Greywacke, Marlborough Sauvignon Blanc

Greywacke, Marlborough Sauvignon Blanc

One of Marlborough's most celebrated Sauvignon Blanc wines, from the winemaker who put the variety on the map - Kevin Judd.


Country, Region
New Zealand, Marlborough
Sauvignon Blanc

Additional Details

Tasting Notes

Yellow- fleshed peaches, rock melon and blackcurrant alongside
lemon icing, chamomile and hints of rose petal - this is a delicately
perfumed and deliciously ripe-fruited interpretation of
Marlborough Sauvignon Blanc. The palate is both subtle and
textural, showing considerable ripeness and concentration, with a
crisp and long, juicy finish.

Producer details

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'.

In the vineyard

Fruit was sourced from various prime vineyard sites in
Marlborough’s Southern Valleys, the central Wairau Plains
(specifically in Woodbourne, Renwick and Rapaura) and a
spectacular river terrace site in the upper Awatere Valley. Soil
types vary from the young alluvial soils of Rapaura, Renwick and
the upper Awatere, which contain high proportions of New
Zealand’s ubiquitous greywacke river stones, to the older and
denser clay- loams of the Southern Valleys. The majority of the
vineyards were trained using the divided Scott Henry canopy
management system, with the balance on a vertical shoot
positioning trellis.

In the winery

Harvested largely by machine during cool (often cold) nights, the
Sauvignon Blanc was picked into half-tonne bins, which were
tipped directly into the tank press and lightly pressed. The resulting
juice was cold-settled prior to fermentation, primarily using
cultured yeast in stainless steel for cool, slow fermentation. A
portion was allowed to undergo spontaneous indigenous yeast
fermentation in old oak barrels. All individual vineyard batches
were left on lees and kept separate until late July, when the blend
was assembled.

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