Greywacke, Marlborough Chardonnay

New Zealand | 2021

£29.50 a bottle

Greywacke, Marlborough Chardonnay has an enticing combination of pink grapefruit, pineapple and red apple interwoven with aromas of roasted hazelnuts, spices and a layer of flaky pastry with lemon curd custard. The savoury notes carries through onto the rich, textural palate, evidence of this wine’s low-intervention winemaking. An intricate bone-dry style that is highly concentrated with a distinct flintiness, tight structure and crisp, citrus finish.

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SKU: WBC-LW-GR304 Categories: ,


The grapes for this wine are primarily sourced from the low-yielding Mendoza clone, known for its concentration of flavour and crisp acidity; the balance were from Clone 95. The majority of the fruit was sourced from the lower reaches of the Brancott Valley and Fairhall, grown in gravelly, clay-loam soils, the remainder coming from Renwick and Rapaura, grown in young alluvial soils containing high proportions of New Zealand’s ubiquitous greywacke river stones. The majority of the vineyards were trained using a two-cane VSP (Vertical Shoot Positioning) trellis with the balance on the divided Scott Henry canopy management system.


Greywacke was created in 2009 by Kevin Judd, chief winemaker at Cloudy Bay from its inception for 25 years and instrumental in the international recognition which Marlborough Sauvignon Blanc enjoys now. The name ‘Greywacke’ was adopted by Kevin for his first Marlborough vineyard located in Rapaura in recognition of the high prevalence of rounded greywacke river stones in the soils of the vineyard, a sedimentary rock which is widely found in Marlborough. Kevin Judd is also New Zealand’s finest wine photographer and has recently published a book ‘The Landscape of New Zealand Wine’.

Grape Variety

100% Chardonnay

The grapes were hand picked separately at high ripeness levels and whole bunch pressed using very low maceration press cycles. The resulting juice was lightly settled and racked to French oak barriques (20% new). The juice was allowed to undergo spontaneous indigenous yeast fermentation, the final phase continuing for many months. The wine received occasional lees stirring and underwent a complete malolactic fermentation. It was transferred out of oak after 18 months and bottled in November 2018.

Food Match

Seafood, terrines and pates, risotto, creamy pasta dishes, chicken and char-grilled foods, roasted vegetables.

Alcohol Percentage


Additional information

Alcohol Percentage


Country of Origin



Grape Variety

Food Pairing

Poultry, Roasted Vegetables, Seafood




Full Bodied & Rich Whites


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