Greywacke Wild Sauvignon (750ml)
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.
In the glass you’ll note that this is an alternative style of New Zealand Sauvignon Blanc. Shortbread, quince and apricot, lemon zest and fresh ginger. There is a savoury quality, along with notes of honeysuckle, vanilla bean and a faint whiff of wood smoke. Intricate and textural with a rich, succulent palate finishing crisp and long with a flinty dryness.
Fruit was sourced from various vineyard sites in the Southern Valleys and the central Wairau Plains. Some vineyards were harvested by machine and others by hand, all into half tonne bins, which were tipped directly into tank presses. The grapes were pressed lightly and the resulting juice was cold-settled prior to racking into mostly old, French oak barriques. The juice was allowed to undergo spontaneous indigenous yeast fermentation, the tail end of which continued for well over six months. The wine had occasional lees stirring and approximately two-thirds underwent malolactic conversion. It was transferred out of oak prior to the following harvest and left on yeast lees for a further six months.