Greywacke, Wild Ferment, Sauvignon Blanc, Marlborough, New Zealand
"...highly refined...fleshy, with impressively concentrated, ripe tropical-fruit flavours, showing excellent complexity, and a very harmonious, long finish."
Greywacke's Wild Sauvignon Blanc is a unique Marlborough style - an oak aged Sauvignon - rich, ripe and concentrated.
The Wild Sauvignon was crafted using grapes from premium sites in the Southern Valleys and the central Wairau Plains of Marlborough. Unusually for Sauvignon, which rarely sees any oak, it underwent spontaneous indigenous yeast fermentation in oak over 6 months, with lees stirring. The wine was then transferred out of oak and left on its lees for around five months to add weight, structure and concentration.
Greywacke (pronounced 'grey-wacky') is named after a type of New Zealand bedrock, upon which great terroirs these great Marlborough wines are crafted by owner/winemaker Kevin Judd - a pioneer of the Marlborough wine scene and a former Head Winemaker at the iconic Cloudy Bay estate no less. Kevin's style is based on minimum intervention winemaking, letting his soils shine through the quality-focused wines that typically display real concentration and individuality.
"This is a leading example of Marlborough Sauvignon Blanc from well outside the mainstream. Fermented with indigenous yeasts in old French oak barriques, the highly refined 2017 vintage (5*) is fleshy, with impressively concentrated, ripe tropical-fruit flavours, showing excellent complexity, and a very harmonious, long finish. Already delicious, it’s a drink-now or cellaring proposition." Michael Cooper
5 Stars - Michael Cooper