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’.
Fruit for the 2022 Vintage Greywacke Sauvignon Blanc was sourced from several prime vineyard sites in Marlborough’s Southern Valleys and the central Wairau Plains (specifically Woodbourne, Renwick and Rapaura). Harvested largely by machine during cool (often cold) night-time conditions, the sauvignon blanc grapes were trucked to our winery in the Omaka Valley, where they were lightly pressed to yield a modest volume of high-quality juice. The juice was cold-settled and racked prior to fermentation, which was primarily carried out in stainless steel tanks with cultured yeast. A portion of the juice 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 June, when the blend was assembled. The wine was bottled in mid-August with alcohol 13.5%, pH 3.24 and acidity 6.8 g/l.
Aromas of cassis and passionfruit are first to emerge, with guava, crisp pear and white peach adding a delicious fruit salad intricacy. On the palate, it’s generous yet refreshing, with ripe pineapple and a lime sherbet zing, layered with elderflower and hints of citrus blossom. A classic example of Greywacke’s interpretation of the famous Marlborough style – ripe, textural and scrumptious – with the volume turned well down.