Greywacke is the exciting new venture of Kevin Judd, formerly chief winemaker at Cloudy Bay from its inception in 1986 until 2008.
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, a sedimentary rock which is widely found in Marlborough.
An intensely fragrant Marlborough pinot – full of juicy black cherries and the sweet scent of homemade strawberry jam, intermingled with more savoury suggestions of smoked meats and a hint of sarsaparilla. The firm but finely structured palate blends red and black fruits with chary, smoky oak and rich licorice. This is a deliciously aromatic wine with concentrated varietal character.
All fruit was grown in Marlborough’s Southern Valleys and principally sourced from the Yarrum Vineyard situated on the Brancott / Ben Morven ridge. Typical of this subregion, the wind-blown loess soils are comprised of clay-loams with differing degrees of gravel content. The various source blocks are cultivated to a mixture of pinot noir clones, predominantly the Dijon clones 115, 777 and 667, with smaller parcels of UCD5 and AM 10/5. The vineyards are all hillside plantings trained to two-cane VSP (vertical shoot positioning) with a vine density of 3788 plants per hectare.
The grapes were hand harvested and chilled overnight prior to hand sorting. Most of the fruit was then de-stemmed into open-top fermenters, the majority of fermentations with partial whole bunch inclusion. The fruit was allowed to soak on skins prior to the onset of indigenous yeast fermentation, then plunged daily by hand. After fermentation the wine was pressed, racked and filled to French oak barriques (45% new).
All individual clones were aged in barrel separately for 15 months, prior to blending in July. Once in tank the wine was egg white fined for clarity. The wine was bottled early November with alcohol 14.0%, pH 3.65 and acidity 5.6 g/l.
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