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 vineyard sites in and around the 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 being on two or three cane vertical shoot positioning.
Summer 2013 was delightful, with heat summation marginally above the long term average and beautiful sunny days. Mean daily temperatures during mid-summer were below the long term average, providing an idyllic sunny and dry growing environment, without excessive heat. Marlborough was fortunate to receive intermittent rainfall throughout the growing season, which warded off the severe drought experienced by much of the country.
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 relatively lightly and the resulting juice was cold-settled prior to racking into mostly old French oak barriques. The juice was allowed to undergo 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 of the barrels underwent malolactic fermentation. It was transferred out of oak prior to the following harvest and left on yeast lees for a further five months. The wine was bottled in November 2014.
Fermented entirely with naturally occurring yeast, this is an alternative style of Sauvignon Blanc that is both intricate and textural. An inviting combination of fragrant patisserie-like aromas and fresh herbs - the sweet scent of lemon meringue and apricot friand seems to meld with a tarragon-like herbal quality and a hint of smokiness. The palate is succulent and packed with stone fruit and vanilla, finishing crisp and long with a flinty dryness.
|Grape varieties||100% Sauvignon Blanc|
Liberty Wines customers can order this wine directly from us.