Greywacke

Greywacke was created in 2009 by Kevin Judd, an early pioneer in Marlborough whose ground-breaking wines helped put this small region on the world wine map. The name ‘Greywacke’ was adopted by Kevin for his first Marlborough vineyard in Rapaura, nodding to the prevalence of rounded greywacke river stones in the vineyard’s soils. ‘Greywacke’ is a sedimentary rock widely found in Marlborough, consisting of hard grey sandstone and darker mudstone layers.

Greywacke’s signature ‘Wild Sauvignon’ is arguably Kevin Judd’s flagship white wine. This alternative New Zealand Sauvignon Blanc style is fermented in old oak barrels using indigenous yeast. This results in a lengthy fermentation process that can last almost a year after harvest. It is a process that rewards patience, resulting in a textured white of considerable depth and opulence, with a lingering savoury finish of tarragon and lightly smoked tea.

The classic Marlborough Sauvignon Blanc shows vibrant, tropical fruit and lively acidity. Greywacke’s opulent Pinot Gris displays wild ferment complexity and a subtle note of sweetness. At the same time, the Riesling has a ripe lime citrus and mineral character, beautifully balanced by its refreshingly vibrant acidity. The Chardonnay and Pinot Noir are fine, benchmark examples of their styles. The Chardonnay is fermented with indigenous yeasts in French oak barriques (20% new), before completing malolactic fermentation to produce a savoury, rich and powerful wine with great texture and concentration. The Pinot Noir is fermented with a portion of whole bunch included in the open-top fermenters, before being racked into French oak (30% new) for 11 months. The resulting wine is highly fragrant, with a rich, yet fresh structure and a generous palate. The Botrytis Pinot Gris is exotically scented, with a silky texture, elegant structure and a long, lean finish.