Fermented entirely with naturally occurring yeast, this is an alternative style of Sauvignon Blanc that is both intricate and textural. A delicate combination of musky peach-skin aromatics and gentle citrus-blossom notes with a dash of lime cordial and a hint of saffron. The palate is lusciously herbal, long and refreshing with flavours of white nectarine flesh, dill and hints of fennel. The finish is succulent and crisp with almost a flinty dryness.
"Ex-Cloudy Bay winemaker Kevin Judd's wines are never shy and never boring. This wine is an opulent Sauvignon, quite the opposite of the Marlborough style most are familiar with. Wild fermented in oak barrels, it's a heady combo of lemon, toast, salted cashew and wild herb. The full-bodied palate is highly textural but not heavy thanks to a good lick of acidity. Herbs, lemon rind and toasty oak ripple right through the finish." (2016 vintage) 90 points, Wine Enthusiast Magazine, January 2019
Greywacke Wild Ferment Sauvignon Blanc
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