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 3,800 plants per hectare.
Warm spring weather created early flowering and early ripening. The vines were very low yielding, with smaller berries than usual, which led to increased concentration and quality in the 2015 wines.
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 18 months prior to blending in December. Once in tank the wine was egg white fined for clarity and then bottled in March 2017.
For the winemaker's own notes, click the link below.
Greywacke PN 2015 fiche technique
This wine is deep ruby red in colour with vibrant aromas of ripe black cherries, blackberries and plum jam. An opulent style of Marlborough Pinot layered with notes of cloves, star anise and tea. On the palate, it has fine tannins and a generous, long and lively finish.