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WINEMAKING: The Sauvignon Blanc was harvested at night into half-ton bins. The
grapes were lightly pressed and 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. All individual lots
were left on lees and kept separate until final blending.
TASTING NOTES: Imagine a summer fruit salad – ripe golden peaches, honeydew
melon, nectarines and passionfruit, with a generous splash of cassis and a sprinkling
of lime zest – this is a subtle, delicately aromatic, ripe interpretation of Marlborough
Sauvignon Blanc. The palate is generous and textural, showing great concentration and
finishing with a crisp, succulent finish.
CRITICAL ACCLAIM: 94 pts JamesSuckling.com, 91 pts Vinous
ABOUT GREYWACKE: One of Marlborough’s pioneering winemakers, Kevin Judd’s
career is intrinsically linked with Marlborough Sauvignon Blanc. Established in 2009,
Judd’s label Greywacke (pronounced “gray-wacky”) is the fulfillment of a long-held
dream. Named after New Zealand’s prolific bedrock, Greywacke was originally adopted
by Kevin and his wife Kimberley as the name for their first Marlborough vineyard in
Rapaura, whose soils have an abundance of these river stones. Greywacke sources fruit
from mature vineyards within Marlborough’s central Wairau Plains and the Southern
Valleys. Also an established professional photographer, Judd’s home in the Omaka
Valley overlooking Marlborough’s picturesque vineyards provides inspiration for both
his passions.