Greywacke
Sauvignon Blanc 2024
| Denomination | N/A |
|---|---|
| Size | 0,75 l |
| Alcohol content | 13.5% by volume |
| Area | New Zealand (New Zealand) |
| Grape varieties | 100% Sauvignon |
| Aging | Partial ageing in old oak barrels for part of the blend; maturation on the lees until the final blending. |
- Origin and vintage: Marlborough, New Zealand; Sauvignon Blanc 2024; 13.5% vol
- Fruity and spicy aromas: peach, nectarine, grapefruit, passion fruit and ginger
- Flavour profile: dry and fresh, lively acidity, silky texture, savoury notes and a mineral finish
- Winemaking process: low temperature fermentation in stainless steel, partly in oak with indigenous yeasts
- Awards and dietary suitability: 93 points from Robert Parker and Wine Spectator; 91 from Vinous; suitable for vegans
Description
What kind of wine it is
Greywacke Sauvignon Blanc is a still white wine that expresses the identity of the grape variety through a clear aromatic profile. On the palate, it offers a silky texture and lively acidity, balanced by a pronounced mineral savouriness. The bouquet reveals notes of yellow peach, grapefruit and passion fruit, combined with hints of ginger and jasmine. The use of both steel and wood ensures an enveloping sip and a long, satisfying finish, faithfully interpreting Sauvignon Blanc.
Where it comes from
The grapes come from mature vineyards in Marlborough, between the Southern Valleys and the Wairau Plains. The local geology is characterised by alternating alluvial soils rich in river stones and ancient clay-based subsoils. This synergy imparts a deep savoury imprint and vibrant minerality to the wine. The Greywacke winery is named after the local sedimentary rocks, celebrating the connection between the variety and the unique landscape of New Zealand.
How it is produced
Night harvesting preserves the aromatic vibrancy of the grapes. After gentle pressing, the main batch ferments at a low temperature in stainless steel tanks. At the same time, a portion of the must ferments with indigenous yeasts in old oak barrels, enriching the flavour profile. The wine, suitable for a vegan diet, matures on its lees until the creation of the final blend. This careful management harmonises the mineral freshness with the texture acquired during ageing.
History and Curiosities
Founded by Kevin Judd, the renowned former chief winemaker of Cloudy Bay, Greywacke winery takes its name from the rounded river stones typical of the soils in Rapaura. The grapes come from mature vineyards selected from the Southern Valleys and the Wairau Plains, expertly vinified at Dog Point Winery. This rigorous approach enhances the identity of the New Zealand terroir in every glass: the 2024 vintage was awarded 93 points by Robert Parker and Wine Spectator and 91 by Vinous, confirming the outstanding quality of this wine, both mineral and elegant.
Awards
-
2024
93/100
The prestigious international wine guide from the renowned Robert Parker, the world's most experienced and trusted wine taster.
-
2024
91/100
Vinous is the online guide from Antonio Galloni, one of the world's leading wine connoisseurs.
-
2024
93/100
Wine spectator is the most influential wine guide on the internet.
Tasting notes
Perfume
Color
Taste
Serve at:
12 - 14 °C
Longevity:
03 - 05 years
- Start up year: 2009
name Greywacke was adopted by Kevin and his wife Kimberley for their first Marlborough
vineyard located in Rapaura, named in recognition of the high prevalence of rounded greywacke
river stones in the soils of the vineyard. Kevin registered the name back in 1993 with the vague
notion that he might one day want to use it on a wine label of his own.
This quality focused winemaking venture sources fruit from mature vineyards within the central
Wairau Plains and the Southern Valleys. These prime viticultural sites are cultivated using yield
restricting vineyard management techniques and intense canopy management regimes. A number
of the vineyards are owned by the Sutherland family, while complementary grape parcels are
acquired from additional select sites, all located within these sub-regions.
The wines are made by Kevin at Dog Point Winery in the lower Brancott Valley, a facility extended
to him by long-standing friends and industry colleagues, Ivan Sutherland and James Healy. Read more
| Name | Greywacke Sauvignon Blanc 2024 |
|---|---|
| Type | White green still |
| Denomination | N/A |
| Vintage | 2024 |
| Size | 0,75 l |
| Alcohol content | 13.5% by volume |
| Grape varieties | 100% Sauvignon |
| Country | New Zealand |
| Region | New Zealand |
| Vendor | Greywacke |
| Story | History and Curiosities Founded by Kevin Judd, the renowned former chief winemaker of Cloudy Bay, Greywacke winery takes its name from the rounded river stones typical of the soils in Rapaura. The grapes come from mature vineyards selected from the Southern Valleys and the Wairau Plains, expertly vinified at Dog Point Winery. This rigorous approach enhances the identity of the New Zealand terroir in every glass: the 2024 vintage was awarded 93 points by Robert Parker and Wine Spectator and 91 by Vinous, confirming the outstanding quality of this wine, both mineral and elegant. |
| Origin | Marlborough (Nuova Zelanda) |
| Soil composition | Soil types vary from young alluvial soils with high percentages of Greywacke river stones to the older, denser clays of the southern valleys. |
| Cultivation system | Scott Henry system and vertical shoot positioning (VSP) |
| Fermentation temperature | Low temperature |
| Production technique | Fermentation mainly in stainless steel tanks at low temperature with selected yeasts; partly spontaneous fermentation with indigenous yeasts in old oak barrels, with maturation on the lees and partial ageing in oak. |
| Wine making | Predominantly mechanical night harvesting, gentle pressing and cold clarification of the must; slow fermentation at low temperature in stainless steel with selected yeasts, with a portion undergoing spontaneous fermentation with indigenous yeasts in old oak barrels; maturation on the lees and partial ageing in oak before blending. |
| Aging | Partial ageing in old oak barrels for part of the blend; maturation on the lees until the final blending. |
| Total acidity | 6.7 gr/L |
| PH | 3.05 |
| Allergens | Contains sulphites |