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.
This has all the complexity seen in great white wines with plenty of savory influence. Grilled nuts adorn biscuity and flinty lemon and grapefruit pith. The palate has punchy dried-peach and lemon flavors, as well as an appealing, very succulent and carefully layered texture. Drink now. Screw cap.
MIKE BENNIE - THE WINE FRONT
Perky perfume of green herbs, gooseberry, passionfruit, citrus. Zingy in the palate and almost feels riesling racy. Nice kind of feel. Some cracked honeycomb notes chime in faintly. It’s got a fair bit going on and still holds great freshness. Intriguing.
JOE CZERWINSKI - WINE ADVOCATE
Kevin Judd's 2016 Wild Sauvignon features toasty accents to it layers of ripe nectarine and pineapple. It's medium-bodied, reasonably rich and textured on the palate, then it weakens a bit on the finish. Stronger vintages can age up to a decade or more, but I'd suggest drinking this by 2023.
CHRISTINA PICKARD - WINE ENTHUSIAST
Ex-Cloudy Bay winemaker Kevin Judd's wines are never shy and never boring. This wine is an opulent Sauvignon, quite the opposite of the Marlborough style most are familiar with. Wild fermented in oak barrels, it's a heady combo of lemon, toast, salted cashew and wild herb. The full-bodied palate is highly textural but not heavy thanks to a good lick of acidity. Herbs, lemon rind and toasty oak ripple right through the finish.