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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 creating 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.
Once harvested, the grapes were pressed relatively lightly and the resulting juice was cold settled prior to fermentation. The majority of the juice was fermented cool in stainless steel tanks using cultured yeast. A portion was allowed to undergo spontaneous indigenous yeast fermentation using slightly warmer fermentation regimes. All individual vineyard batches were left on lees and kept separate until late July, when the blend was assembled. The wine was bottled in late August.
A fusion of sweet scented fruits – nectarines, peaches and pears with a dash of orange zest – intermingled with a floral perfume reminiscent of jasmine and citrus blossom. A generous palate with citrus and cassis flavours, deliciously ripe and succulent, finishing with that classic Marlborough zing.