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'.
Fruit was sourced from various sites in and around Brancott Valley and the central Wairau Plains, specifically in Woodbourne, Renwick and Rapaura. Soil types vary from the young alluvial soils of Rapaura and Renwick, which contain high proportions of greywacke river stones, to the older and denser clay-loam gravels of the Southern Valleys. The majority of the vineyards were trained using the divided Scott Henry canopy management system, with the balance on two or three cane vertical shoot positioning. All Greywacke wines are produced from vineyards accredited by the Sustainable Winegrowing New Zealand (SWNZ) program, with most vineyards in conversion to becoming certified organic.
A cool summer was followed by a long, warm autumn - ideal ripening and harvesting conditions. The superb vintage conditions meant grapes were picked when showing optimum flavours.
Some vineyards were harvested by machine and others by hand, all into half-tonne bins, which were tipped directly into a tank press. The grapes were pressed relatively lightly and the resulting juice was cold-settled prior to racking into French oak barriques, the majority of which were old. The juice was allowed to undergo spontaneous indigenous yeast fermentation, the tail end of which continued for over six months. The wine had occasional lees stirring and approximately three quarters of the barrels underwent malolactic fermentation. It was transferred out of oak during the following harvest and left on yeast lees for a further five months, then bottled in October 2011.
This is an alternative style of Sauvignon Blanc that is both intricate and textural. An intriguing fusion of homemade apricot jam and lime marmalade is layered with dried tarragon and a doughy, flinty complexity. The palate is loaded with succulent fruit, pithy citrus rind and laced with minerality - a 'wild child' Sauvignon with weight and persistence that finishes with a crisp grapefruit twist.
|Grape varieties||100% Sauvignon Blanc|
Liberty Wines customers can order this wine directly from us.