2017 Greywacke Sauvignon Blanc

Year: 2017
Appellation: Marlborough
Country: New Zealand
Wine Spectator: 87
Wine Advocate: 89
Wine Enthusiast: 90
White Wine
Alcohol by Volume: 13.0%
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"Crisp and clean, this offers a brisk and straightforward mix of green tea, lemon and grapefruit flavors. An appealing note of almond skin shows on the finish. Drink now. 5,000 cases imported. –MW " (WS)

"Kevin Judd's 2017 Sauvignon Blanc features just-right touches of greenness, suggesting snow pea pods and cut grass. Those notes complement white grapefruit and tart pineapple flavors. This seems a bit lightweight and lean in style for Greywacke, but it's still expressive, clean and correct, with a refreshing finish.

Owner-winemaker Kevin Judd expects to be moving to the Omaka Valley in time for the 2018 vintage. He had been making his wine at the Dog Point facility with his ex-Cloudy Bay colleagues Ivan Sutherland and James Healy, but he's eager for a place to call his own. We tasted through a couple of verticals of his Greywacke wines, which provided a fun look at vintage variation in Marlborough, as his grape sourcing has been fairly consistent. In both the Wild Sauvignon and Chardonnay, the warm, concentrated vintages shined and continue to drink well (2010, 2013, 2015), while a couple of the lesser vintages were green and fading (2009, 2012)." (WA)

"A wallflower when compared to other, more aggressively aromatic Kiwi Sauvignon Blancs, this wine offers hints of citrus, stone fruit, flowers and grass on the nose. The palate is of most interest here: It's linear and chalky yet slippery in feel, with a fair lick of acidity that's just barely balanced by fruit and florals." (WE)

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

Sauvignon Blanc was harvested at night into half-ton bins. The grapes were pressed relatively lightly and the resulting juice was cold-settled prior to fermentation. The majority of the juice was fermented cool in stainless steel tanks using cultured yeast. A portion was filled into old French oak barriques where it was allowed to undergo spontaneous indigenous yeast fermentation. All individual lots were left on lees and kept separate until final blending.

A potent medley of honeydew and rock melon with notes of blackcurrant intermingled with layers of delicate citrus blossom and a smoky, dill-like complexity. A classic Marlborough vintage showing an exotic salsa-like combination of succulent tropical fruit flavors and that hallmark herbal infusion, finishing with a zesty citrus tang.