Seductive aromas of homemade apricot jam, vanilla cake and candied lemon peel mingle with a tarragon-like herbal quality, scents of dried meadow hay and a whiff of flintiness. Fermented entirely with naturally occurring yeast, this is a ‘wild child’ sauvignon that is both intricate and textural, with a generous, succulent palate that is packed with stonefruit and citrus – a luscious style, yet crisp and dry, with remarkable ageing potential.
Reviews:
- Wine Spectator: Offers plenty of nuance and detail, with a vibrant thread of juicy acidity and supple and complex notes of candied ginger, dried honeysuckle and lemon curd. Drink now. 700 cases imported.
- James Suckling: A favorite sauvignon with sliced-pear, apple, smoke and flint aromas that follow through to a full body that is tight and well structured with tension and focus. Drink now.
Producer Information
Greywacke is a New Zealand wine producer located in the Marlborough wine region of the country’s South Island. It is owned by winemaker Kevin Judd, who rose to prominence in his previous position as winemaker for Cloudy Bay as well as for his parrallel career in vineyard photography. Grapes for Greywacke wines are sourced from vineyards across the wider region, and in particular those owned by the Sutherland family. The wines are made at the Dog Point Winery in the lower Brancott valley, which is co-owned by Ivan Sutherland. Greywacke takes its name from the high prevalence in the initial Rapaura vineyard of sandstone-based greywacke soils. Sauvignon Blanc and a fragrant, finely structured Pinot Noir form the core of the Greywacke wine portfolio. Two styles of the former are made; the zesty, mineral-laden Greywacke label, based on stainless steel vinification, and the Wild Sauvignon which is fermented in old oak barrels with wild yeasts and shows spice, herbs and vanilla. A rich Pinot Gris from the Brancott Valley, a crisp Riesling with a touch of sweetness from Fairhall, and a late-harvest Riesling from the same location complete the portfolio.
