Day 3 in New Zealand marked my final day in Waipara/North Canterbury, and it proved to be quite remarkable. I began my morning with a scenic walk through the hills behind the vineyards, traversing Mountford Estate—whose wines I have long admired but hadn’t encountered in a while—before arriving at Muddy Water. The trail was delightful, and I look forward to spending more time wandering this area in the future.
My first stop was at Georges Road, an enchanting 8-hectare vineyard owned by Kirk Bray. Here, he crafts a fascinating selection of wines, focusing on Syrah and Pinot Gris, which is somewhat unusual for Waipara. The thoughtful farming practices and superb terroir, characterized by gravelly soils, made my visit truly enjoyable.
Next, I headed to Greystone, which I’ve been following for several years. Dom Maxwell innovated the vineyard fermentation process, allowing the ferment to occur right in the vineyard. Previously, grapes were processed in the winery and then returned, but now they can complete the entire process in the vineyard thanks to a new destemmer he found. The wines here demand attention, especially the vineyard-fermented Pinot and Syrah, alongside the premium Thomas Brothers Pinot and Erin Chardonnay sourced from unique limestone-rich hillside sites. The restaurant at Greystone is also a noteworthy mention.
The highlight of my day was touring the regenerative Block 7 with Liam and Dom, where they have ingeniously lifted the fruiting wire high enough to enable sheep grazing throughout the year.
Following Greystone, I visited Pyramid Valley in Waikari, a place I had previously explored in 2007 and 2017. After the passing of Mike Weersing, who established the vineyard, it is now part of the Smith and Sheth portfolio, with Huw Kinch overseeing operations. The vineyard has expanded thoughtfully from slightly over two hectares to nearly eight, incorporating new plantings in 2018. The wines from this exceptional site are now better than ever, and the upcoming 2024 vintages look particularly promising.
My final visit of the day was with Ed Donaldson at Pegasus Bay, a place where I spent considerable time in the past. Although Matt Donaldson departed during the 2024 vintage, the winery has a well-established team that is likely to maintain the quality of their wines. I had the pleasure of tasting their latest releases, including a whole-bunch skin-fermented Sauvignon with some Semillon, which intrigued me greatly. Their Riesling is a significant focus, with the 2023 and 2024 Bel Canto being superb. I also appreciated the Maestro, along with the fantastic Virtuoso Chardonnay and Prima Donna Pinot Noir.
The day concluded with a lovely gathering at Kumiko’s, hosted by Sue and Paul, where we enjoyed fantastic energy coupled with great wines. Expect detailed write-ups of my visits soon!