2013 Greywacke Sauvignon Blanc Marlborough New Zealand
Stephen Tanzer's International Wine Cellar
Pale yellow-green. Complex nose offers scents of pineapple, citrus peel, spices and white pepper. Sweet, rich and intense, with enticing, ripe, dusty flavors of pineapple and grapefruit. A seamless, beautifully balanced fruit bomb with real palate presence and little in the way of greenness. Really expands in the mouth
Long-time Cloudy Bay winemaker Kevin Judd has been out on his own for several vintages, and this is a fine effort. The characteristic herbal, grassy elements of Marlborough are present, but toned-down, making this wine an easier fit with a variety of foodstuffs. A pleasant plumpness to the mouthfeel turns dry and chalky on the long finish.
Complex, with an up-front whiff of petrol turning into notes of lemongrass and white flowers, then giving way to smooth and succulent grapefruit, lemon and green apple flavors. Juicy finish. Drink now. 5,000 cases imported. MW
A stunning follow-up to the last few vintages of Greywacke, perhaps the best yet! This wine is quickly becoming one of our favorites! Slightly richer and riper than the cool 2012 vintage but with excellent texture and acidity. The nose is very pronounced with Lychee and tropical notes with some sharper citrus elements. On the palate the wine is broad with lovely mouth filling, soft texture and abundant flavor. The fine acidity, that is less snappy than previous incarnations, is never the less present enough to draw out the wine long on the palate. Excellent stuff! Winemaker's 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 New Zealand’s ubiquitous greywacke river stones, to the older and denser clay-loams of the Southern Valleys. Fruit was harvested directly into half-tonne bins, which were tipped directly into a tank press. 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 vineyard batches were left on lees and kept separate until late July, when the blend was assembled.