A couple of Kiwi wineries have made it onto a prestigious wine list.
Leading wine authority Robert Parker has included Greystone Wine’s 2017 Vineyard Ferment Pinot Noir (North Canterbury) and Bish’s Heartwood Chardonnay (Hawke’s Bay) for this year’s Top 100 Wine Discoveries.
More than 30,000 wines were reviewed by a team of ten wine critics over the last year to compile the list.
“Vineyard Ferment is about as close as you will get to nature-making wine,” said Greystone winemaker Dom Maxwell, adding that the brilliant score was great recognition of an epic experiment.
“We pick the fruit and de-stem it in the vineyard, where it is put into open vats and the environment’s natural yeasts turn the fruit into wine. We don’t add anything at all during fermentation and by isolating the wine outside we keep its own specific profile.”
Winemaker Tony Bish uses innovative egg-shaped wooden fermenters for Bish’s Heartwood Chardonnay, the other wine to make the list. First conceived in France in 2001, concrete and recently French Oak eggs are now widely used by innovative winemakers around the world.
Virtually every knowledgeable observer agrees that The Wine Advocate from Robert Parker exerts the most significant influence on the serious wine consumer’s buying habits and trends not only in America but also in France, England, Switzerland, Japan, Hong Kong, Singapore, Russia, Mexico, Brazil, China and every other major wine market of the world.