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Quality

Connexion Oenophilia represents fine wines produced by exceptional estates, many of them family-owned.  All are committed to producing wines of superb quality.

 

Greywacke

Greywacke Marlborough Sauvignon Blanc

South Island :: New Zealand

http://www.greywacke.com/

Estate::

Greywacke is the Marlborough label of Kevin Judd, and the fulfilment 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.

Grape varieties::

100% Sauvignon Blanc sourced from various prime vineyard sites in Marlborough’s Southern Valleys and the central Wairau Plains, specifically in Woodbourne, Renwick and Rapaura.

Vinification::

Harvested largely by machine during the cool (often cold) night-time conditions. Fruit was harvested directly 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 fermentation. The juice was fermented in stainless steel tanks, primarily using cultured yeast with a cool, slow fermentation. A portion was allowed to undergo spontaneous indigenous yeast fermentation using slightly warmer fermentation regimes.

ageing::

All individual vineyard batches were left on lees and kept separate until late July, when the blend was assembled.

appearance::

pale straw

nose::

A delicious combination of ripe summer fruits and delicate floral perfume - citrus blossom and elderflower entwined with nectarines and white peaches, mandarin and cantaloupe with a twist of lemon.

taste::

Intensely flavoured, succulent and crisp with a delicate herbal infusion - quintessential Marlborough.

Food pairing::

fresh Kumamoto oysters

Closure::

Screwcap

Ratings::

16.5/20 www.jancisrobinson.com:  “Fruit from Marlborough’s Southern Valleys, the central Wairau Plains (Woodbourne, Renwick and Rapaura) and a river terrace site in the upper Awatere Valley. Soil types vary from the young alluvial soils of Rapaura, Renwick and the upper Awatere, which contain high proportions of New Zealand’s ubiquitous greywacke river stones, to the older and denser clay-loams of the Southern Valleys. Harvested largely by machine during cool (often cold) night-time conditions, lightly pressed. The resulting juice was cold-settled prior to fermentation in stainless steel, primarily using cultured yeast for cool, slow fermentation. A portion was allowed to undergo spontaneous indigenous yeast fermentation using slightly warmer temperature regimes. All individual vineyard batches were left on lees and kept separate until late July, when the blend was assembled. The wine was bottled in mid August. TA 7.5 g/l.

Interesting aroma that seems almost a little salty but still has the fresh green-fruits and herbal aromas of Marlborough Sauvignon. On the palate there are riper flavours of melon, even gooseberry (which I rarely seem to find on Marlborough Sauvignon these days) and lovely freshness. There’s a very slight grip in the texture but no unwanted phenolics. Tastes dry but leaves my mouth feeling as if there might be a touch of residual sugar?” (JH)

93 David Lawrason, in winealign.com:  “There is something fine and poised and delicate about this wine, but it is not simple. The nose is generous but not aggressive with nicely metered and complex aromas of grapefruit, lime, cucumber, gooseberry and herbal notes. It is medium weight, fairly crisp yet still gentle, with excellent flavour intensity and length. One of the classiest sauvignons coming out of NZ. Tasted Sept 2018” (David Lawrason, winealign.com)

 

 

% alc./vol. ::

13.0