Connexion Oenophilia represents fine wines produced by exceptional estates, many of them family-owned. All are committed to producing wines of superb quality.
Greywacke Marlborough Chardonnay
South Island :: New Zealand
Greywacke is the Marlborough label of Kevin Judd, and the fulfillment of a long held dream.
The name Greywacke was adopted by Kevin and his wife Kimberley for their first Marlborough vineyard located in Rapaura, named in recognition of the high prevalence of rounded greywacke river stones in the soils of the vineyard. Kevin registered the name back in 1993 with the vague notion that he might one day want to use it on a wine label of his own.
This quality focused winemaking venture sources fruit from mature vineyards within the central Wairau Plains and the Southern Valleys. These prime viticultural sites are cultivated using yield restricting vineyard management techniques and intense canopy management regimes.
A number of the vineyards are owned by the Sutherland family, while complementary grape parcels are acquired from additional select sites, all located within these sub-regions.
The wines are made by Kevin at Dog Point Winery in the lower Brancott Valley, a facility extended to him by long-standing friends and industry colleagues, Ivan Sutherland and James Healy.
The majority of fruit was sourced from the lower reaches of the Brancott Valley and Fairhall, grown in gravelly, clayloam soils, the remainder coming from Renwick and Rapaura, grown in young alluvial soils containing high proportions of New Zealand’s ubiquitous greywacke river stones.
The vineyards were hand-picked separately at high ripeness levels and
whole-bunch pressed using very low maceration press cycles. The resulting juice was lightly settled and racked to French oak barriques (20% new).
The juice went through a natural indigenous yeast fermentation, the final phase continuing for many months. The wine received occasional lees stirring and underwent a complete malolactic fermentation. It was transferred out of oak after 18 months and bottled in December 2016.
A seductive combination of lightly toasted brioche, roasted hazelnuts and
lemon curd interwoven with the potent fragrance of white-flesh peach and rock melon.
An intricate fusion of opulent fruit and a nutty, smoky savouriness derived from indigenous fermentations in French oak barriques. A bone dry and highly concentrated wine with distinct flintiness, tight structure and a crisp grapefruit finish.
Crab cakes or grilled red snapper.