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This is first class Marlborough Sauvignon Blanc – the aromas bring a lush hit of blackcurrant, with zesty lemon sorbet and a surprising twist of green mango. There’s a little dusting of white pepper in there too, adding a bit of warmth. Take a sip, and you'll get juicy, crisp Winter Cole pear and hints of baked apple pie, all balanced out with elderflower and a pop of tangy yuzu and ripe citrus. It’s a classy, layered take on Sauvignon Blanc – bold but smooth, with a finish that sticks around nicely.
Perfect with a crumbly Lancashire cheese tart or even crispy fish and chips with a squeeze of lemon.
Greywacke is a true expression of winemaker Kevin Judd's simple and hands on approach to winemaking. There always something unique about the flavour and balance in his wines that make them stand out from the crowd. This vintage is a stunner. I'd enjoy it with fish goujons and a mango salad.
Greywacke was created in 2009 by Kevin Judd, the person responsible for the ground-breaking early wines produced in Marlborough. 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’ is a sedimentary rock that is widely found in Marlborough, consisting of layers of hard grey sandstone and darker mudstone.
Harvested largely by machine during cool (often cold) night-time conditions, the sauvignon blanc grapes were picked at ideal ripeness over a 16-day period, commencing 27 March. Transported directly to our winery in the Omaka Valley, fruit was lightly pressed to yield a modest volume of high-quality juice. The juice was cold-settled and racked prior to fermentation, which was primarily carried out in stainless steel tanks with cultured yeast. All individual vineyard batches were left on lees until late June, when the blend was assembled. The wine was bottled in early August with alcohol 13.4%, pH 3.22 and acidity 6.8 g/l.
New Zealand, Marlborough
Sauvignon Blanc
13% ABV
75cl
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