Greywacke Wild Sauvignon Blanc 2020
Product.Nr. 2119
Pioneering Marlborough winemaker Kevin Judd created this textural wine with a lingering finish – fermenting it in oak barrels and using wild yeasts. Doing so provides a significant savouriness and a totally different mouthfeel from the classic crisp and clean Marlborough Sauvignon. Prepare to experience something out of the ordinary.
product description
Greywacke Wild Sauvignon Blanc 2020
Reviews
James Suckling (JamesSuckling.com): 95/100 & Best Sauvignon Blanc of the Top 100 Wines of New Zealand 2022: 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.
Falstaff Magazin (Tasting vom 27.07.2022: Anne Krebiehl MW): 95/100. Slightly smoky notes surround the cut grass and lime freshness on the nose but a creamier notion also suggest the emollience of aloe vera. The palate is a textural dream, concentrated, yeasty, with a hint of green hazelnut. Bright lemon freshness pervades everything and silhouettes every nuance of flavour. Beautiful.
Cameron Douglas MS: 95/100. Distinctive, complex, varietal and enticing bouquet of wild flowers and Meyer lemon; wet pebbles with a flinty quality, then hay and some moments of passionfruit, then white flowers. Delicious on the palate: saline, citrus, peach and mineral followed by preserved lemon and white spice, some nettles and hay flavours leading to a lengthy and vibrant textured finish. Chalk, lemon, wild peach and apple. Textured, flavourful, well made and edgy. Nothing overdone. Yum!
Bob Campbell, MW (The Real Review): 95/100. Fermented in old oak using wild yeasts. Textural sauvignon blanc with red capsicum, gooseberry, nectarine together with savoury ginger, toasted nut and struck flint flavours. Great power and purity.
NZ Wine Rater (Steve Bennett MW, Lynette Hudson): 96/100 (exceptional). Very complex, understated, and appealing wine on the nose with lifted aromas of preserved lemon, elderflower, jasmine, and wet stones with hints of flint, vanilla pod and fire-smoke. An elegant, well-poised wine with a lovely, seamless texture, flavours of quince and citrus, fine, lively acidity and a lingering, mineral finish. A most stylish wine with plenty of life ahead.
Tasting note
Imagine a summer fruit salad of paw paw, 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.
Aromas and flavours:
<Additional information
Wine type: White wine
Grape varial: 100% Sauvignon Blanc
Alcohol: 13.5% vol
Food match: Match with Mediterranean fare and seafood.
Vineyard: Marlborough, New Zealand. All fruit was grown in Marlborough’s Southern Valleys and principally sourced from the Yarrum Vineyard, situated on the Brancott/Ben Morven ridge. Typical of this sub- region, the wind-blown loess soils are comprised of clay-loams with differing degrees of gravel content. The various source blocks are cultivated to a mixture of pinot noir clones, predominantly the Dijon clones 115, 777 and 667, with smaller parcels of UCD5 and AM 10/5. The vineyards are primarily hillside plantings trained to two-cane VSP (vertical shoot positioning) with a high vine density of 3800 plants per hectare.
Winemaking: The grapes were hand-harvested and chilled overnight prior to hand-sorting. Most of the fruit was then destemmed into open-top fermenters, the majority of which also had a percentage of whole-bunch inclusion. The fruit was left to soak on skins prior to the onset of indigenous yeast fermentation, then plunged daily. After fermentation, the wine was pressed, racked and filled into French oak barriques (30% new). Individual clones were barrel aged separately for 11 months, prior to blending in late February 2021. The wine was bottled in November.
Wine style: dry
Bottle size: 0.75l
Notice: contains sulfites
Cellaring potential: 2028+
Closure: Screwcap
Produced and bottled by: Greywacke Vineyards, Renwick Rd, Marlborough, New Zealand
Distributor: FrischeParadies GmbH & Co. KG, Geschäftsbereich Weinwerk Frankfurt, Lärchenstraße 80, 65933 Frankfurt/Main, Germany
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