Greywacke's heavily worked Savvy - wild yeast, old French oak barrel aging, extended lees aging. Changes your perception about just how serious the style can be. Incredibly strong critical response.
Kevin Judd, the winemaking wizard responsible for 24 vintages of Cloudy Bay, the world's most famous sauvignon blanc, is behind this new label.
Greywacke's heavily worked Savvy - wild yeast, old French oak barrel aging, extended lees aging. Changes your perception about just how serious the style can be.
"Just wow. Perfumed, bold, expressive and very aromatically complex with ripe guava, white peach, lime skin and funky, gunflint 'sauvage' elements providing edge and intrigue. A rich dry, textural wine with salivating acidity providing both structure and freshness. Our top scoring Sauvignon after days of tasting for very good reason.’ 97 Points - Bennet & Hudson - WINERATER.CO.NZ
"Rich, textural sauvignon blanc with a funky-reductive influence, baguette crust, citrus, nectarine and rock melon characters. A complex wine." 95 Points - Bob Campbell MW, - THEREALREVIEW.COM
"This has a clever, complex nose, offering aromas of gunflint, herbs and lime peel with a grassy edge. The palate has a very textural and layered feel with rich peach and pear flavors that lead to a dry, satisfyingly long, tropical-laced finish." 94 Points - Nick Stock - JAMESSUCKLING.COM
The Greywacke approach is one of minimal intervention wherever possible and strong focus on both soil and vine health. The majority of Greywacke’s fruit is sourced from organically farmed sites, with long-term aspirations to be 100% certified. All vineyards are certified sustainable through sustainable winegrowing New Zealand. All limited-edition releases are natural ferments on indigenous yeasts and bottled with minimal sulfur.