2020 | Greywacke | Wild Sauvignon Blanc (Half Bottle)

Imagine a summer fruit salad of honeydew melon and ripe, golden quinces – drizzled with citrus flower water and a squeeze of orange skin oil. A delicious floral fragrance and juicy tropical fruit, infused with a fennel-like herbal thread and a faint whiff of wood smoke. Fermented entirely with naturally occurring yeast, this is an alternative style of sauvignon blanc that is both intricate and textural, with a rich, succulent palate finishing crisp and long with a flinty dryness.

Reviews:

• Wine Enthusiast: Indigenous yeast and old oak barrels add a richness and complexity to this Sauvignon. It's pale straw in color, with a reductive notes of nuts, charred toast and lemon pith, the grass and herbal notes taking a back seat. The palate is ready in texture, buoyed by crystalline acidity. There's length, balance and a long lemony finish. A solid pairing with rich, herb-flecked dishes.

• James Suckling: A very attractive nose of lemon sherbet, rosemary, fresh thyme and grated nutmeg. Medium-bodied and silky. So fresh and seamless on the palate with subtle tannins. Chamomile and wet stone. Subtle, nuanced and delicious. An elegant sauvignon blanc. Drink or hold.

Producer Information

Greywacke is a New Zealand wine producer located in the Marlborough wine region of the country's South Island. It is owned by winemaker Kevin Judd, who rose to prominence in his previous position as winemaker for Cloudy Bay as well as for his parrallel career in vineyard photography. Grapes for Greywacke wines are sourced from vineyards across the wider region, and in particular those owned by the Sutherland family. The wines are made at the Dog Point Winery in the lower Brancott valley, which is co-owned by Ivan Sutherland. Greywacke takes its name from the high prevalence in the initial Rapaura vineyard of sandstone-based greywacke soils. Sauvignon Blanc and a fragrant, finely structured Pinot Noir form the core of the Greywacke wine portfolio. Two styles of the former are made; the zesty, mineral-laden Greywacke label, based on stainless steel vinification, and the Wild Sauvignon which is fermented in old oak barrels with wild yeasts and shows spice, herbs and vanilla. A rich Pinot Gris from the Brancott Valley, a crisp Riesling with a touch of sweetness from Fairhall, and a late-harvest Riesling from the same location complete the portfolio.

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