Greywacke Wild Sauvignon Blanc 2023
Product.Nr. 2346
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 2023
Reviews
Julia Harding, MW for JancisRobinson.com: 17.5/20. Openly aromatic with both classic Sauvignon Blanc fruit – grassy and herbal with a hint of cassis leaf – but
also a creamy/mealy impression allied to a stony note. Unusual combination of creamy and mineral with the
merest hint of oak spice. Lovely texture from the lees and the oak, gently chewy, rich, still very youthful and
fresh and with a salty aftertaste. This is a wine that you can enjoy now but which ages very well.
Tasting note
Aromas of rock melon, ginger, lime zest and toasted coconut abound. Citrus flavours provide a juicy foundation to the expansive, full-flavoured palate. Lush and textural in style, the wine is well tempered by chalky oyster shell notes and a generous spine of acidity. A hands-off interpretation of Marlborough sauvignon blanc and an untamed, unique expression of the season and the Southern Valleys terroir.
Aromas and flavours:
Additional information
Wine type: White wine
Grape varial: 100% Sauvignon Blanc
Food match: Match with Mediterranean fare and seafood.
Vineyards: Marlborough, New Zealand. Fruit was sourced from various vineyard sites in the Southern Valleys and the central Wairau Plains near Woodbourne. Soil types are predominantly the older, dense clay- loams of the Southern Valleys, containing varying proportions of gravel. The sites around Woodbourne vary from young alluvial deposits full of greywacke river stones, to heavier clay- loams closer to the mouth of the Southern Valleys. The vineyards were trained using two-four cane VSP (vertical shoot positioning) trellis.
Winemaking: Some vineyards were harvested by machine during cool (often cold) night- time conditions and others by hand during the day. The grapes were lightly pressed to yield a modest volume of high-quality juice, which was then cold-settled prior to racking into French oak barriques, a small percentage of which were new. The juice was allowed to undergo spontaneous indigenous yeast fermentation, the tail end of which continued for well over six months. The wine had occasional lees stirring and approximately two-thirds underwent malolactic fermentation. It was transferred out of oak prior to the following harvest and left on yeast lees for a further six months. The wine was bottled in September 2024.
Wine style: dry
Alcohol: 13.5% vol
Bottle size: 0.75l
Notice: contains sulfites
Cellaring potential: 2030+
Closure: Screwcap
| Nutritional Information per 100 ml | |
|---|---|
| Energy | 320 kJ (76 kcal) |
| Fat | 0 g |
| of which Saturates | 0 g |
| Carbohydrates | 0.7 g |
| of which Sugars | 0.3 g |
| Protein | 0 g |
| Salt | <0.01 g |
Ingredients: Grapes, antioxidant: ascorbic acid; preservative: sulphites. Bottled in a protective atmosphere.
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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