eastern spices, dark berries, and a little black-jellybean-dipped-in-Ribena. Crunchy tannins, belies Shiraz of Heathcote’s typical earthiness for vibrancy.

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Barrel fermented in French oak hogsheads, and aged 8 months on lees, this wine is bright and lively, both visually and aromatically. A warm fermentation temperature has provided a savory undertone while the intensity and sweetness of the fruit shines. Zesty citrus lemon and lime fruits cut the cooler guava and green melon tropical fruits that fill the palate. Custard and chewy textural wood elements provide further layers of complexity. This wine while drinking well in its youth will provide further enjoyment in 3 or 4 years.

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A reference point for Australian Sangiovese. Fully destemmed, this wine starts with a cold soak and is allowed to ferment naturally.  Sees around 16 months in French oak prior to bottling.

Delicious and varietal. Sour cherries, dark chocolate, a lick of tar through the tannins. Shows a little juiciness though overall a layered, complex and sophisticated wine.

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A first release of a small batch experimental wine by Greenstone. The Heathcote vineyard is planted to a few rows of Mataro, vinified separately for the first time. Hand picked, fermented wild and rested for 16 months in seasoned French oak.

Slurpy, sloshy, velvety and savoury fun.  Mataro is a black hearted variety with gobs of dark fruit, almost Shiraz-esque in weight but with a far perkier structure and mouthfeel.

“Crushed, wild-fermented, 3 weeks on skins, matured for 16 months in used French oak.  Relatively light colour; this doesn’t have an axe of tannins suspended above your neck, rather a fruit core wrapped with a  filmy satin swathe a la Wendouree.”  94 points, James Halliday, 2021 Wine Companion

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Considered and precise growing and winemaking comes to the fore here, with four individual Shiraz clones vinified separately. New and seasoned French oak is used, with varying barrel sizes, and comprehensive blending trials to ensure harmony and elegance.

2018 is a rich release; think brawn with brains. Earthy characters typical of Heathcote, with layers of cooked and fresh berries and dark plum.

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From 1983 plantings, a complete and multi-layered Pinot, with whole bunch components and careful oak selections.  Vibrant in its youth, with deep maroon and purples shining through. A fine example of Pinot Noir showing black cherry, earthy truffle and all-spice. The ripeness of this Pinot shows a slightly herbal edge while having a lovely sweetness of ripe cherry and plums. 2021 sees a focused and firmer tannic structure giving this release significant length and dimensions of interest.  Spice, coffee and an appealing charry character round out this complex wine.

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Grown in sandy clay/loam soil, fermented in barrel and rested for 11 months on lees prior to bottling.  Clear and pristine yellow straw with green highlights in the glass. A balance of crunchy fresh fruits and riper tropical fruits lift with notes of struck match, toast and baked pastries. Flavours of grapefruit, nectarine and cashew are rich and full through the palate. Lees contact has provided a creamy element through the wine. It’ll please just about any Chardonnay drinker; the wine has picked up some muscle compared to a couple of vintages prior but it’s by no means flabby, an exercise that Chardonnay can deliver power and richness but ultimately precision and deftness.

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A dessert/late harvest style, achieved by cutting the cordons of the vines as the fruit reaches the desired ripeness.  This dehydrates the grapes increasing sugar and acid levels, as well as encouraging a little botrytis. The exotic flavours of Viognier work fantastically for this style.

Vibrant in the glass. A glossy pale gold colour with a lime hue. Aromas of spring blossom, cumquat, musk, candied orange and lime all abound. The palate is intense with orange citrus fruits, stringy bark honey, and a touch of noble rot (Botrytis) all flowing the wine length. A harmonious balance between the acid and sugar ensures the finish of this wine is clean and fresh, leaving the taste buds wanting more.

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