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Greywacke, Marlborough Wild Sauvignon Blanc

New Zealand | 2017

£27.00 a bottle

Aromas of shortbread, quinces and apricots, lemon zest and ginger, honeysuckle and vanilla bean – a delicious, sweet-scented fragrance of ripe fruit and Asian spices infused with a tarragon-like herbal thread and a faint whiff of wood smoke. Fermented entirely with naturally occurring yeast, this is an alternative style of Sauvignon Blanc that is both intricate and textural with a rich, succulent palate finishing crisp and long with a flinty dryness.

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SKU: 2049 Categories: ,

Origin

Fruit was sourced from various vineyard sites in the Southern Valleys and the central Wairau Plains, specifically in Woodbourne, Renwick and Rapaura. Soil types vary from the young alluvial deposits of Rapaura and Renwick, which contain high proportions of greywacke river stones, to the older and denser clay-loams of the Southern Valleys. A high percentage of the vineyards were trained using the divided Scott Henry canopy management system, with the balance on two- or three-cane VSP (vertical shoot positioning).

Producer

Greywacke was created in 2009 by Kevin Judd, chief winemaker at Cloudy Bay. From its inception it has been 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% Sauvignon Blanc.

Some vineyards were harvested by machine and others by hand, all into half-tonne bins, which were tipped directly into tank presses. The grapes were pressed lightly and the resulting juice was cold-settled prior to racking into mostly old French oak barriques. The juice underwent spontaneous indigenous yeast fermentation, the tail end of which continued for well over six months. The wine had occasional lees stirring and approximately two-thirds underwent malolactic fermentation. It was transferred out of oak prior to the following harvest and left on lees for a further six months.

Food Match

Perfect partner with seafood with enough body to handle oily fish; try mackerel, grilled or tartare, and tuna steak.

Alcohol Percentage

14%

Additional information

Grape Variety

Vintage

2017

Country of Origin

Alcohol Percentage

14%

Region

Marlborough

Style

Fruity & Aromatic Whites

Food Pairing

Seafood

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