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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 Wild Sauvignon

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

Vinification::

Fruit was sourced from various vineyard sites in the Southern Valleys and the
central Wairau Plains, specifically in Woodbourne, Renwick and Rapaura. Soil types vary from the young alluvial deposits of Rapaura and Renwick, which contain high proportions of greywacke river stones, to the older and denser clay-loams of the Southern Valleys. A high percentage of the vineyards were trained using the divided Scott Henry canopy management system, with the balance on two- or three-cane VSP (vertical shoot positioning).
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.

ageing::

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 malo-lactic 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 2015.

appearance::

Pale straw

taste::

Imagine an almond friand full of white nectarine, blood orange and rockmelon – laced with linseed, tarragon and lightly smoked tea. This is an alternative style that is both intricate and textural, a delicious concoction created by fermenting sauvignon blanc entirely with naturally occurring yeast.

Food pairing::

Would pair well with Ceviche or Grilled chicken salad with citrus fruit and chèvre.

Closure::

Screwcap

Ratings::

94 Jamessuckling.com

94 David Lawrason, WineAlign

92 Vinous.com

92 Wine Advocate

91 Wine Spectator

 

% alc./vol. ::

13.5

Certified Sustainable