Pinot Noir

Dishes with a touch of spice such as crispy duck pancakes, grilled quail, pulled or char siu pork.

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 differing degrees of gravel content. The various source blocks are cultivated to a mixture of pinot noir clones, predominantly the Dijon clones 115, 777 and 667, with smaller parcels of UCD5 and AM 10/5. The vineyards are primarily hillside plantings trained to two-cane VSP (vertical shoot positioning) with a high vine density of 3800 plants per hectare.

After fermentation, the wine was pressed, racked and filled into French oak barriques (30% new).

The grapes were hand-harvested and chilled overnight prior to hand-sorting. Most of the fruit was then destemmed into open-top fermenters, the majority of which also had a percentage of whole-bunch inclusion. The fruit was left to soak on skins prior to the onset of indigenous yeast fermentation, then plunged daily.

Greywacke is the Marlborough (New Zealand) label of Kevin Judd and the fulfilment of a long held dream. The name Greywacke was adopted by Kevin and his wife Kimberley for their first Marlborough vineyard located in Rapaura named in recognition of the high prevalence of rounded greywacke river stones in the soils of the vineyard. Kevin registered the name back in 1993 with the vague notion that he might one day want to use it on a wine label of his own.