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Greywacke Pinot Noir 2013

Pinot Noir from Marlborough, New Zealand
  • D96
  • JS94
  • WW92
  • RP91
  • WE91
  • WS90
14% ABV
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  • D96
  • WS92
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  • W&S90
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3.9 29 Ratings
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3.9 29 Ratings
14% ABV

Winemaker Notes

A highly perfumed style of Marlborough Pinot Noir 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 licorice and clove and a fine but voluptuous tannin structure.

Critical Acclaim

All Vintages
D 96
Decanter
Elegant with concentrated red cherry, violet, mixed spice and coffee flavours. Sweet fruit is balanced by fine tannins which help drive a lengthy finish. A taut, thoroughbred that needs time to unlock its obvious complexity.
JS 94
James Suckling
A bright, crunchy and slightly earthy pinot that comes from the Southern Valleys of Marlborough, this has a spiced red cherry and smoky edge, raspberry and red plum too. The palate's very composed and settled, the 20% whole bunch use is really nicely worked into the wine, tannins are assertive and yet smooth. The red cherry fruit has center stage, succulent, textural, clay soils deliver the right tannins here. Drink now and for 5+ years.
WW 92
Wilfred Wong of Wine.com
Wildly superior, the 2013 Greywacke Pinot Noir rocks in a world in which so many wines simply don't cut it. This one stands tall on the global stage. Pair with a slowly grilled leg of lamb infused with fresh rosemary sticks and punctuated with garlic cloves. Medium to dark ruby, garnet color; boysenberries and strawberries in the nose, fragrant, delightful and fine, excellent depth, flowers; medium bodied, nice weight on the palate, some sweet tannins here; dry, nice acidity, well balanced; bright strawberries and boysenberries in the flavors; long finish, rich aftertaste. (Tasted: March 29, 2016, San Francisco, CA)
RP 91
Robert Parker's Wine Advocate
Pale to medium ruby-purple in Color, the 2013 Pinot Noir has a beautifully fragrant nose of crushed cherries and cranberries with lavender, violet and dried leaves suggestions. Medium-bodied, the palate offers great concentration with tons of red berry and baking spice flavors supported by finely grained tannins and finishing long with a herbal lift.
WE 91
Wine Enthusiast
The 2013 vintage was a solid one for Pinot Noir in just about every corner of New Zealand. This is medium-bodied and slightly creamy-textured, with dark notes of cola, mocha and plum, spiced up by hints of cinnamon and clove. The lengthy finish is supple and velvety. Drink now–2025.
WS 90
Wine Spectator
Focused, supple and bright, with juicy berry, cherry and pomegranate flavors and details of cedar and hibiscus. Nutmeg and herb flavors gain momentum on the finish, where the velvety tannins become more apparent. Drink now through 2030.
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Greywacke

Greywacke

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Greywacke, Marlborough, New Zealand
Image of winery

One of Marlborough’s pioneering winemakers, Kevin Judd’s appreciable career is intrinsically linked with the global path of New Zealand Sauvignon Blanc. Kevin’s personal venture, Greywacke (pronounced “grey-wacky”), was unveiled in 2009, fulfilling a long-held dream for himself and wife Kimberley.

Named after New Zealand’s prolific bedrock, Greywacke was originally adopted as the name of the Judds’ first vineyard in Rapaura, whose soils had an abundance of these river stones. Now living in the Omaka Valley overlooking Marlborough’s striking patchwork of vines, Kevin sources fruit from mature vineyards in the central Wairau Plains and the Southern Valleys.

Alongside winemaking, Kevin’s talent for photography has seen his evocative images appear in countless publications worldwide, and inevitably, take pride of place on the labels of his solo winemaking venture –– the synthesis of his dual passions.

Marlborough

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Home to perhaps the world’s most easily recognizable Sauvignon Blanc, Marlborough has a unique terroir that lends a unifying thread to all of its wines. But despite common misconceptions, the wines from this region at the northern tip of New Zealand’s South Island are anything but homogenous. With well-draining stony soils and a dry, sunny climate, the vineyards of Marlborough benefit from wide temperature fluctuations between day and night, which helps to preserve natural acidity in their fruit.

The region’s specialty, Sauvignon Blanc, is beloved for its pungent, aromatic character with notes of exotic tropical fruit, freshly cut grass, and green bell pepper along with a refreshing streak of stony minerality. These wines are made in a wide range of styles, and winemakers take advantage of various clones and vineyards sites as well as fermentation, lees-stirring, and aging regimens to differentiate their bottlings from one another. Also produced successfully here are fruit-forward Pinot Noirs, elegant Riesling, Pinot Gris, and Gewürztraminer, and a wide range of Chardonnay styles, as well as more experimental varieties like Grüner Veltliner and Syrah.

Pinot Noir

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One of the most difficult yet rewarding grapes to grow, Pinot Noir is commonly referred to by winemakers as the “heartbreak grape.” However, the greatest red wines of Burgundy prove that it is unquestionably worth the effort. More reflective than most varieties of the land on which it is grown, Pinot Noir prefers a cool climate, requires low yields to achieve high quality, and demands care in the vineyard and lots of attention in the winery. It is an important component of Champagne and the only variety permitted in red Burgundy. Pinot Noir enjoys immense popularity internationally, most notably in Oregon, California, and New Zealand.

In the Glass

Pinot Noir Is all about red fruit—strawberry, raspberry, and cherry. It is relatively pale in color with soft tannins and lively acidity. It ranges in body from very light to the heavier side of medium, typically landing somewhere in the middle—giving it extensive possibilities for food pairing. With age (of which the best examples can handle an astounding amount), it can develop hauntingly beautiful characteristics of fresh earth, autumn leaves, and truffles.

Perfect Pairings

Pinot’s healthy acidity cuts through the oiliness of pink-fleshed fish like salmon, ocean trout, and tuna. Its mild mannered tannins don’t fight with spicy food, and give it enough structure to pair with all sorts of poultry—chicken, quail, and especially duck. As the namesake wine of Boeuf Bourguignon, it can even match with heavier fare. Pinot Noir is also very vegetarian-friendly—most notably with any dish that features mushrooms.

Sommelier Secret

Pinot Noir is dangerously drinkable, highly addictive, and has a bad habit of emptying the wallet. Look for affordable but still delicious examples from Germany (as Spätburgunder), Italy (as Pinot Nero), Chile, New Zealand, and France’s Loire Valley and Alsace regions.

ULL575713_2013 Item# 144717