Greywacke Sauvignon Blanc

Greywacke Sauvignon Blanc 2018

Marlborough, New Zealand   |    750ml   |    13%
Greywacke is the venture of Kevin Judd, former winemaker at Cloudy Bay for twenty five years and in the process established it as the world's most famous Sauvignon Blanc producer. The Greywacke wines are made by Kevin at Dog Point Winery in the lower Brancott Valley, a facility extended to him by long-standing friends and industry colleagues, Ivan Sutherland and James Healy.

The 2018 Greywacke Sauvignon Blanc is another textural, flavoursome and complex Marlborough Sauvignon Blanc that is sure to win many fans with its effortless power and balance. A vibrant mix of nectarines, yellow peaches and cassis combines with the bright fragrance of lemon zest laced with musky, jasmine-like floral nuances. The palate is packed with ripe stone fruit, melons and mandarin creating a succulent tropical-fruited style with that classic Marlborough zing

Availability: In stock

$26.90
Only available for purchase in 6 bottle increments.
Greywacke is the wine label of long-time Cloudy Bay winemaker Kevin Judd and is named after the rounded river-stones that are scattered through the soils of his vineyards. Sourcing his fruit from premium vineyards in the central Wairau plains and Southern valleys, Kevin produces a brilliant range of wines, primarily focusing on Pinot Noir and Sauvignon Blanc, with a small amount of Pinot Gris, Riesling and Chardonnay.

As you would expect from the founding winemaker of New Zealand’s most famous wine, the quality throughout the Greywacke range is exceptional. Not satisfied with being one of the country's most influential winemakers, Kevin is also one of the world’s premier wine and vineyard photographers.
6
New Zealand
Marlborough
750
13
Tasting Note: A musky fusion of sweet scented fruits - nectarines, peaches and nashi pears with a dash of orange zest - intermingled with a floral perfume reminiscent of star jasmine and citrus blossom. A generous palate with citrus and cassis flavours, deliciously ripe and succulent, finishing with that classic Marlborough zing.

Viticulture: 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 two- or three-cane VSP (vertical shoot positioning) trellis.

Winemaking: Harvested largely by machine during cool (often cold) night-time conditions, the sauvignon blanc grapes were 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 in stainless steel, primarily using cultured yeast for cool, slow fermentation. A portion was allowed to undergo spontaneous indigenous yeast fermentation using slightly warmer temperature regimes.

All individual vineyard batches were left on lees and kept separate until late July, when the blend was assembled. The wine was bottled in mid-August with an alcohol of 13.5%, pH 3.05 and acidity 6.7 g/l

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