Greystone

North Canterbury

Greystone Vineyard’s journey began in 2004 when the Thomas family discovered a stunning limestone-rich site in Waipara Valley, North Canterbury. They believed this land could produce wines with true character and depth, and they were right. From the start, Greystone committed to organic and biodynamic viticulture, ensuring their wines reflected the purity of their environment. Over time, they have gained international recognition, especially for their Pinot Noir, Chardonnay, and Riesling.

Under winemaker Dom Maxwell, they pioneered the Vineyard Ferment Pinot Noir, where wild fermentation occurs directly in the vineyard, a groundbreaking method that captures the essence of the land. Today, Greystone stands as a leader in New Zealand’s sustainable wine movement, consistently producing wines of elegance, complexity, and exceptional quality.

Winemaker

Dom Maxwell

Dom Maxwell, Greystone’s head winemaker, is one of New Zealand’s most innovative and respected wine producers, bringing a deep passion for organic, terroir-driven wines. Since joining in 2005, he has pushed boundaries with minimal-intervention winemaking and innovative techniques, most notably the ‘Vineyard Ferment’ Pinot Noir, where grapes are fermented in the vineyard itself using wild yeasts. This approach results in wines that are packed with personality, and true to their origin.

Dom believes in letting nature take the lead, using hand-harvesting, gentle winemaking, and extended lees aging to enhance depth and complexity. His work has earned Greystone multiple international awards, positioning it among New Zealand’s most respected wineries. With a keen focus on sustainability and expressing the land’s natural character, Dom continues to create wines that showcase Waipara Valley’s world-class potential.

Greystone’s terroir in Waipara Valley is what makes its wines so distinctive. The vineyard is planted on north-facing limestone hills, which provide excellent drainage, minerality, and structure to the wines—especially Pinot Noir and Chardonnay. The limestone, a rarity in New Zealand, mirrors the famous soils of Burgundy, giving the wines elegance and aging potential.

The cool maritime climate, influenced by the nearby Pacific Ocean, ensures a long growing season, allowing grapes to ripen slowly while maintaining vibrant acidity and aromatic intensity. Waipara also experiences warm daytime temperatures and cool nights, which enhance fruit concentration and freshness. Natural wind exposure reduces disease pressure, enabling Greystone to practice organic and biodynamic viticulture. These elements combine to create wines with purity, depth, and a true sense of place.