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.

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.