Greywacke Marlborough Wild Sauvignon 2023
The nose is defined by aromas of rock melon, ginger, lime zest and toasted coconut Lemon curd and tangelo flavours provide a juicy foundation to the expansive, full-flavoured palate. Lush and textural in style, the generous fruit is balanced vibrant acidity and chalky oyster shell notes.
Fruit was sourced from various vineyard sites in the Southern Valleys and the central Wairau Plains, specifically in Woodbourne, Renwick and Rapaura. Soil types vary from the young alluvial deposits of Rapaura and Renwick, which contain high proportions of greywacke river stones, to the older and denser clay-loams of the Southern Valleys. A high percentage of the vineyards were trained using the divided Scott Henry canopy management system.
Some vineyards were machine harvested during cool night-time conditions, and others by hand during the day. The grapes were lightly pressed and the juice cold-settled prior to racking into French oak barriques, a small percentage of which were new. The juice underwent spontaneous indigenous yeast fermentation with occasional lees stirring. Approximately two-thirds underwent malolactic fermentation. It was transferred out of oak prior to the following harvest and left on lees for a further six months.
Greywacke was created in 2009 by Kevin Judd, an early pioneer in Marlborough winemaking whose ground-breaking wines helped put this small New Zealand region on the world wine map. The name ‘Greywacke’ was adopted by Kevin for his first Marlborough vineyard in Rapaura, nodding to the prevalence of rounded greywacke river stones in the vineyard’s soils. ‘Greywacke’ is a sedimentary rock widely found in Marlborough, consisting of hard grey sandstone and darker mudstone layers.
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