Sauvignon Blanc

Greywacke Sauvignon Blanc 2021

Vintage
2021
Size
750ml
Type
White
Alcohol
13.5%
Varietal
Sauvignon Blanc
Grapes
Sauvignon Blanc
Winery
Greywacke
Region
Marlborough
Country
New Zealand
93 AVG
Cellar for up to 5 years. Serve chilled.

Named after the sedimentary rock that characterises the majority of the soil in the area, Greywacke is a label founded by Kevin Judd who served as winemaker at the world-famous Cloudy Bay for 25 years. The wines are made at Dog Point Winery from prime fruit that Judd sources from mature vineyards across the Marlborough region.

The grapes for this classic New Zealand Sauvignon come from the Southern Valleys of Marlborough as well as the Awatere Valley and Wairau Plains. Once in the winery fermentation takes place in stainless steel tanks with a portion fermented separately using wild yeasts. Wherever possible Judd pursues a minimal intervention approach to winemaking to allow the terroir and varietal typicity to shine through in the finished wine.

The nose opens with intense hints of melon, papaya and white peach as well as green bell pepper and dried herbs. On the palate there is a mouthwatering freshness, light body and well-rounded texture thanks to the practice of fermenting a small amount of the wine in oak barrels. A great choice to serve as an aperitif or alongside a generous platter of fresh seafood, leafy summer salads or roasted chicken.
Description
Cellar for up to 5 years. Serve chilled.

Named after the sedimentary rock that characterises the majority of the soil in the area, Greywacke is a label founded by Kevin Judd who served as winemaker at the world-famous Cloudy Bay for 25 years. The wines are made at Dog Point Winery from prime fruit that Judd sources from mature vineyards across the Marlborough region.

The grapes for this classic New Zealand Sauvignon come from the Southern Valleys of Marlborough as well as the Awatere Valley and Wairau Plains. Once in the winery fermentation takes place in stainless steel tanks with a portion fermented separately using wild yeasts. Wherever possible Judd pursues a minimal intervention approach to winemaking to allow the terroir and varietal typicity to shine through in the finished wine.

The nose opens with intense hints of melon, papaya and white peach as well as green bell pepper and dried herbs. On the palate there is a mouthwatering freshness, light body and well-rounded texture thanks to the practice of fermenting a small amount of the wine in oak barrels. A great choice to serve as an aperitif or alongside a generous platter of fresh seafood, leafy summer salads or roasted chicken.
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