Greywacke is located in the lower Brancott Valley, in Marlborough and is benefitted by the winemaking prowess of Kevin Judd. Sourcing prime fruit from mature vineyards within the central Wairau and Southern Valleys, Kevin uses low-intervention winemaking to create wines hallmarked by their concentration and individuality. The Greywacke Sauvignon is renowned as one of the best Sauvignon in the Marlborough region.
Some vineyards were harvested by machine and others by hand, all into halftonne bins, which were tipped directly into tank presses. The grapes were pressed lightly and the resulting juice was cold-settled prior to racking into mostly old French oak barriques. The juice was allowed to undergo spontaneous indigenous yeast fermentation, the tail end of which continued for well over six months. The wine had occasional lees stirring and approximately two-thirds underwent malo-lactic fermentation. It was transferred out of oak prior to the following harvest and left on yeast lees for a further six months. The wine was bottled in November 2017 with alcohol 14.0%, pH 3.20 and acidity 6.0 g/l.
Imagine – shortbread and friands, quinces and apricots, lemon zest and ginger, honeysuckle and vanilla bean – a delicious, sweet-scented fragrance of ripe fruit and Asian spices infused with a tarragon-like herbal thread and a faint whiff of wood smoke. Fermented entirely with naturally occurring yeast, this is an alternative style of sauvignon blanc that is both intricate and textural with a rich, succulent palate finishing crisp and long with a flinty dryness.
Kevin Judd is one of Marlborough’s pioneer winemakers whose career is intrinsically linked with the global profile of New Zealand wine. Kevin was born in England and grew up in Australia, where he studied winemaking at Roseworthy College and first made wine at Reynella in South Australia. He moved to New Zealand in 1983 and joined Selaks Wines. Subsequently, he became the founding winemaker at Cloudy Bay, a pivotal role during which he directed the company’s first 25 vintages. In 2009 he established his own label, Greywacke, named after New Zealand’s prolific bedrock. The Name: New Zealand does not have a designated national rock, but if one was ever chosen it would have to be greywacke (pron: grey-wacky). This drab grey stone is found everywhere in New Zealand – on the mountains, in the rivers, on the beaches. It consists of layers of hard, muddy grey sandstone alternating with thinner layers of darker mudstone (argillite). Technically the term greywacke refers to the sandstone (wacke is a German name for a type of sandstone), but it is also used as a general term for the entire rock.
BOB CAMPBELL MW - THE REAL REVIEW
'A richer and more textural wine than the regular sauvignon blanc label, with an artful influence of struck flint reductive character adding extra interest and complexity. It's easy to see how this stylish wine can attract a cult following.'
TONI PATERSON MW - THE REAL REVIEW
'A stunning, multi-layered sauvignon blanc. Ripe lemon, perfumed quince and gentle spice plus faint complex sulfides and background savouriness. The fruit is intense, defined and long, and I love the flavour progression through the length of the palate. The integrated acidity enlivens and lengthens the palate. The more you taste it, the more you see.'
HUON HOOKE - THE REAL REVIEW
'Light, bright yellow colour; the bouquet smoky, barrel-influenced, complex and intriguing. It's restrained, delicate and dry, crisp and balanced with softness and drinkability. The oak is very discreet on the palate. The wine is quite delicate and restrained for a barrel-fermented savvy. It still has a varietal signature. I like its subtlety. A delicious wine.'