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'.
The fruit for this wine was grown at Ashmore Vineyard in Fairhall, adjacent to the mouth of the Brancott Valley on gravelly clay-loam soils, conditions more typical of the Southern Valleys than the Wairau plains. This 18-year-old, organically farmed vineyard is trained on a two-cane VSP (vertical shoot positioning) trellis. All Greywacke wines are produced from vineyards that are accredited to the Sustainable Winegrowing New Zealand (SWNZ) program.
The growing season was characterised by a summer of excellent plant growth, the result of timely early and mid-season periods of rain. From an even bud burst and favourable fruit set, vine condition remained excellent through to harvest. The latter part of summer was marked by settled weather with mild temperatures and slightly warmer nights than usual, resulting in excellent flavour intensity and physiological ripeness across all varieties at lower than normal sugar levels. Fruit was hand-harvested with considerable botrytis infection in two lots, the first batch being picked on the 11th of May at 28 brix and the second on the 26th of May at 42 brix after a period of dry windy weather.
The grapes were whole bunch pressed using a very low maceration press cycle. The resulting batches of juice were cold-settled with a light fining and the clear juice was racked and inoculated in stainless steel tanks using cultured yeast. The two batches were blended during fermentation. The fermentation was stopped in July, retaining 120 grams per litre residual sugar. The wine remained on light yeast lees for a further five months prior to bottling in December.
A wine of intense aromatics - exotic honeysuckle blossom, candied lemon and vanilla custard, infused with a hint of cloves. The luscious palate has a marmalade-like combination of lemons and limes mingled with the richness of honeyed apricots and a dollop of crème caramel. Silky, succulent and harmonious - finishing with a lively citrusy crispness.
|Grape varieties||100% Riesling|
Liberty Wines customers can order this wine directly from us.