Fine wines produced by exceptional estates, many of them family-owned.
:: New Zealand
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.
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 Greywacke portfolio is primarily based on two varieties, sauvignon blanc and pinot noir, the sauvignon blanc being produced in two distinctly different styles. In addition to this core range of three wines, there are also limited edition releases of chardonnay, and three aromatic varieties – pinot gris, riesling and gewurztraminer. Kevin’s signature vineyard photographs provide the unmistakable identity of the Greywacke range.
The fruit was hand-picked at moderate ripeness levels to capture the exuberance and natural acidity of the variety.
The grapes were whole-bunch pressed using a very low maceration press cycle and the resulting juice was cold-settled, then racked to fermentation vessels. Half of the juice was inoculated in a stainless-steel tank using cultured yeast and the balance was filled into old French oak barriques, where it was allowed to undergo spontaneous indigenous yeast fermentation.
The inoculated batch was transferred to barrel after fermentation and both batches remained in barrel on yeast lees for an average of four months before blending in October 2018.
Bright lemon yellow
Brightly fragrant lemon-lime citrus notes with Granny Smith apple, orange
blossom and a tarragon-like herbal complexity.
An invigorating off-dry style that delivers a yingyang balance of bright, natural acidity and a subliminal touch of sweetness – a creamy palate
that finishes with a delicious citrus tang.