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Greywacke is the new 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. As such we were expecting big things when we recently tasted this wine and were not disappointed. This is a textural, fresh Marlborough Sauvignon Blanc that is sure to win many fans with its effortless power and balance. 
 
Fruit was sourced from various vineyard sites in and around the Brancott Valley and the central Wairau Plains, specifically in Woodbourne, Renwick and Rapaura. Soil types vary from the young alluvial soils of Rapaura and Renwick, 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 two- or three-cane VSP (vertical shoot positioning). Fermented entirely with naturally occurring yeast – this is an alternative style of sauvignon blanc that is both intricate and textural. A succulent combination of yellow peach and brown pears, rolled into rich, short pastry with a sprinkling of a caramelised almonds. The palate is full of lemon curd and vanilla custard with a touch of dried herbs and a lingering grapefruit finish. 
 
Fruit was sourced from various vineyard sites in and around the Brancott Valley and the central Wairau Plains, specifically in Woodbourne, Renwick and Rapaura. Soil types vary from the young alluvial deposits of Rapaura and Renwick, which contain high proportions of 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 two- or three-cane VSP (vertical shoot positioning). 
 
Some vineyards were harvested by machine and others by hand, all into halftonne bins, which were tipped directly into a tank press. The grapes were pressed relatively lightly and the resulting juice was cold-settled prior to racking into French oak barriques, the majority of which were old. 

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