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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). 

Sauvignon blanc was harvested largely by machine during the cool (often cold) night-time conditions. Fruit was harvested directly into half-tonne bins, which were tipped directly into a tank press. The grapes were pressed relatively lightly and the resulting juice was cold-settled prior to fermentation. The majority of the juice was fermented cool in stainless steel tanks using cultured yeast. A portion was filled into old French oak barriques where it was allowed to undergo spontaneous indigenous yeast fermentation. All individual vineyard batches were left on lees and kept separate until late July, when the blend was assembled. The wine was bottled in August-September with alcohol 13.3%.

A vibrant combination of fresh basil and spicy tomato leaves, tossed with tangy nashi pear and mandarin, sprinkled with a little lemon zest. A highly perfumed wine with blossom-like floral aromas and a subtle flintiness that alludes to an underlying core of minerality. A mouth-watering, refreshing style with a deliciously crisp, yet luscious finish. 

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