Greywacke was created in 2009 by Kevin Judd, chief winemaker at Cloudy Bay from its inception for 25 years and instrumental in the international recognition which MarlboroughSauvignon Blanc enjoys now. The name 'Greywacke' was adopted by Kevin for his first Marlboroughvineyard located in Rapaura in recognition of the high prevalence of rounded greywacke river stones in the soils of the vineyard, a sedimentary rock which is widely found in Marlborough. Kevin Judd is also New Zealand's finest wine photographer and has recently published a book 'The Landscape of New Zealand Wine'.
Much of the fruit is from the Selection Ovaille and Mission clones grown at Wrekin Terrace Vineyard in the Brancott Valley, a valley floor site on gravelly clay-loam soils typical of the Southern Valleys. A smaller parcel of the newly released Entav 52 clone (known for its small bunch and berry size) was grown at Riverbrook Vineyard in Rapaura, in young alluvial soils containing high proportions of greywacke river stones. The vines were trained on a two-cane VSP (vertical shoot positioning) trellis and crop thinning is carried out to target a modest yield of 7.5 T/Ha.
Fruit was hand-picked separately at high ripeness levels and whole bunch pressed using very low maceration press cycles. The resulting juice was cold settled then racked to fermentation vessels. About half of the juice was fermented in stainless steel tanks and the balance was filled into old French oak barriques. Roughly 75% of the juice was allowed to undergo spontaneous indigenous yeast fermentation. All the wine was transferred to stainless steel tanks where the fermentations were stopped, retaining 8 g/l residual sugar. The blended wine was then filled into old barrels remaining on yeast lees for a further six months, prior to bottling in October.
A plush concoction of pears, red apples and quince make for a rich aromatic profile with hints of honeysuckle and cardamom spice. The palate has ample body, succulent ripeness and a herbal savouriness giving the wine an intriguing array of flavours in a supple, concentrated just off-dry style.