This Sauvignon Blanc has aromas of candied citrus peel, honeysuckle, brioche, tarragon and lemon thyme. The palate is full with flavours of citrus and stone fruit, with a crisp acidity, a delicate, smoky nuance, and notes of flint on the long, dry finish.
Greywacke was created in 2009 by Kevin Judd, chief winemaker at Cloudy Bay from its inception for 25 years and instrumental in the international recognition which Marlborough Sauvignon Blanc enjoys now. The name 'Greywacke' was adopted by Kevin for his first Marlborough vineyard located in Rapaura 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. Kevin Judd is also New Zealand's finest wine photographer and has recently published a book 'The Landscape of New Zealand Wine'.
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 vertical shoot positioning.
Spring was wet and mild with no frost in any of the Greywacke vineyards. Summer temperatures stepped up with December being the second warmest on record, while January saw the highest temperatures since records began. By February it was looking like an early harvest, with superb flowering conditions and a sizeable crop necessitating thinning in almost all vineyards. However, two ex-tropical cyclones brought considerable rainfall in February. Harvest started mid-March with grapes at a good level of physiological ripeness but needing careful hand-sorting to eliminate botrytis. Despite the rain, fruit was able to hang on the vine to achieve very good ripeness levels.
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 lightly and the juice was cold-settled prior to racking into mostly old French oak barriques. The juice underwent spontaneous indigenous yeast fermentation 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 lees for a further eight months before bottling in January 2019.
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