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 Marlborough Sauvignon Blanc enjoys now. The name 'Greywacke' was adopted by Kevin for his first Marlborough vineyard 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'.
All fruit was grown in Marlborough's Southern Valleys and principally sourced from the Yarrum Vineyard situated on the Brancott / Ben Morven ridge. Typical of this subregion, the wind-blown loess soils are comprised of clay-loams with varying degrees of gravel content. The vineyards are all hillside plantings trained to two-cane VSP (vertical shoot positioning) with a vine density of 3,788 plants per hectare.
Summer 2013 was delightful, with heat summation marginally above the long term average and beautiful sunny days. Mean daily temperatures during mid-summer were below the long term average, providing an idyllic sunny and dry growing environment, without excessive heat. Marlborough was fortunate to receive intermittent rainfall throughout the growing season, which warded off the severe drought experienced by much of the country.
The grapes were hand harvested and chilled overnight prior to hand sorting. Most of the fruit was then de-stemmed into open-top fermenters, the majority of fermentations with partial whole bunch inclusion. The fruit was allowed to soak on skins prior to the onset of indigenous yeast fermentation, then plunged daily by hand. After fermentation the wine was pressed, racked and filled to French oak barriques (40% new). All individual clones were aged in barrel separately for 16 months prior to blending in September. The wine was bottled in November 2014.
Imagine a black forest gateaux made with marinated black cherries and very ripe blackberries, served with a little creamy vanilla custard. A highly perfumed style of Marlborough Pinot featuring exotic fruit sweetness, a cedar-like spiciness and a delicate smoky scent reminiscent of lapsang souchong. The palate is dense and generous with ripe cherry-plum richness, some soft liquorice and clove and a fine but voluptuous tannin structure.
|Grape varieties||100% Pinot Noir|
Liberty Wines customers can order this wine directly from us.