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Greywacke Sauvignon Blanc 2012

Sauvignon Blanc from Marlborough, New Zealand
  • WS91
  • JS90
13.3% ABV
  • RP89
  • W&S93
  • WW92
  • WE91
  • D91
  • WS91
  • RP90
  • WE91
  • WS93
  • RP91
  • W&S90
  • D91
  • WE90
  • WS92
  • WE90
  • RP90
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13.3% ABV

Winemaker Notes

A vibrant combination of fresh basil and spicy tomato leaves, tossed with tangy nashi pear and mandarin, sprinkled with a little lemon zest. A highly perfumed wine with blossom-like floral aromas and a subtle flintiness that alludes to an underlying core of minerality. A mouth-watering, refreshing style with a deliciously crisp, yet luscious finish.

Critical Acclaim

All Vintages
WS 91
Wine Spectator
Extremely aromatic, with honeysuckle, lemongrass and lemon zest notes up front, followed by equally powerful lemon, tangerine and nectarine flavors. Everything comes together on a smooth, supple and light body, revealing plenty of juicy highlights.
JS 90
James Suckling
Wonderful finish to this wine with a full-blown Pouilly-Fume aniseed and lemon rind character. Full and flavorful. Drink now. Ten percent barrel fermented with natural yeast and old barrels.
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Greywacke

Greywacke

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Greywacke, Marlborough, New Zealand
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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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An icon and leading region of New Zealand's distinctive style of Sauvignon blanc, Marlborough has a unique terroir, making it ideal for high quality grape production (of many varieties). Despite some common generalizations, which could be fairly justified given that Marlborough is responsible for 90% of New Zealand's Sauvignon blanc production, the wines from this region are actually anything but homogenous. At the northern tip of New Zealand’s South Island, the vineyards of Marlborough benefit from well-draining stony soils, a dry, sunny climate and wide temperature fluctuations between day and night, a phenomenon that supports a perfect balance between berry ripeness and acidity.

The region’s king variety, 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, vineyard sites, fermentation styles, lees-stirring and aging regimens to differentiate their bottlings, one from one another.

Also produced successfully here are fruit-forward Pinot noirs (especially where soils are clay-rich), elegant Riesling, Pinot gris and Gewürztraminer.

Sauvignon Blanc

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A crisp, refreshing variety that equally reflects both terroir and varietal character, Sauvignon blanc is responsible for a vast array of wine styles. However, a couple of commonalities always exist—namely, zesty acidity and intense aromatics. The variety is of French provenance, and here is most important in Bordeaux and the Loire Valley. It also shines in New Zealand, California, Australia and parts of northeastern Italy. Chile and South Africa are excellent sources of high-quality, value-priced Sauvignon blanc.

In the Glass

From its homeland In Bordeaux, winemakers prefer to blend it with Sémillon to produce a softer, richer style. In the Loire Valley, it expresses citrus, flint and smoky flavors, especially from in Sancerre and Pouilly-Fume. Marlborough, New Zealand often produces a pungent and racy version, often reminiscent of cut grass, gooseberry and grapefruit. California produces fruity and rich oak-aged versions as well as snappy and fresh, Sauvignon blancs, which never see any oak.

Perfect Pairings

The freshness of Sauvignon Blanc’s flavor lends it to a range of light, summery dishes including salad, seafood and mild Asian cuisine. Sauvignon Blanc settles in comfortably at the table with notoriously difficult foods like artichokes or asparagus. When combined with Sémillon (and perhaps some oak), it can be paired with more complex seafood and chicken dishes.

Sommelier Secret

Along with Cabernet Franc, Sauvignon Blanc is the proud parent of Cabernet Sauvignon. That green bell pepper aroma that all three varieties share is no coincidence—it comes from a high concentration of pyrazines (an herbaceous aromatic compound) inherent to each member of the family.

SOU325754_2012 Item# 121897