Greywacke Chardonnay (750ml)
ConventionalMost products with this label come from producers who do their best to avoid any intervention at all but it’s possible that some of the aforementioned preventative measures and additions are deemed necessary. Learn More
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Named after the grey stone found all over New Zealand, Greywacke (pronounced Grey-wacky) is run by the Judd family and was established in 2009. A small, dedicated team runs Greywacke in Marlborough’s Omaka Valley, with a self-described ethos of “keep it simple and hands-on,” something that’s evident once you taste their wines. With their primary focus on Sauvignon Blanc and Pinot Noir, the winery also produces limited releases of Chardonnay, Riesling, and Pinot Gris.
Winemaker, founder, and owner Kevin Judd was the founding winemaker of Cloudy Bay, directing the winery’s first 25 vintages before setting out on his own journey to form Greywacke. The winemaking program is now run by Richelle Tyney; her family belongs to a confederation of iwi that have centuries-old connections to the land of Tee Tauihu (Maori: top of the South Island). This confederation has a long-standing history in agriculture and fishing, and more recently winemaking and viticulture. Richelle firmly believes in minimal intervention winemaking and that wine should express its turangawaewae (Maori: a place to stand). With a passion for Pinot Noir, the hillside terroir of Marlborough’s Southern Valleys holds a very special place in her heart.
The nose has pronounced ripe tropical fruit aromas balanced by toasty and yeasty notes. The wine is full and coats the palate, while being rich and complex, balanced by a refreshing vein of acidity and a mineral finish. The obvious toasty character on the nose is less evident on the palate and the fruit flavours are more citrus driven making the wine very fresh and clean.
This clone of Chardonnay is preferred by Judd for the way it ripens and its ability to provide very concentrated Chardonnay. The grapes are harvested by hand at high ripeness levels and whole cluster pressed before the juice is racked into French oak barrels (20% new) and undergoes a natural yeast fermentation.