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!
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.
.
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.”
.
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.
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, 2013
Wild ferment Sauv Bl leaner and a little more challenging. Like it.
Wild ferment Sauv Bl leaner and a little more challenging. Like it.
May 7th, 2014
Very strong toast from oak on nose plus funk from wild yeast. Oak overwhelms the palate. Some interesting spice notes and tropical fruit
Very strong toast from oak on nose plus funk from wild yeast. Oak overwhelms the palate. Some interesting spice notes and tropical fruit
Nov 2nd, 2014
Wild yeast, tropical fruit, nice acidity lingering minerality.
Wild yeast, tropical fruit, nice acidity lingering minerality.
Oct 22nd, 2014
An interesting Sauvignon blanc with fuller mouthfeel, almost like a Chardonnay
An interesting Sauvignon blanc with fuller mouthfeel, almost like a Chardonnay
Jul 19th, 2014