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.

Greywacke’s signature ‘Wild Sauvignon’ is arguably Kevin Judd’s flagship white wine. This alternative New Zealand Sauvignon Blanc style is fermented in old oak barrels using indigenous yeast. This use of indigenous yeast results in a lengthy fermentation process that can last almost a year after harvest. Yet it is a process that rewards patience, resulting in a textured white of considerable depth and opulence, with a lingering savoury finish of tarragon and lightly smoked tea.

Greywacke was created in 2009 by Kevin Judd, an early pioneer in Marlborough winemaking whose ground-breaking wines helped put this small New Zealand region on the world wine map. The name ‘Greywacke’ was adopted by Kevin for his first Marlborough vineyard in Rapaura, nodding to the prevalence of rounded greywacke river stones in the vineyard’s soils. ‘Greywacke’ is a sedimentary rock widely found in Marlborough, consisting of hard grey sandstone and darker mudstone layers.

Sauvignon Blanc (100%)

Marlborough