Wild Sauvignon Blanc

Any shellfish with zingy flavours or citrus or garlic marinade or dressing.

The fruit was sourced from various vineyard sites in the Southern Valleys and the central Wairau Plains, specifically in Woodbourne, Renwick, and Rapaura. Soil types vary from the young alluvial deposits of Rapaura and Renwick, which contain high proportions of greywacke river stones, to the older and denser clay-loams of the Southern Valleys. A high percentage of the vineyards were trained using the divided Scott Henry canopy management system, with the balance on two- or three-cane VSP (vertical shoot positioning).

It was transferred out of oak prior to the following harvest and left on yeast lees for a further five months.

Some vineyards were harvested by machine and others by hand, all into half tonne bins, which were tipped directly into tank presses. The grapes were pressed relatively lightly and the resulting juice was cold-settled prior to racking into mostly old French oak barriques. The juice was allowed to undergo spontaneous indigenous yeast fermentation, the tail end of which continued for well over six months. The wine had occasional lees stirring and approximately two-thirds of the barrels underwent malo-lactic fermentation.

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.