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Greywacke Sauvignon Blanc Marlborough 2023 (750ml)
Price: $34.99
Sale Price: $22.99
On the palate, juicy Winter Cole pear and baked apple pie notes are lifted by fragrant layers...
| Producer | Greywacke Sauvignon Blanc Marlborough |
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| Country | New Zealand |
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| Region | Marlborough |
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| Varietal | Sauvignon Blanc |
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| Vintage | 2023 |
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| Sku | 29837 |
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| Size | 750ml |
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Rated 92 Points by James Suckling
Fragrant aromas of candied citrus, guava and orange blossoms followed by nettles, sage and box trees. Medium-bodied, mouthwatering acidity. Vibrant and aromatic.
Greywacke Sauvignon Blanc Marlborough 2023
Enticing aromas of cassis, lemon sorbet and green mango, with a delicate dusting of white pepper spice. On the palate, juicy Winter Cole pear and baked apple pie notes are lifted by fragrant layers of elderflower, yuzu and ripe citrus. An elegant yet striking interpretation of Marlborough Sauvignon Blanc - textural and opulent, lifted and lingering.
Alcohol: 13.5
Viticulture
Fruit was sourced from various prime vineyard sites in Marlborough’s Southern Valleys and the central Wairau Plains (specifically 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 a two or three-cane VSP (vertical shoot positioning) trellis.
Winemaking
Harvested largely by machine during cool (often cold) night-time conditions, the sauvignon blanc grapes were trucked to our winery in the Omaka Valley, where they were lightly pressed to yield a modest volume of high-quality juice. The juice was cold-settled and racked prior to fermentation, which was primarily carried out in stainless steel tanks with cultured yeast. A portion of the juice was allowed to undergo spontaneous indigenous yeast fermentation in old oak barrels. All individual vineyard batches were left on lees and kept separate until late June, when the blend was assembled. The wine was bottled in mid-August with alcohol 14.0%, pH 3.16 and acidity 6.8 g/l.
Greywacke Sauvignon Blanc Marlborough Description
Greywacke
Greywacke (pronounced Greywacky) is the Marlborough label of the Judd family and the name of New Zealand’s most abundant bedrock. These understated grey river stones are found throughout Marlborough’s rivers and alluvial vineyard soils. Established in 2009, Greywacke is truly a family affair and while the company now exports its wines all over the world, the ethos is very much ‘keep it simple and hands-on’ with a small, dedicated team running the company from Greywacke HQ in the heart of Marlborough’s Omaka Valley. The fruit is sourced from mature vineyards in prime viticultural sites to optimise the potential afforded by Marlborough’s sunny South Pacific climate. All vineyards are sustainably managed with substantial and increasing proportions coming from organically farmed sites. Crop levels are restricted to enhance concentration of flavour and a long, cool growing season produces fruit with incredible varietal intensity and bright, natural acidity. Meticulous canopy management regimes are employed to provide sufficient fruit exposure to deliver ripeness of flavour, textural richness and optimum acid balance. Greywacke is accredited with AMW status (Appellation Marlborough Wine), ensuring provenance, authenticity and integrity. Each variety is grown and vinified using techniques aimed at achieving very specific wine styles, with a common objective of delivering concentration of flavour and a harmonious balance of texture and acidity. Minimal intervention winemaking is adopted to create wines with personality and individuality, aiming for subtle, ripe, delicious-drinking styles. Wild (indigenous) yeast fermentations are used extensively to incorporate savouriness to the flavour profile and build on the structure and intensity of mouthfeel. The Greywacke range is primarily based on two varieties, sauvignon blanc and pinot noir; the sauvignon being produced in two distinctly different styles. Limited releases of chardonnay, riesling and pinot gris complement the line-up.
Kevin Judd
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 Greywacke, his own family wine company, named after New Zealand’s prolific bedrock. Alongside winemaking, Kevin has developed a parallel career in photography. For over two decades, his evocative images have appeared in countless publications worldwide. His first book was the The Colour of Wine, a photographic essay on the vineyards of Marlborough. His second book, The Landscape of New Zealand Wine, was published in 2009 to considerable acclaim. Kevin and Kimberley live in the Omaka Valley overlooking Marlborough’s picturesque vineyards, the inspiration for both his passions.
The Name
New Zealand does not have a designated national rock, but if one was ever chosen, it would have to be greywacke. This drab grey stone is found everywhere in New Zealand – on the mountains, in the rivers, on the beaches. It consists of layers of hard, muddy grey sandstone alternating with thinner layers of darker mudstone (argillite). Technically, the term greywacke refers to the sandstone (wacke is a German name for a type of sandstone), but it is also used as a general term for the entire rock.
Greywacke (Grauwacke) was first used in the 18th century to describe rocks in the Harz Mountains of Germany. Ernest Dieffenbach, a German scientist who travelled widely in New Zealand between 1839 and 1841, was the first person to use it for local rocks. English geologists regarded greywacke as an uncouth foreign term, but it was adopted in Scotland. Archibald Geikie’s Text-book of Geology, published in 1903, gave descriptions of greywacke, and helped persuade New Zealanders that it was an appropriate term for their most widespread rock. In the 1960s, some geologists argued that the term greywacke was vague and imprecise. A subcommittee of the Geological Society recommended that it be dropped, but this was widely ignored. The term is possibly used more widely in New Zealand than anywhere else in the world. Source: Te Ara, Encyclopedia of New Zealand.
