The fruit for this wine was grown at the organically-farmed Ashmore Vineyard in Fairhall, adjacent to the mouth of the Brancott Valley on gravelly clay-loam soils, conditions more typical of the Southern Valleys than the Wairau plains. The 23-year-old vines are trained on a two cane VSP (Vertical Shoot Positioning) trellis with careful shoot and bunch thinning carried out.
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’.
2020 was slightly warmer than average and delivered superb quality across all varieties. The season had a nervous start with some frost in early October, but the rest of spring saw typical conditions. Weather through flowering was settled and fruit set was very good. December saw significant rainfall, and was followed by the driest period in nearly eighty years. After the extremely dry and sunny summer the weather during the ripening period cooled, extending the growing season and producing near perfect conditions to achieve ripe fruit whilst retaining excellent intensity and acidity. On 24th March, New Zealand entered lockdown due to Covid-19. Fortunately the team were able to work as a big family isolation bubble and the harvest functioned efficiently, in the face of very challenging circumstances.
Lovely aperitif, but matches well with delicate and gently spiced shellfish, e.g. crab and chilli pasta sauce, Thai fish soup.