|Style||Dry, White, Light Bodied, Aromatic, Tropical Fruit, Floral, Crisp|
|Dietary||Vegetarian, Vegan, Sustainable|
Greywacke's Marlborough Sauvignon Blanc is a bright and bold wine with poached pear and apple blossom aromas. A generous and textured palate is balanced with refreshing acidity, making it a great pairing for fish dishes, salads, and outdoor occasions. Perfect as a birthday present or special treat.
From the mastermind behind Cloudy Bay, Kevin Judd, this is a benchmark for Sauvignon Blanc especially those from Marlborough.
Decanter Magazine: 94Pts
Drinking Window: 2023 - 2027
"With 25 years at Cloudy Bay, Kevin Judd was key to the global renown of Marlborough Sauvignon Blanc. Today his Greywacke wines (particularly the Wild Sauvignon) are standard bearers in their own right. This elegant, textural vintage brims with zippy pineapple sorbet, elderflower blossom and green mango freshness, with bracing lime acidity and a creamy passionfruit curd finish"
About the Producer
Greywacke was created in 2009 by Kevin Judd, chief winemaker at Cloudy Bay from its inception for 25 years and instrumental in the international recognition which Marlborough Sauvignon Blanc enjoys now. The name 'Greywacke' was adopted by Kevin for his first Marlborough vineyard located in Rapaura in recognition of the high prevalence of rounded greywacke river stones in the soils of the vineyard, a sedimentary rock which is widely found in Marlborough. Kevin Judd is also New Zealand's finest wine photographer and has recently published a book 'The Landscape of New Zealand Wine'
Vineyard and Winery
Fruit was sourced from prime vineyards in Marlborough’s Southern Valleys and the central Wairau Plains (specifically Woodbourne, Renwick and Rapaura). Soil types vary from the young alluvial soils of Rapaura and Renwick, which contain high proportions of New Zealand’s ubiquitous greywacke river stones, to the older and denser clay-loams of the Southern Valleys. Most of the vineyards were trained using the divided Scott Henry canopy management system, with the balance on a two- or three-cane vertical shoot positioning trellis.
Harvested largely by machine during cool (often cold) night-time conditions, the grapes were trucked to the Greywacke winery in the Omaka Valley, where they were lightly pressed to yield a modest volume of high-quality juice. The juice was then coldsettled and racked prior to fermentation, primarily using cultured yeast in stainless steel for cool, slow fermentation. A portion of the juice was allowed to undergo spontaneous indigenous yeast fermentation in old oak barrels. All vineyard batches were left on lees and kept separate until late June, when the blend was assembled. The wine was bottled in mid-August 2022.
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