Greywacke - Wild Sauvignon Blanc 2018
Greywacke is located in Marlborough , New Zealand . Kevin Judd is one of Marlborough's pioneer winemakers whose career is intrinsically linked to the global profile of New Zealand wine. Kevin Judd was born in England and raised in Australia, where he studied winemaking at Roseworthy College and first made wine in Reynella, South Australia. He moved to New Zealand in 1983 and joined Selaks Wines. He subsequently became the founding winemaker of Cloudy Bay, a pivotal role in which he led the company's first 25 vintages. In 2009, he created his own label: Greywacke, named after the prolific pebble from New Zealand. Richard Ellis , born in Wellington and raised in Auckland, moved to the South Island in 2000 to study viticulture and oenology at the University of Lincoln. After graduation, he joined Pernod Ricard as an assistant winemaker based mainly in Auckland. In mid-2007, he decided to broaden his viticultural experience by working consecutive harvests in alternate hemispheres. The first stop was France at Château de Pennautier (Languedoc), back to New Zealand with Ata Rangi for the 2008 vintage, to the United States with Stoller Winery in Oregon and finishing at Tamar Ridge in Tasmania. He joined Greywacke for the 2014 harvest in Marlborough and then spent the rest of the year in London representing Greywacke in the UK. He has now relocated permanently to Marlborough as an integral part of Team Greywacke.
Sauvignon Blanc grapes come from several vineyards in the southern valleys and central plains of Wairau, particularly in Woodbourne, Renwick and Rapaura. The soils vary from the young alluvial deposits of Rapaura and Renwick, which contain high proportions of greywacke river stones, to the older, denser clay loams of the southern valleys. Some vineyards were harvested by machine and others by hand, then the harvest was put into direct pressing. The juice obtained was cold-settled before being racked into old French oak barrels . Fermentation occurred spontaneously with indigenous yeasts, the lees were stirred occasionally and about two-thirds of the wine underwent malolactic fermentation. It was transferred to oak barrels and aged on lees for 8 months .
Grape variety: 100% Sauvignon Blanc