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Greywacke Wild Sauvignon Blanc

$33.90
$33.00 / unit (case of 12)
Country / Region: Marlborough
Vineyard: Greywacke
Varietal: Sauvignon Blanc
Vintage: 2014

Iconic Marlborough Sauvignon Blanc with a 'Wild' side

Greywacke is the Marlborough label of Kevin Judd, and the fulfilment of a long held dream. The name Greywacke was adopted by Kevin and his wife Kimberley for their first Marlborough vineyard located in Rapaura, named in recognition of the high prevalence of rounded greywacke river stones in the soils of the vineyard. Kevin Judd is one of Marlborough's pioneer winemakers whose career is intrinsically linked with the global profile of New Zealand wine. Kevin was born in England and grew up in Australia, where he studied winemaking at Roseworthy College and first made wine at Reynella in South Australia.

He moved to New Zealand in 1983 and joined Selaks Wines. Subsequently, he became the founding winemaker at Cloudy Bay, a pivotal role during which he directed the company's first 25 vintages. In 2009 he established his own label, Greywacke, named after New Zealand's prolific bedrock. Alongside his winemaking, Kevin has developed a parallel career in wine photography. For two decades, his evocative images have appeared in publications worldwide.

The Wild Sauvignon fruit was sourced from various vineyard sites in and around the Brancott Valley and the central Wairau Plains, specifically in Woodbourne, Renwick and Rapaura. The juice was allowed to undergo spontaneous indigenous yeast fermentation, the tail end of which continued for over six months. The wine had occasional lees stirring and approximately half of the barrels underwent malo-lactic fermentation. It was transferred out of oak during the following harvest and left on yeast lees for a further five months. 14% alcohol

Tasting notes

13 December 2013 by Katie Hutton

Winemakers Note: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.

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