Greywacke Marlborough Wild Sauvignon Blanc, 2021, New Zealand
Greywacke was created in 2009 by Kevin Judd, the person responsible for the ground-breaking early wines produced in Marlborough, including at Cloudy Bay. The name 'Greywacke' was adopted by Kevin for his first Marlborough vineyard, located in Rapaura, in recognition of the prevalence of rounded greywacke river stones in the vineyard's soils.
Greywacke's signature Wild Sauvignon is arguably Kevin Judd's flagship white wine. Fermented in old oak barrels using wild yeast, this is an alternative intricate style - a textured wine with a lingering savoury finish of tarragon and lightly smoked tea.
A sauvignon of considerable depth and opulence, created by fermenting Sauvignon Blanc with naturally occurring yeast for an extended period, sometimes for almost a year after harvest.
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 during cool (often cold) nighttime conditions and others by hand during the day. The grapes were lightly pressed to yield a modest volume of high-quality juice, which was then cold-settled prior to racking into French oak barriques, a small percentage of which were new. 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 underwent malolactic fermentation. It was transferred out of oak prior to the following harvest and left on yeast lees for a further six months. The wine was bottled in September 2022 with alcohol 14.0%, pH 3.19 and acidity 6.1 g/l
Picture a shortcrust pie, loaded with quince and yellow apple, a layer of juicy gooseberries and topped with caramelised lemon slices. Served with a good dollop of vanilla custard and sprinkled with lightly toasted fennel seeds. Complex and textural, Greywacke Wild Sauvignon is a feast for the senses. Fermented with wild yeast, it’s a hands-off style of Marlborough sauvignon blanc, with a succulent palate that finishes crisp and long.
Sustainable, vegetarian, vegan.
Marlborough Wild Sauvignon Blanc
What the critics say:
93 Points - Christina Pickard, Wine Enthusiast
‘Typically reductive and a little funky in style, the 2021 Wild strikes a fine balance with the fruit. Sure, the sulfuric struck match and salted nut characters are prominent, but they’re tempered by more varietal notes of passion fruit and lime. There’s lovely texture to the palate, with zippy acidity and a salted citrus finish.’
93 Points - MaryAnn Worobiec, WineSpectator.com
‘Distinctive, aromatic and complex, with honeysuckle, candied ginger and a drizzle of wildflower honey. Reveals ripe melon, dried fennel and yellow apple notes that mingle with marmalade, tangerine and a touch of mango on the juicy finish.’