Greywacke
Wild Sauvignon Marlborough Sauvignon Blanc
Marlborough, South Island, New Zealand
Again, I’ve said it before, and here again.
Sauvignon Blanc treated as Chardonnay can be glorious!
Again, I’ve said it before, and here again.
Sauvignon Blanc treated as Chardonnay can be glorious!
Need more of this ASAP. I can definitively say this is my favorite Sauvignon Blanc. I’ve never been a huge fan of the variety but this is a game changer.
Need more of this ASAP. I can definitively say this is my favorite Sauvignon Blanc. I’ve never been a huge fan of the variety but this is a game changer.
Mar 17th, 2019
Super intriguing. Almost tasted like Riesling. NZ SB can age!
Super intriguing. Almost tasted like Riesling. NZ SB can age!
Jan 26th, 2019
90° at 7pm calls for more Marlborough Sauvignon Blanc.
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Cloudy Bay was founded in 1985 by David Hohnen of Margaret River’s Cape Mentelle along with its first winemaker, Kevin Judd, who would go on to spend 25 years there before creating his own label, Greywacke. Judd is widely considered as the pioneer responsible for elevating New Zealand wine to its current status. Judd also happens to be one of the best wine photographers in the world (I highly recommend his ‘The Landscape of New Zealand Wine’).
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According to Master of Wine Bob Campbell “the genesis for Greywacke Wild Sauvignon was Cloudy Bay Te Koko; a funky, barrel-fermented sauvignon blanc that bent all the rules when it was made in 1992 and initially sold only through the cellar door. Greywacke Wild Sauvignon is a blend from 10 different Marlborough vineyards which are machine-harvested at night. After pressing the juice is settled before being pumped into mostly old barrels and fermented using indigenous yeasts (about 15-20 different strains). The wine undergoes a partial malolactic fermentation and lees stirring.”
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Incredible aromatics... an almost vibrant herbaceousness... red bell pepper, grapefruit zest, tangerine, apricot, and cucumber, with a silky smooth mouthfeel unlike most Sauvignon Blancs. Extraordinary.
90° at 7pm calls for more Marlborough Sauvignon Blanc.
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Cloudy Bay was founded in 1985 by David Hohnen of Margaret River’s Cape Mentelle along with its first winemaker, Kevin Judd, who would go on to spend 25 years there before creating his own label, Greywacke. Judd is widely considered as the pioneer responsible for elevating New Zealand wine to its current status. Judd also happens to be one of the best wine photographers in the world (I highly recommend his ‘The Landscape of New Zealand Wine’).
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According to Master of Wine Bob Campbell “the genesis for Greywacke Wild Sauvignon was Cloudy Bay Te Koko; a funky, barrel-fermented sauvignon blanc that bent all the rules when it was made in 1992 and initially sold only through the cellar door. Greywacke Wild Sauvignon is a blend from 10 different Marlborough vineyards which are machine-harvested at night. After pressing the juice is settled before being pumped into mostly old barrels and fermented using indigenous yeasts (about 15-20 different strains). The wine undergoes a partial malolactic fermentation and lees stirring.”
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Incredible aromatics... an almost vibrant herbaceousness... red bell pepper, grapefruit zest, tangerine, apricot, and cucumber, with a silky smooth mouthfeel unlike most Sauvignon Blancs. Extraordinary.
Our favorite SB of our New Zealand research so far. Deliciously complex yet fresh and clean. Very nice.
Our favorite SB of our New Zealand research so far. Deliciously complex yet fresh and clean. Very nice.
Oct 23rd, 2017NZ Sauvignon blanc with an added complexity you don't always find. Delicious.
NZ Sauvignon blanc with an added complexity you don't always find. Delicious.
Aug 19th, 2017Kevin steps it up with his wild ferment. Absolutely delicious! Steely mineral nose with asparagus and lemongrass. The mouthfeel is precisely textured with grapefruit, yellow apple, and lemon rind. The long finish is pleasantly chalky with fine acidity.
Kevin steps it up with his wild ferment. Absolutely delicious! Steely mineral nose with asparagus and lemongrass. The mouthfeel is precisely textured with grapefruit, yellow apple, and lemon rind. The long finish is pleasantly chalky with fine acidity.
1 person found it helpfulMar 10th, 2015
Kevin Judd's masterpiece of Sauvignon Blanc. Ripe greengage plum, golden apple & green-yellow citrus. Feral (in a good way) NZ countryside in the summer.
Kevin Judd's masterpiece of Sauvignon Blanc. Ripe greengage plum, golden apple & green-yellow citrus. Feral (in a good way) NZ countryside in the summer.
1 person found it helpfulDec 22nd, 2013Very unique Sauvignon Blanc and not like any other NZ example I've ever tasted, but it's incredible. Still has the ripping acid, despite going through battonage and Malo. Beautiful jalapeño, melon, grapefruit, and grassy-ness.
Very unique Sauvignon Blanc and not like any other NZ example I've ever tasted, but it's incredible. Still has the ripping acid, despite going through battonage and Malo. Beautiful jalapeño, melon, grapefruit, and grassy-ness.
May 28th, 2017