Greywacke (pronounced greywacky) is the exciting solo venture of Kevin Judd, who was formerly the chief winemaker at Cloudy Bay for 25 vintages, and was instrumental in developing the international recognition which New Zealand wines enjoy today. 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 there.
The majority of the fruit was sourced from the upper Brancott Valley with the balance coming from its lower reaches.
The two vineyards were hand-picked separately at high ripeness levels and whole bunch pressed. The resulting juice was settled and racked to French oak barriques (20% new). The juice was allowed to undergo spontaneous indigenous yeast fermentation, the final phase continuing for many months. The wine received occasional lees stirring and underwent a complete malolactic fermentation. It was transferred out of oak after 18 months and bottled in November 2015.
Rich, mid-straw in appearance. On the nose a complex combination of peach and grapefruit notes gives way to aromas of nougat, vanilla and marzipan – an opulent concoction that is infused with a toasty smokiness. These flavours carry through onto a wonderfully dry, but rich and powerful palate that has great texture and concentration.