2014 Greywacke "Wild Sauvignon" Sauvigon Blanc Marlborough
A beautifully judged barrel-fermented sauvignon, really complex but tightly integrated. Shows attractive lemon, lime and grapefruit citrus fruit aromas as well as ripe peach and green mango across some gently waxy, lanolin-like notes and dried grass. The oak is subdued and discreet, adding a neat spicy and gently mealy savory thread. There's a wealth of flesh and weight below, handy oak spice runs trough some crisp and concentrated melon and papaya with a wash of lime juice; great acidity, smooth and supple texture, finishes succulent and flavorsome, gently creamy. Drink now.
Robert Parker's Wine Advocate
The 2014 Wild Sauvignon has evolved into a lovely array of lemongrass, lime leaves and coriander seed hints over a core of grapefruit and dried herbs. Medium-bodied, the palate has a beautiful satiny texture with elegant herbal flavors and a long, lively finish.
(fermented in mostly old French oak barriques with wild yeasts; roughly two-thirds of this wine went through malolactic fermentation): Fresh scents of lemon verbena tea, menthol and smoke. Boasts terrific clarity, energy and cut to its flavors of tangy citrus fruits, white stone fruits and minerals, along with a complicating tropical fruit element. Sappy, dense Sauvignon Blanc with terrific underlying structure. This wine was bottled in November of 2015 following nearly a year in barrel and several months in tank. The Wild Sauvignon is routinely slightly higher in alcohol and lower in acidity than Judd's stainless steel version. (ST)
**#15 on James Suckling's "Top 50 Value (Under $50) Wines of 2016"**A limited bottling from one of our most popular New Zealand Sauvignon Blanc producers. Greywacke is the new project from acclaimed winemaker Kevin Judd who was one of the main forces behind the ascendancy of Cloudy Bay and New Zealand Sauvignon Blanc as a whole! This texturally rich wine is fermented and aged in barrique, offering an intriguing alternative to the more typical stainless steel fermented style of Marlborough Savvy. The wine was slowly fermented with "wild" yeast, and the lees were occasionally stirred to further enrich the texture. About half of the barrels underwent malolactic fermentation, and the wine was transferred to tank on the fine lees where it aged for an additional five months before bottling.