Greywacke
Sauvignon Blanc 2025
| Denomination | N/A |
|---|---|
| Size | 0,75 l |
| Alcohol content | 13.0% by volume |
| Area | New Zealand (New Zealand) |
| Grape varieties | 100% Sauvignon |
| Aging | Partial ageing in old oak barrels for a portion of the blend; maturation on the lees until final blending. |
- Style and origin: Still Sauvignon Blanc from Marlborough, New Zealand (13% vol)
- Intense aromas: Notes of grapefruit, passion fruit, white peach, guava, ginger and flowers
- Balanced palate: Vibrant acidity, silky texture, pronounced minerality and long-lasting finish
- Winemaking: Night harvesting, fermentation in stainless steel and ageing in old barrels
- Food pairings: Vegan and sustainable wine, perfect for oysters, sushi, grilled fish and salads
Description
Wine Profile
Greywacke Sauvignon Blanc is a still white wine from Marlborough, New Zealand, which precisely expresses the character of the grape variety. On the palate, it reveals a medium-bodied structure, enhanced by vibrant acidity, a pleasant silky texture and a distinct mineral savouriness. The aromatic bouquet offers intense scents of grapefruit, passion fruit and peach, enriched by delicate herbaceous notes. The use of stainless steel tanks and old oak barrels ensures an enveloping palate with hints of ginger and flowers, providing a complex aromatic profile and a long, fresh and balanced finish.
Provenance
The Sauvignon Blanc grapes come from mature vineyards in Marlborough, located between the Southern Valleys and the Wairau Plains. The area alternates between gravelly alluvial soils, rich in river stones, and ancient clay-based substrates. This composition gives the wine great aromatic precision and a marked mineral character. The name of the Greywacke winery pays homage to the local sedimentary rocks, celebrating the link between the vine and the geological characteristics of the unique New Zealand landscape.
Winemaking
Night-time harvesting keeps the aromatic freshness of the bunches intact. After gentle pressing, the must undergoes low-temperature fermentation in stainless steel tanks. A portion, however, ferments spontaneously in old oak barrels, giving the wine a precious structure and textural complexity. The final blend is created after careful ageing on the lees, harmonising the vibrancy of the fruit with the smoothness of the maturation. The entire process adopts sustainable methods, ensuring a wine suitable for vegans.
History and interesting facts
Founded by Kevin Judd, the renowned former head winemaker of Cloudy Bay, the Greywacke winery embodies the purest essence of New Zealand. The name is a tribute to the smooth river stones of Marlborough's soils, responsible for the wine's unmistakable mineral signature. The grapes, carefully selected from historic vineyards between the Southern Valleys and the Wairau Plain, are crafted with artisanal care to highlight a sublime regional identity. An oenological masterpiece, widely acclaimed by international critics for its vibrant elegance.
Awards
-
2025
93/100
James Suckling is an influential American wine critic and journalist who worked at Wine Spectator for 30 years. He left the magazine in 2010 to start his own website and guidebook (JamesSuckling.com). He specialises in Italian and Bordeaux wines.
-
2025
94/100
The prestigious international wine guide from the renowned Robert Parker, the world's most experienced and trusted wine taster.
-
2025
89/100
Vinous is the online guide from Antonio Galloni, one of the world's leading wine connoisseurs.
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 2025 |
|---|---|
| Type | White green still |
| Denomination | N/A |
| Vintage | 2025 |
| Size | 0,75 l |
| Alcohol content | 13.0% by volume |
| Grape varieties | 100% Sauvignon |
| Country | New Zealand |
| Region | New Zealand |
| Vendor | Greywacke |
| Story | History and interesting facts Founded by Kevin Judd, the renowned former head winemaker of Cloudy Bay, the Greywacke winery embodies the purest essence of New Zealand. The name is a tribute to the smooth river stones of Marlborough's soils, responsible for the wine's unmistakable mineral signature. The grapes, carefully selected from historic vineyards between the Southern Valleys and the Wairau Plain, are crafted with artisanal care to highlight a sublime regional identity. An oenological masterpiece, widely acclaimed by international critics for its vibrant elegance. |
| Origin | Marlborough, between the southern valleys and the Wairau plains (New Zealand) |
| Soil composition | Soil types range from young alluvial soils with high proportions 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 primarily in stainless steel tanks at low temperatures 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, soft pressing and cold clarification of the must; slow fermentation at a 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 a portion of the blend; maturation on the lees until final blending. |
| Total acidity | 6.7 gr/L |
| PH | 3.05 |
| Allergens | Contains sulphites |